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Pickled Beef (Corned) Recipe


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     Pickled Beef (Corned)

Category   Breakfast - Brunch
Sub Category   None

2-3 lb rolled chuck roast
2/3 cup Sifto Quik-Kure or Morton Tender Quick
3 cups boiling water
1 tbsp mixed pickling spice
5 bay leaves
4 garlic cloves
1/2 cup white vinegar
2 onions

In a 4 cup measuring cup dissolve Quik-Kure in boiling water. Add pickling spice, 3 bay leaves and 2 cloves of garlic. Allow Brine to Cool. Place the meat in a container (Ice Cream Pail) and pour brine over it. Brine should completely cover the meat. Add cold water if needed, this also helps to cut the salty taste, approx to 2 cups.
Weigh meat down into the liquid by putting a plate on top of meat. Cover and label with date. Refrigerate and allow to cure for 2 weeks. Turn the meat every 2 days. After 2 weeks, remove meat from the brine and soak in cold for 1/2 hour.
Place the meat in a large kettle and cover with cold water. Add vinegar, 2 bay leaves, 2 cloves of garlic and onions. Bring to a boil, cover and Simmer for 3-4 hours or until meat is tender. Serve with horseradish sauce.
Note- if it isn't a tough meat it may only need 1 hour of simmering. This was the case when mom used Veal.

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