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Thread: First corned beef a success!

  1. #1
    DonnaH Guest

    Default First corned beef a success!

    After 8 days in the fridge in the prescribed brine, the 8 lb
    former-brisket now-corned-beef was cooked in Guinness and water until
    fork tender, and served with the requisite veggies--carrots, tatties,
    cabbage, turnips and onions (I forgot the parsnips). It was *fabulous*.
    Better than any corned beef I recall from my past. The meat was a
    beautiful deep pink-red, with a rich flavor and a wonderful texture (it
    would fall off the bone has there been one). We also made
    horseradish/dill/chive sour cream, which had a tremendous bite, and the
    Guinness mustard (a mix of coarse and smooth Dijon mustard with some
    shallots, brown sugar and a few tbsp of Guinness), both fantastic
    accompaniments.

    All is packed in the freezer now except for the meat, which will likely
    be sandwiches tomorrow, hash on Monday, and future dinners yet TBD.

    Since I got the timing wrong and thought Passover was next weekend, I
    pacified my retired parents in Florida by pretending to say a broche
    over the corned beef . We are nothing if not multiculturual in this
    house--me, the daughter of traditional East Coast atheist jews (damn
    right, there's only ONE god we don't believe in!) and the DH, an English
    boy from a hilltop village in the Midlands who doesn't quite know *what*
    a Jew is!

    Hope all those who celebrated tonight did so in peace and happiness!

    Pax,

    Donna in NJ, where a cold wind is blowing after a bizarrely warm day in
    April

  2. #2
    Wayne Boatwright Guest

    Default Re: First corned beef a success!

    On Sat 19 Apr 2008 07:42:40p, DonnaH told us...

    > After 8 days in the fridge in the prescribed brine, the 8 lb
    > former-brisket now-corned-beef was cooked in Guinness and water until
    > fork tender, and served with the requisite veggies--carrots, tatties,
    > cabbage, turnips and onions (I forgot the parsnips). It was *fabulous*.
    > Better than any corned beef I recall from my past. The meat was a
    > beautiful deep pink-red, with a rich flavor and a wonderful texture (it
    > would fall off the bone has there been one). We also made
    > horseradish/dill/chive sour cream, which had a tremendous bite, and the
    > Guinness mustard (a mix of coarse and smooth Dijon mustard with some
    > shallots, brown sugar and a few tbsp of Guinness), both fantastic
    > accompaniments.
    >
    > All is packed in the freezer now except for the meat, which will likely
    > be sandwiches tomorrow, hash on Monday, and future dinners yet TBD.
    >
    > Since I got the timing wrong and thought Passover was next weekend, I
    > pacified my retired parents in Florida by pretending to say a broche
    > over the corned beef . We are nothing if not multiculturual in this
    > house--me, the daughter of traditional East Coast atheist jews (damn
    > right, there's only ONE god we don't believe in!) and the DH, an English
    > boy from a hilltop village in the Midlands who doesn't quite know *what*
    > a Jew is!
    >
    > Hope all those who celebrated tonight did so in peace and happiness!
    >
    > Pax,
    >
    > Donna in NJ, where a cold wind is blowing after a bizarrely warm day in
    > April
    >


    I may have missed it earlier, Donna, but what recipe did you use to make
    your corned beef? I'd be very interested in it, as I like trying
    variations. There's certainly not just one "right" way. :-) Souonds like
    you had a wonderful meal!

    Happy Pesach in advance!

    --
    Wayne Boatwright
    -------------------------------------------
    Saturday, 04(IV)/19(XIX)/08(MMVIII)
    -------------------------------------------
    Countdown till Memorial Day
    5wks 1dys 3hrs 35mins
    -------------------------------------------
    Good day to let down old friends who
    need help.
    -------------------------------------------


  3. #3
    Wayne Boatwright Guest

    Default Re: First corned beef a success!

    On Sat 19 Apr 2008 07:42:40p, DonnaH told us...

