Thank you, from the Foods of the World Forums! |
Home corned beef |
Post Reply |
Author | |
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
Posted: 05 March 2015 at 04:59 |
Well folks, St Paddy's day is quickly approaching, and to get in the true spirit I've decided to corn, or pickle my own beef this year.
It is quite a simple process that purportedly pays off with a much better flavor brisket when it comes to the final cook. I'll be using the recipe from Michael Ruhlman's charcutery book and will update the post as time goes by. Here is the recipe....all things you already have in your pantry. (probably) Home-Cured Corned Beef
1-1/2
cups kosher salt* In pot large enough to hold brisket, combine 1 gallon of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled. Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days. Remove brisket from brine and rinse thoroughly. Place in a pot just large enough to hold it. Cover with water and add remaining pickling spice, carrot, onion and celery. Bring to a boil over high heat, reduce heat to low and cover. Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket. Keep warm until ready to serve. Meat can be refrigerated for several days in cooking liquid. Reheat in the liquid or serve chilled. Slice thinly and serve on a sandwich or with additional vegetables simmered until tender in the cooking liquid. *A note about the salt. Salt level not hugely critical here because it’s basically boiled and excess salt moves into cooking liquid. You can weigh out 12 ounces here if you feel better using a scale (approximately a 10% brine). Or you can simply make a 5% brine of however much water you need to cover (6.4 ounces per gallon). When you cook it, season the cooking liquid to the level you want your meat seasoned. .Pickling Spice
2
tablespoons black peppercorns Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board. Combine with other spices, mix. Store in tightly sealed plastic or glass container. You are all welcomed to join in, and perhaps we can compare notes afterward. |
|
Go ahead...play with your food!
|
|
Sponsored Links | |
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
Just a note on procedure. After burning more than my share of spices I came up with a slightly different method. I heat the empty pan. When it's screaming hot I add the spices, shaking constantly. As soon as they release their fragrance and start to color (which only takes seconds) I pour them out of the hot pan.
Haven't burned any spices (nor sesame seeds, nor pine nuts) since I started that method. |
|
But we hae meat and we can eat
And sae the Lord be thanket |
|
gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
Post Options
Thanks(0)
|
Thanks for posting Hoser! You know, I've got a full brisket in the freezer...maybe I'll separate it and make half of it into corned beef
I haven't made corned beef yet, although we've made venison and goose pastrami a number of times. I look forward to seeing the results!
|
|
Enjoy The Food!
|
|
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
Hey...thanks Brook. I guess I've burnt my share of spices as well...I'll try your method and report back on how it went.
|
|
Go ahead...play with your food!
|
|
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
Tried your method Brook, and I have to admit I certainly prefer it.
Don't think I had the spices in the pan for 15 seconds.....my new go-to method. Have a nice 7 pound brisket in the bottom drawer of the fridge brining away. I'll leave it in the brine at least a week, probably more like 10 days checking it daily and giving it a mix. I'll try to get a picture when I check it this morning.
|
|
Go ahead...play with your food!
|
|
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
Glad it worked out for you Dave.
|
|
But we hae meat and we can eat
And sae the Lord be thanket |
|
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
Go ahead...play with your food!
|
|
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
OK....had the brisket in the pickle for 10 days...took it out and gave it a good rinse, patted it dry and rubbed it with brown sugar and a couple tablespoons of pickling spices.
Darned thing was so big I had to cut it to fit it into the large slow cooker. put the cooker on low, and covered the beef with Guinness draught. Also baked up a nice loaf of dill batter bread to go with the steamed cabbage, onions, carrots and taters. Gave it 8 hours in the cooker, then served. I'll tell you what....I am a convert to making your own brine and taking the time to do this at home. Everyone agreed it was the best tasting corned beef they ever had, and I will be doing this again. The pictures just don't do it justice. Hey Phil! I need a photography lesson.
|
|
Go ahead...play with your food!
|
|
gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
Post Options
Thanks(0)
|
Thanks for posting your impressions, Hoser! This is something I really want to do, and will at some point soon. Earlier, I thought I had a full brisket in the freezer...but I was mistaken.
Looks, and sounds great!
|
|
Enjoy The Food!
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Beautiful job, Dave! I will have to try this next year ~ thanks for an inspiring pictorial!
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |