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ISO: ISO Julia's recipe for corning beef from The Way To Cook
- Thread starter lisainla
- Start date
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Lisa, here's the abbreviated recipe...
I have the book, but dh's computer that is connected to the scanner is on the blink. If you need more info, ask and I'll check back later, or perhaps someone else who has the book can help.
To Corn Your Own Beef
Brisket is the traditional beef cut, but it's not the only one. Boneless chuck, such as the eye roast, which contains the continuation of the rib eye, is another choice. However, I really prefer either the top or bottom round because it slices up into neat chic pieces.
Timing: 2 weeks minimum for the cure to take place.
For a 12-pound piece of beef
1 fully trimmed boneless 10-12 pound top or bottom round of beef (or the eye round, boneless chuck, or brisket)
The following seasonings mixed in a bowl
1 1/3 c coarse (Kosher) salt
1 T cracked peppercorns (pound whole corns to crack them)
2 t each allspice and thyme
1 t each: paprika, sage, and ground or crumbled imported bay leaf
You will need a heavy-duty plastic bag roomy enough to hold the meat comfortably; a pan to hold it; a pan and weight to cover the meat.
Salting and spicing the meat. Place the meat in the plastic bag and rub the seasonings all over it. Press as much air as possible out of the bag, then tie it securely closed and set it in a pan or bowl. Place in the refrigerator, where the temperature should remain between 37 and 38 degrees F. For the first 2 days of the cure, keep it covered with the second pan and weight.
The cure. Within a few hours, red liquid will exude in the bag — the cure has begun. Once a day, without opening the bag, massage the meat with its juices and spices, and turn the bag over. I put a sign on my refrigerator to remind me. In 2 weeks the cure is done, and the special flavor has been achieved. The beef will now keep several months under refrigeration — but turn it every several days just to be sure all is well. If you've a large piece, you may want to cook only part of it and leave the rest to cure.
De-salting — 24 hours or longer. Before cooking the beef, wash off the salt cure and soak the meat in a large bowl of cold water, changing the water 2 or 3 times. As the salt leaves the flesh the meat softens and, when thoroughly de-salted, it will feel almost like fresh beef — cut off a snippet and taste it to be sure. De-salting may take 2 to 3 days if the meat has cured a number of weeks.
As soon as the meat is de-salted, it is just as perishable as fresh meat — keep it refrigerated and cook it soon.
I have the book, but dh's computer that is connected to the scanner is on the blink. If you need more info, ask and I'll check back later, or perhaps someone else who has the book can help.
To Corn Your Own Beef
Brisket is the traditional beef cut, but it's not the only one. Boneless chuck, such as the eye roast, which contains the continuation of the rib eye, is another choice. However, I really prefer either the top or bottom round because it slices up into neat chic pieces.
Timing: 2 weeks minimum for the cure to take place.
For a 12-pound piece of beef
1 fully trimmed boneless 10-12 pound top or bottom round of beef (or the eye round, boneless chuck, or brisket)
The following seasonings mixed in a bowl
1 1/3 c coarse (Kosher) salt
1 T cracked peppercorns (pound whole corns to crack them)
2 t each allspice and thyme
1 t each: paprika, sage, and ground or crumbled imported bay leaf
You will need a heavy-duty plastic bag roomy enough to hold the meat comfortably; a pan to hold it; a pan and weight to cover the meat.
Salting and spicing the meat. Place the meat in the plastic bag and rub the seasonings all over it. Press as much air as possible out of the bag, then tie it securely closed and set it in a pan or bowl. Place in the refrigerator, where the temperature should remain between 37 and 38 degrees F. For the first 2 days of the cure, keep it covered with the second pan and weight.
The cure. Within a few hours, red liquid will exude in the bag — the cure has begun. Once a day, without opening the bag, massage the meat with its juices and spices, and turn the bag over. I put a sign on my refrigerator to remind me. In 2 weeks the cure is done, and the special flavor has been achieved. The beef will now keep several months under refrigeration — but turn it every several days just to be sure all is well. If you've a large piece, you may want to cook only part of it and leave the rest to cure.
De-salting — 24 hours or longer. Before cooking the beef, wash off the salt cure and soak the meat in a large bowl of cold water, changing the water 2 or 3 times. As the salt leaves the flesh the meat softens and, when thoroughly de-salted, it will feel almost like fresh beef — cut off a snippet and taste it to be sure. De-salting may take 2 to 3 days if the meat has cured a number of weeks.
As soon as the meat is de-salted, it is just as perishable as fresh meat — keep it refrigerated and cook it soon.