    > After 8 days in the fridge in the prescribed brine, the 8 lb
    > former-brisket now-corned-beef was cooked in Guinness and water until
    > fork tender, and served with the requisite veggies--carrots, tatties,
    > cabbage, turnips and onions (I forgot the parsnips). It was *fabulous*.
    > Better than any corned beef I recall from my past. The meat was a
    > beautiful deep pink-red, with a rich flavor and a wonderful texture (it
    > would fall off the bone has there been one). We also made
    > horseradish/dill/chive sour cream, which had a tremendous bite, and the
    > Guinness mustard (a mix of coarse and smooth Dijon mustard with some
    > shallots, brown sugar and a few tbsp of Guinness), both fantastic
    > accompaniments.
    >
    > All is packed in the freezer now except for the meat, which will likely
    > be sandwiches tomorrow, hash on Monday, and future dinners yet TBD.
    >
    > Since I got the timing wrong and thought Passover was next weekend, I
    > pacified my retired parents in Florida by pretending to say a broche
    > over the corned beef . We are nothing if not multiculturual in this
    > house--me, the daughter of traditional East Coast atheist jews (damn
    > right, there's only ONE god we don't believe in!) and the DH, an English
    > boy from a hilltop village in the Midlands who doesn't quite know *what*
    > a Jew is!
    >
    > Hope all those who celebrated tonight did so in peace and happiness!
    >
    > Pax,
    >
    > Donna in NJ, where a cold wind is blowing after a bizarrely warm day in
    > April
    >


    I may have missed it earlier, Donna, but what recipe did you use to make
    your corned beef? I'd be very interested in it, as I like trying
    variations. There's certainly not just one "right" way. :-) Souonds like
    you had a wonderful meal!

    Happy Pesach in advance!

    --
    Wayne Boatwright
    -------------------------------------------
    Saturday, 04(IV)/19(XIX)/08(MMVIII)
    -------------------------------------------
    Countdown till Memorial Day
    5wks 1dys 3hrs 35mins
    -------------------------------------------
    Good day to let down old friends who
    need help.
    -------------------------------------------


  4. #4
    DonnaH Guest

    Default Re: First corned beef a success!

    Wayne Boatwright wrote:
    > On Sat 19 Apr 2008 07:42:40p, DonnaH told us...
    >
    >> After 8 days in the fridge in the prescribed brine, the 8 lb
    >> former-brisket now-corned-beef was cooked in Guinness and water until
    >> fork tender, and served with the requisite veggies--carrots, tatties,
    >> cabbage, turnips and onions (I forgot the parsnips). It was *fabulous*.
    >> Better than any corned beef I recall from my past. The meat was a
    >> beautiful deep pink-red, with a rich flavor and a wonderful texture (it
    >> would fall off the bone has there been one). We also made
    >> horseradish/dill/chive sour cream, which had a tremendous bite, and the
    >> Guinness mustard (a mix of coarse and smooth Dijon mustard with some
    >> shallots, brown sugar and a few tbsp of Guinness), both fantastic
    >> accompaniments.
    >>
    >> All is packed in the freezer now except for the meat, which will likely
    >> be sandwiches tomorrow, hash on Monday, and future dinners yet TBD.
    >>
    >> Since I got the timing wrong and thought Passover was next weekend, I
    >> pacified my retired parents in Florida by pretending to say a broche
    >> over the corned beef . We are nothing if not multiculturual in this
    >> house--me, the daughter of traditional East Coast atheist jews (damn
    >> right, there's only ONE god we don't believe in!) and the DH, an English
    >> boy from a hilltop village in the Midlands who doesn't quite know *what*
    >> a Jew is!
    >>
    >> Hope all those who celebrated tonight did so in peace and happiness!
    >>
    >> Pax,
    >>
    >> Donna in NJ, where a cold wind is blowing after a bizarrely warm day in
    >> April
    >>

    >
    > I may have missed it earlier, Donna, but what recipe did you use to make
    > your corned beef? I'd be very interested in it, as I like trying
    > variations. There's certainly not just one "right" way. :-) Souonds like
    > you had a wonderful meal!
    >
    > Happy Pesach in advance!
    >


