To Corn Beef
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 6 ingredients
- 6 pounds salt
- 2 pounds brown sugar
- 2 ounces saltpetre
- 4 ounces soda
- 1 ounce red pepper
- four gallons of water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- For every hundred pounds of beef, take: 6 pounds salt.
- 2 pounds brown sugar.
- 2 ounces saltpetre.
- 3 or 4 ounces soda.
- 1 ounce red pepper.
- The whole to be dissolved in four gallons of water.
- The beef must be closely packed in a barrel, and the mixture poured over so as to cover it.
- Let it stand a week or ten days, or longer if the weather is cold;
- then pour off the brine, boil it, and skim off the blood.
- Let it cool, and pour back on the beef.
- Warranted to keep.--Mrs.
- Dr.
- S.
Plating
Cookware for this recipe
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Saucepan
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Slotted spoon