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How to Make Corned Beef

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20919.7844
Energy (kCal)106510.8489
Carbohydrates (g)107.899
Total fats (g)2439.0097
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Scrub a good oak barrel thoroughly. | 2. Put as much fresh-killed beef as desired to be corned in the barrel and cover with cold water, covering by two inches. | 3. Let stand for 48 hours. | 4. Drain off the water and measure before discarding. | 5. Measure the same amount of cold water (spring water, preferably) and to every gallon of water formerly used, add the above proportions of salt sugar and saltpeter. | 6. Boil for 15 minutes and skim. | 7. When cold, pour over the beef. | 8. Place a heavy weight on meet to keep it under the brine. | 9. Store in a cool cellar. | 10. The corned beef will be ready to use after ten days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 200 106080.2406 0.0 20916.8474 2438.9389
    water - - - -
    fine salt 1 1/2 1/2 12.6083 0.0 2.805 0.0708
    brown sugar 1/2 418.0 107.899 0.132 0.0
    saltpeter 1/2 ounce 12.6083 0.0 2.805 0.0708

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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