    Hi Wayne, the recipe came from Bon Appetit's March 2008 issue:

    Brine:
    6 cups water
    2 cups lager beer
    11/2 cups coarse kosher salt
    1 cup (packed) golden brown sugar
    1 1/2 tablespoons Insta Cure no. 1* (optional)
    1/4 cup pickling spices
    1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining

    Corned beef and vegetables:
    1 12-ounce bottle Guinness stout or other stout or porter
    4 bay leaves
    1 tablespoon coriander seeds
    2 whole allspice
    1 dried chile de árbol,** broken in half Cheesecloth
    12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled,
    quartered 8 unpeeled medium white-skinned or red-skinned potatoes (about
    3 pounds)
    6 medium carrots, peeled
    4 medium onions, peeled, halved through root ends
    2 medium parsnips, peeled, cut into 2-inch lengths
    1 2-pound head of cabbage, quartered

    For brine:
    Pour 6 cups water and beer into large deep roasting pan. Add coarse
    salt; stir until dissolved. Add sugar; stir until dissolved. If desired,
    stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all
    over with tip of small sharp knife. Submerge brisket in liquid, then top
    with heavy platter to weigh down. Cover and refrigerate 4 days.

    Remove brisket from brine. Stir liquid to blend. Return brisket to
    brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket
    from brine. Rinse with cold running water. do ahead Can be made 2 days
    ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.

    For corned beef and vegetables:
    Place corned beef in very large wide pot. Add stout and enough water to
    cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds,
    allspice, and chile, enclosing completely, and tie with kitchen string
    to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to
    medium-low, cover, and simmer until beef is tender, about 2 1/4 hours.
    Transfer beef to large baking sheet.

    Add turnips and all remaining vegetables to liquid in pot; bring to
    boil. Reduce heat to medium and boil gently until all vegetables are
    tender, about 25 minutes. Using slotted spoon, transfer vegetables to
    baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard
    spice bag.

    Cut beef against grain into 1/4-inch thick slices. Arrange beef and
    vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.

    Horseradish Cream
    1 cup sour cream
    6 tablespoons prepared white horseradish (about 4 ounces)
    1 tablespoon finely chopped dill pickle
    1 tablespoon chopped fresh chives or green onion tops

    Whisk all ingredients in small bowl to blend. Cover and refrigerate at
    least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

    Guinness Mustard
    1/2 cup coarse-grained Dijon mustard
    2 tablespoons regular Dijon mustard
    2 tablespoons Guinness stout or other stout or porter
    1 tablespoon minced shallot
    1 teaspoon golden brown sugar

    Whisk all ingredients in small bowl to blend. Cover and refrigerate at
    least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

  5. #5
    DonnaH Guest

    Default Re: First corned beef a success!

    Wayne Boatwright wrote:
    > On Sat 19 Apr 2008 07:42:40p, DonnaH told us...
    >
    >> After 8 days in the fridge in the prescribed brine, the 8 lb
    >> former-brisket now-corned-beef was cooked in Guinness and water until
    >> fork tender, and served with the requisite veggies--carrots, tatties,
    >> cabbage, turnips and onions (I forgot the parsnips). It was *fabulous*.
    >> Better than any corned beef I recall from my past. The meat was a
    >> beautiful deep pink-red, with a rich flavor and a wonderful texture (it
    >> would fall off the bone has there been one). We also made
    >> horseradish/dill/chive sour cream, which had a tremendous bite, and the
    >> Guinness mustard (a mix of coarse and smooth Dijon mustard with some
    >> shallots, brown sugar and a few tbsp of Guinness), both fantastic
    >> accompaniments.
    >>
    >> All is packed in the freezer now except for the meat, which will likely
    >> be sandwiches tomorrow, hash on Monday, and future dinners yet TBD.
    >>
    >> Since I got the timing wrong and thought Passover was next weekend, I
    >> pacified my retired parents in Florida by pretending to say a broche
    >> over the corned beef . We are nothing if not multiculturual in this
    >> house--me, the daughter of traditional East Coast atheist jews (damn
    >> right, there's only ONE god we don't believe in!) and the DH, an English
    >> boy from a hilltop village in the Midlands who doesn't quite know *what*
    >> a Jew is!
    >>
    >> Hope all those who celebrated tonight did so in peace and happiness!
    >>
    >> Pax,
    >>
    >> Donna in NJ, where a cold wind is blowing after a bizarrely warm day in
    >> April
    >>

