[Sca-cooks] Corned beef

Mark Hendershott crimlaw at jeffnet.org
Mon Mar 17 22:14:26 PDT 2008

When I cook commercial corned beef (haven't tried corning it myself) 
I soak it overnight covered with water and refrigerated.  Takes some 
of the salt out.  Then into a dutch oven with 2 cups of red wine, 
boiling water to cover, onions and spices.  4 hours in a 350 oven

Simon Sinneghe
Briaroak, Summits, An Tir

At 05:43 PM 3/17/2008, you wrote:

>I've just pushed back from a St. Patrick's meal of colcoannon, 
>buttermilk cornbread, and my first home-cured corned beef.  I am 
>sated and happy, and already anticipating the next time I make 
>corned beef.  I also have a question for the list.
>To corn a 9.5 lb brisket, I brined it in a gallon of water and 2 
>cups kosher salt; 1 cup brown sugar; 4 tablespoons saltpeter; 2 
>cinnamon sticks; 2 teaspoons each mustard seed, black peppercorns, 
>whole allspice, and juniper berries; a dozen cloves; a couple of bay 
>leaves; and a teaspoon ground ginger.  I let it brine ten days 
>before cooking half the meat. The rest is in the freezer.
>It came out beautifully, with that lovely red color and a spice 
>taste that didn't overwhelm.  The only issue is the amount of salt - 
>not the taste, but the sodium level.  The husband has to monitor his 
>blood pressure, and this recipe produces what can be only a rare treat for him.
>My question is: is ten days necessary to properly brine the 
>meat?  Can I get away with less salt in the brine?  What experiences 
>have others had with making corned beef?
>I am SO looking forward to corned beef hash tomorrow morning!

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