HOMEMADE CORNED BEEF BRINE
Homemade Corned Beef tastes even better than what you can get at the deli, and is easier to make than you think!
Provided by Catalina Castravet
Categories Main Course
Time P5DT1h
Number Of Ingredients 16
Steps:
- To save time you can use store-bought pickling spices or you can make your own based on the ingredients above.
- Add the allspice berries, mustard seeds, coriander seeds, red pepper flakes, red and black peppercorns, cloves, and cardamom pods to a small frying pan over medium-low heat and toast until fragrant. This will take a minute or two, stir and keep an eye on the spices as they can easily burn.
- Remove from heat and place in a small bowl. Use a mortar and pestle to crush them. Add the crushed bay leaves and ground ginger and stir to combine.
- Add a gallon of water to a large pot and add 4 tablespoons of the pickling spices (saving the remaining ones for later), add the cinnamon stick, Kosher salt, and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.
- Once chilled, place the beef brisket in a large, flat container or pan, and cover with the brine. Make sure the brine covers the meat. If the meat floats, weigh it down with a plate.
- Refrigerate for 5-7 days and every day flip the brisket over so that all sides get brined equally.
- Remove the brisket from the brine and rinse it with cold water.
- Place the brisket in a large pot and cover with at least one inch of water.
- Add the remaining pickling spices and bring to a boil, reduce to a very low simmer, and cook for 3-4 hours, until the corned beef is fork-tender.
- Once done, place the meat on a cutting board. Cut across the grain to serve.
- Add some veggies into the spiced cooking liquid, like cabbage and carrots, and cook them to serve with the corned beef.
Nutrition Facts : Calories 511 kcal, Carbohydrate 18 g, Protein 59 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 176 mg, Sodium 14798 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
BRINE FOR CORNED BEEF AND PASTRAMI
There's nothing quite like a corned beef or pastrami sandwich from the deli. Make your own deli meats at home using this easy brine recipe.
Provided by Derrick Riches
Categories Ingredient
Time 25m
Yield 1 gallon
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Bring the water to a boil in a large, stainless-steel or other nonreactive stockpot .
- Remove from heat and add the salt, sugar, and Prague powder. Stir until the ingredients are completely dissolved. Allow it to cool to room temperature.
- Stir in the garlic, pickling spices, and bay leaves. The brine is now ready for use.
- Transfer it to a stainless steel or plastic container with a tight-fitting lid (plastic wrap also will work) large enough to accommodate up to 5 pounds of meat and 1 gallon of brine.
- Submerge the meat in the brine, cover tightly, place a weight on top to keep the meat under the brine, and refrigerate for up to five days (turning once a day if you like but this isn't necessary).
- Remove the meat from the brine, pat it dry with paper towels, and let it come to room temperature.
- Using your favorite recipe, roast the corned beef or smoke it to make pastrami .
- Enjoy!
Nutrition Facts : Calories 457 kcal, Carbohydrate 116 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, Sodium 60623 mg, Sugar 100 g, Fat 1 g, ServingSize 1 gallon, UnsaturatedFat 0 g
CORNED BEEF
For flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.
Provided by Alton Brown
Categories main-dish
Time P10DT3h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
BRINE FOR CORNING BEEF
Steps:
- Bring first 9 ingredients up to the peppercorns to a boil and boil hard for 5 minutes. Leave the brine to cool. Clean a stoneware crock or plastic bucket and its lid with a solution of 1 tablespoon baking soda to 1 gallon boiling water. Rinse well and leave to drain dry. To test the saltiness of the brine put egg, in shell in the cooled brine. If it doesn't float, add enough salt until it does. To draw off any excess blood and to help the brine penetrate, pierce the beef all over with a trussing needle or skewer and place meat in cold water for about 45 minutes. Remove the meat from water and place in crock or bucket. Pour the cooled brine over the brisket. Add garlic to the brine. Place a plate on top of the brisket to submerge. Place a lid or plastic wrap over container. Store in a refrigerator or dry place, at a temperature below 60 degrees. Salting time depends on the thickness of the meat. Allow 3 to 10 days for salting time for brisket. When removing meat from brine, always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat. It is possible to strain off the brine and reboil it, adding a refresher of about half the above quantities. Naturally the crock or bucket will need a complete cleaning. This should be done before mold appears.
HOMEMADE CORNED BEEF
"The reason to corn your own beef is flavor," said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn in their book, "Charcuterie: The Craft of Salting, Smoking and Curing." "You can achieve tastes that aren't available in the mass produced versions," he said. Feel free to experiment with the "pickling spices" called for below - you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic - but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue. (It's perfectly safe, Mr. Ruhlman exhorts: "It's not a chemical additive. Most of the nitrates we eat come in vegetables!") Finally, if you want a traditional boiled dinner, slide quartered cabbage and some peeled carrots into the braise for the final hour or so of cooking. Or use the meat for Irish tacos.
Provided by Sam Sifton
Categories project, main course
Time P5DT3h
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
- Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
- To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
- Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.
BRINE FOR CORNING BEEF
Posted for another Zaarite. I have not tried this recipe. Posting for safe keeping and when I can plan far enough ahead to plan 3-10 days in advance! From: Food Network/ Sara Molten, posted as copied from site
Provided by Chicagoland Chef du
Categories Meat
Time P3DT2h
Yield 3-5 serving(s)
Number Of Ingredients 15
Steps:
- Bring first 9 ingredients listed up to the peppercorns to a boil and boil hard for 5 minutes. Leave the brine to cool.
- Clean a stoneware crock or plastic bucket and its lid with a solution of 1 tablespoon baking soda to 1 gallon boiling water. Rinse well and leave to drain dry. To test the saltiness of the brine put egg, in shell in the cooled brine. If it doesn't float, add enough salt until it does.
- To draw off any excess blood and to help the brine penetrate, pierce the beef all over with a trussing needle or skewer and place meat in cold water for about 45 minutes.
- Remove the meat from water and place in crock or bucket. Pour the cooled brine over the brisket. Add garlic to the brine. Place a plate on top of the brisket to submerge. Place a lid or plastic wrap over container.
- Store in a refrigerator or dry place, at a temperature below 60 degrees. Salting time depends on the thickness of the meat. Allow 3 to 10 days for salting time for brisket.
- When removing meat from brine, always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat. It is possible to strain off the brine and reboil it, adding a refresher of about half the above quantities.
- Naturally the crock or bucket will need a complete cleaning. This should be done before mold appears.
Nutrition Facts : Calories 2966, Fat 202.6, SaturatedFat 81.3, Cholesterol 622.4, Sodium 89925.1, Carbohydrate 149.4, Fiber 0.3, Sugar 145.7, Protein 130.8
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