    >
    > I may have missed it earlier, Donna, but what recipe did you use to make
    > your corned beef? I'd be very interested in it, as I like trying
    > variations. There's certainly not just one "right" way. :-) Souonds like
    > you had a wonderful meal!
    >
    > Happy Pesach in advance!
    >


    Hi Wayne, the recipe came from Bon Appetit's March 2008 issue:

    Brine:
    6 cups water
    2 cups lager beer
    11/2 cups coarse kosher salt
    1 cup (packed) golden brown sugar
    1 1/2 tablespoons Insta Cure no. 1* (optional)
    1/4 cup pickling spices
    1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining

    Corned beef and vegetables:
    1 12-ounce bottle Guinness stout or other stout or porter
    4 bay leaves
    1 tablespoon coriander seeds
    2 whole allspice
    1 dried chile de árbol,** broken in half Cheesecloth
    12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled,
    quartered 8 unpeeled medium white-skinned or red-skinned potatoes (about
    3 pounds)
    6 medium carrots, peeled
    4 medium onions, peeled, halved through root ends
    2 medium parsnips, peeled, cut into 2-inch lengths
    1 2-pound head of cabbage, quartered

    For brine:
    Pour 6 cups water and beer into large deep roasting pan. Add coarse
    salt; stir until dissolved. Add sugar; stir until dissolved. If desired,
    stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all
    over with tip of small sharp knife. Submerge brisket in liquid, then top
    with heavy platter to weigh down. Cover and refrigerate 4 days.

    Remove brisket from brine. Stir liquid to blend. Return brisket to
    brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket
    from brine. Rinse with cold running water. do ahead Can be made 2 days
    ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.

    For corned beef and vegetables:
    Place corned beef in very large wide pot. Add stout and enough water to
    cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds,
    allspice, and chile, enclosing completely, and tie with kitchen string
    to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to
    medium-low, cover, and simmer until beef is tender, about 2 1/4 hours.
    Transfer beef to large baking sheet.

    Add turnips and all remaining vegetables to liquid in pot; bring to
    boil. Reduce heat to medium and boil gently until all vegetables are
    tender, about 25 minutes. Using slotted spoon, transfer vegetables to
    baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard
    spice bag.

    Cut beef against grain into 1/4-inch thick slices. Arrange beef and
    vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.

    Horseradish Cream
    1 cup sour cream
    6 tablespoons prepared white horseradish (about 4 ounces)
    1 tablespoon finely chopped dill pickle
    1 tablespoon chopped fresh chives or green onion tops

    Whisk all ingredients in small bowl to blend. Cover and refrigerate at
    least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

    Guinness Mustard
    1/2 cup coarse-grained Dijon mustard
    2 tablespoons regular Dijon mustard
    2 tablespoons Guinness stout or other stout or porter
    1 tablespoon minced shallot
    1 teaspoon golden brown sugar

    Whisk all ingredients in small bowl to blend. Cover and refrigerate at
    least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

  6. #6
    James Silverton Guest

    Default Re: First corned beef a success!

    DonnaH wrote on Sun, 20 Apr 2008 09:15:24 -0400:

    D> Wayne Boatwright wrote:
    ??>> On Sat 19 Apr 2008 07:42:40p, DonnaH told us...
    ??>>
    ??>>> After 8 days in the fridge in the prescribed brine,

    ??>>> ??>> I may have missed it earlier, Donna, but what
    ??>>> recipe did
    ??>> you use to make your corned beef? I'd be very interested
    ??>> in it, as I like trying variations. There's certainly not
    ??>> just one "right" way. :-) Souonds like you had a
    ??>> wonderful meal!

