Saturday, December 10, 2016

To Make Corned Beef

Use a five pound piece of beef trimmed of fat etc.  Brisket is traditional but I like Eye of the round. Cheap tough cuts are usual.

mix together:
1/2 cup kosher salt
1 1/2 tablespoons of black peppercorns
3/4 tablespoon allspice ground
1 t thyme dried
3/4 T paprika
2 bay leaves or three if small

Pierce the meat liberally with a skewer or fork or meat fork...Swiss cheese it! on all sides
mix all the ingredients above and rub the meat on all sides with it.
Place in a zip lock bag or a non reactive pan just large enough to hold it with little airspace. Cover with water just barely. Very little water in a tight pan, or more salt will be needed.  You can also just seal the meat in a bag with no air and let it exude its own juices under weights.
Weight it down in the water to keep it from bobbing to the surface and refrigerate for 5 to 7 days, turning daily in the brine.
To cook rinse and boil in enough water to cover with plenty of space in the pot to add tons of vegetables and potatoes.
Should cook 2 to 3 hours until tender when pierced.  Remove and cover tightly and add carrots turnips potatoes parsnips, quartered onions...anything you like and boil to cook, ass cabbage at the top for half and hour or till tender to your taste. 


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