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|Richard in Cincy||
Results of corning my first beef
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.
Other messages in this thread:
- 26828. Results of corning my first beef - Richard in Cincy - 3:14pm on 10/19/14 (14)
- Sounds awesome and doable. Is curing salt different from regular salt? [NT] - KarenNoCA - 4:56pm on 10/19/14
- Yes Karen, it is different. [NT] - CathyZ from Kauai - 4:59pm on 10/19/14
- Homemade Pickling Spice for next time - CathyZ from Kauai - 4:59pm on 10/19/14
- With t his one, you don't have to add salt? [NT] - KarenNoCA - 7:08pm on 10/19/14
- The salt would be in the brine to which you would add the pickling spice. [NT] - LisainLA - 7:53pm on 10/19/14
- You must use salt, sugar, and sodium nitrite, plus flavoring to corn beef. - Richard in Cincy - 10:15pm on 10/19/14
- Ok, I understand...never have attempted anything like this....a new food science for me. [NT] - KarenNoCA - 11:26pm on 10/19/14
- Sounds wonderful. I am looking forward to doing this again. No more industrial corned beef for me! [NT] - Richard in Cincy - 10:16pm on 10/19/14
- What was your take on the *saltiness* of the final product? [NT] - MarilynFL - 1:14pm on 10/20/14
- No more salty than a purchased corned beef at the grocery. [NT] - Richard in Cincy - 2:10am on 10/21/14
- ...so you're waving a large cabbage in the air (instead of a turnip)? [NT] - MarilynFL - 12:00pm on 10/20/14
- man did you just majorly trigger the Reuben sandwich urge... I feel like Pavlov's dog right now - pmassell_93 - 8:42pm on 10/20/14
- Sorry! Would it help if I told you how amazing the rubens were tonight? :) [NT] - Richard in Cincy - 2:11am on 10/21/14
- I'm happy for you. really... [NT] - pmassell_93 - 2:42am on 10/21/14