Total Time
504hrs 15mins
Prep 15 mins
Cook 504 hrs

No Virginia, Corned Beef does NOT come from corn-fed cows! This was a favorite growing up in eastern Canada.

Ingredients Nutrition

Directions

  1. With a sharp knife, remove most of the fat from the beef.
  2. Place in crock and cover with solution for 3 weeks.
  3. Store in a refrigerator (if possible).
  4. Boil gently for 2 hours in fresh water.

Reviews

(1)
Most Helpful

This was fantastic! I added some mustard seeds and garlic powder also. I also used venison hindquarters(I did three of them). I cooked the first one at about 3 weeks and then each additional one a week after the last. They are awesome! I froze a lot of it and use it in a lot of different dishes that I make. Of course you don't want to add any salt to your recipes because the corned beef is pretty salty already. Thanks so much for a great recipe. I will be using this again and again!

Button Baker January 11, 2007

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