Susan Rostov's Homemade Corned Beef Recipe




Susan Rostov's Homemade Corned Beef Ingredients

4 qt Water
1 cup Salt
1 tsp Saltpeter
2 Beef briskets, about 4 lbs.
. each
12 Garlic cloves
3 tbsp Pickling spices
8 Bay leaves

A Recipe for
Susan Rostov's Homemade Corned Beef

 

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This Susan Rostov's Homemade Corned Beef recipe is one of many in our Beef Category.






Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.


This Recipe for Susan Rostov's Homemade Corned Beef is one of thousands in the Recipes-to-go Beef Cookbook.


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This is a recipe for Susan Rostov's Homemade Corned Beef from the recipe cookbook of Recipes-to-go (Beef)


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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes




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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Susan Rostov's Homemade Corned Beef

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Susan Rostov's Homemade Corned Beef Directions

Boil water. Add salt and saltpeter, stir to dissolve and set aside to
cool. Place meat in a large crock, zipper-style plastic bag or other
non-metal container. Pour salt water over meat and add garlic,
pickling spices and bay leaves. Meat should be submerged. You might
want to set a clean plate on top of the meat and put a brick or
mayonnaise jar full of water on top of the plate to keep the meat
under the pickling solution.

Refrigerate or set in a cool place for 3 weeks. Drain and remove bay
leaves before cooking.

Serves: 8

 

 

 

 

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Susan Rostov's Homemade Corned Beef Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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