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johnniegold
09-19-2012, 04:57 AM
Well, I've decided to try my hand at curing a corned beef. I am following Alton Brown's recipe. I also read Jim's Happy St. Patty's thread on how he made it. (who knew flat from point?).

But in my search for all my ingredients I hit the wall at saltpeter. Went to the local market and there was none. When I made an inquiry at the courtesy desk, I was met with hesitation as to why I would want such a product. Another supermarket and another suspicious inquiry.

Called several pharmacies and they wanted to know what I needed it for or how do you spell saltpeter (oh that's easy P-O-T-A-S-S-I-U-M N-I-T-R-A-T-E. Hello? Hello?). Another call to another pharmacy and after being put on hold I was told they don't have it and they can't get it.

Finally, I thought: where can I get something that no one seems to have, is banned in several countries, has quelled the libido of men on the high seas for centuries and is utilized in making explosives?

I know. When you need anything from weaponry to patio furniture there is only one place to go.... Amazon.

And there it was was. How much do you want? 4 oz.? One pound? 5 pounds?

Anyway, after some more reading I ended up getting 1 lb. of Instacure #1. When it arrives, let the brining begin!

I'll update with some pics during the process as well as the finished product.

P.S. in Alton Brown's How to Make Corned Beef video on YouTube there is a funny sketch between Alton Brown and his pharmacist when attempting to purchase saltpeter. I saw it after my experience and had a nice laugh since it had a ring of truth that I could relate to.

rearviewmirror
09-19-2012, 05:59 AM
fess up....you're making your own gunpowder aren't you?

I could have gotten you a handful, was in Tennessee a few weeks ago and we went to some caves, and in one they made a lot of gunpowder.

Jim
09-19-2012, 06:01 AM
Good luck Bob, take some photos!

BobS
09-19-2012, 06:25 AM
I have cured my own Canadian Bacon but never any corned beef. I look forward to seeing your results.

I have taken commercial Corned Beef and seasoned and smoked it for pastrami and it was wonderful!

ouch
09-19-2012, 07:02 AM
I suggest dialing 718-546-4357. That's 718-JIM-HELP.

johnniegold
09-19-2012, 07:07 AM
I suggest dialing 718-546-4357 (tel:718-546-4357). That's 718-JIM-HELP.

I knew better than to call Jay to see if he had any saltpeter. :biggrin:

beginish
09-19-2012, 11:26 AM
I dare you to walk into an Agway and ask if they can fill an order for saltpeter, fertilizer and Sudafed.

Jim
09-19-2012, 11:36 AM
I use Butcher and Packer (http://www.butcher-packer.com/index.php?main_page=index&cPath=237_12) for my pink salt and hog casings.

JoshuaNY
09-19-2012, 11:54 AM
The FBI will be at your door tomorrow.

Let us know how it turns out

Deltaboy
09-19-2012, 11:58 AM
Amazon never fails you can find anything there.

wbj509
09-19-2012, 11:59 AM
I have a local butcher that makes their corned beef in house and they don't use saltpeter... I enjoy the color it brings to the party but I honestly don't miss it and neither do my guests. :)

ouch
09-19-2012, 12:12 PM
I use Butcher and Packer (http://www.butcher-packer.com/index.php?main_page=index&cPath=237_12) for my pink salt and hog casings.


I clicked on that link and it took me to
you know what I was going to say

COHunter
09-19-2012, 04:48 PM
I had a heck of a time finding pink curing salt in town, but there's a local spice shop that carries it. I like the color, and I like not serving up a big slab of botulism on rye.

johnniegold
09-19-2012, 05:27 PM
Yes, no botulism. That's a good thing too. :yesnod:

TickTock
09-20-2012, 01:45 PM
I've done corned beef without pink salt and it's fine. It's grayish rather than pink, but tastes delicious all the same. It's salty enough that botulism is very very unlikely, and I've read several recipes (including Julia Child's) that list it as optional.

But either way is fine.

The pink salt (or the longer-acting Pink Salt #2) are really necessary for dried or air-cured sausages like salamis. The corned beef goes right from the fridge/salt to the cooker, but air curing is another thing.

If you're into pastrami, try that too. Serious goodness.

Next you'll do bacon. IT NEVER ENDS I TELL YOU THE GOODNESS OF MEAT.

Dave258
09-20-2012, 02:08 PM
Are you following Alton Brown's recipe exactly? I have that episode of Good Eats saved on my DVR because after seeing Jim's, I wanted to Corn my own for St. Patties day!

johnniegold
09-20-2012, 04:11 PM
I intend on following Alton Brown's recipe exactly. I'll see how that works out and after that I'll start to tinker with it

Jim
09-20-2012, 05:58 PM
I intend on following Alton Brown's recipe exactly. I'll see how that works out and after that I'll start to tinker with it

Always a good plan!

johnniegold
09-20-2012, 08:47 PM
Always a good plan!

Still awaiting the arrival of my Instacure #1.

Btw Jim, flat or point?

Jim
09-20-2012, 09:04 PM
Still awaiting the arrival of my Instacure #1.

Btw Jim, flat or point?

I think the point is 100% more flavorful, but in true B&B spirit get a whole brisket and do both.

johnniegold
09-20-2012, 09:09 PM
I have a 4 lb. point cut. I think that's all I can handle right now. :biggrin:

Jim
09-20-2012, 09:10 PM
MMmmm that will make a nice sammi! Well played.

the_edski
09-20-2012, 09:27 PM
Ask for some glycerine as well so they think you are a deviant in addition to being a terrorist/meth cooker!


I dare you to walk into an Agway and ask if they can fill an order for saltpeter, fertilizer and Sudafed.

johnniegold
09-21-2012, 05:33 AM
I see from my tracking information that the Instacure #1 should be arriving today. Time to make the corned beef. :yesnod:

ouch
09-21-2012, 06:35 AM
I have a mental block as to which is the point and flat. I can't seem to come up with a mnemonic to help.

Thank goodness for our 'buy both' philosophy.

johnniegold
09-21-2012, 01:22 PM
Gentlemen, let the brining begin. :yesnod:



http://badgerandblade.com/gallery/displayimage.php?imageid=37876[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37876)]

http://badgerandblade.com/gallery/displayimage.php?imageid=37877[/URL ([URL]http://badgerandblade.com/gallery/showimage.php?i=37877)]

gearchow
09-21-2012, 01:48 PM
pink salt? who would have thunk it. 5 tsp for 25lb of meat doesn't seem like a lot of salt. Is there more regular salt involved?

-jim

johnniegold
09-21-2012, 09:15 PM
pink salt? who would have thunk it. 5 tsp for 25lb of meat doesn't seem like a lot of salt. Is there more regular salt involved?

-jim

Aside from the 2 tablespoons of the pink salt, the recipe calls for 1 cup of kosher salt.

Slash McCoy
09-22-2012, 01:07 AM
I have a bad feeling about this ending badly!

Jim
09-22-2012, 05:12 AM
I have a bad feeling about this ending badly!

As do I, 4 lbs is not going to be enough corned beef.

johnniegold
09-22-2012, 05:16 AM
I have a bad feeling about this ending badly!

Ah yes, the naysayers have spoken. :biggrin:

ouch
09-22-2012, 06:51 AM
Aside from the 2 tablespoons of the pink salt, the recipe calls for 1 cup of kosher salt.

According to the label for the pink salt, 2T should be good for 30 lbs of meat.


As do I, 4 lbs is not going to be enough corned beef.

