Author Topic: Corned Beef  (Read 11277 times)

Pork Belly

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Corned Beef
« on: June 13, 2014, 01:51:26 PM »
Next time you get a good deal on brisket consider turning a five pound piece into Corned Beef.

Combine the following and bring to a boil, stir to insure salt and sugar are dissolved. Then allow brine to cool to room temperature.

1 Gal Water
1 1/2 cup Kosher Salt
1/2 cup or 100 grams of sugar
1 oz or 25 grams or 5 teaspoons pink salt
3 garlic cloves minced
2 Tablespoons Pickling Spice

Submerge and weight a 5lb piece of brisket in the brine and refrigerate for 5 days. Remove brisket and rinse with cool water. Place brisket in a pot large enough to cover it in water. Add one half of a medium onion, one large peeled carrot, one stalk of celery and 2 tablespoons pickling spice. Bring to a boil then reduce heat and simmer until tender typically 3 hours perhaps a little more.

Note from the recipe's author Michael Ruhlman
     

*A note about the salt: The salt level is not hugely critical here because it’s basically boiled, and the excess salt moves into the cooking liquid. You can weigh out 12 ounces here if you feel better using a scale (approximately a 10% brine). Or you can simply make a 5% brine of however much water you need to cover (6.4 ounces per gallon). When you cook it, season the cooking liquid to the level you want your meat seasoned. Another option is wrapping the brisket in foil and cooking it in a 225°F oven till tender, but do this only if you’ve used the 5% brine.
« Last Edit: November 25, 2020, 08:24:23 AM by Pork Belly »
Brian - Michigan-NRA Life Member
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DivotMaker

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Re: Corned Beef
« Reply #1 on: June 13, 2014, 08:23:41 PM »
Boiled, not smoked???  Come on, Brian, you have to give us your smoked corned beef recipe! ???   I'm looking forward to your pastrami recipe... ;)
Tony from NW Arkansas
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Pork Belly

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Re: Corned Beef
« Reply #2 on: June 14, 2014, 02:15:21 AM »
It was posted five minutes after this one, be patient. However the description under the link Charcuterie reads-

"Capicola, Corned Beef, Pastrami, Panchetta, Prosciutto to Salumi - here's where to post the recipes and methods! All of these are better smoked!

I disagree with the suggestion that if you smoke them they are better. If Smoked they no longer those items they are a new product of your creation and that's OK but not necessarily better.

The most obvious would be Panchetta. Panchetta is a savory dry cure Italian Pork Belly If you add smoke to a panchetta recipe you have savory garlic & herb bacon but you will never have panchetta. If I were making Carbonara with fresh pasta. egg yokes and panchetta I don't want any smoke, just the subtle peppery herb notes of panchetta.

Personally I love good food and enjoy being skilled in preparing Salted, Cured, Pickled, AND smoked meat.  While sometimes those techniques overlap, the most obvious being bacon and pastrami, more frequently they stand alone. Being able to put out a charcuterie platter for your friends that looks and tastes better than anything they have ever eaten is awesome.

Featured in the pictures Corned Bison Brisket, Dry cured Pork Lanza (loin) with Garlic and thyme , Dry Cured Venison Loin with Juniper and Black Pepper, Classic Duck Prosciutto.
« Last Edit: June 14, 2014, 03:17:25 PM by Pork Belly »
Brian - Michigan-NRA Life Member
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DivotMaker

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Re: Corned Beef
« Reply #3 on: June 14, 2014, 02:13:23 PM »
Well, I guess I stand corrected. :-[
Tony from NW Arkansas
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Smokster

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Re: Corned Beef
« Reply #4 on: June 15, 2014, 11:12:55 AM »
Truly amazing post and love the pics. You have my attention, I'm listening.

I also agree with you regarding the panchetta, it is amazing with pasta and I love using it to make pasta a la vodka.
Tony from Toronto
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Re: Corned Beef
« Reply #5 on: June 17, 2014, 09:43:59 PM »
Brian - take note that I changed the description of the Charcuterie section, just for you! ;)
Tony from NW Arkansas
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Pork Belly

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Re: Corned Beef
« Reply #6 on: June 18, 2014, 09:57:35 AM »
Thanks, now you just have to start making some of it.
« Last Edit: June 18, 2014, 03:16:27 PM by Pork Belly »
Brian - Michigan-NRA Life Member
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DivotMaker

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Re: Corned Beef
« Reply #7 on: June 18, 2014, 07:21:10 PM »
Thanks, now you just have to start making some of it.

You're right!  I plan on trying the corned beef to pastrami recipe next week!
Tony from NW Arkansas
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Pork Belly

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Re: Corned Beef
« Reply #8 on: July 10, 2014, 10:26:50 AM »
Tony where are the pastrami pictures?
Brian - Michigan-NRA Life Member
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DivotMaker

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Re: Corned Beef
« Reply #9 on: July 10, 2014, 06:58:10 PM »
Tony where are the pastrami pictures?

Brian - those pictures are still in my mind, I guess! :-\   I had planned to buy a brisket and start one, but got run over by life.  Soon, though!
Tony from NW Arkansas
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jdiver

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Re: Corned Beef
« Reply #10 on: August 04, 2014, 07:58:37 PM »
Corned Beef and Pastrami are two of my favorite things. You inspired me. And that would make my wife one happy person as well, she loves both also.

So thanks for sharing...
-JD-
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Pork Belly

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Re: Corned Beef
« Reply #11 on: August 04, 2014, 08:33:46 PM »
Your welcome, I'm glad your interested. It is  nice to see this is getting a lot of views. I hope some folks give it a try.
« Last Edit: August 08, 2014, 01:14:51 PM by Pork Belly »
Brian - Michigan-NRA Life Member
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jdiver

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Re: Corned Beef
« Reply #12 on: August 05, 2014, 05:37:23 AM »
Once i do, I'll report back. Just mentioned it to my wife. That got her excited... Won't be tomorrow, but soon...
-JD-
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elkins20

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Re: Corned Beef
« Reply #13 on: December 06, 2016, 02:24:21 AM »
Hey Brian, Could this corned beef after is done in the brine be cooked in a pressure cooker???
Thanks,
Bill
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SuperDave

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Re: Corned Beef
« Reply #14 on: December 06, 2016, 11:22:16 AM »
Hey Brian, Could this corned beef after is done in the brine be cooked in a pressure cooker???
Thanks,
Bill
Bill, once it is "corned" it is essentially what you buy at the market for St. Patricks Day.  You can do a standard boil, pressure cook or smoke & steam. 
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