Tauna Powell, along with her husband and three children, raise cattle, sheep (jumbucks), and laying hens (chooks) on their property outside Laclede, MO USA.
Looking for Our Corned Beef Recipe?
Click here for the recipe that was mentioned in the Stockman Grassfarmer magazine.
Corned Beef
INGREDIENTS:
5 lb rolled rump roast
4 1/2 quarts of water
2 lbs coarse salt
2 tablespoons brown sugar
2 bay leaves,
1 onion, quartered,
2 teaspoons nutmeg
1/4-cup vinegar (i use 1/4 cup shiraz since my father-in-law is allergic to vinegar)
DIRECTIONS:
Heat water to dissolve salt then let cool completely. Stab thawed roast about 60 times with a long-tined meat fork. Pour salt water into a #3 ceramic crock and submerge roast into it. Weight down the roast with a plate and brick (or jar of water) or whatever. Place crock in a cool place and cover with kitchen towel. Let sit for 9 days. (I found some recipes, which called for turning the roast everyday, but we forgot to do that and it worked fine). To cook: Rinse roast, then place in a stockpot filled with enough water to cover roast 1 inch. Bring to slow boil, then pour off water, rinse out pot and refill with enough water to cover roast 1 inch. While water is heating add 2 tablespoons brown sugar, two bay leaves, 1 onion, quartered, 2 teaspoons nutmeg, and 1/4-cup vinegar. Cover and bring to slow boil, then simmer until meat falls off of a fork or skewer. (about 3 hours). Serve with mashed potatoes or for an easy potluck, break up the meat and stir into potatoes and serve in a crock pot. Or let cool and slice off for sandwiches to take to work.
Posted: 2007-01-01
Reader Comments