See above. He's going to need more meat. :biggrin1:

johnniegold
09-22-2012, 07:14 AM
Here is the recipe. AB calls for a piece of brisket of approx. 4-5 pounds. What do you gents suggest? 10lbs?
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

ouch
09-22-2012, 11:03 AM
No coriander? :blink:

Kentos
09-22-2012, 11:16 AM
Seeing how well it keeps the more the merrier I would opine.

johnniegold
09-22-2012, 01:23 PM
No coriander? :blink:

I decided to address this issue by adding two tablespoons of pickling spice which includes all of the aforementioned items plus coriander. Thanks Jay.

joshua1970
09-22-2012, 01:36 PM
I decided to address this issue by adding two tablespoons of pickling spice which includes all of the aforementioned items plus coriander. Thanks Jay.

good call

I am eagerly awaiting the results.

is there a link to the recipe and instructions. as a 'foodie' I consider myself a crappy cook, but I definitely don't let it stop me from trying. try to make kielbasa annually - usually wait until hunting season when my friends have more venison than they know what to do with.

corned beef tho... ooh, I've subscribed and looking forward to trying this at home!


and again in wonderful B&B fashion, if 4lbs are good, 40lbs is definitely better!! Plus you can PIF it to your B&B friends!! wink wink

lmao

looking forward to the results/pics etc etc

damn, now I'm hungry.

johnniegold
09-22-2012, 02:04 PM
Brine is done. I am going with 4 pounds as I am too lazy to go out to the market for more brisket.

So, 9/22/12 is the first day. I will turn it over every day or so and after 10 days I will continue with the cooking on October 2nd.

Now I am waiting for the return of my shoes that are being restored by Alden and waiting for the corned beef to brine. If someone tells me that the corned beef tastes like shoe leather, I'll know I got confused. :rolleyes:

Dave258
09-22-2012, 09:51 PM
Can't wait to see the progression! :drool: already!

ouch
09-22-2012, 10:16 PM
I brine my shoes.

johnniegold
09-22-2012, 11:03 PM
I brine my shoes.

Flats or points?

gearchow
09-22-2012, 11:05 PM
I brine my shoes.

Pink salt?

-jim

Jim
09-23-2012, 08:12 AM
Bob, you may want to consider doing a soak for 24 hours in plain water before the cook. How do you plan on cooking it?

gearchow
09-23-2012, 09:21 AM
Bob, you may want to consider doing a soak for 24 hours in plain water before the cook. How do you plan on cooking it?

What is the purpose of brining? I do it on Turkeys, but I always have it in the back of my head that if I rinse it too throughly after the brine, that I am undoing what I just did. And the flip side is that if I don't do it throughly enough, the meat/gravy tastes too much of salty brine.

-jim

johnniegold
09-23-2012, 09:26 AM
Bob, you may want to consider doing a soak for 24 hours in plain water before the cook. How do you plan on cooking it?

From the recipe:

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Jim, why do you think a 24 hour soak as opposed to a rinse under cool water would be beneficial?

No need to rush a response, I have 9 more days of brining. :wink:

gearchow
09-23-2012, 09:40 AM
From the recipe:

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Jim, why do you think a 24 hour soak as opposed to a rinse under cool water would be beneficial?

No need to rush a response, I have 9 more days of brining. :wink:

Wow, your going to be hungry!

-jim

Jim
09-23-2012, 10:46 AM
What is the purpose of brining? I do it on Turkeys, but I always have it in the back of my head that if I rinse it too throughly after the brine, that I am undoing what I just did. And the flip side is that if I don't do it throughly enough, the meat/gravy tastes too much of salty brine.

-jim


From the recipe:

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Jim, why do you think a 24 hour soak as opposed to a rinse under cool water would be beneficial?

No need to rush a response, I have 9 more days of brining. :wink:

'Cause that's what Nona did?
I do because I find it does remove some of the saltiness from the meat. As far as pulling the brine out, I have not seen that happen.The chemical changes that happen in the cells of the meat are not easily undone as I understand it.

I like a slow as possible simmer/braise on the meat so you should be looking fine.

johnniegold
09-23-2012, 11:01 AM
'Cause that's what Nona did?

That's good enough for me.

Kentos
09-23-2012, 11:07 AM
I pressure cook my store bought McCoys corned beef like my grand mama taught me.

Any opinion that a non pressurized cook is better?

Jim
09-24-2012, 02:05 PM
I was thinking we should talk about Mustard a little. What are you thinking Bob? I vote for Colman's prepared mustard.

http://sweeptight.com/wp-content/uploads/2012/09/colemans-mustard.jpg

Intrigued
09-24-2012, 02:27 PM
I was thinking we should talk about Mustard a little. What are you thinking Bob? I vote for Colman's prepared mustard.

http://sweeptight.com/wp-content/uploads/2012/09/colemans-mustard.jpg


Since he's making his own corned beef, I think it's only fitting he make some homemade mustard to go with it.

johnniegold
09-24-2012, 04:28 PM
Since he's making his own corned beef, I think it's only fitting he make some homemade mustard to go with it.

I'm thinking sauerkraut, melted Swiss cheese and russian dressing. And, I'm thinking about it a lot. :eek:

Just turned the corned beef over. Heading into Day 3.

johnniegold
09-26-2012, 06:16 AM
Just gave the corned beef another turn in the brine. Five more days. :whistling:

Jim
09-26-2012, 06:50 AM
Pickles, ya got to have a pickle with a Ruben.

JoshuaNY
09-26-2012, 06:53 AM
It sure takes you a long time to make dinner! :blink:

johnniegold
09-26-2012, 07:37 AM
Pickles, ya got to have a pickle with a Ruben.

Can I have your brine recipe, please. I think I'm gonna need another refrigerator. :eek:


It sure takes you a long time to make dinner! :blink:

I never knew I could lose so much weight preparing a meal. :rolleyes:

gearchow
09-26-2012, 08:15 AM
What are you going to put that meat, pickle, sauerkraut, melted Swiss cheese and russian dressing on? Better get baking.

-jim

johnniegold
10-02-2012, 09:45 AM
Today, the brining ends. This baby is getting cooked later today. I'll try to have some pics.

Jim
10-02-2012, 09:58 AM
What cheese are we talkin' about?

johnniegold
10-02-2012, 12:12 PM
I'm open to suggestions

johnniegold
10-02-2012, 01:48 PM
Here is where the brisket has been housed for the last 10 days.

http://badgerandblade.com/gallery/displayimage.php?imageid=38124[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38124)]

After a thorough cold water rinse

http://badgerandblade.com/gallery/displayimage.php?imageid=38126[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38126)]

Veggies to go into the pot. I only used 1 celery stalk and 1 1/2 carrots along with the onion.

http://badgerandblade.com/gallery/displayimage.php?imageid=38123[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38123)]

All the veggies given a coarse chop and into the pot.

http://badgerandblade.com/gallery/displayimage.php?imageid=38125[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38125)]

The brisket goes into the pot and covered with about 1 inch of water. Unfortunately, this was the biggest pot I had so I had to "make it fit".

http://badgerandblade.com/gallery/displayimage.php?imageid=38127[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38127)]

See you in about 3 hours. :whistling:

Jim
10-02-2012, 01:49 PM
Easy now!

beginish
10-02-2012, 02:04 PM
Be still my Irish heart.

gearchow
10-02-2012, 02:13 PM
I'm thinking about potatoes and corned beef leftovers.

-jim

johnniegold
10-02-2012, 05:34 PM
After simmering for three hours. My poor photography skills doesn't do the color justice. It was a bit more red. Nevertheless, it was the color you would expect a corned beef to look like.

http://badgerandblade.com/gallery/displayimage.php?imageid=38142[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38142)]

Open-Faced Rubens!

http://badgerandblade.com/gallery/displayimage.php?imageid=38147[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38147)]

http://badgerandblade.com/gallery/displayimage.php?imageid=38144[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38144)]

and a Closed-Faced Ruben Sandwich slathered with Russian dressing. :thumbup1:

http://badgerandblade.com/gallery/displayimage.php?imageid=38145[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38145)]

http://badgerandblade.com/gallery/displayimage.php?imageid=38148[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38148)]

Man, it was worth the wait. Now, I'm feeling a little bit sluggish.

http://badgerandblade.com/gallery/displayimage.php?imageid=38146[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38146)]

Definitely tender. Definitely worth trying for yourself as it is pretty simple. The only thing is I felt that the clove was a bit more pungent than I would prefer. Next time, I will reduce the amount of clove that I use. Also, I need a better knife.

