Corned Beef for St. Patrick's Day
Happy Thursday!
Last year for St. Pat's Day, I made one of my favorite things: Corned Beef and Cabbage. This is one of those dishes that everyone loves, but very few people actually know how to make. So most people are forced to go to their local Mega Mart and purchase a premade portion of corned beef, which is not only full of questionable preservative, but does anyone know when it was prepared, how long it's been in storage, or if the beef is of any quality? Oh, and it's ridiculously expensive!
So with a little know-how, a week's worth of time, and a few specialty ingredients, you can successfully (and easily) make your own amazing corned beef, and wow your family and friends.
Irish corned beef
1 Gallon water
2 Cups kosher salt
1/2 Cup sugar
1 ounce Prague powder #2 *(a word on this below)
5 Cloves garlic-minced
2-3 Tbs. pickling spice (you can make your own but I use McCormick)
One, 5 Lb. well-marbled brisket (prime quality, or grass fed please)
2 Tbs. Pickling spice
Combine everything in a big pot, large enough to hold the brisket.
Bring to a simmer long enough to dissolve the salts and sugar. Allow the bring to cool to room temperature, them refridgerate over night. Place the brisket in the brine, and place a plate with a weight on it over the brisket, in order to keep it from floating. Refrigerate for 5 days.
Remove the brisket from the brine, discard the bring, and rinse the meat under cool water. Place the brisket in a Crockpot (or what ever slow cooker you have). Add enough water to just cover the brisket, and the second amount of pickling spice. Cook on high for 6-8 hours, or on low for 10-12 hours.
If you do not have a slow cooker; simply place the meat, clean water, and spices into a large stock pot, and simmer on the stove for about 3 hours. Serve with braised cabbage, and mashed potatoes. Eat Joyfully!
* A word on Prague Powder #2: this is a Nitrate Salt (don't be scared!). It is added to help preserve, not only the meat itself, but also its gorgeous red color. You can buy it directly from http://www.modernistpantry.com or from www.amazon.com (and get free shipping if you are a Prime member)
Last year for St. Pat's Day, I made one of my favorite things: Corned Beef and Cabbage. This is one of those dishes that everyone loves, but very few people actually know how to make. So most people are forced to go to their local Mega Mart and purchase a premade portion of corned beef, which is not only full of questionable preservative, but does anyone know when it was prepared, how long it's been in storage, or if the beef is of any quality? Oh, and it's ridiculously expensive!
So with a little know-how, a week's worth of time, and a few specialty ingredients, you can successfully (and easily) make your own amazing corned beef, and wow your family and friends.
Irish corned beef
2 Cups kosher salt
1/2 Cup sugar
1 ounce Prague powder #2 *(a word on this below)
5 Cloves garlic-minced
2-3 Tbs. pickling spice (you can make your own but I use McCormick)
One, 5 Lb. well-marbled brisket (prime quality, or grass fed please)
2 Tbs. Pickling spice
Combine everything in a big pot, large enough to hold the brisket.
Bring to a simmer long enough to dissolve the salts and sugar. Allow the bring to cool to room temperature, them refridgerate over night. Place the brisket in the brine, and place a plate with a weight on it over the brisket, in order to keep it from floating. Refrigerate for 5 days.
Remove the brisket from the brine, discard the bring, and rinse the meat under cool water. Place the brisket in a Crockpot (or what ever slow cooker you have). Add enough water to just cover the brisket, and the second amount of pickling spice. Cook on high for 6-8 hours, or on low for 10-12 hours.
If you do not have a slow cooker; simply place the meat, clean water, and spices into a large stock pot, and simmer on the stove for about 3 hours. Serve with braised cabbage, and mashed potatoes. Eat Joyfully!
* A word on Prague Powder #2: this is a Nitrate Salt (don't be scared!). It is added to help preserve, not only the meat itself, but also its gorgeous red color. You can buy it directly from http://www.modernistpantry.com or from www.amazon.com (and get free shipping if you are a Prime member)
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