[Sca-cooks] Corned beef
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
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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