5 lb Boneless Beef Roast about
– 10″ long — 4 to 5″ wide and – about 2″ thick with just a – thin covering of fat on one – side 2 tb Sugar
1/2 c Table salt
2 qt Water
2 cl Garlic, peeled & sliced
2 tb Pickling spices
1 tb Dry minced onion
—–SANDWICH INGREDIENTS—– 3 cn Light Beer (12 oz. each)
1/4 c Bottled Italian Dressing
10 Peppercorns (optional)
Place meat in an accomodating glass or plastic refrigerator container. Mix all remaining ingredients together in saucepan or bowl & pour over meat. Seal tightly with lid or plastic wrap, secured with rubber band. Refrigerate meat mixture for 7 days. Once a day turn meat over in marinade. On 7th day, remove from marinade & soak meat in cold water, covered, from water, draining it well. Prepare for sandwiches this way: Place drained, cured, beef roast in an accomodating pot. Add beer, Italian Dressing & peppercorns and bring to boil. Cover & reduce heat to gentle simmer for 2 1/2 hours. Remove from beer mixture. Add only 1 cup of beer mixture to beef in a shallow, small oblong roasting pan. Seal in plastic wrap & refrigerate several hours or overnight. Place in oven to bake at 350 degrees F for 1 1/2 hours, sealing pan in foil. Cool & slice across grain for sandwiches. Slices best when well chilled. Freeze in family portions, sliced, to thaw & serve in 3 months. Refrigerate well-wrapped, to use in 4 or 5 days. Allow 1/2 lb. per serving. OPTIONAL BRINE: Drain juice from bottled dill pickles (any kind), mixing in equal parts with Dry Vermouth, sufficient to submerge beef instead of mixture given above. Source: Gloria Pitzers’ Secret Fast Food Recipes 1976 reprinted 1985 From: Sandy May Date: 15 Jan 96