Culinary Experiment Revisited

corned-beef-cabbage

 

St. Patty’s day is a memory and so is my corned beef and cabbage.  I finished corning that 6 pound brisket of Heath beef last Wednesday and wrapped it to wait until Sunday afternoon.  I’d heard that a home made corned beef tastes so much better than something you buy already processed but honestly I wasn’t prepared for how truly wonderful this was.  Maybe it was the beef we have been eating, you know grass and sunshine kind of beef.  Maybe it was that very slight hint of cinnamon that came through from the brine.  The texture was perfect, the taste divine.  Makes you think about eating a nice corned beef more than once a year.

Now there is that problem with only having 2 briskets per side of beef.  Hmmmm, I may have to trade some steaks with Russell for another brisket.  It was that good – ribeyes for brisket, yes.

I highly recommend anyone trying this.  It probably could be categorized as slow food.  You have to plan at least a week ahead but it is incredibly easy to do, in fact I will never buy a corned beef again.  I posted the recipe I used previously and will freely admit that instead of making my own concoction of pickling spice I used the jar I had in the cupboard I normally use for bread and butter pickles.  I can’t imagine that creating my own spice concoction would have made a huge difference but you never know.  Next time I will try that.

Now onto pastrami!

Another Culinary Experiment

Corned Beef

 

Please excuse the lousy photograph – but if you could smell it all would be forgiven.

I prepared a brine to make corned beef last night and this is what it looked like this morning.  This is my first attempt at making it but by all of the accounts that I’ve read it is ridiculously easy to do and gives spectacular results.  We shall see.  The brine smells so wonderful with its assortment of spices – allspice, peppercorns, red pepper, mace, mustard seed, bay, mace, ginger, cloves, cinnamon and garlic.  It’s mixed with a gallon of water, 2 cups of salt, a little pink salt and sugar.  I simmered it last night and refrigerated it until this morning.

I have a large brisket of Heath beef that I submerged into the brine this morning.  I put a plate on top of it to make sure the meat stayed under the brine and put it back into the refrigerator.  I’ll check it every so often until next Wednesday morning when I will take it out and wrap it up in anticipation of St. Patty’s day on Sunday.  Looking forward to something that should look like this.

 

corned-beef-cabbage

 

Yummmm.

The recipe can be found here.