Tuesday, November 9, 2010
Corned beef from scratch
Now that title is probably sounding like a lot of work but let me tell you it isn't. I am not going to lie if you don't have an extra fridge or a ton of extra space in your fridge then this might be a little too unpractical. If you do have the space then you should definitely make this. All you do is let this piece of beef sit in thie brine for a week or two and you will be good to go.
Now you can use watever size brisket you wish but I recommend a 5 - 10 pounder. The best places to buy these are Costco and Cash and Carry. Also that's the best place to buy pickling spice. Other than the brining this is a pretty simple recipe that I am sure most people have made before.
If you have any questions please let me know.
- 1 & 1/4 cup kosher or sea salt
- 1 & 1/4 cup pickling spice
- 5 to 8 pound beef brisket
- 1 tablespoon whole peppercorns
- 14 to 18 red potatoes
- 10 to 12 carrots, peeled and roughly chopped
- 1 head of cabbage, roughly chopped
- prepared horseradish
1. Take 1 cup of the salt and 1 cup of the pickling spice and add to the bottom of a large stock pot big enough to hold the brisket. Add 1 quart of water and stir until the salt has disolved. Then add the brisket and add water until the brisket is completely submerged. Place in fridge for 7 - 14 days (I did 8 days).
2. Remove brisket and rinse off with cold water. Then rinse out the pot then place the brisket back into it. Then cover with water, and add the remaining 1/4 cup of water and pickling spice plus the peppercorns. Bring to a boil then reduce to low and simmer for 8 - 12 hours.
3. Remove the brisket from the juice and place in a rimmed dish then cover with foil. Then add the potatoes to the water and raise heat to medium. After 30 minutes have passed add the carrots and cabbage. Using a carving knife or electric slicer, cut the brisket into 1 inch strips.
4. To plate, take a couple of potatoes and smash down on a plate. Then add some carrots and cabbage to the plate. Add a few slices of the corned beef then ladel over a few spoonfuls of the broth. Season with salt and pepper.
Posted by Christian and Kishelle Linenko at 8:45 AM