Now it's time to make the corned beef hash. :eek:

Dave258
10-02-2012, 07:51 PM
Looks fantastic!

gearchow
10-02-2012, 08:12 PM
I could definitely gorge on those sandwiches.

That cheese doesn't look like Velveeta.

In all seriousness, and I think we all have been, is there a proper corned beef hash? I only made it once with real corned beef and I liked it, but I've only had corned beef hash out of a can, so not much to compare with.

-jim

Jim
10-02-2012, 09:10 PM
Well done Chef!

Intrigued
10-02-2012, 09:44 PM
http://badgerandblade.com/gallery/displayimage.php?imageid=38145



:drool: Mummmmmmm! Looks great!

Now I'm hungry for a Ruben.

JoshuaNY
10-03-2012, 02:25 PM
Those sandwiches look awesome. MMMM and corned beef hash!

oc_in_fw
10-03-2012, 04:51 PM
Man, that looks great. I need to try this.

johnniegold
10-03-2012, 05:25 PM
Guess what I had for dinner... Again! That's right? :yesnod:

All gone.

oc_in_fw
10-03-2012, 08:39 PM
a Closed-Faced Ruben Sandwich slathered with Russian dressing. :thumbup1:

http://badgerandblade.com/gallery/displayimage.php?imageid=38145[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38145)]


I have re-entered this thread at least 4 times to view that picture.

beginish
10-03-2012, 10:41 PM
That is a quality sandwich. :thumbup1:

oc_in_fw
10-03-2012, 11:12 PM
That is a quality sandwich. :thumbup1:
This is at least my fifth view and I fully agree.

Jim
10-04-2012, 04:48 AM
It gets better with some aging..:scared:

ouch
10-04-2012, 06:52 AM
I was thinking we should talk about Mustard a little. What are you thinking Bob? I vote for Colman's prepared mustard.

http://sweeptight.com/wp-content/uploads/2012/09/colemans-mustard.jpg

I've been using the Coleman's powder for years but, I honestly think the generic Chinese powdered mustard from the Asian market (about a buck for a cubic crapload) is just as good and a little hotter.

ouch
10-04-2012, 06:54 AM
Looks great, Bob.

I agree about the clove. It's so powerful, one clove per gallon is usually enough.

gearchow
10-04-2012, 07:57 AM
I got to unsubscribe to this thread. Every time I visit, my mouth starts to water and all I got is some oatmeal to fill the void.

-jim

johnniegold
10-04-2012, 05:12 PM
This is at least my fifth view and I fully agree.

I guess you could say that the photo keeps repeating on you. :rolleyes:

oc_in_fw
10-04-2012, 05:16 PM
I guess you could say that the photo keeps repeating on you. :rolleyes:

It is inspiring me to make my own corned beef.

ouch
10-04-2012, 05:17 PM
Bob, I'm sure I don't have to tell you what's next, but for the edification of the rest of the guys..........

pastrami

johnniegold
10-04-2012, 05:24 PM
Bob, I'm sure I don't have to tell you what's next, but for the edification of the rest of the guys..........

pastrami

That's definitely in the not-to-distant future. As for the immediate future, I'm thinking

Chicken Pot Pie. :yesnod: I want to make something that I don't have to wait 10 days for. :biggrin:

Jim
10-04-2012, 05:27 PM
Bacon... you can be GTG in 6!

johnniegold
10-04-2012, 05:30 PM
The kids did enjoy that bacon I made covered with brown sugar and dijon mustard. Hmmm... Bacon.

ouch
10-04-2012, 06:37 PM
That's definitely in the not-to-distant future. As for the immediate future, I'm thinking

Chicken Pot Pie. :yesnod: I want to make something that I don't have to wait 10 days for. :biggrin:

Nice. And why not? You already have the pâte feuilletée.

I just always wanted to work pâte feuilletée into a sentence.

oc_in_fw
10-04-2012, 08:41 PM
Nice. And why not? You already have the pâte feuilletée.

I just always wanted to work pâte feuilletée into a sentence.
As long as you don't work it into the bedroom

Jim
10-04-2012, 08:45 PM
As long as you don't work it into the bedroom
Is it the 70's again?

oc_in_fw
10-13-2012, 03:59 PM
'Cause that's what Nona did?
I do because I find it does remove some of the saltiness from the meat. As far as pulling the brine out, I have not seen that happen.The chemical changes that happen in the cells of the meat are not easily undone as I understand it.

I like a slow as possible simmer/braise on the meat so you should be looking fine.
Bumping to ask you- have you done this recipe? Being that you are from NYC, you know what good corned beef tastes like.

johnniegold
11-08-2012, 10:18 AM
Starting my second corned beef. A 4 lb. piece of brisket (flat).

I am following the same recipe only reducing the amount of clove in half. I thought it was a little on the clovey side the last time. Also, I will follow Jim's recommendation this time and allow the brisket to sit in a one day water soak after it comes out of the brine.

So it goes in today. I will turn it over every day. It will come out of the brine on November 18th, one day soak, and then, hopefully, some corned beef goodness. :biggrin:

JoshuaNY
11-08-2012, 01:21 PM
Starting my second corned beef. A 4 lb. piece of brisket (flat).

I am following the same recipe only reducing the amount of clove in half. I thought it was a little on the clovey side the last time. Also, I will follow Jim's recommendation this time and allow the brisket to sit in a one day water soak after it comes out of the brine.

So it goes in today. I will turn it over every day. It will come out of the brine on November 18th, one day soak, and then, hopefully, some corned beef goodness. :biggrin:

Here we go again, waiting another Ten-day to have dinner :thumbup:

Are you going to do Reubens again?

johnniegold
11-08-2012, 01:28 PM
Here we go again, waiting another Ten-day to have dinner :thumbup:

Are you going to do Reubens again?


I don't know. Only time will tell. :biggrin:

http://badgerandblade.com/gallery/displayimage.php?imageid=38830[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=38830)]

oc_in_fw
11-09-2012, 03:27 PM
Here we go again, waiting another Ten-day to have dinner :thumbup:

Are you going to do Reubens again?
Reuben's are always good. The pics of his last one still haunt me :001_smile

johnniegold
11-19-2012, 06:10 AM
The corn beef is out of it's Brine and sitting in it's waterbath for one day.

ouch
11-19-2012, 06:58 AM
Gettin' there!

Jim
11-19-2012, 08:14 AM
Pastrami potential right there!

oc_in_fw
11-19-2012, 04:27 PM
The corn beef is out of it's Brine and sitting in it's waterbath for one day.
Make sure we gets pics again.

cxg231
11-20-2012, 07:24 AM
The suspense is killing me! Going to have to try this myself, maybe for Christmas...

Thank you for the inspiration!

JoshuaNY
11-20-2012, 12:22 PM
The corn beef is out of it's Brine and sitting in it's waterbath for one day.

Shouldn't we be seeing some Corn Beef goodness soon?

johnniegold
11-20-2012, 02:26 PM
Shouldn't we be seeing some Corn Beef goodness soon?
I am actually in the car heading home from work. But my wife tells me that the corn beef is currently simmering in a pot with vegetables. I am looking forward to some corned beef at around 630 or so.

ouch
11-20-2012, 03:00 PM
Don't get a speeding ticket.

ouch
11-20-2012, 03:01 PM
And don't drive too slow. If you're family is anything like mine, they would leave you a carrot.

johnniegold
11-20-2012, 04:19 PM
Figures there was an accident on the way home. Got my rye, got my sauerkraut, got my swiss, got my pickles, got my tweed pressed, got my best vest, all I need now, is the girl. (threw in a little Sinatra there. :wink: )

I could smell the CB from the garage. :punk:

Ready at 7:00.

johnniegold
11-20-2012, 06:55 PM
Finally! Rubens! It took 11 days but it was well worth the wait. :thumbup1:

I enjoyed this one over the first attempt. I attribute this to two things:

1) Less clove. Instead of 8 cloves, I cut that in 1/2. The clove scent was not overpowering at all but still contributed to the overall flavor.

