Grovenstein's Corned Beef
The original recipe from Grovenstein's Grocery for making Corned Beef
Equipment
- 1 food grade 5 gallon bucket
- 1 potato
Materials
- 1 box pickling salt
- 10 lbs rib stew meat or any other desired cut
- water
Instructions
- Get a clean bucket with a cover. Fill 3/4 full of water.Drop a medium sized potato in it. Add salt, a half cup at a time and stir. Keep doing this until the potato floats. When it floats, remove potato and add meat and cover. I put a glass bowl over meat to keep it below the brine.Store in cold place for 7 to 10 days. Remove meat from brine and either freeze or cook as follows:When ready to cook, place meat in pot of cold water and bring to boil. Always start in cold water so as not to set the salt. Cook for half hour and taste broth. If too salt, remove some broth but don't toss it. Add some cold water. Boil for another half hour and taste. Repeat if too salt or add some broth if too fresh. Adapted with permission from :Mary Lou Grovestines instructions on making and cooking corned beef.
