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Thread: Corned beef again

  1. #1
    Sunny Guest

    Default Corned beef again

    Here's Morton's corned beef recipe. I'm about to do my first corned
    beef. Can other beef be substituted for brisket? Any suggestions
    would be greatly appreciated.

    Regards,
    Lou

    -------------------------------------------------------------------

    Deli Style Corned Beef
    Prep Time: 5 Days
    Servings: 4-6 pounds

    Ingredients:
    One beef brisket, 4-6 lbs
    5 tablespoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain)
    mix
    2 tablespoons brown sugar
    1 tablespoon ground black pepper
    1 teaspoon ground paprika
    1 teaspoon ground bay leaves
    1 teaspoon ground allspice
    1/2 teaspoon garlic powder

    Directions:
    Trim surface of fat from brisket. In a small bowl, mix Morton® Tender
    Quick® mix or Morton® Sugar Cure® (plain) mix, remaining ingredients
    and spices. Rub mixture into all sides of brisket. Place brisket in
    "food grade" plastic bag and tie end securely. Refrigerate and allow
    to cure 5 days per inch of meat thickness.
    Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce
    heat. Simmer until tender, about 3-4 hours.


  2. #2
    Nick Cramer Guest

    Default Re: Corned beef again

    Sunny <Sunny> wrote:
    > Here's Morton's corned beef recipe. I'm about to do my first corned
    > beef. Can other beef be substituted for brisket? Any suggestions
    > would be greatly appreciated.
    >
    > Regards,
    > Lou
    >
    > -------------------------------------------------------------------
    >
    > Deli Style Corned Beef
    > Prep Time: 5 Days
    > Servings: 4-6 pounds
    >
    > Ingredients:
    > One beef brisket, 4-6 lbs
    > 5 tablespoons Morton® Tender Quick® mix or Morton® Sugar Cure® (plain)
    > mix
    > 2 tablespoons brown sugar
    > 1 tablespoon ground black pepper
    > 1 teaspoon ground paprika
    > 1 teaspoon ground bay leaves
    > 1 teaspoon ground allspice
    > 1/2 teaspoon garlic powder
    >
    > Directions:
    > Trim surface of fat from brisket. In a small bowl, mix Morton® Tender
    > Quick® mix or Morton® Sugar Cure® (plain) mix, remaining ingredients
    > and spices. Rub mixture into all sides of brisket. Place brisket in
    > "food grade" plastic bag and tie end securely. Refrigerate and allow
    > to cure 5 days per inch of meat thickness.
    > Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce
    > heat. Simmer until tender, about 3-4 hours.


    Preserving meat for winter by soaking in salt brine is a time-honored
    method. Corning is an ancient technique for preserving raw meat for long
    periods. It involves rubbing the meat in a mixture of salt and spices and
    then keeping it covered in the resultant juicy brine for a minimum of two
    weeks or much longer. The familiar corned beef is one of the few remnants
    of this practice still popular today. While it is very simple to purchase
    corned beef in the supermarket, either in ready-to-cook bags or already
    cooked and sliced, making it a home is almost as easy and much less
    expensive. You also have the option of using different cuts of meat. If
    you like corned beef you will like corned tongue. The flavor is identical,
    the only difference is in texture and appearance. After the minimum period
    of curing, the meat can be cooked and eaten and will be delicious. Longer
    curing will result in richer flavor and will not harm the meat at all.

    Several different cuts of beef as well as the tongue are excellent
    candidates for corning, in fact, except for steaks, any cut can be brined.
    Obviously, the brisket is a good choice and boneless chuck roast or round
    roast are also very fine. An entire eye of round will make a splendid
    corned beef subject and would be very nice served cold on a buffet. You do
    not have to limit yourself to beef, either. For the truly adventurous
    foodie, a corned pork roast is sure to be a big hit. Occasionally pork or
    lamb tongues are sold at the supermarket, these are also very good corned.
    If you live in a rural area where there is a slaughterhouse, call and
    inquire about getting tongues. Often these tasty items can be gotten for
    free or a very small cost.

    The thing to remember is that while you are actually preserving the meat
    with salt you are also adding a great deal of flavor with the additional
    ingredients added to the curing mixture. You will be using black pepper,
    allspice, thyme, sage, paprika, bay leaf, rutabaga, onions, carrots, and
    garlic. If doing pork, be sure to collect some juniper berries as they add
    a special dimension to the flavor of corned pork.