2) The one-day water soak after 10 days in the brine, as suggested by Jim, was B-I-G. :yesnod:

It definitely cut the saltiness of the corned beef that I experienced the first go-around. This step will remain in the prep of any future corned beef.

Now, without further ado, some Ruben goodness.

http://badgerandblade.com/gallery/displayimage.php?imageid=39109[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=39109)]

http://badgerandblade.com/gallery/displayimage.php?imageid=39110[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=39110)]

http://badgerandblade.com/gallery/displayimage.php?imageid=39111[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=39111)]

http://badgerandblade.com/gallery/displayimage.php?imageid=39112[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=39112)]

http://badgerandblade.com/gallery/displayimage.php?imageid=39113[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=39113)]

http://badgerandblade.com/gallery/displayimage.php?imageid=39114[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=39114)]

http://badgerandblade.com/gallery/displayimage.php?imageid=39115[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=39115)]

http://badgerandblade.com/gallery/displayimage.php?imageid=39116[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=39116)]

Regrettably, there will not be an opportunity to make corned beef hash because all 4 lbs of corned beef is gone. Btw, that knife is an electric job from the 70's. Works like a charm. :biggrin:

oc_in_fw
11-20-2012, 07:21 PM
http://badgerandblade.com/gallery/displayimage.php?imageid=39116[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=39116)]

Regrettably, there will not be an opportunity to make corned beef hash because all 4 lbs of corned beef is gone. Btw, that knife is an electric job from the 70's. Works like a charm. :biggrin:
I am so damn hungry now

intotheforge
11-20-2012, 07:21 PM
Those pics are making me sooo hungry. It looks delicious. If you did have any left, what recipe would you use for corned beef hash? Everytime I've tried to make it it turned out to be more of a corned beef mash...

Dave258
11-20-2012, 09:41 PM
Oh my! Yum... Looks great!

gearchow
11-20-2012, 10:34 PM
All I had a bowl of Special K. :crying:

-jim

JoshuaNY
11-21-2012, 08:18 AM
Looks great! I was anticipating the corned beef like I was going to eat it.

johnniegold
12-01-2012, 04:55 PM
My 3rd brisket since starting this thread just went into the brine and into the fridge. It will be ready on 12/12/12.
It's just too easy and way too good NOT to do it.

And besides, what else am I supposed to do with all this Insta-cure? :biggrin:

Argonaut
12-01-2012, 05:04 PM
Can I come live with you johnniegold? I'll let you play with my Beatle's stuff.:001_smile

Jim
12-01-2012, 05:18 PM
my 3rd brisket since starting this thread just went into the brine and into the fridge. It will be ready on 12/12/12.
It's just too easy and way too good not to do it.

And besides, what else am i supposed to do with all this insta-cure? :biggrin: bacon!

johnniegold
12-01-2012, 07:26 PM
Beatles and bacon. You gotta love this place. :biggrin:

oc_in_fw
12-01-2012, 09:21 PM
My 3rd brisket since starting this thread just went into the brine and into the fridge. It will be ready on 12/12/12.
It's just too easy and way too good NOT to do it.

And besides, what else am I supposed to do with all this Insta-cure? :biggrin:
If you keep this up, you may have to just open your own deli.

johnniegold
12-10-2012, 07:45 PM
Last day in the brine. Tomorrow it will go in the one-day water soak and then cook it on the 12/12/12.

JoshuaNY
12-11-2012, 08:42 AM
Did you do anything different this time?

johnniegold
12-11-2012, 11:56 AM
I prepared it the same way that I did it the second time. A little less clove and after 10 days in the brine, a one-day water soak to cut the saltiness a bit. It will go in the pot tomorrow.

Jim
12-11-2012, 12:56 PM
MMmmmm sammies.

Alacrity59
12-12-2012, 07:47 PM
12/12/12 sounds like a lucky day . . . waiting on Johnniegold to report . . . alas it seems he may be curled up into the fetal position holding on to a distended belly with a smile running from ear to ear.

johnniegold
12-12-2012, 09:54 PM
3rd time was a charm. Rubens once again. Please refer to previous pics. My cousin had dinner with us tonight. He took two Rubens home. :biggrin:

The only thing I'm missing is a Hobart slicer to slice the corned beef paper thin.

I think that was my last corned beef for 2012.

ChefJohnBoy-ardee
12-13-2012, 12:30 AM
Let the beastie cool overnight in the some cooking liquid. Use a sharp knife and have fun slicing ;)

3rd time was a charm. Rubens once again. Please refer to previous pics. My cousin had dinner with us tonight. He took two Rubens home. :biggrin:

The only thing I'm missing is a Hobart slicer to slice the corned beef paper thin.

I think that was my last corned beef for 2012.

Jim
12-13-2012, 06:50 AM
A Knife upgrade is in order!

ouch
12-13-2012, 08:05 AM
You can always borrow Bob's, gulp, electric knife.

Jim
12-13-2012, 08:27 AM
you can always borrow bob's, gulp, electric knife saw .

ftfy

johnniegold
12-13-2012, 06:19 PM
I'll have you know that knife is a family heirloom. :biggrin:

Argonaut
12-13-2012, 07:22 PM
I'm either going to have to make my own, or go visit my grandmother in New Jersey.

ChefJohnBoy-ardee
12-13-2012, 09:01 PM
I'll have you know that knife is a family heirloom. :biggrin:
heirloom or not, you need a sharp, skinny blade that is relatively long for the paperthin slices! A cheap rotary slice is just that, a cheap rotary slicer. Most are hard to clean or take up a lot of space... Eh, to each their own. :)
save the electric knife for the pork loin or turkey breasts.

Argonaut
12-13-2012, 09:13 PM
You could slice that beef with a hammer and I'd go for it. Has anyone done pulled corned beef? Just curious, I know the slicing is a big thing with it, I'm just letting my Okie get loose. Pulled corned beef on a crusty hoagie roll with 'kraut and spicy mustard, maybe a little dipping sauce from the cooking liquid? I'm getting hungry.

oc_in_fw
12-13-2012, 11:55 PM
Has anyone done pulled corned beef?
No, but somebody MUST try it. I am intrigued.

ouch
12-14-2012, 07:00 AM
It's cooking. You're supposed to experiment.

As long as you don't use white bread or put mayo on it, no one gets hurt.

The Nid Hog
12-14-2012, 07:55 AM
Has anyone done pulled corned beef?

Sure. My mom would cook corned beef in a pressure cooker and it would often just fall apart. It wasn't chopped up, but all it took was a poke from your fork and it just gave up and came apart on its own. No reason why you couldn't shred it and get the same result.

The Nid Hog
12-14-2012, 08:03 AM
Well, I've been inspired to give this a shot myself. I can't imagine that, as a proud son of Erin, I could go for half a century without giving this a try. I got all the spices together last night and boiled up the pickling mixture in two quarts of water before I left for work this morning. I'm going to put the meat in the brine when I get home.

One question for the corned beef gurus: I'm using Alton Brown's recipe too. Since the first two quarts of brine will be in the fridge when I get home, is there any magical reason to use 2 lbs of ice that Alton's recipe calls for (that I assume is to cool down the brine while diluting it) instead of a quart of water when I dilute it before putting the meat into it? I can't imagine that there is, but you never know. I promised my wife and kids that I won't create an outbreak of botulism over the holidays.

ChefJohnBoy-ardee
12-14-2012, 08:28 AM
Yes ignore the ice, top off with cool water. :)

You're going to have a new tradition before you know it.

Jim
12-14-2012, 09:00 AM
Well played Chris! It can be very satisfying- Can Pastrami be far behind?

JoshuaNY
12-14-2012, 10:31 AM
Pulled corned beef on a crusty hoagie roll with 'kraut and spicy mustard, maybe a little dipping sauce from the cooking liquid? I'm getting hungry.

