RECIPE: REC: Corned Beef--Ruhlman

RECIPE:
M

monj

Well-known member
I won't be making this as DH can't stand corned beef and I only eat fish, but I know there are people here that love making it every year.

The recipe looks really good.

Check out his short rib pastrami--interesting use of short ribs.

(linked in the article)

PS: I want every tool in his catalog. Quiche ring for Keller's quiche.

Offset spoons, bamboo scrubber.....Christmas is a long way off and I'm on the austerity plan these days.......

PPS: Thank Pat for the public service announcement re subjects, I too am guilty as charged! smileys/smile.gif

http://ruhlman.com/2016/03/homemade-corned-beef/

 
Pretty sure that's the recipe Curious1 just used a couple weeks ago to corn her beef.

She liked it a lot.

 
ps: you're welcome, Mo. Trying to avoid anyone tearing their hair out (me

included, lol) searching for stuff they know is there but can't find. smileys/wink.gif

 
Yes, I did use this recipe and I did make some changes based on my experience with Bruce Aidells

recipe, which I've used several times, and a new recipe from America's Test Kitchen. I used 9 ounces of Diamond Crystal salt which was 1.5 cups. I cut the pink salt to 3 teaspoons and used three heaped tablespoons of Penzey's corned beef spice. I also brined the brisket for 11 days. Cooked it per the Cook's Country oven method that Charlie posted, but always cook the vegetables separate from the meat in the same broth.

Hmmm, perhaps I didn't make his recipe, but it was my starting point.

 
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