Brisket
I have adapted this recipe slightly from Julia Child's 1979 book Julia Child and Company, this is an excellent recipe.
Within a few hours juices will begin to seep into bag, showing
that the curing process is taking place.
Turn bags and massage meat daily to be sure the salt is
penetrating all sides.
Curing will take a minimun of 2 weeks, but you may let the meat
cure for a month. If you leave meat longer or if the bag breaks,
repackage the meat, returning all the juices and half the above
recipe for the salt mixture.
Rinse well and parboil to remove saltiness before cooking.
Propylene glycol is a derivative of natural gas. It is commonly used in a variety of consumer products and food products, including deodorants, pharmaceuticals, moisturizing lotions, and fat-free ice cream and sour cream products
This is a little early for St Patrick's Day, but this recipe is for curing your own brisket so you will need to start early to allow for the curing time. Start a minimun of two weeks before you plan to serve the corned beef.
I have adapted this recipe slightly from Julia Child's 1979 book Julia Child and Company, this is an excellent recipe.
I have cut the original recipe in half (it was for 10-12 lbs of meat) and added a bit more cracked peppercorns.
There are no nitrates, nitrites, salt-petre or unnecessary chemicals in this recipe so the meat will not be the bright red color found in store bought corned beef. It will be a more brownish color. If you are fortunate enough to have access to organic beef, this is perfect to use. I have made this recipe and it is great.
If you are concerned about food safety use can add 5 tablespoons of Morton Tender Quick®* to your salt mixture.
Be sure to use the amount of salt called for, keep refrigerated and make sure to turn and massage daily to insure safety.
You will need to parboil the meat to remove some of the salt but that will be covered when the post for corned beef and cabbage goes up closer to
St Patrick's Day.
St Patrick's Day.
Chuck
You will need powdered herbs and spices for this recipe. I
really think powdered makes the difference. The flavor seems to be
better absorbed by the meat. If you don't normally use powdered, which
has a shorter shelf life than dried herbs and spices, I would check out the bulk herbs and spices in your local grocery store or health food store. Frontier brand puts out bulk herbs and spices for many stores. You can buy just what you need and if there is a good turn over in your store they will be considerably fresher than the prepackage versions. Just give the bulk container a sniff. If the herbs and spices have a strong scent they are pretty fresh. One more bonus to buying the bulk spices, the small amounts that you would be buying will be much less expensive than purchasing prepackaged jars or cans.
You will need powdered herbs and spices for this recipe. Ireally think powdered makes the difference. The flavor seems to be
better absorbed by the meat. If you don't normally use powdered, which
has a shorter shelf life than dried herbs and spices, I would check out the bulk herbs and spices in your local grocery store or health food store. Frontier brand puts out bulk herbs and spices for many stores. You can buy just what you need and if there is a good turn over in your store they will be considerably fresher than the prepackage versions. Just give the bulk container a sniff. If the herbs and spices have a strong scent they are pretty fresh. One more bonus to buying the bulk spices, the small amounts that you would be buying will be much less expensive than purchasing prepackaged jars or cans.
eye of round
You will need a weight, heavy canned foods or a brick that is
covered in foil will both work. As long as it is heavy, clean and fits in the bowl, keeping your meat imersed in the forming liquid it will work. You want to insure the meat is in the juices as much as possible once the curing process begins.
covered in foil will both work. As long as it is heavy, clean and fits in the bowl, keeping your meat imersed in the forming liquid it will work. You want to insure the meat is in the juices as much as possible once the curing process begins.
Why is cured beef called "corned"? No one is actually sure but it is thought that the curing salt resembled corn kernels.
So purchase your preferred cut of meat, brisket is the most popular, get your ingredients and equipment together and start the best corned beef you ever ate.
If you are making your own corned beef you may want to check out the Pickling Spice recipe for use when you finally get to cook your corned beef.
.
Corned Beef
4-6 lb beef brisket, chuck roast, eye of round, or bottom round
(rump roast)
2/3 cup coarse or kosher salt
4-6 lb beef brisket, chuck roast, eye of round, or bottom round
(rump roast)
2/3 cup coarse or kosher salt
1-1/2 tablespoons granulated sugar
2 teaspoons cracked peppercorns
1 teaspoon powdered allspice
1 teaspoon powdered thyme
1/2 teaspoon powdered sage
1/2 teaspoon powdered paprika
1/2 teaspoon powdered bay leaf
Equipment
strudy plastic bags-ziplock type work great
secure fasteners for bags, if needed
large bowl to hold meat
plate or pan to cover meat
10 pound weight to set on plate**
"washed" cheesecloth
tray or ccokie sheet (preferably with sides)
**cover a brick with foil for weight
Trim meat of excess fat.
Blend salt and spices together in bowl.
Place meat on rack over tray (if no rack set meat in tray), and
rub salt and spice mixture into all sides of the meat and down
into any crevices.
Blend salt and spices together in bowl.
Place meat on rack over tray (if no rack set meat in tray), and
rub salt and spice mixture into all sides of the meat and down
into any crevices.
Add remaining salt mixture and any mixture on the tray into bag.Close bag, squeezing out as much air as possible.
Place bag into large bag, cover with plate and weight.
Set on the bottom of refrigerator, where temperature should
remain between 37 degrees F and 38 degrees F.
Set on the bottom of refrigerator, where temperature should
remain between 37 degrees F and 38 degrees F.
Within a few hours juices will begin to seep into bag, showing
that the curing process is taking place.
Turn bags and massage meat daily to be sure the salt is
penetrating all sides.
Curing will take a minimun of 2 weeks, but you may let the meat
cure for a month. If you leave meat longer or if the bag breaks,
repackage the meat, returning all the juices and half the above
recipe for the salt mixture.
bottom round (rump roast)
Rinse well and parboil to remove saltiness before cooking.* Morton's Tender Quick® can be found at Wal-Mart or the canning section of your supermarket.
Tender Quick® is a fast cure product developed as a cure for meat, poultry, game and fish. It is a combination of quality curing ingredients. Contains salt, sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor. Propylene glycol keeps the mixture uniform.
Propylene glycol is a derivative of natural gas. It is commonly used in a variety of consumer products and food products, including deodorants, pharmaceuticals, moisturizing lotions, and fat-free ice cream and sour cream products
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