    D> Brine:
    D> 6 cups water
    D> 2 cups lager beer
    D> 11/2 cups coarse kosher salt
    D> 1 cup (packed) golden brown sugar
    D> 1 1/2 tablespoons Insta Cure no. 1* (optional)



    I don't suppose you are likely to make the mistake but I
    wondered what exactly was "Insta Cure" and found that it was
    also the trade name for a well-known brand of Super Glue :-)

    James Silverton
    Potomac, Maryland

    E-mail, with obvious alterations:
    not.jim.silverton.at.verizon.not


  7. #7
    James Silverton Guest

    Default Re: First corned beef a success!

    DonnaH wrote on Sun, 20 Apr 2008 09:15:24 -0400:

    D> Wayne Boatwright wrote:
    ??>> On Sat 19 Apr 2008 07:42:40p, DonnaH told us...
    ??>>
    ??>>> After 8 days in the fridge in the prescribed brine,

    ??>>> ??>> I may have missed it earlier, Donna, but what
    ??>>> recipe did
    ??>> you use to make your corned beef? I'd be very interested
    ??>> in it, as I like trying variations. There's certainly not
    ??>> just one "right" way. :-) Souonds like you had a
    ??>> wonderful meal!

    D> Brine:
    D> 6 cups water
    D> 2 cups lager beer
    D> 11/2 cups coarse kosher salt
    D> 1 cup (packed) golden brown sugar
    D> 1 1/2 tablespoons Insta Cure no. 1* (optional)



    I don't suppose you are likely to make the mistake but I
    wondered what exactly was "Insta Cure" and found that it was
    also the trade name for a well-known brand of Super Glue :-)

    James Silverton
    Potomac, Maryland

    E-mail, with obvious alterations:
    not.jim.silverton.at.verizon.not


  8. #8
    DonnaH Guest

    Default Re: First corned beef a success!

    James Silverton wrote:
    > DonnaH wrote on Sun, 20 Apr 2008 09:15:24 -0400:
    >
    > D> Wayne Boatwright wrote:
    > ??>> On Sat 19 Apr 2008 07:42:40p, DonnaH told us...
    > ??>>
    > ??>>> After 8 days in the fridge in the prescribed brine,
    >
    > ??>>> ??>> I may have missed it earlier, Donna, but what
    > ??>>> recipe did
    > ??>> you use to make your corned beef? I'd be very interested
    > ??>> in it, as I like trying variations. There's certainly not
    > ??>> just one "right" way. :-) Souonds like you had a
    > ??>> wonderful meal!
    >
    > D> Brine:
    > D> 6 cups water
    > D> 2 cups lager beer
    > D> 11/2 cups coarse kosher salt
    > D> 1 cup (packed) golden brown sugar
    > D> 1 1/2 tablespoons Insta Cure no. 1* (optional)
    >
    >
    >
    > I don't suppose you are likely to make the mistake but I wondered what
    > exactly was "Insta Cure" and found that it was also the trade name for a
    > well-known brand of Super Glue :-)
    >
    > James Silverton
    > Potomac, Maryland
    >
    > E-mail, with obvious alterations: not.jim.silverton.at.verizon.not


    And here I thought it was the peanut butter we put on the meat that made
    it stick to the rooves of our mouths!

    Luckily, the magazine included a source for the curing chemicals. That
    was some pink meat.

    Cheers, Donna

  9. #9
    DonnaH Guest

    Default Re: First corned beef a success!