I'll take 3

johnniegold
12-15-2012, 05:35 AM
Well, I've been inspired to give this a shot myself. I can't imagine that, as a proud son of Erin, I could go for half a century without giving this a try. I got all the spices together last night and boiled up the pickling mixture in two quarts of water before I left for work this morning. I'm going to put the meat in the brine when I get home.

One question for the corned beef gurus: I'm using Alton Brown's recipe too. Since the first two quarts of brine will be in the fridge when I get home, is there any magical reason to use 2 lbs of ice that Alton's recipe calls for (that I assume is to cool down the brine while diluting it) instead of a quart of water when I dilute it before putting the meat into it? I can't imagine that there is, but you never know. I promised my wife and kids that I won't create an outbreak of botulism over the holidays.

10 days in the brine and your corned beef will be ready right on Christmas Day.

Well, if that ain't the gift that keeps on giving, I don't know what is. :thumbup1:

The Nid Hog
12-15-2012, 08:05 AM
Well played Chris! It can be very satisfying- Can Pastrami be far behind?

Jim, you read my mind. I bought a big jar of rub from Schwartz's in Montreal and I've been saving it for a nice piece of smoked meat. Once I get the brining thing down, the smoker is next.

ChefJohnBoy-ardee
12-15-2012, 10:40 AM
I was always a fan of injecting the briskets with the brine to shorten up the time in the fridge but I would also be doing a case of briskets at a time.

The Nid Hog
12-15-2012, 10:44 AM
I was always a fan of injecting the briskets with the brine to shorten up the time in the fridge but I would also be doing a case of briskets at a time.

How much do you shorten the process by doing that? It would be nice to know how to accelerate this if I'm going to be doing it with a bunch of briskets for, let's say, a St. Patrick's Day party.

As it is, I'm happy to let the meat sit in the fridge for ten days. My kids are already peering at it to see if anything magical has happened the first day. I'm sure they'll lose interest after a while, then get excited again when it goes into the pot.

oc_in_fw
12-15-2012, 11:34 AM
How much do you shorten the process by doing that? It would be nice to know how to accelerate this if I'm going to be doing it with a bunch of briskets for, let's say, a St. Patrick's Day party.

As it is, I'm happy to let the meat sit in the fridge for ten days. My kids are already peering at it to see if anything magical has happened the first day. I'm sure they'll lose interest after a while, then get excited again when it goes into the pot.
Do it the old fashioned way- it has worked flawlessly for hundreds of years. When ever I try to modernize anything to speed up the process the results suck. Anything worth doing is worth doing well.

ChefJohnBoy-ardee
12-15-2012, 05:45 PM
How much do you shorten the process by doing that? It would be nice to know how to accelerate this if I'm going to be doing it with a bunch of briskets for, let's say, a St. Patrick's Day party.

As it is, I'm happy to let the meat sit in the fridge for ten days. My kids are already peering at it to see if anything magical has happened the first day. I'm sure they'll lose interest after a while, then get excited again when it goes into the pot.
I've turned them around in three to five to days depending on the size of the briskets. If its a big thick brisket it will need more time. If it is only an inch thick three days should be fine. It also depends on how concentrated the brining liquid is. I also don't let mine equalize in fresh water for a day. YMMV. Like oc_in_fw says, why mess with something when you know it works... That works if you have time!

Two briskets fit in an old pickle bucket pretty well...

cxg231
12-21-2012, 08:10 PM
Bob - sorry to hijack your thread, but you inspired me to try my hand at corned beef. I give you the start of something I hope is special, on the New Year I will have corned beef!

http://farm9.staticflickr.com/8219/8296086236_cf4b63a635_c.jpg (http://www.flickr.com/photos/cxg231/8296086236/)
Nascent Corned Beef (http://www.flickr.com/photos/cxg231/8296086236/) by cxg231 (http://www.flickr.com/people/cxg231/), on Flickr

johnniegold
12-22-2012, 06:42 AM
It's your thread now, Chris. Looking good. :thumbup1:

Alacrity59
12-22-2012, 07:48 PM
I'm looking forward to pics of the finished products and the happy faces that come from taking part in the eating of such a wonderful cut of meat.

JoshuaNY
12-23-2012, 06:14 PM
Just came in to :drool:

ChefJohnBoy-ardee
12-23-2012, 06:32 PM
My dad was asking me when I was going to brine up some more... May have to watch brisket and eye round prices. I'd love to make some pastrami too...

The Nid Hog
12-26-2012, 07:14 AM
I just took mine out of the brine and put it into clean water yesterday. It's about to go into the pot now.

cxg231
12-27-2012, 09:23 AM
I just took mine out of the brine and put it into clean water yesterday. It's about to go into the pot now.

Jealous! I have another 5 days to wait!

johnniegold
12-27-2012, 02:08 PM
I just took mine out of the brine and put it into clean water yesterday. It's about to go into the pot now.


... never to be heard from again. :eek:

Jim
12-27-2012, 02:14 PM
I just took mine out of the brine and put it into clean water yesterday. It's about to go into the pot now.


... never to be heard from again. :eek:

Chris will tell us tomorrow!

Intrigued
12-27-2012, 04:19 PM
I just took mine out of the brine and put it into clean water yesterday. It's about to go into the pot now.


... never to be heard from again. :eek:


Chris will tell us tomorrow!

Oh Noz!!! :eek:


We all know how well that turned out.... :shocked:

cxg231
12-28-2012, 11:41 AM
Chris will tell us tomorrow!

Unfortunately Jim - that wasn't my corned beef going into the water, it was "The Nid Hog"s, mine is in the brine until the 31st, then overnight in water and cooked on the 1st.

In the meantime, I am making beef jerky to "hold me over" :biggrin1: until then. Sliced and in the marinade:

http://farm9.staticflickr.com/8073/8316640620_3c36b49d58_c.jpg (http://www.flickr.com/photos/cxg231/8316640620/)
Marinating Beef Jerky (http://www.flickr.com/photos/cxg231/8316640620/) by cxg231 (http://www.flickr.com/people/cxg231/), on Flickr

Smoking/jerkifying it on Sunday!

oc_in_fw
12-28-2012, 11:43 AM
I have what may be a silly question. What is a whole clove? Is it one individual "bean" (for lack of a better word) or do the come in clusters? Sorry, I don't cook much, but really want to try my hand at this.

Intrigued
12-28-2012, 01:11 PM
I have what may be a silly question. What is a whole clove? Is it one individual "bean" (for lack of a better word) or do the come in clusters? Sorry, I don't cook much, but really want to try my hand at this.


A whole clove (courtesy of Wikipedia) (http://en.wikipedia.org/wiki/Clove) is one of these....

http://t2.gstatic.com/images?q=tbn:ANd9GcRaKkJBdusDFwtmTdoqzmpFo0Df6iVbK Jgc_AOJJcZT9D_0PVT9

The Nid Hog
12-28-2012, 01:24 PM
Hah! I forgot to update my corned beef saga. I boiled it up for a Boxing Day treat. I gave my kids the choice of how they wanted to eat it and they opted for Reubens. So, a loaf of deli rye, some Swiss cheese, sauerkraut and Russian dressing later, I had a crowd of happy eaters. It was fun to get the corned beef sliced extra thin--good practice. Tonight: leftovers.

I'm very happy about how this turned out. Next time, it'll be smoked meat.

The Nid Hog
12-28-2012, 01:27 PM
I read somewhere that the word clove comes from the Latin word clavus, which means nail. They look like little nails, don't they?


A whole clove (courtesy of Wikipedia) (http://en.wikipedia.org/wiki/Clove) is one of these....

http://t2.gstatic.com/images?q=tbn:ANd9GcRaKkJBdusDFwtmTdoqzmpFo0Df6iVbK Jgc_AOJJcZT9D_0PVT9

oc_in_fw
12-28-2012, 02:49 PM
A whole clove (courtesy of Wikipedia) (http://en.wikipedia.org/wiki/Clove) is one of these....

http://t2.gstatic.com/images?q=tbn:ANd9GcRaKkJBdusDFwtmTdoqzmpFo0Df6iVbK Jgc_AOJJcZT9D_0PVT9
Thanks Connie.

