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I've done Julia's recipe with brisket and it was delicious. Two notes: Start soaking two days before
Joined: Dec 14, 2005
Posted to Thread #21648 at 5:09 pm on Feb 20, 2012
you plan to cook. The dry cure is very salty and it takes a while to desalt it. It's worth it though. 2) The meat will not be red like store-bought because the recipe does not contain saltpeter. It doesn't affect the flavor.
Okay, three notes: Use whatever cut you find and adjust the amount of salt and other ingredients to the weight of the meat.
P.S. If you're doing Julia's boiled dinner, her method of steaming the cabbage and potatoes separately in some of the broth makes for a very happy melange in the end, with each element cooked just right and clear broth to serve with it.
Other messages in this thread:
- 21648. Doing my own Corned Beef this year...which cut would you recommend? - desertcook - 9:55am on 02/19/12 (6)
- I always use brisket, but they're usually 5-6 lbs, but you could do 2. [NT] - Curious1 - 2:24pm on 02/19/12
- I also use brisket. [NT] - elaine - 4:03pm on 02/19/12
- charlie taught me to use the whole (cheaper) one. [LINK] - MarilynFL - 12:10am on 02/20/12
- read this thread as I was confused but the flat cut is brisket. Felt good that I got it right. [NT] - elaine - 5:17am on 02/20/12
- Big Brisket. [NT] - Richard in Cincy - 5:21am on 02/20/12
- I've done Julia's recipe with brisket and it was delicious. Two notes: Start soaking two days before - Joe - 5:09pm on 02/20/12