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Do your own corned beef this St. Patties day!

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default Do your own corned beef this St. Patties day!

Post by GB on 23rd February 2011, 1:57 pm

Very Happy I started doing our own corned beef two years ago and haven't bought it in the shops since. Its good in the shop but FANTASTIC done at home!

This is the way I do it.

Take a brisket if you can buy them whole or a nice big piece if not. An entire brisket will cut into three nice pieces, each with a different amount of fat so slightly different tastes but all nice. Place meat into your cooled brine.

2 cups salt
1 cup raw sugar or 1 cup white sugar and 2 tablespoons black strap molasses
2 tablespoons powdered garlic
2 tablespoons Paprika
1 tablespoon white pepper
1 tablespoon powdered ginger

Dissolve salt and sugar in about a two thirds of a gallon of water, simmering it on the stove till its mostly gone. I find it doesn't all dissolve but what the hey, it works anyway! Oh, if it all disolves nicely, you have used too much water so just throw in more salt and sugar. Its all a bit by feel in my kitchen as its taste not storage I am after.

Let it cool and throw in the spices.

Put brine and meat into a container with a lid on in the fridge and if the meat isn't covered all the way - mine usually isn't - just turn the meat every day.

Two to three weeks later, depending on how big or small your chunk of meat was, soak meat over night in cold water and then cook as normal.

It wont be that odd pink color but your first taste will convert you to doing your own forever after Cool

Oh, and if you want to go one step farther you can make a rub of the same spices, smoke the meat for a couple hours, wrap it well in foil and cook in a slow oven for 5ish hours till meltingly tender and its the best danged pastrami you could ever imagine.

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