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Make your own corned beef
Joined: Dec 9, 2005
Posted to Thread #5958 at 2:09 pm on Mar 7, 2007
Cheezz, this recipe is from Bruce Aidells and Denis Kelly's Complete Meat Cookbook. I've made it several times and really like it. I have a 5 lb brisket flat from Sam's corning now, I started Sunday night.
I make one slight change, using 2/3 cup sugar to 8 cups water instead of 1 cup. I also use Penzeys corning spice, their pickling spice also yields good results.
This amount of brine is not quite enough for my container, I put the beef in and measure how much water it takes to cover it, then remove the beef wash the container and use fresh water for the brine. this time it took 1 and 1/2 times the amount. I use 1 and 1/2 times all the ingredients.
I really enjoy this process, have a fridge in my garage and a large, 18 qt plastic container from a restaurant supply store, so it's no big deal. However, Cook's Illustrated has a simpler recipe that takes only 5-7 days and uses a dry brine. I'm posting it next.
Make your own corned beef
It's not difficult to make your own corned beef, and the results are delicious. We suggest that you use brisket, but you can also use bottom round.
8 cups water, or more if necessary to cover the meat
1 1/4 cups kosher salt
1 cup sugar
3 tablespoons pickling spices
1 6-8-pound whole beef brisket OR piece of bottom round, trimmed of excess fat
To cook the beef:
1 medium onion, spiked with 3 cloves
3 garlic cloves
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
3 bay leaves
1 teaspoon peppercorns
Bring the water to a boil in a saucepan. Add the salt and sugar and stir to dissolve. Stir in the pickling spices. Let cool to room temperature, then refrigerate until cooled to 45 degrees F.
Pour the brine into a large bowl or crock and submerge the meat in it, making sure it stays under the surface by using a heavy plate as a weight. Refrigerate for 8 to 12 days. Stir the brine each day and turn the beef occasionally.
To cook the corned beef, remove the meat from the brine and put it in a large pot. Cover with water and add the vegetables, bay leaves, and peppercorns. Simmer over low heat until tender, 2 1/2 to 3 hours, or more if necessry. Thinly slice across the grain and serve hot or cold.
Other messages in this thread:
- 5958. Woe is me.... can't make a tender corned beef to save my life!!! - cheezz - 4:28am on 03/05/07 (20)
- I cook mine to perfection in a crockpot everytime, cheezz. Try it if you can! [NT] - Debbie_in_GA - 11:45am on 03/05/07
- You're not cooking it long enought, - mistral - 6:00pm on 03/05/07
- I had the same problem and it had to do with the "cut" I was buying. I'll try to remember - Randi - 7:11pm on 03/05/07
- 3-1/2 lb. corned beef and I cooked it 4 hr, 15 min. at 275 deg.... !!! [NT] - cheezz - 10:25pm on 03/05/07
- What I get from my supplier are "flat cut". I put three or four 8-10 #'ers in a big roasting pan - Nan - 2:35am on 03/06/07
- Nope, happens every time, no matter the cooking method.... darn!! I love corned beef! [NT] - cheezz - 7:22am on 03/06/07
- Hi cheezz, I've had bad luck with the brand they sell at Costco, I think its "Bailey's" - LisainLA - 7:27am on 03/06/07
- Bailey's is what my last one was - yes, Costco - but they ALL weren't :( - cheezz - 1:26am on 03/07/07
- You can get round, but I've found it to have less fat, similar to the flat cut. - LisainLA - 2:12am on 03/07/07
- Mmmm! Do you have a good recipe? How much time does it take? [NT] - cheezz - 3:06am on 03/07/07
- Make your own corned beef - Curious1 - 2:09pm on 03/07/07
- Home-Corned Beef Brisket - Curious1 - 2:16pm on 03/07/07
- For vegetables, I usually cook the corned beef until done and keep warm in a little of the cooking - Curious1 - 2:28pm on 03/07/07
- Thanks Curious1! Just what I was looking for. [NT] - cheezz - 9:28pm on 03/07/07
- I've used Julia's recipe in the past. If you like, I can post it for you, just holler. [NT] - LisainLA - 5:32pm on 03/08/07
- Is that the one in the "Way To Cook" ? Very similar to the CI recipe with a longer brine time. How - Curious1 - 6:00pm on 03/08/07
- I've used that recipe and it was wonderful, though it required a long soaking period after the long - Joe - 6:14pm on 03/08/07
- Yes, it is from The Way To Cook. And Julia's method for Boiled Dinner was my guide - LisainLA - 6:55pm on 03/08/07
- Thanks both of you, when I run out of corned beef spices, I may try the dry brine. [NT] - Curious1 - 9:00pm on 03/08/07
- Nan, I really like the oven method also. My cooktop just doesn't want to simmer. [NT] - Curious1 - 3:28pm on 03/07/07