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HOW TO CORN YOUR OWN BEEF




Source of Recipe


Aunt Kate


List of Ingredients




1 Brisket or Sirloin Tip Roast
LOTS of salt
Peppercorns (you can use them whole, but I prefer to grind mine!)


Recipe



Day ONE: Put meat in a large pot. Pour a lot of salt over it (like a third of one of those Morton's 26 oz canisters!) Add peppercorns (or grind pepper over it). Put enough cold water in to cover the meat. Cover the pot and put it in the refrigerator overnight.

Day TWO: Drain the brine, rinse off the meat, and repeat instructions for Day ONE.

Day THREE: Repeat instructions for Day TWO.

Day FOUR: Drain and rinse meat. Set in a pie plate in the refrigerator until ready to cook (this allows excess brine in the meat to come out!) Then cook as you would normally cook a corned beef that you bought in the supermarket.