This year, I'm using a Michael Ruhlman recipe. I never used to use curing salt, but here in Texas, it's readily available in small bottles because it's used to make deer sausage. Today was the 5th day but I'm leaving the brisket in the brine at least two more days. I used Penzeys corned beef spice instead of making my own.http://leitesculinaria.com/5912/recipes-homemade-corned-beef.html
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Anyone else corning brisket this year? I really enjoy the process and the results are delicious.
- Thread starter curious1
- Start date
I have a couple of small flat corned beef briskets
that I will be trying in my pressure cooker. I will try to remember to post results for you. Everything that I have read says they are more tender, less stringy and don't shrink as much as oven or stove top braised ones.
that I will be trying in my pressure cooker. I will try to remember to post results for you. Everything that I have read says they are more tender, less stringy and don't shrink as much as oven or stove top braised ones.
michael-in-phoenix
Well-known member
That's how my FIL cooks it and it does come out tender and delicious. Then, once it is done,...
...he uses the broth to simmer the cabbage, potatoes and carrots (and any other veggie he wants to use). Sometimes he dilutes it with water or low-sodium chicken broth, to taste.
He always uses napa cabbage, and sometimes adds bok choy.
Good stuff!
Michael
...he uses the broth to simmer the cabbage, potatoes and carrots (and any other veggie he wants to use). Sometimes he dilutes it with water or low-sodium chicken broth, to taste.
He always uses napa cabbage, and sometimes adds bok choy.
Good stuff!
Michael
olga_d_ont
Well-known member
Recipe: Home Cured Corned Beef & Cooked Corned Beef
Home Cured Corned Beef
The hardest part is finding space in your refrigerator for a big container of beef in brine. This corned beef is well worth the space it takes.
1 gallon water
1 cup kosher salt
2 teaspoons Prague Powder No. 1 (Pink Curing Salt), optional (see note)
1/2 cup sugar
1 Tablespoon whole yellow mustard seeds
2 teaspoons whole black peppercorns
2 teaspoons whole coriander seeds
2 teaspoons whole dill seeds
5 bay leaves
5 pounds whole beef brisket (preferably second-cut)
In a medium size nonreactive pot over medium high heat, combine the water, salt, Prague powder, sugar, mustard seeds, peppercorns, coriander seeds, dill seeds, and bay leaves. Boil, uncovered, until the sugar and salt are dissolved; this will take about 1 minute. Transfer the brine to a nonreactive container with a tight fitting lid (a large pot will do); the container should just be large enough to hold the brisket and brine. Refrigerate the brine, uncovered, until it is cool.
Add the brisket to the chilled brine, making sure it is completely submerged. Cover the container tightly. If needed, weight the brisket down with a heavy object to keep it submerged in the brine. keep covered and refrigerated for 14 days, turning the brisket over in the brining liquid every 2 days throughout the process; this will ensure even curing throughout the brisket. After 14 days, the corned beef is ready to be cooked. Makes 8 to 10 servings.
NOTE: Prague powder is mostly salt with some sodium nitrate added. If you use it in your cure, the sodium nitrate will ensure that your corned beef will have the pretty pinkish red colour that the deli corned beef has; if you prefer to omit the powder, the corned beef will still taste great, but its colour will be a much less attractive brown gray. You can buy this product online or maybe your butcher might sell you some.
Second-Cut Brisket - Is the more fatty part of the brisket which is more tender and juicy. You can’t find the second cut in many supermarkets, but butchers have it if you ask.
COOKED CORNED BEEF:
After corned beef is cured, it needs to be cooked for several hours. Most cooks cook brisket in plain water, but for best flavour cook Home Cured Corned Beef or supermarket corned beef in this broth below.
12 cups water
3 bay leaves
1 head of garlic, peeled and smashed
1 teaspoon whole yellow mustard seeds
2 teaspoons whole black peppercorns
1 teaspoon whole coriander seeds
2 allspice berries
2 onions, peeled
1/2 teaspoon dill seeds
1 corned beef brisket, preferably home cured about 5 pounds
In a large nonreactive pot over medium high heat, combine water, bay leaves, smashed garlic cloves, mustard seeds, peppercorns, coriander seeds, allspice berries, onions, and dill seeds to make the cooking liquid.
If using Home-Cured Corned Beef, remove the beef from the brining liquid; if using store bought corned beef, remove the beef from its package. Place the beef in the pot with the seasoned cooking liquid.
Bring the brisket cooking liquid just to a boil and then LOWER the heat to a very low simmer. Cook the corned beef, covered, turning every 30 minutes or so, for 3 to 4 hours, or until it is tender. The best way to tell if the corned beef is tender is by piercing it with a thin bladed knife such as a sharp boning knife. Begin testing to see if the brisket is done after about 2 hours of cooking time, and then about every 20 minutes throughout the remaining cooking time. When the brisket is fully cooked, there will be little resistance when inserting the boning knife.
