Boiled Corned Beef And Dumplings Recipe
Ingredients
| Water | 20 Cup (16 tbs) (To corn beef or tongue) | |
| Salt | 2 Pound (To corn beef or tongue) | |
| 1 tablespoon saltpeter | ||
| Brown sugar | 2 Tablespoon (To corn beef or tongue) | |
| Tongue | 6 Pound (To corn beef or tongue) | |
Directions
Put the water into a large pan, add the salt, saltpeter and sugar and boil for 30 minutes.
Skim, then allow to cool completely.
Put the tongue or beef into a large, deep bowl or casserole and cover with the brine.
Leave for 4 to 5 weeks for a tongue, 1 to 2 weeks for beef.
Turn every 2 days.
Remove the meat from the brine and rinse.
The meat is now ready to be cooked.
Skim, then allow to cool completely.
Put the tongue or beef into a large, deep bowl or casserole and cover with the brine.
Leave for 4 to 5 weeks for a tongue, 1 to 2 weeks for beef.
Turn every 2 days.
Remove the meat from the brine and rinse.
The meat is now ready to be cooked.
Chef
