Salted brisket of beef

The disgusting corned beef is the result of commercial brining which is a concoction of some jelly like salted goo. You can remove it a lot by soaking in cold water before cooking.

Over-rousted beef

Ingredients
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
Directions

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Source

Edited by: esmeraldawayne

Over-rousted beef

I thought that came from an animal that was chased too vigorously by a cowboy with a lasso.

While we're here.

I've mentioned before that corned beef is so called because it was salted with coarse salt whose crystals were the size of grains of wheat (corn).

Reading some English renaissance play last month I came across "powdered beef". Not beef jerky pounded in a mortar and pestle, but beef salted with fine salt.

It's been awhile...and I could'nt remember what "Our Friends in the North" were calling corned beef, so WIKI'....

Canned corned beef is sometimes referred to in the United Kingdom as Bully Beef, which derived from the French term bœuf bouilli (boiled beef). In making corned beef, most manufacturers add potassium nitrate (saltpeter) or sodium nitrite to the cure to preserve the beef's pink colour.

In Canada, corned beef is usually brisket, but sometimes round or silverside.