How to Make Corned Beef

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.

• Ready In: 288 hrs
• Yields: 1 batch

Ingredients

• 200  lbs beef (this amount is approximate)
•  water
• 1 1⁄2 lbs fine salt
• 1⁄2 lb brown sugar
• 1⁄2 ounce  saltpeter

Directions

1. Scrub a good oak barrel thoroughly.
2. Put as much fresh-killed beef as desired to be corned in the barrel and cover with cold water, covering by two inches.
3. Let stand for 48 hours.
4. Drain off the water and measure before discarding.
5. Measure 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.
6. Boil for 15 minutes and skim.
7. When cold, pour over the beef.
8. Place a heavy weight on meet to keep it under the brine.
9. Store in a cool cellar.
10. The corned beef will be ready to use after ten days.