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When it comes to some of the basics in preparing traditional food, I love to see what Alton Brown is doing. So...here is his recipe based on his suggestions for HOMEMADE corned beef. I am posting this so you don't have to buy those ones from the store that are soaked in chemicals like phosphates and nitrates. This is a much healthier version. It should stay in the brine for 10 days...but I have tried 6-7 and it is tender and juicy, with all the good flavor.
Ingredients
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Directions: 10 days ahead of time
- 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
- over 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.
Optional- Add potatoes and carrots during last 40 minutes of cooking time and then chunks of fresh cabbage the last 15 minutes. Serve with grainy mustard or horseradish sauce.
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