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Richard in Cincy

Results of corning my first beef

Veteran Member
5259 posts
Joined: Dec 12, 2005


Posted to Thread #26828 at 3:14 pm on Oct 19, 2014

Last week I was all set to have a corned beef in for the week and had a nice head of Savoy cabbage, potatoes, red bell peppers, a local bakery's seeded rye, sauerkraut (for a dinner of Corned Beef, Potatoes, and Cabbage and feasting on the leftovers with Rubens and Corned Beef Hash) in my shopping cart. Then, when I got to the meat case and singed my fingers on the package of corned beef when I saw the <$30 price tag for out of season corned beef, I decided to make my own using the wonderful bottom round roasts on sale for $3.19/lb.

I didn't do anything elaborate. I wanted to get it started right away for this weekend, and since one doesn't just casually pick up sodium nitrite and would have to mail order, I decided to use Morton's Tender Quick curing salt (a mixture of salt, sugar, sodium nitrite and nitrate) and follow their package instructions for brining.

I added 1 cup of the curing salt to 4 cups water with 2 tbls. molasses, a cinnamon stick, a couple allspice berries, a diced one-inch chunk of ginger, and 3 big spoonful's of Penzey's Picking Spice to a gallon freezer bag with the roast, squeezed the air out, set it in a dish, and put it in the fridge, turning it over every day from Sunday to Saturday morning.

I took the roast out of the brine, rinsed it off, put it in a roasting pan sealed with foil, and put it in the oven at 225F for 8 hours. (Amazing how the house smelled like gingerbread for the first 2 hours of roasting.)

Yum. As god is my witness, I shall never buy another commercially prepared corned beef ever again as long as I shall live!

I can't wait to try this again and play with the flavor profile.

My 4 pound roast set me back $13. at $3.19/lb. instead of $32. at $7.99/lb.

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