Corned Beef

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Corned beef is beef brisket that is cured in salt but not cooked. Thus it is raw and salted.

The content that follows is from the raw meat appetizer section of Nourishing Traditions page 231 and 237. When Dr. Weston A. Price made his pioneering studies of primitive peoples around the world, he was struck by the fact that almost every group he visited ate a certain amount of their animal protein raw. The problem of parasites in beef or lamb is easily solved. Simply freeze the meat for 14 days. According to the United States Department of Agriculture, this will kill off all parasites. Needless to say, you should use only organic meat for your raw meat appetizers. Raw meat dishes should contain the fat as well as the lean, because meat fat contains antimicrobial fatty acids.

Ingredients

• 1 2-pound beef brisket, frozen 14 days and thawed
• ½ cup whey
• 1 cup filtered water
• 2 tablespoons sea salt
• 1 tablespoon mustard seeds 4-5 bay leaves, crumbled
• 1 tablespoon juniper berries, crushed
• 1 teaspoon red pepper flakes

Instructions

1. Mix seasonings and rub into both sides of brisket.
2. Place in a bowl that just contains it.
3. Mix whey with water and pour over brisket.
4. Cover and marinate at room temperature for about 2 days, turning frequently.
5. Transfer to refrigerator.
6. Use for sandwiches or corned beef hash. The corned beef will keep for about two weeks in the refrigerator.

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