An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty.
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Units: US | Metric
- 1Scrub a good oak barrel thoroughly.
- 2Put as much fresh-killed beef as desired to be corned in the barrel and cover with cold water, covering by two inches.
- 3Let stand for 48 hours.
- 4Drain off the water and measure before discarding.
- 5Measure the same amount of cold water (spring water, preferably) and to every gallon of water formerly used, add the above proportions of salt sugar and saltpeter.
- 6Boil for 15 minutes and skim.
- 7When cold, pour over the beef.
- 8Place a heavy weight on meet to keep it under the brine.
- 9Store in a cool cellar.
- 10The corned beef will be ready to use after ten days.
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Nutritional Facts for How to Make Corned Beef
Serving Size: 1 (91708 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 115520.1
- Calories from Fat 28666
- Total Fat 3185.1 g
- Saturated Fat 1092.0 g
- Cholesterol 52782.0 mg
- Sodium 315902.5 mg
- Total Carbohydrate 220.9 g
- Dietary Fiber 0.0 g
- Sugars 218.4 g
- Protein 20048.0 g
The following items or measurements are not included: