Recipe For Corn Your Own Beef


Have you ever wondered why store bought corned beef is so PINK? It’s the nitrates; salt peter to the pioneers. You do NOT want to know how they used to make it. I still have not figured out what possessed someone to do it in the first place. Who looks at a pile of animal waste and wonders how it might preserve their meat??

If you “corn” your own meat, you get a normal colored roast that is really tasty, without the chemicals. My family has been making this recipe since the 1980s, when my mom found this recipe in a newspaper. It takes a little planning, so I am giving it to you a week before St. Patrick’s Day…just in case you want to make it for the holiday.

1. Info for Corn Your Own Beef

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Corn Your Own Beef

  • 4lb beef roast
  • 3 Tbs pickling spices
  • ⅓ cup salt

3. Directions:

  1. Combine the spices and rub all over the roast.
  2. Put in a NON metal dish, cover with water and cover.
  3. Put in fridge for at least 48 hours.
  4. Turn it periodically, say every 8 hours or so.
  5. Remove from brine and rinse.
  6. Bake 2 hours at 325 degrees.
  7. Use a meat thermometer if you have one to make sure of done-ness.
  8. It should read 160 degrees.
  9. OR: Boil in a big pan with cabbage and carrots for 4 hours on medium low.

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