[Sca-cooks] Re:Corned Pokr & Beef - OOP

[Devra at aol.com]

        Corned Pork or Beef. Stolen from Julia Child 

10-12 lb meat (shoulder, picnic , butt, loin, blade end pork/brisket, chuck, 
eye round, bottom round beef)
1 & 1/3 (one & one-third) C coarse or kosher salt
3 Tbs granulated sugar
1 Tbs cracked peppercorns
2 tsp each powdered allspice and thyme
1 tsp each powdered sage, paprika, and bay leaf

for beef also add (per 4-5 lb meat)
1/2 (one-half) C each minced rutabage, onion, and carrot
2 large cloves, minced

for pork also add
2 Tbs crushed juniper berries ( per 4-5 lb meat)

Trim meat of excess fat, bone if desired. Do not tie up until cure is 
finished. Blend salt & spices in bowl, set meat on large tray, and rub mixture into 
all sides and down into crevices. Set each piece into a bag, divide remaining 
salt/spice mix among bags (including what's left on tray.) Close bags, 
squeezing out as much air as possible, and pack into bowl. Cover with plate or pan, 
and weigh down. Set in bottom of fridge, temp circa 37/38* F. Within a few hours 
juices will begin to seep into bag, showing that the curing is beginning. 
Turn bags and massage meat daily to be sure salt is penetrating all sides. Takes 
minimum of 2 weeks, but may let cure for a month. If you leave it longer, or 
if bags break, repackage meat, returning all juices and half again as much new 
salt to the new bags.
Before cooking, wash off meat in cold water, and soak overnight in large bowl 
of cold water, changing water several times. Tie with butcher's twine if you 
think it will fall apart during cooking.

Cook meat in large kettle with cold water to cover by 2 inches. Add onion 
stuck with 4 cloves, large carrot, 2 celery stalks, herb bouquet including 8 
parsley sprigs, 1 tsp thyme, 3 cloves unpeeled garlic, 3 bay leaves. Tie 
herbs/spices in washed cheesecloth for ease of removal. 

Bring to simmer, skim any scum, partially cover, simmer 3 - 3 and one half 
hours, until meat is tender when pierced with fork. Add more boiling water as 
necessary. Taste & add salt if needed (not likely.)

Serve with noodles, boiled roots, green beans, horseradish sauce, mustard, 
etc.

We usually do a one-third recipe, since we're only two people. Meat can be 
frozen after curing.








Devra Langsam
www.poisonpenpress.com
devra at aol.com