The Nid Hog
12-28-2012, 07:01 PM
Unfortunately Jim - that wasn't my corned beef going into the water, it was "The Nid Hog"s

I'm Chris too!

Jim
12-28-2012, 09:10 PM
More the merrier.

cxg231
12-29-2012, 09:58 AM
I'm Chris too!

You mean there is more than one of us???:blink: :thumbup:

cxg231
12-31-2012, 06:22 PM
Corned Beef update - out of the brine and into water, to be cooked tomorrow!

Jim
01-01-2013, 04:11 AM
I love this thread.

cxg231
01-01-2013, 11:42 AM
Ok, folks, in a few hours there will be either a great success of corned beef or everyone will get food poisoning...:blink:

I wanted to cook the entire thing in my slow cooker, but I underestimated how big the brisket I corned is. So...half in the slow cooker, half on the stove. No pics b/c the main event is covered in parsnips, carrots, onions & cabbage!

cxg231
01-01-2013, 04:19 PM
Well, happy new year! Here is the result:

http://farm9.staticflickr.com/8491/8334673733_233a7d0101_b.jpg (http://www.flickr.com/photos/cxg231/8334673733/)
Homemade Corned Beef (http://www.flickr.com/photos/cxg231/8334673733/) by cxg231 (http://www.flickr.com/people/cxg231/), on Flickr

Turned out pretty darn well, glad I followed the advice from this thread to do a clean water soak for a day before cooking and to cut back on the clove from Alton Brown's recipe. The corned beef was just about the right amount of salty and had very good flavor and texture. I served it "thick" cut with the boiled carrots, parsnips, onions and cabbage. Also made Brussels sprouts sauteed in bacon fat with the bacon bits crumbled back in at the end. Great start to the year!

Thanks everyone for helping make my first corned beef a success!

johnniegold
01-01-2013, 06:39 PM
Congrats Chris. That CB looks great. Nicely done.

Cutting back on the clove and the one-day water soak is key. :yesnod:

cxg231
01-01-2013, 09:20 PM
Congrats Chris. That CB looks great. Nicely done.

Cutting back on the clove and the one-day water soak is key. :yesnod:

Thanks again for the advice! I will be making this again, but next time - PASTRAMI!

JoshuaNY
01-02-2013, 09:39 AM
Looks great!

zxcvbob
01-02-2013, 09:53 AM
I'm not familiar with Alton Brown's recipe, but if you can't find Prague powder (Instacure, "pink salt", whatever) or saltpeter, just leave it out and substitute Morton's Tender Quick for all the salt in the recipe. You should be able to find Tender Quick at the grocery store, it'll be on the salt aisle, usually on the bottom shelf. HTH

nole1
01-03-2013, 08:26 AM
I'm not familiar with Alton Brown's recipe, but if you can't find Prague powder (Instacure, "pink salt", whatever) or saltpeter, just leave it out and substitute Morton's Tender Quick for all the salt in the recipe. You should be able to find Tender Quick at the grocery store, it'll be on the salt aisle, usually on the bottom shelf. HTH

I don't know how well that would work since I'm pretty sure all you'd be doing is replacing the salt. If memory serves me right, it's all salt and only trace amounts (~0.5%) of sodium nitrite/instacure #1.

zxcvbob
01-03-2013, 08:48 AM
Tender Quick is (if I recall correctly) .5% sodium nitrite and .5% sodium nitrate. That's actually more nitrate than you need; the nitrite is what does most of the work. So if the recipe calls for a cup of salt and 2 tsp of saltpeter, just use a cup of Tender Quick. Or a cup plus 2 tsp if it makes you feel better. :smile:

I used to use the stuff to make fermented salami before I bought a bag of Instacure. You have more control over the recipe using Instacure, but you don't really need that much control here.

mvk
01-03-2013, 09:22 AM
Congats - It's been forty years since I have done this. Maybe I'll make my own next time I get a hankering for corned beef.

ChefJohnBoy-ardee
01-03-2013, 04:47 PM
Congats - It's been forty years since I have done this. Maybe I'll make my own next time I get a hankering for corned beef.
Do it! You are craving it now ;)

jmwebster
01-05-2013, 12:14 PM
This thread has inspired me to continue my charcuterie adventures by trying corned beef. I am using a pickling spice blend from a local spice shop (it has allspice, bay, cardamom, cinnamon, cloves, coriander, ginger, mustard, and black peppercorns).

Have a 6 # point cut in a 2 gallon ziplock and am waiting for the brine to cool.

Looking forward to dinner Friday already!

johnniegold
01-05-2013, 05:57 PM
Congats - It's been forty years since I have done this. Maybe I'll make my own next time I get a hankering for corned beef.

I know how you feel. It has been about 40 days for me. :biggrin:

jmwebster
01-12-2013, 10:54 PM
299852

Here are my results from tonight. Words can not express how much I am looking forward to making corned beef hash in the morning!

ChefJohnBoy-ardee
01-13-2013, 01:09 AM
Wait until you stuff a sausage :)

Jim
01-13-2013, 03:01 AM
Haha the steam is fogging the camera lens! I bet you are anticipating a great breakfast.

jmwebster
01-13-2013, 11:57 AM
Haha the steam is fogging the camera lens! I bet you are anticipating a great breakfast.

It was indeed a great breakfast!

johnniegold
01-13-2013, 12:45 PM
I was awakened this morning by the smell of corned beef hash. That CB looks great. Nice work.

mretzloff
01-13-2013, 02:24 PM
Which cut of meat did you end up using, Chris and/or Bob?

The Nid Hog
01-13-2013, 03:18 PM
I just bought a brisket at Costco.

Jim
01-13-2013, 03:41 PM
I just bought a brisket at Costco.

Are there 7 better words in the language?

Reckoner
01-13-2013, 04:22 PM
I just bought a brisket at Costco.

Are there 7 better words in the language?
:ouch1:

johnniegold
01-17-2013, 04:44 PM
First brisket of 2013 went into the brine tonight. Staring out with a small one. Just a little over 3 pounds.
Out of the brine and into a one-day water soak on January 27th. On the 28th, into the pot with carrots, celery and onions for a 3-4 hour simmer.

JoshuaNY
01-22-2013, 10:02 AM
This thread is slowly inspiring me. I usually only eat corned beef once a year on St. Patty's day, well and the occasional sandwich. I may have to brine my own this year.

Is the saltpeter necessary? I don't really want to buy it if I am only going to use it once a year.

YetiDave
01-22-2013, 10:53 AM
I don't think it's absolutely necessary, but it will preserve the meat's pink colour, give it a longer shelf life and alter the texture slightly

mretzloff
01-22-2013, 05:53 PM
I accidentally ordered the wrong curing salt (the one for drying meats), so I guess I will have to make some salami or other sausage down the road. I ended up getting the correct curing salt. Now, all I need is to pick up some juniper berries tomorrow and them I am set to begin.

Alacrity59
01-22-2013, 07:25 PM
I just bought a brisket at Costco.


Are there 7 better words in the language?

4 Pretty good ones "The thermometer reads 180."

mretzloff
01-25-2013, 07:10 PM
I had an interesting time getting this started. First, no one seems to carry juniper berries. I found some but they were in a very large bottle. Whole Foods had some for $14 an ounce (that is over $200 a pound :eek:) in a small package, so I got those. Second, I could not find a single two-gallon bag. Ziploc and the store brand stopped at one gallon, while Hefty went from one gallon to 2.5. I ended up getting the 2.5-gallon bag. I had to clip the top of the bag to make sure the brisket stays submerged.

Only nine days left until cooking time. I can already smell the Reubens (ok, maybe not yet :lol:).



http://imageshack.us/scaled/landing/11/img0333tnl.jpg

Alacrity59
01-25-2013, 07:41 PM
At your Costco do they have brisket out to pick up or is it a special order?

cxg231
01-25-2013, 09:19 PM
Only nine days left until cooking time. I can already smell the Reubens (ok, maybe not yet :lol:).



http://imageshack.us/scaled/landing/11/img0333tnl.jpg

Good show Matt! :thumbup1:

mretzloff
01-26-2013, 02:01 PM
At your Costco do they have brisket out to pick up or is it a special order?

