North American Fruit Explorers mailing list at ibiblio

[Naomi Ann Counides <beefalo@rmci.net>]

Morton's recipe Collection
wysiwg://3http://sol.dk/dk/io/mortons_opskrifter_uk/o0070859.html
Now you know why I didn't give the URL in the first place
Or....
8 lb brisket (or tongue or other stewy meat)
1 cup salt
1/2 tsp. sugar (I use a bit more)
2 TBS. pickling spice
1 whole head of garlic
1/4 tsp. Saltpeter  (or a TBS. of Prague mix) Saltpeter may be difficult to 
get.  It
is an explosive ingredient.  It is part of the Prague mix but well diluted 
with salt
and sugar.)
1 pn alum ( I leave this out). For a small batch I use a ziplock bag. Put 
meat and
seasonings in and add water.  When you seal the bag try to avoid air bubbles. 
  The
recipe says to cure for 4 day at room temperature or 16 in the fridge.  I use 
the
fridge. Then remove from brine and simmer in plain water till tender.  Let it 
cool in
the cooking liquid.  I am thinking of canning some maybe. The recipe is out 
of Sara
Kasdan's "Love and Knishes" 1956.  My sister and I used to raid her mulberry 
tree.
She lived in the neighborhood too.
Naomi

mike tomlinson wrote:

> Morton's???
> Naomi
> I spent a few mins this am trying to track down Morton's recipes but had no 
> luck.
> Morton's salt? or what? Do you have a web page?  Iam looking for a great 
> corned
> beef recipe.
> Thanks.
> Mike
>
> Naomi Ann Counides wrote:
>
> > Our food is definitely slow.  When I look at a nursery catalog, seed 
> > catalog,
> > buy day old chicks I am doing some very long term slow food.  By the way 
> > there
> > is an outstanding "Make your own Corned beef recipe" in the Morton's 
> > recipe
> > collection.  Search for it as Greenwald's Corned Beef Recipe. (I use 
> > beefalo of
> > course)  I am from Louisville and was raised a few blocks fro Mr. 
> > Greenwald's
> > deli.  Mr. and Mrs. G could really cook.
> > Naomi Counides
> >
>


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