Remove the brisket from the cooking liquid and, if desired, serve immediately, thinly sliced. The cooking liquid can also be used to cook potatoes, cabbage, carrots, or any vegetable you'd like to serve with the corned beef. Alternatively, you could cool the cooked corned beef to room temperature and refrigerate it, wrapped in foil, for a few weeks. It can be eaten cold or hot or used for other dishes (such as corned beef hash). If you wish to reheat the corned beef, the cooking liquid can be saved and used. Serves 8 to 10.
http://www.ukrainianclassickitchen.ca/index.php?topic=7807.msg8596#msg8596
Home Cured Corned Beef
The hardest part is finding space in your refrigerator for a big container of beef in brine. This corned beef is well worth the space it takes.
1 gallon water
1 cup kosher salt
2 teaspoons Prague Powder No. 1 (Pink Curing Salt), optional (see note)
1/2 cup sugar
1 Tablespoon whole yellow mustard seeds
2 teaspoons whole black peppercorns
2 teaspoons whole coriander seeds
2 teaspoons whole dill seeds
5 bay leaves
5 pounds whole beef brisket (preferably second-cut)
In a medium size nonreactive pot over medium high heat, combine the water, salt, Prague powder, sugar, mustard seeds, peppercorns, coriander seeds, dill seeds, and bay leaves. Boil, uncovered, until the sugar and salt are dissolved; this will take about 1 minute. Transfer the brine to a nonreactive container with a tight fitting lid (a large pot will do); the container should just be large enough to hold the brisket and brine. Refrigerate the brine, uncovered, until it is cool.
Add the brisket to the chilled brine, making sure it is completely submerged. Cover the container tightly. If needed, weight the brisket down with a heavy object to keep it submerged in the brine. keep covered and refrigerated for 14 days, turning the brisket over in the brining liquid every 2 days throughout the process; this will ensure even curing throughout the brisket. After 14 days, the corned beef is ready to be cooked. Makes 8 to 10 servings.
NOTE: Prague powder is mostly salt with some sodium nitrate added. If you use it in your cure, the sodium nitrate will ensure that your corned beef will have the pretty pinkish red colour that the deli corned beef has; if you prefer to omit the powder, the corned beef will still taste great, but its colour will be a much less attractive brown gray. You can buy this product online or maybe your butcher might sell you some.
Second-Cut Brisket - Is the more fatty part of the brisket which is more tender and juicy. You can’t find the second cut in many supermarkets, but butchers have it if you ask.
COOKED CORNED BEEF:
After corned beef is cured, it needs to be cooked for several hours. Most cooks cook brisket in plain water, but for best flavour cook Home Cured Corned Beef or supermarket corned beef in this broth below.
12 cups water
3 bay leaves
1 head of garlic, peeled and smashed
1 teaspoon whole yellow mustard seeds
2 teaspoons whole black peppercorns
1 teaspoon whole coriander seeds
2 allspice berries
2 onions, peeled
1/2 teaspoon dill seeds
1 corned beef brisket, preferably home cured about 5 pounds
In a large nonreactive pot over medium high heat, combine water, bay leaves, smashed garlic cloves, mustard seeds, peppercorns, coriander seeds, allspice berries, onions, and dill seeds to make the cooking liquid.
If using Home-Cured Corned Beef, remove the beef from the brining liquid; if using store bought corned beef, remove the beef from its package. Place the beef in the pot with the seasoned cooking liquid.
Bring the brisket cooking liquid just to a boil and then LOWER the heat to a very low simmer. Cook the corned beef, covered, turning every 30 minutes or so, for 3 to 4 hours, or until it is tender. The best way to tell if the corned beef is tender is by piercing it with a thin bladed knife such as a sharp boning knife. Begin testing to see if the brisket is done after about 2 hours of cooking time, and then about every 20 minutes throughout the remaining cooking time. When the brisket is fully cooked, there will be little resistance when inserting the boning knife.
Remove the brisket from the cooking liquid and, if desired, serve immediately, thinly sliced. The cooking liquid can also be used to cook potatoes, cabbage, carrots, or any vegetable you'd like to serve with the corned beef. Alternatively, you could cool the cooked corned beef to room temperature and refrigerate it, wrapped in foil, for a few weeks. It can be eaten cold or hot or used for other dishes (such as corned beef hash). If you wish to reheat the corned beef, the cooking liquid can be saved and used. Serves 8 to 10.
http://www.ukrainianclassickitchen.ca/index.php?topic=7807.msg8596#msg8596
olga_d_ont
Well-known member
Thank you ((barb-b-))
I'm still around but I'm busy with my website and cooking. Drop in any time if you are looking for Ukrainian or International recipes.
http://www.ukrainianclassickitchen.ca/index.php
I'm still around but I'm busy with my website and cooking. Drop in any time if you are looking for Ukrainian or International recipes.
http://www.ukrainianclassickitchen.ca/index.php
michael-in-phoenix
Well-known member
I couldn't tell you. My fil cooks by "feel" and even though he uses it a lot...
...he says, "I cook it til it's done".
Sorry. Wish I could be more help.
Michael
...he says, "I cook it til it's done".
Sorry. Wish I could be more help.
Michael