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 tablespoons Sugar
1/2 cup Table salt
2 quarts Water
2 cloves Garlic, peeled & sliced
2 tablespoons Pickling spices
1 tablespoon Dry minced onion
SANDWICH INGREDIENTS
3 cans Light Beer (12 ounce each)
1/4 cup Bottled Italian Dressing
10 Peppercorns (optional)
Place meat in an accommodating 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 accommodating 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.