|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try corned beef for more results.
Results 1 - 10 of 10 for curing corned beef
1. To cure the brisket, you ... to cook the corned beef, remove it ... and/or butter. Serve with garlic pickles on the side. Yield: 12 or more servings.
Mix all ingredients very thoroughly and then pound, roll, and shape into 2x8 inch logs. Wrap and chill 24 hours. Unwrap and place logs on broiler ...
Cover corned beef with water; bring ... crisp-tender while meat is baking. Serve meat and sauce on large platter surrounded by cabbage. Makes 6 servings.
Mix liquid and all other ingredients together. Add to meat. Divide meat in half. Roll in foil. Refrigerate for 2 days. Remove foil. Place on rack in ...
In deep kettle, brown beef chuck in butter. Add tomatoes, okra, and corn. Cover with ... about 5 minutes more. Ready to eat. Cornbread is good with this.
Mix ingredients. Let stand in covered bowl for 24 hours in refrigerated bowl. Shape into 3 large rolls. Bake on broiler pan at 200 degrees for 2 ...
Mix well. Keep in refrigerator for 3 days. Once a day, knead well and return to refrigerator. On the 4th day, knead well and roll into 3 or 4 rolls. ...
Put 1 quart ... pan and mix "cure" and brown ... (until tender). Add the cabbage and vegetables near end of cooking if desired and cook until just tender.
Mix all ingredients ... in refrigerator. The cure is done, the beef will now keep ... you would a store bought corned beef in water until beef is tender.
Trim meat of ... into crevices. Set beef into a "Magic ... penetrating all sides. Curing takes a minimum ... taste meat and add salt to water if needed.
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