Corned Beef
For Corning
- 2 pounds coarse salt
- 1/2 cup granulated sugar
- 4 bay leaves
- 1 teaspoon saltpeter
- 1 fresh thyme sprig
- 1 ounce pickling spice, tied in cheesecloth
- 1 (5 pound) beef brisket
For Cooking
- 3 large onions, one spiked with cloves, the others sliced
or quartered
- 1 teaspoon black peppercorns
- 1 pound medium carrots, chopped
- 2 medium white turnips, chopped
- 5 cloves
- 1 pound leeks, chopped
- 1 celery stalk, chopped
Corning the beef: Put salt, sugar and saltpeter
into a large saucepan with pickling spices tied in cheesecloth.
Add bay leaves, thyme and 4 1/2 quarts water. Heat gently until
sugar and salt have dissolved. Bring to a boil, then pour into
bowl and cool. Add the meat to the bowl, making sure that salt
solution covers it. Cover with clean dish-towel and leave to
soak in cold place 2 weeks. Turn the meat occasionally.
To Cook: Remove the meat from the brine
and wash under cold water. Put into a large saucepan with the
clove-spiked onion. Add the celery and peppercorns to the pan.
Cover with cold water and bring to a boil slowly. Skim, reduce
heat, cover and simmer for 2 1/2 hours.
Add vegetables to the pan, bring back to a boil, reduce heat
and simmer for 30 minutes.
Strain the liquid and use as a sauce over the meat and vegetables.
Cranberry Pepper Roast
- 1 (4 pound) beef sirloin tip roast
- 2 tablespoons cracked pepper
- 3 tablespoons vegetable oil
- 2 2/3 cups cranberry cocktail
Cranberry Gravy
Score meat lightly in a crisscross pattern. Rub all sides,
but not ends, with pepper. In Dutch oven or roasting pan,
brown meat in oil over medium heat, about15 minutes. Pour
cranberry cocktail over meat. Cover; bake at 325 degrees F
for 2 1/2 hours or until beef is tender. Place meat on warm
platter to keep warm while preparing gravy.
Cranberry Gravy: Strain hot broth from meat;
measure 3 cups and heat to boiling. In tightly covered jar,
shake 3/4 cup cranberry cocktail and 1/3 cup all-purpose flour;
stir into hot liquid. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Season with salt. Serve with hot rice.
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