Corned beef - Democratic Underground

sazemisery

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Sat Oct-18-08 09:30 AM
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Corned beef

I was perusing "Charcuterie", by Polcyn and Ruhlman, and I realized I had not tried the Corned Beef. So last weekend I bout a 5 lb flat brisket, made the pickling spice, made a brine and let it marry in the fridge until yesterday. I took it out, rinsed it well, returned it to the pot with water and more pickling spice. Simmered for 3 hours and served it sliced thin with cabbage and roasted peanut squash sprinkled with olive oil and garam marsala spice.

It was so tender you could cut it with a fork. It was salted just right and I do not like salty. The color was an intense reddish hue. Like uncooked but not. The cut of meat I bought was lean (grass fed) with a small fat cap that I left on until after I cooked it. I scraped it off and there was little fat left within the meat. What a inexpensive, easy way to savor something as the autumn presses onward into winter.

P.S. - We are having Ruben sandwiches for lunch today.:9

CORNED BEEF

The Pickling Spice
This makes more than you will need for the corned beef.
2 tablespoons each of the following:
black peppercorns
mustard seeds
coriander seeds
hot red pepper flakes
allspice berries
whole cloves

1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
24 bay leaves, crumbled
1 tablespoon ground ginger

1. Lightly toast the peppercorns, mustard seeds, and coriander seeds in a small dry pan, then lightly crack with the side of a knife or in a mortar and pestle.
2. Combine with the rest of remaining ingredients, mixing well. Store in a tightly sealed jar.

The Brine
1 gallon water
2 cups kosher salt
1/2 cup sugar
1 ounce pink salt
3 garlic cloves, minced
2 tablespoons Pickling Spice

1 5 lb beef brisket flat
2 tablespoons pickling spice

1. Combine all the brine ingredients in a non-corrosive pot large enough to hold the brisket. Bring to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and let cool to room temperature, then refrigerate until completely chilled.
2. Place the brisket in the brine and weight it down with a plate to keep it submerged. Refrigerate for 5 days.
3. Remove the brisket from the brine and rinse it thoroughly under cool running water. (Resting is not required here because the distribution of the brine will continue in the long, slow cooking process.)
4. Place the brisket in a pot just large enough to hold it and add enough water to cover the meat. Add the remaining 2 tablespoons pickling spice and bring to a boil, then reduce the heat, cover and simmer for 3 hours or until fork tender (there should always be enough water to cover the brisket; replenish the water if it get too low).
5. Remove the corned beef from the cooking liquid (which can be used to moisten the meat and vegetables, if that is what you're serving). Slice the beef and serve warm, or cool, then wrap and refrigerate until you're ready to serve, or for up to a week.