1 cup water
1 tablespoon vegetable oil
3/4 pound corned beef tri tip roast
1 (1 ounce) envelope dry ranch dressing mix
8 fluid ounces thin rum
1 dash Worcestershire sauce
In a large saucepan, place water, oil, corned beef, ranch dressing mix and rum to cover pan. Bring all to a boil and boil fast. Stirring constantly, boil for 5 minutes. Remove from heat and set aside to cool. Form meat mixture into a loaf or rectangular loaf using a meat thermometer. Let rest 1 hour before cutting into loaves.