The Abqaiq Cookbook - 1973

Roast, round steak or etc. defrosted (not for ground beef)
About 2/3 cup salt
Sweet Water
Large casserole or pot – both with cover

If you find the beef rather strong tasting, this treatment will make it mild and much more tender:

  1. Rinse meat in sweet water.
  2. Pat dry with paper towels.
  3. Cut all the fat and connecting tissue of the meat away as the fat holds much of that strong flavor.
  4. Dissolve 1/3 cup salt in sweet water (enough to cover the meat). Soak meat 20 minutes.
  5. Drain meat, rinse in sweet water.
  6. Repeat steps 4 and 5.
  7. Place in covered casserole and refrigerate 3-5 days (roast 5 days) draining off blood and rinsing 3 times. This ages the meat and allows all the blood to be drawn out and takes away the strong taste.
  8. Lard roasts with bacon or port fat if necessary.

Myrna Nicholson