Corned Beef

After 14 days, my brisket soak for corned beef was complete, and I began my wife's request: corned beef & cabbage:









came out very flavorful, and nice & juicy. I've got another brisket, but am too darn sick to prepare it for pastrami, so I'm thinkin I'll rub it up with this Plowboy's stuff I just got, and just smoke it.

Gotta say, making your own trumps store bough, in taste, alone.

Oh... used my new Titan peeler on this project, and it does peel much better than my old peeler does... even you fingers. Got a little cut on my pinky. Be careful of those things.

bigabyte said:

Looks great! Homemade is the best.:thumb:

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Indeed. Been using your spice matching, so my meals will get even better. Opening up new flavors all of the time.

smellysockalarmclock said:

Looks great! Did you dry cure, brine and what did you use?

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In the 1st pic, you can see the brine. It's that Alton guy's recipe, and it's quite tasty:

Corned Beef by Alton

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tblsp salt petre
1 cinnamon stick (chop into small pieces)
1 tsp mustard seeds
1 tsp black peppercorns
8 whole cloves
1 tblsp allspice
2 bay leaves
1/2 tsp ground ginger
(add 12 juniper berries if desired)

Bring to a simmer. Add 1 quart of ice. Cool.
Place brisket and juice in a 2 quart size ziploc bag,
and place in the fridge. Flip every 2 days for 10-14 days.


Cooking corned beef: rinse, in a large pot:

1 small onion cut into large chunks
1 large carrot cut into 1 in chunks
1 stalk celery chopped

Cabbage added after 15 minutes cooking. Add amount as desired.

Lay brisket on top of veggies. add enough water to cover
brisket by 1 inch. Place on high heat and bring to a boil.
When it begins to boil, drop heat to low, put on lid and cook
for 2 1/2 to 3 hours.

Cool & slice thin.

Oh... sorry. Very sick with the flu, and not thinking straight. The 1st pic shows the brisket soaking in water, not brine. Did this to minimze sodium: it worked.