Corned Beef


  • 3 lbs rump roast

  • 1/2 cup kosher salt

  • 1 tbs black peppercorns, cracked

  • 3/4 tbs ground allspice

  • 1 tbs dried thyme

  • 1/2 tbs paprika

  • 2 bay leaves, crumbled


1. Combine all ingredients except rump roast into a bowl, and mix them together.

2. Put rump roast in the bowl, and rub the other ingredients into the roast.

3. Put the roast into a sealed plastic bag, and take the air out of it, and put in the refrigerator for five days. Turn the roast onto a different side every 24 hours.

4. After five days, put the roast in a pot full of boiling water for three hours.

5. Slice up and serve.
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