You can pick it up. It should be right next to the chuck. They have it in several weights, most of which are perfect for this recipe (four to five pounds).

johnniegold
01-26-2013, 03:20 PM
Looking good, Matt. Tomorrow, mine goes into one-day water soak and then the 3-4 hour simmer on Monday. And then some Rubens Monday night. :thumbup1:

mretzloff
01-26-2013, 05:21 PM
Thank you, Bob. I must say, I am happy someone else tried this first. I used only half as many cloves and will do the water soak as well.

johnniegold
01-27-2013, 09:04 AM
We're in the water! It won't be long now.

Jim
01-27-2013, 01:44 PM
I hope it can swim.

johnniegold
01-27-2013, 04:52 PM
I hope it can swim.

It might be a little difficult with that plate sittin on top of it.

Alacrity59
01-27-2013, 08:50 PM
Whether is can swim or not it will be eaten. I hope.

mretzloff
02-07-2013, 06:49 PM
This is how it came out. I had Ruebens on Tuesdays and tonight. Much better than what I have ever had at any deli (I have never been to Katz's, though).

EDIT: This is after the cooking.


http://imageshack.us/scaled/landing/27/photofmi.jpg

DerekL
02-07-2013, 08:04 PM
First, no one seems to carry juniper berries. I found some but they were in a very large bottle. Whole Foods had some for $14 an ounce (that is over $200 a pound :eek:) in a small package, so I got those.

You can also try your local homebrew store, or order them from Penzy's (http://www.penzeys.com/) - much cheaper than Whole Paycheck! (Penzey's is an outstanding source of spices.) Also an alternative to saltpeter is Morton's Tender Quick Cure (http://www.mortonsalt.com/for-your-home/culinary-salts/meat-curing-and-pickling-salts/178/morton-tender-quick/), which I can pick up at most any grocery hereabouts.

And that is one fine chunk o' corned beef! Makes me hungry looking at it.

mretzloff
02-07-2013, 10:11 PM
You can also try your local homebrew store, or order them from Penzy's (http://www.penzeys.com/) - much cheaper than Whole Paycheck! (Penzey's is an outstanding source of spices.) Also an alternative to saltpeter is Morton's Tender Quick Cure (http://www.mortonsalt.com/for-your-home/culinary-salts/meat-curing-and-pickling-salts/178/morton-tender-quick/), which I can pick up at most any grocery hereabouts.

And that is one fine chunk o' corned beef! Makes me hungry looking at it.

I figured Penzey's would have them, but I do not plan on making this very often. I was told that my corned beef takes up too much space in the refrigerator :lol:

johnniegold
03-03-2013, 09:07 AM
If you are planning to make a corned beef from Alton Brown's recipe with 10 days in the brine and a one-day water soak and having it ready for St. Patrick's Day, your brisket should go into the brine by March 6th.

mretzloff
03-03-2013, 08:35 PM
If you are planning to make a corned beef from Alton Brown's recipe with 10 days in the brine and a one-day water soak and having it ready for St. Patrick's Day, your brisket should go into the brine by March 6th.

Thank you for the heads up!

Also, I would highly recommend that water soak to anyone thinking of making this. It really makes a big difference.

johnniegold
03-06-2013, 02:41 PM
About 6lbs. of brisket went into the brine today. Getting ready to St. Patty's Day.

Jim
03-06-2013, 02:44 PM
Did
Johnny Cash sing that?

johnniegold
03-06-2013, 02:53 PM
No, that was Folsom Brisket Blues.

Jim
03-06-2013, 03:23 PM
Ahh Yes.

Reckoner
03-06-2013, 03:44 PM
I thought I'd try to corn a brisket for Saint Patrick's Day. I got a 10# beef tip from Costco and cut it in half. I hope I'm not making any butchers cringe. If this comes out okay, I'll do the other half up for pastrami.

I'm using Michael Ruhlman's recipe for the brine: http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/

http://farm9.staticflickr.com/8227/8535522032_1ffed2bf12_z.jpg (http://www.flickr.com/photos/lamy2000/8535522032/)


http://farm9.staticflickr.com/8522/8535522724_e1fd5ff60c_z.jpg (http://www.flickr.com/photos/lamy2000/8535522724/)


http://farm9.staticflickr.com/8517/8535522516_31dd3d46bf_z.jpg (http://www.flickr.com/photos/lamy2000/8535522516/)


http://farm9.staticflickr.com/8378/8535522274_141667e35b_z.jpg (http://www.flickr.com/photos/lamy2000/8535522274/)


See you in ten days…

Alacrity59
03-06-2013, 04:16 PM
Well some little dude dressed in green showed up at my door and shouted "It's time!" so. . .
315777

johnniegold
03-10-2013, 06:21 PM
The official song for brining a brisket:

Turn, Turn, Turn.

Alacrity59
03-10-2013, 07:04 PM
Morton's tender quick, salt peter (potassium nitrate), sodium nitrate, and the like are not common items where I am so mine will look cooked brown grey when done but the taste should be there. I'm looking forward to trying it. I've never had colcannon either but I'm going to try this as well. Soda bread is what I traditionally do for brunch with butter and jams and jelly.

mretzloff
03-10-2013, 08:18 PM
Morton's tender quick, salt peter (potassium nitrate), sodium nitrate, and the like are not common items where I am so mine will look cooked brown grey when done but the taste should be there. I'm looking forward to trying it. I've never had colcannon either but I'm going to try this as well. Soda bread is what I traditionally do for brunch with butter and jams and jelly.

Have you tried Amazon? That is where I got my salt peter from.

johnniegold
03-10-2013, 08:43 PM
Have you tried Amazon? That is where I got my salt peter from.

+1. Prague powder or Instacure #1

Alacrity59
03-10-2013, 08:47 PM
Well it was a spur of the moment decision but yes I may get some in for the next project.

mretzloff
03-10-2013, 09:00 PM
+1. Prague powder or Instacure #2

Initially, I accidentally ordered Instacure #1. I guess I have to find more food to cure now :lol:

YetiDave
03-11-2013, 05:03 AM
Instacure #1 is fine for meats that will be cured and then cooked, cure #2 should only be used for meats to be dried and cured over long periods of time - salamis, hams, etc

mretzloff
03-11-2013, 06:25 AM
Instacure #1 is fine for meats that will be cured and then cooked, cure #2 should only be used for meats to be dried and cured over long periods of time - salamis, hams, etc

I think it may be the other way around (at least according to the packages I got).

YetiDave
03-11-2013, 06:31 AM
If cure #1 is salt and sodium nitrite then it'll be for cured and cooked. #2 has sodium nitrate and nitrite - the nitrates get broken down over time into nitrites, keeping it safer for longer. From what I've read #2 is generally used for uncooked meats, as when exposed to high heats the nitrates can form nitrosamines, which are carcinogenic

Reckoner
03-11-2013, 03:22 PM
I just got done reading Charcuterie by Ruhlman and Polcyn. Their corned beef calls for #1 and dry-cured sausages call for #2. See p.38, emphasis added:


Curing salt with nitrite is called by different names and sold under various brand names (tinted cure mix, or TCM, DC Curing Salt, Insta Cure #1). We call it pink salt because that's what it looks like and how it's commonly referred to in restaurant kitchens. No matter the name, it's all the same: 93.75 percent salt and 6.25 percent nitrite. ... Sometimes nitrate is added to pink salt; this curing is used for dry-cured sausages, sausages that cure for a long time, and is sold under the brand names DC Curing Salt #2 and Insta Cure #2.

ouch
03-11-2013, 03:41 PM
Yesterday's dinner was corned beef with cabbage and potatoes. Today's lunch was a Reuben.

