Results of corning my first beef

R

richard-in-cincy

Well-known member
Last week I was all set to have a corned beef in for the week and had a nice head of Savoy cabbage, potatoes, red bell peppers, a local bakery's seeded rye, sauerkraut (for a dinner of Corned Beef, Potatoes, and Cabbage and feasting on the leftovers with Rubens and Corned Beef Hash) in my shopping cart. Then, when I got to the meat case and singed my fingers on the package of corned beef when I saw the
 
Homemade Pickling Spice for next time

The secret is out.....corning your own beef is better than store-bought. I did this about six months ago and had the same result, Richard- just wonderful and now I'll have to do it each time I crave corned beef.

Here, for you, is homemade pickling spice for next time. It is wonderful. I have no idea where I got the recipe from- I did some research a few years back and decided this was the best choice.


PICKLING SPICE

2 T mustard seed
2 T whole allspice
2 T crushed Bay Leaves
2 T dill seed
2 tsp whole cloves
1 tsp ground ginger
2 star anise
2 T coriander seeds
2 T juniper berries
2 tsp mace
2 tsp ground cardamom
2 tsp dried red pepper flakes

Combine and store in airtight container.

 
You must use salt, sugar, and sodium nitrite, plus flavoring to corn beef.

The Morton's Tender Quick has all the ingredients (salt, sugar, and sodium nitrite + nitrate) to make the brine. The flavor profile is up to you. I used the mix because I didn't have any sodium nitrite available.

The sodium nitrite/nitrate keeps the meat red. You can brine without the sodium nitrite, but your corned beef will be a brown gray, like a sauerbraten, when you are done.

 
man did you just majorly trigger the Reuben sandwich urge... I feel like Pavlov's dog right now

worse because I currently home bound with no car. That is my tin cup you hear rattling on the bars

 
You must log in or register to reply here.
Back
Top