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Corn Your Own Beef: Make Your Own Monday #10


By Frugal Antics of a Harried Homemaker (Visit website)



 Have you ever wondered why store bought corned beed is so PINK?  It's the nitrates; salt peter to the pioneers.  You do NOT want to know how they used to make it.  I still have not figured out what possessed someone to do it in the first place. If you "corn" your own meat, you get a normal colored roast that is really tasty, without the chemicals.  My family has been making this recipe since the 1980s, when my mom found this recipe in a newspaper.  It takes a little planning, so I am giving it to you a week before St. Patrick's Day...just in case you want to make it for the holiday.




Corned Beef :
4lb beef roast
3 Tbs pickling spices
1/3 cup salt
1/2 tsp ground allspice
Combine the spices and rub all over the roast.  Put in a NON metal dish, cover with water and cover. Put in fridge for at least 48 hours. Turn it periodically, say every 8 hours or so. Bake 2 hours at 325 degrees. Use a meat thermometer if you have one to make sure of doneness. It should read 160 degrees.
Serve with cabbage and potatoes and don't forget the soda bread, too!




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