Ingredients:
- 1/2 cup morton tender quick salt
- 10 peppercorns (don'tsp ask me why not 12 )
- 1 -2 garlic clove
Directions:
- Combine all brine ingredients and bring to a boil.
- Cool.
- Pour over roast(s) in a non-metal container.
- Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
- Rinse WELL.
- Cover with water and simmer 3 - 4 hours or until tender.
- *Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.78 Kcal (2097 kJ) | ||
| Calories from fat | 112.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.53g | 19% | |
|---|---|---|---|
| Cholesterol | 74.83mg | 25% | |
| Sodium | 2366.26mg | 99% | |
| Potassium | 6.26mg | 0% | |
| Total Carbs | 4.7g | 2% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 91.55g | 183% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 12.7mg | 71% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 67.54 Kcal (283 kJ) | ||
| Calories from fat | 15.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 19% | |
|---|---|---|---|
| Cholesterol | 10.09mg | 25% | |
| Sodium | 319.15mg | 99% | |
| Potassium | 0.84mg | 0% | |
| Total Carbs | 0.63g | 2% | |
| Sugars | 0.53g | 16% | |
| Dietary Fiber | 0.02g | 1% | |
| Protein | 12.35g | 183% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 1.7mg | 71% | |
| Calcium | 9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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