[CH] Corned beef recipe
Andie Paysinger (asenji@earthlink.net)
Fri, 02 Jul 1999 22:25:35 -0700
>>>Jose Cisneros <jcisn@novagate.com>
>>>Subject: [CH] Corned beef
>>>Hey Chile Heads,
>>>Any one have a good recipe for making corned beef?
>>>I mean like from scratch.
Corned beef as made by my Granmama
4 to 6 pound beef brisket (I have also used rump roast) This also
works with beef tongue, but you first have to boil the tongue about 4
hours then peel it - then proceed as below.
Use a non-reactive cooking pot, Stainless steel or enameled ware, glass
(Visions). DO NOT USE ALUMINUM!!
Brine -
4 cups water
3 cups cider vinegar
2 tabelspoons coarse kosher salt
1 cup dark brown sugar
3 tablespoons mixed pickling spices
1 tablespoon peppercorns, cracked.
3 - 4 bay leaves
1 large and 1 medium onion cut into wedges
1 - 2 tablespoons crushed red pepper.
Stab beef all over with an ice pick (to allow brine to penetrate meat)
Bring water and vinegar to a simmer. Add the salt, sugar and spices,
stir till dissolved. Add the onion and pepper and bring to a boil.
Place the meat in the liquid, bring back up to a boil, remove from heat.
Allow to cool, cover and place in refrigerator.
Allow to stand for 5 to 7 days, turning meat twice a day.
Make sure liquid completely covers meat - You can weight it down using a
heavy plate and a brick triple wrapped in plastic wrap.
At the end of the 5 or 7 days, drain the meat in a collander, press to
remove as much brine as possible. Pat dry with paper towels. If you
want to treat with a spicy rub, now is the time to apply it. Wrap
tightly in plastic wrap and refrigerate overnight. Then cook as you
wish.
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/