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re: Corned Beef
Posted on 5/24/18 at 4:52 pm to Count Chocula
Posted on 5/24/18 at 4:52 pm to Count Chocula
quote:
I love corned beef. What's the recipe for making?
I buy whole briskets and brine my own corned beef. I'll make the brine and submerge the brisket in it and put it in a fridge for no less than 2 weeks turning it every day to make sure it is totally brined.
When done, I'll take it out the brine and then put it in a pot of boiling water with a bit of the brine in it and let it slowly boil for about 3 hours or until fork tender.
When done, that stuff is very moist and damn near fork tender.
Posted on 5/24/18 at 5:12 pm to gumbo2176
Here's my recipe for the brine:
1 gallon water
1 cup Kosher Salt
1 tsp. Potassium Nitrate aka Salt Peter --helps keep the meat pink during the soaking process.
5 Bay Leaves
1/2 tsp. Ground Cloves
1 tsp. All-Spice Berries
2 tsp. Whole Peppercorns
1 tsp. Mustard Seed
1 cup White vinegar
1/2 cup Sugar
7 cloves garlic finely minced
Put all this in a pot and boil to blend the ingredients, let cool to room temperature and then place the brisket into the mixture in a crock type dish or a big plastic or glass bowl. Make sure the brisket is covered and refrigerate it for 2-3 weeks before cooking it.
I cook mine in water with some of the brine in it or you can use the brine and put the brisket on a rack above the liquid and steam it. Let it cook for no less than 3 hours for a whole brisket. Times will vary with smaller pieces of meat.
If you want, you can use some of the brine to smother cabbage, potatoes and carrots to go with it.
1 gallon water
1 cup Kosher Salt
1 tsp. Potassium Nitrate aka Salt Peter --helps keep the meat pink during the soaking process.
5 Bay Leaves
1/2 tsp. Ground Cloves
1 tsp. All-Spice Berries
2 tsp. Whole Peppercorns
1 tsp. Mustard Seed
1 cup White vinegar
1/2 cup Sugar
7 cloves garlic finely minced
Put all this in a pot and boil to blend the ingredients, let cool to room temperature and then place the brisket into the mixture in a crock type dish or a big plastic or glass bowl. Make sure the brisket is covered and refrigerate it for 2-3 weeks before cooking it.
I cook mine in water with some of the brine in it or you can use the brine and put the brisket on a rack above the liquid and steam it. Let it cook for no less than 3 hours for a whole brisket. Times will vary with smaller pieces of meat.
If you want, you can use some of the brine to smother cabbage, potatoes and carrots to go with it.
This post was edited on 5/24/18 at 10:33 pm
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