CORNED BEEF

By gaster16

Ingredients

• 1-1/2 cups coarse kosher salt
• 2 tablespoons cracked peppercorns
• 2 teaspoons ground allspice
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• 1 teaspoon dried sage
• 1 teaspoon ground or crumbled bay leaf
• 1 full trimmed boneless 10-12 lb. top or bottom round of beef

Preparation

Step 1

Combine salt, cracked peppercorns, allspice, thyme, paprika, sage and bay leaf in a bowl. Place the round of beef (or the eye round, boneless chuck or brisket) in a plastic bag that is roomy enough to hold the meat. Rub the combined seasonings all over it. Press as much air out of the bag as possible, then tie it securely closed and set it in a pan or bowl. Cover with a second pan, fill the second pan with weights and place in the refrigerator, where the temperature should remain about 38 degrees.

Within a few hours red juices will begin to exude from the meat the cure has begun. Once a day, without opening the bag, massage the meat with its juices and spices and turn bag over. In two weeks the cure is done and the special flavor has been achieved. The beef will now keep still in the corning liquid, several months under refrigeration, but turn it every few days just to be sure all is well. Before cooking wash off the salt cure and soak the meat in a large bowl of cold water in the refrigerator, changing the water 2-3 times. As the salt leaves the flesh, the meat softness, and when thoroughly desalted, it will feel almost like fresh beef. Cut off a snipped, cook it in simmering water and taste to make sure it is thoroughly desalted. Place in a large pot of cold water. Bring water to a boil, reduce to a simmer and cook the beef 3-4 hours until it is fork tender.