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Ingredients
- 5 pounds rump roast beef, or double thick sliced
- 12 garlic slivers, 3 cloves garlic, quartered
- 12 whole cloves
- 1/3 cup salt tenderquick
- 2 cups cold water
Method
- Cut pockets in the beef and insert garlic slivers and whole cloves.
- Place in plastic or glass container and cover with brine made of tenderquick and water.
- (Be sure meat is covered with brine.
- If necessary, make additional brine in like proportions.
- Refrigerate for 10-12 days.
- Drain, pick out cloves and garlics, wash with cold water.
- Cover with cold water and simmer several hours until tender.
- This recipe can also be made with venison.