Transcript of a discussion we had last evening-
Mrs. O, while it was cooking: It's on sale all week. When should I go get some more? I figure Thursday of Friday.
Ouch: I think it's useless to discuss this now, since you will change your mind as soon as you start eating it.
Mrs. O: But aren't you the one always saying it's not a good idea to go food shopping while you're hungry? Huh? I think this is the perfect time to discuss it.
Ouch: Okay. You can get more Thursday or Friday.
Mrs. O, 30 seconds after she started eating: I'm buying more tomorrow.

This same conversation repeats itself every single year.

YetiDave
03-11-2013, 03:42 PM
Ruhlman's book is what I've generally gone off for curing. Apparently the addition of sodium ascorbate can speed up the curing process and conversion of sodium nitrate in cases where people want to use cure #2 as an added precaution. However for corned beef I wouldn't think it's necessary

intotheforge
03-11-2013, 08:16 PM
Those pictures did me in...I bought some number 1. It's on the way from Amazon. Can't wait to try this!

oc_in_fw
03-12-2013, 06:03 PM
+1. Prague powder or Instacure #2
I cannot find Instacure locally, and now I see there is a debate between 1 & 2. Did you use 2 for the one you took picture of (which caused much drool on my part)? I don't want to order the wrong one.

johnniegold
03-12-2013, 06:48 PM
Gentlemen, let the brining begin. :yesnod:



http://badgerandblade.com/gallery/displayimage.php?imageid=37876[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37876)]

http://badgerandblade.com/gallery/displayimage.php?imageid=37877[/URL (http://[URL]http://badgerandblade.com/gallery/showimage.php?i=37877)]

This is the stuff I use. Sorry for any confusion.

oc_in_fw
03-12-2013, 07:35 PM
Thanks Bob. It seems that this is the only thing holding me back- I cannot find it locally and have to remember to order this. All other stuff is available at a higher end grocer the next city over.

johnniegold
03-12-2013, 07:47 PM
I ordered it at Amazon and had it in 2 days. 10 days later I'm snapping photos of Rubens. :biggrin:

Alacrity59
03-12-2013, 08:16 PM
Yeah yeah . . . and the pics did make me hungry . . . but gray corned beef is the real Irish tradition. (wonder if I can make that fly?)

oc_in_fw
03-12-2013, 09:02 PM
I ordered it at Amazon and had it in 2 days. 10 days later I'm snapping photos of Rubens. :biggrin:
Cool- I will have to order some (once I stop ordering pipe tobacco)

Reckoner
03-16-2013, 03:36 PM
I pulled mine out of the brine this morning. The bride was nervous because we're having company tomorrow. Since I did a big piece of brisket, I cut into it to cook a sample piece. She got even more freaked out seeing the grey outside and red inside. After three hours of simmering, it is very tender and a lovely pink through and through.

I used Ruhlman's recipe with red pepper flakes for a bit of kick and a little more clove than I like... but man oh man I'm looking forward to Ruebens and hash! Pics tomorrow.

The rest of the meat is in a 24-hr water soak. I guess I can do an A/B test to see if anyone notices a difference.

johnniegold
03-16-2013, 07:13 PM
The brisket will jump into the water soak early tomorrow morning and will hit the stove top some time around 4:00 tomorrow.

Alacrity59
03-16-2013, 07:54 PM
I'm on the same page. Bought a bag of potatoes and ha ha a purple cabbage. I'm looking forward to this.

ChefJohnBoy-ardee
03-16-2013, 11:48 PM
First year in seven or eight years I haven't brined my own :(

Alacrity59
03-17-2013, 03:24 PM
Well we had an early dinner here. I decided to oven roast carrots, turnips, parsnips, onion, and garlic with a bit of olive oil and thyme. Colcannon with purple cabbage turned out better than I expected - first time I've tried this. The corned beef was amazing. Without the salt peter it came out brown like a cooked roast but tasted exactly right. Dishes are done and the whole house smells wonderful. I'm sitting on the couch in a near coma. I'll post some pictures later.

Happy St. Patrick's day!

YetiDave
03-17-2013, 03:57 PM
I'm going to have to give corned beef a shot after all of these posts. Oddly enough though I was watching a cooking show yesterday with a St Patrick's day special on and 3 Irish guest chefs, not one of them cooked beef. It was all about showing off local seafood

Alacrity59
03-17-2013, 04:21 PM
Well my dog told me I had to take him for a walk so the cold air revived me a bit. Here are some pics.
One of a handful of times I've used all the burners.
319184
A piece of the brisket colcannon and oven roasted veg.
319185
Sliced up nice
319186
One plate . . . . with just my wife and I we could have invited five or so hungry people over.
319187

Reckoner
03-17-2013, 06:15 PM
Boiled dinner! My first crack at corned beef was a success. I think next I will try my hand at pastrami.

http://farm9.staticflickr.com/8525/8565962647_37874c7d24_z.jpg (http://www.flickr.com/photos/lamy2000/8565962647/)


http://farm9.staticflickr.com/8518/8565963127_2fbd703c73_z.jpg (http://www.flickr.com/photos/lamy2000/8565963127/)

Alacrity59
03-17-2013, 06:19 PM
Corned beef hash for Breakfast?

Reckoner
03-17-2013, 06:35 PM
And Reubens for dinner tomorrow...

oc_in_fw
03-17-2013, 07:55 PM
Nice cutting board, Mike. Sadly, I am still awaiting mine.

Alacrity59
03-17-2013, 08:18 PM
And Reubens for dinner tomorrow...

Yes! I wish I had some other use for Russian dressing.


Nice cutting board, Mike. Sadly, I am still awaiting mine.

I can't believe how hard the oak is . . . I still have my previous end grain board but this thing is bullet proof.

Jim
03-18-2013, 07:14 PM
Well done men. Alas I ended up traveling this week. Do over next week for me.

Reckoner
03-18-2013, 07:40 PM
The real reason to make corned beef.
http://farm9.staticflickr.com/8373/8569706177_8b952224b1_z.jpg (http://www.flickr.com/photos/lamy2000/8569706177/)

johnniegold
03-18-2013, 07:59 PM
I made Rubens with the 6lbs of corned beef. I took some pics as they came out of the oven. I'll try to get them up tomorrow. Like Jim says: it was PDG.

ouch
03-18-2013, 08:05 PM
I made Rubens with the 6lbs of corned beef.


Ah, you made two sandwiches this year.

intotheforge
03-18-2013, 08:09 PM
Well my package of instacure arrived... Unfortunately, instead of pink salt, there was a T-shirt in the package. To add insult to injury, it is size small. I can't even wear the ugly thing. I'm going to contact the seller. And if that doesn't work, try a different seller.

Alacrity59
03-18-2013, 08:33 PM
My wife and I and dog had a second pass for dinner tonight. I dipped the meat in some hot au jus. Maybe some stuffed green peppers with corned beef, tomato, rice stuffing. I've liked this ever since I was a steward on an oil tanker and helped make it for a crew of 30.

ouch
03-18-2013, 08:34 PM
Breakfast: Corned beef, potato, and onion hash topped with a runny egg.

Lunch: Reuben

Dinner: Corned beef and cabbage.


Four corned beef meals in a row. I'm done.

johnniegold
03-19-2013, 03:53 AM
Breakfast: Corned beef, potato, and onion hash topped with a runny egg.

Lunch: Reuben

Dinner: Corned beef and cabbage.


Four corned beef meals in a row. I'm done.

Did you ever think of having some pizza? :wink:

YetiDave
03-19-2013, 04:04 AM
Breakfast: Corned beef, potato, and onion hash topped with a runny egg.

Lunch: Reuben

Dinner: Corned beef and cabbage.


Four corned beef meals in a row. I'm done.


You're making a mockery of that Vegetarian badge :001_huh:

johnniegold
05-16-2013, 06:03 AM
These were snapped on St. Patty's Day. If I recall it was, as Jim says, PDG. :biggrin:

http://badgerandblade.com/gallery/displayimage.php?imageid=42259

http://badgerandblade.com/gallery/displayimage.php?imageid=42258

http://badgerandblade.com/gallery/displayimage.php?imageid=42257