    James Silverton wrote:
    > DonnaH wrote on Sun, 20 Apr 2008 09:15:24 -0400:
    >
    > D> Wayne Boatwright wrote:
    > ??>> On Sat 19 Apr 2008 07:42:40p, DonnaH told us...
    > ??>>
    > ??>>> After 8 days in the fridge in the prescribed brine,
    >
    > ??>>> ??>> I may have missed it earlier, Donna, but what
    > ??>>> recipe did
    > ??>> you use to make your corned beef? I'd be very interested
    > ??>> in it, as I like trying variations. There's certainly not
    > ??>> just one "right" way. :-) Souonds like you had a
    > ??>> wonderful meal!
    >
    > D> Brine:
    > D> 6 cups water
    > D> 2 cups lager beer
    > D> 11/2 cups coarse kosher salt
    > D> 1 cup (packed) golden brown sugar
    > D> 1 1/2 tablespoons Insta Cure no. 1* (optional)
    >
    >
    >
    > I don't suppose you are likely to make the mistake but I wondered what
    > exactly was "Insta Cure" and found that it was also the trade name for a
    > well-known brand of Super Glue :-)
    >
    > James Silverton
    > Potomac, Maryland
    >
    > E-mail, with obvious alterations: not.jim.silverton.at.verizon.not


    And here I thought it was the peanut butter we put on the meat that made
    it stick to the rooves of our mouths!

    Luckily, the magazine included a source for the curing chemicals. That
    was some pink meat.

    Cheers, Donna

  10. #10
    Wayne Boatwright Guest

    Default Re: First corned beef a success!

    On Sun 20 Apr 2008 06:15:24a, DonnaH told us...

    > Hi Wayne, the recipe came from Bon Appetit's March 2008 issue:
    >
    > Brine:
    > 6 cups water
    > 2 cups lager beer
    > 11/2 cups coarse kosher salt
    > 1 cup (packed) golden brown sugar
    > 1 1/2 tablespoons Insta Cure no. 1* (optional)
    > 1/4 cup pickling spices
    > 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
    >
    > Corned beef and vegetables:
    > 1 12-ounce bottle Guinness stout or other stout or porter
    > 4 bay leaves
    > 1 tablespoon coriander seeds
    > 2 whole allspice
    > 1 dried chile de *rbol,** broken in half Cheesecloth
    > 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled,
    > quartered 8 unpeeled medium white-skinned or red-skinned potatoes (about
    > 3 pounds)
    > 6 medium carrots, peeled
    > 4 medium onions, peeled, halved through root ends
    > 2 medium parsnips, peeled, cut into 2-inch lengths
    > 1 2-pound head of cabbage, quartered
    >
    > For brine:
    > Pour 6 cups water and beer into large deep roasting pan. Add coarse
    > salt; stir until dissolved. Add sugar; stir until dissolved. If desired,
    > stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all
    > over with tip of small sharp knife. Submerge brisket in liquid, then top
    > with heavy platter to weigh down. Cover and refrigerate 4 days.
    >
    > Remove brisket from brine. Stir liquid to blend. Return brisket to
    > brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket
    > from brine. Rinse with cold running water. do ahead Can be made 2 days
    > ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
    >
    > For corned beef and vegetables:
    > Place corned beef in very large wide pot. Add stout and enough water to
    > cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds,
    > allspice, and chile, enclosing completely, and tie with kitchen string
    > to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to
    > medium-low, cover, and simmer until beef is tender, about 2 1/4 hours.
    > Transfer beef to large baking sheet.
    >
    > Add turnips and all remaining vegetables to liquid in pot; bring to
    > boil. Reduce heat to medium and boil gently until all vegetables are
    > tender, about 25 minutes. Using slotted spoon, transfer vegetables to
    > baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard
    > spice bag.
    >
    > Cut beef against grain into 1/4-inch thick slices. Arrange beef and
    > vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
    >
    > Horseradish Cream
    > 1 cup sour cream
    > 6 tablespoons prepared white horseradish (about 4 ounces)
    > 1 tablespoon finely chopped dill pickle
    > 1 tablespoon chopped fresh chives or green onion tops
    >
    > Whisk all ingredients in small bowl to blend. Cover and refrigerate at
    > least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
    >
    > Guinness Mustard
    > 1/2 cup coarse-grained Dijon mustard
    > 2 tablespoons regular Dijon mustard
    > 2 tablespoons Guinness stout or other stout or porter
    > 1 tablespoon minced shallot
    > 1 teaspoon golden brown sugar
    >
    > Whisk all ingredients in small bowl to blend. Cover and refrigerate at
    > least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
    >


    Thank you so much, Donna! I'm going to try this with my next brisket. The
    horseradish cream and Guinness Mustard sound wonderful, too!

