pickling spices

St. Patrick’s Day Corned Beef (Part 2 – the finished product)

Corned beef with red cabbage After 6 days in brine the brisket was ready for cooking and the photo above does not begin to do justice to this corned beef.  If you could only taste it!  The ready-to-cook corned beef you buy in the store has nothing on this version in terms of flavor.  There’s no way you get as intense a flavor from them.  The cloves, allspice, and bay leaves in the brine layer each with each bite with interesting flavor.  To be perfectly honest, I can’t wait to get a smoker this summer so I can take this same recipe and smoke the brisket instead for some pastrami or Montreal style smoked meat. (more…)

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St. Patrick’s Day Corned Beef (Part 1 – brining the beef)

beef brisket in brine - corned beef

Sorry, there’s just no way to make meat sitting in brine look like a supermodel. But it’s going to taste really good.

Corned beef.  A staple of St Patrick’s Day here in America, along with green beer and a green river, at least here in Chicago.  This year instead of buying the supermarket corned beef I decided to make my own.  Armed with a brine recipe from Ruhlman’s Charcuterie I picked up a 4 lb slab of beef brisket (flat cut) and set about getting started. (more…)