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Doing a corned beef today
Posted on 8/22/20 at 11:55 am
Posted on 8/22/20 at 11:55 am
I bought a whole prime brisket a couple weeks ago and have had it in a brine mixture since then and today is the day it gets cooked.
To go with it, I'm doing cabbage with carrot and potato chunks in it for some corned beef and cabbage for dinner.
I'll head to the store tomorrow for some Rye bread, sauerkraut, Swiss cheese and Thousand Island dressing to make some Reuben sandwiches with some of the corned beef.
The piece of meat I'm cooking today is at least 12 lbs.
To go with it, I'm doing cabbage with carrot and potato chunks in it for some corned beef and cabbage for dinner.
I'll head to the store tomorrow for some Rye bread, sauerkraut, Swiss cheese and Thousand Island dressing to make some Reuben sandwiches with some of the corned beef.
The piece of meat I'm cooking today is at least 12 lbs.
4
Posted on 8/22/20 at 12:08 pm to gumbo2176
Post photos when it’s done. Especially tomorrow when it’s a Rueben 
Posted on 8/22/20 at 12:39 pm to gumbo2176
Would you be willing to post the process? My SO and I JUST had a discussion about attempting corned beef or pastrami but I have no idea how to go about it.
Also, I second LL's request for pictures. I love Reubens.
Also, I second LL's request for pictures. I love Reubens.
Posted on 8/22/20 at 12:53 pm to gumbo2176
quote:
The piece of meat I'm cooking today is at least 12 lbs.
Can I come over? It's a bit of a drive, but nothing better than a reuben with cabbage and potatoes
Posted on 8/22/20 at 1:08 pm to L Boogie
quote:
Would you be willing to post the process?
I posted my brine recipe on here a while back but don't remember exactly what post it was attached to. I'll get to it later today and post it in this thread.
As for photos, I'm an old dog that doesn't learn new tricks very easily and never even attempted to post pics on any web forum I'm involved in.
Posted on 8/22/20 at 1:51 pm to gumbo2176
Here's the brine recipe:
1 gallon water
1 cup Kosher salt
1 Tbsp. Potassium Nitrate
5 Bay leaves
1/2 tsp. ground cloves
1 tsp. All-Spice Berries--crushed
2 tsp. Peppercorns---crushed
2 tsp. Mustard Seed
1 cup white vinegar
1/2 cup white sugar
7 cloves garlic minced
Boil all ingredients until well blended. Cool to room temperature and submerge the brisket in the brine in a food safe container (I use a large plastic food safe container I got from Restaurant Depot).
Refrigerate and turn the brisket once a day to make sure no parts are not brined. I brine mine for no less than 2 weeks.
To cook, I remove the brisket from the brine, rinse it off a bit, place it in a large enough pot that I can completely cover it with fresh water and I'll add a couple ladles of the brine to the water along with the seasonings that were strained out of the brine. Boil until fork tender. I usually get there in around 3 1/2 to 4 hours.
During the cooking process I'll flip the brisket a couple times as it cooks since the meat will tighten up and shrink in length, but expand in depth. Flipping it helps insure it is thoroughly cooked when done.
1 gallon water
1 cup Kosher salt
1 Tbsp. Potassium Nitrate
5 Bay leaves
1/2 tsp. ground cloves
1 tsp. All-Spice Berries--crushed
2 tsp. Peppercorns---crushed
2 tsp. Mustard Seed
1 cup white vinegar
1/2 cup white sugar
7 cloves garlic minced
Boil all ingredients until well blended. Cool to room temperature and submerge the brisket in the brine in a food safe container (I use a large plastic food safe container I got from Restaurant Depot).
Refrigerate and turn the brisket once a day to make sure no parts are not brined. I brine mine for no less than 2 weeks.
To cook, I remove the brisket from the brine, rinse it off a bit, place it in a large enough pot that I can completely cover it with fresh water and I'll add a couple ladles of the brine to the water along with the seasonings that were strained out of the brine. Boil until fork tender. I usually get there in around 3 1/2 to 4 hours.
During the cooking process I'll flip the brisket a couple times as it cooks since the meat will tighten up and shrink in length, but expand in depth. Flipping it helps insure it is thoroughly cooked when done.
Posted on 8/22/20 at 1:55 pm to gumbo2176
I've got a brisket in brine for 7 days now. My plan was to make pastrami but may make some corned beef as well.
quote:
As for photos, I'm an old dog that doesn't learn new tricks very easily and never even attempted to post pics on any web forum I'm involved in.
You and I have a lot in common..
Posted on 8/22/20 at 1:58 pm to unclejhim
quote:
I've got a brisket in brine for 7 days now. My plan was to make pastrami but may make some corned beef as well.
The last brisket I did back in the spring was done half of it corned beef and I smoked the other half for pastrami.
I was in deli heaven for several days there.
Posted on 8/22/20 at 4:20 pm to gumbo2176
quote:
Boil all ingredients until well blended. Cool to room temperature and submerge the brisket in the brine in a food safe container (I use a large plastic food safe container I got from Restaurant Depot).
i've done several as well and a few pastrami's the only thing i'd add is that i inject mine to make sure the brine is equally distributed through the meat. it cuts the curing time down to two to three days.
Posted on 8/23/20 at 1:20 pm to gumbo2176
quote:
Here's the brine recipe:
Thank you! Definitely going to give this a try.
ETA: Where would one procure Potassium Nitrate?
This post was edited on 8/23/20 at 1:26 pm
Posted on 8/23/20 at 1:57 pm to L Boogie
quote:
ETA: Where would one procure Potassium Nitrate?
If I remember right, I got it at the local supermarket or CVS Drug store. It is the technical name for Saltpeter.
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