    --
    Wayne Boatwright
    -------------------------------------------
    Sunday, 04(IV)/20(XX)/08(MMVIII)
    -------------------------------------------
    Countdown till Memorial Day
    5wks 15hrs 45mins
    -------------------------------------------
    I like life. It's something to do.
    --Ronnie Shakes.
    -------------------------------------------


  11. #11
    Wayne Boatwright Guest

    Default Re: First corned beef a success!

    On Sun 20 Apr 2008 06:15:24a, DonnaH told us...

    > Hi Wayne, the recipe came from Bon Appetit's March 2008 issue:
    >
    > Brine:
    > 6 cups water
    > 2 cups lager beer
    > 11/2 cups coarse kosher salt
    > 1 cup (packed) golden brown sugar
    > 1 1/2 tablespoons Insta Cure no. 1* (optional)
    > 1/4 cup pickling spices
    > 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
    >
    > Corned beef and vegetables:
    > 1 12-ounce bottle Guinness stout or other stout or porter
    > 4 bay leaves
    > 1 tablespoon coriander seeds
    > 2 whole allspice
    > 1 dried chile de *rbol,** broken in half Cheesecloth
    > 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled,
    > quartered 8 unpeeled medium white-skinned or red-skinned potatoes (about
    > 3 pounds)
    > 6 medium carrots, peeled
    > 4 medium onions, peeled, halved through root ends
    > 2 medium parsnips, peeled, cut into 2-inch lengths
    > 1 2-pound head of cabbage, quartered
    >
    > For brine:
    > Pour 6 cups water and beer into large deep roasting pan. Add coarse
    > salt; stir until dissolved. Add sugar; stir until dissolved. If desired,
    > stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all
    > over with tip of small sharp knife. Submerge brisket in liquid, then top
    > with heavy platter to weigh down. Cover and refrigerate 4 days.
    >
    > Remove brisket from brine. Stir liquid to blend. Return brisket to
    > brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket
    > from brine. Rinse with cold running water. do ahead Can be made 2 days
    > ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
    >
    > For corned beef and vegetables:
    > Place corned beef in very large wide pot. Add stout and enough water to
    > cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds,
    > allspice, and chile, enclosing completely, and tie with kitchen string
    > to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to
    > medium-low, cover, and simmer until beef is tender, about 2 1/4 hours.
    > Transfer beef to large baking sheet.
    >
    > Add turnips and all remaining vegetables to liquid in pot; bring to
    > boil. Reduce heat to medium and boil gently until all vegetables are
    > tender, about 25 minutes. Using slotted spoon, transfer vegetables to
    > baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard
    > spice bag.
    >
    > Cut beef against grain into 1/4-inch thick slices. Arrange beef and
    > vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
    >
    > Horseradish Cream
    > 1 cup sour cream
    > 6 tablespoons prepared white horseradish (about 4 ounces)
    > 1 tablespoon finely chopped dill pickle
    > 1 tablespoon chopped fresh chives or green onion tops
    >
    > Whisk all ingredients in small bowl to blend. Cover and refrigerate at
    > least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
    >
    > Guinness Mustard
    > 1/2 cup coarse-grained Dijon mustard
    > 2 tablespoons regular Dijon mustard
    > 2 tablespoons Guinness stout or other stout or porter
    > 1 tablespoon minced shallot
    > 1 teaspoon golden brown sugar
    >
    > Whisk all ingredients in small bowl to blend. Cover and refrigerate at
    > least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
    >


    Thank you so much, Donna! I'm going to try this with my next brisket. The
    horseradish cream and Guinness Mustard sound wonderful, too!

    --
    Wayne Boatwright
    -------------------------------------------
    Sunday, 04(IV)/20(XX)/08(MMVIII)
    -------------------------------------------
    Countdown till Memorial Day
    5wks 15hrs 45mins
    -------------------------------------------
    I like life. It's something to do.
    --Ronnie Shakes.
    -------------------------------------------


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