    THE INGREDIENTS

    For 10 pounds of meat you will need 1 and a half cups of coarse or
    non-iodized salt (kosher salt is good to use but regular granulated salt
    without the iodine works just as well), 3 tablespoons of brown sugar, a
    generous tablespoons of cracked black peppercorns, 2 teaspoons of allspice
    berries, cracked, 2 tsp Instacure #1 or Prague Powder #1 (optional, but
    highly recommended), five or six sprigs of fresh thyme, a teaspoon of
    powdered sage, a teaspoon of paprika, 7 or 8 bay leaves, broken into small
    pieces, a small coarsely-chopped onion, a small chopped rutabaga, a chopped
    carrot, and 6 cloves of garlic, either crushed or finely minced. For pork,
    add two tablespoons of fresh juniper berries, broken with the flat of a
    knife. If you are only doing one tongue or roast, reduce the amounts of
    ingredients accordingly.

    THE METHOD

    The corning process can be done in a large stone crock but is really much
    easier if you use freezer zip-lock bags. Assemble enough bags to hold all
    your different cuts of meat, one cut to a bag. Mix all the ingredients
    together in a small bowl, except the juniper berries. Place all the meat in
    a roasting pan and cover all sides with the salt mixture, rubbing it in
    well. Put each piece of meat into a bag and divide the remaining salt
    mixture among the bags. If you are doing a piece of pork, add the juniper
    berries to that bag. Remove as much air as possible from each bag and seal.
    If you have one of those vacuum sealers, this is a perfect use for it. You
    want the meat to be bathed in the salt mixture at all times.

    Pack all the bags into a large bowl or crock and weight them down under a
    plate and about 10 pounds of weight (use canned tomatoes or the like).
    Place in the bottom of the fridge. Check the bags in a few hours. The juice
    should be running freely from the meat. Massage each bag to work the cure
    into all the crevices of the meat. Repack into the container, re-weight and
    return to the fridge. Turn the bags and massage daily to make sure the cure
    is getting into all sides of the meat.

    If a bag breaks, transfer the meat into a new bag with all the juices and
    about a quarter cup of salt. Leave the meat to cure for at least two weeks,
    three is better, before cooking one.

    Before cooking, you will have to soak the meat in several changes of fresh
    cold water to remove the excess salt. The longer the meat is cured, the
    longer it will take to soak. Twenty-four hours should be enough. The meat
    will lose its rubbery texture and begin to feel like fresh raw meat again.
    Because there is no saltpeter in this curing mix, the meat will not be
    bright red. Don't worry, you didn't do anything wrong, this is what it
    should look like. If you really want it to look like purchased corned meat,
    find saltpeter at a pharmacy and add a half-teaspoon to the cure, but this
    is not necessary and only adds questionable, perhaps carcinogenic,
    substances to your food. There is no good reason to add nitrates to your
    food other than aesthetic ones. Get used to grayish-brown corned beef, it
    is better for you!

    At this point, you can also use the corned beef to make New York Deli style
    pastrami [see below]

    COOKING

    Put the refreshed meat in a pot and cover with water and dry Marsala wine.
    Add a carrot, some celery stalks with tops, a small onion, several sprigs
    of Italian parsley, some sprigs of fresh thyme, 4 bay leaves, and 5 cloves
    of garlic, flattened with the side of a knife. Bring to a boil and reduce
    to simmer. Skim off any foam that rises for the first few minutes then
    cover partially with a lid and cook at the simmer until the tongue or roast
    can be pierced easily with a fork. This will take 2 to 3-1/2 hours,
    depending on the size of the meat cut.

    If you will be serving the corned beef or tongue cold, allow to cool in the
    cooking liquid. When cool, the tongue should be removed and the rough skin
    carefully peeled off. It will usually come off in one or two large pieces
    and this is MUCH easier if the tongue is still slightly warm. Discard the
    skin. Also remove any small bones from the large end of the tongue and
    discard. Put the meat in the fridge for several hours or overnight. Tongue
    or corned beef should be sliced thinly and served with good rye bread or
    rolls with mustard. Either corned tongue or other cuts of beef can be
    heated and served as hot sandwiches too.

    Corned pork roast can be served hot with noodles and a fresh tomato sauce,
    or with cabbage. Applesauce or fried apples with cranberries added is also
    a nice touch.

    JUNIPER BERRIES, THE HOW AND WHERE

    If you cannot find juniper berries in your local market, look around the
    neighborhood for juniper bushes. These shrubs are very common in landscapes
    and you may have some in your own yard. They are usually prickly and bluish
    or grayish green, some are very spreading in growth, some upright, and some
    literally hug the ground. If you see an evergreen you suspect is a juniper,
    crush a sprig (careful of the prickles) and sniff. If it smells like gin,
    you have a juniper, start searching for berries, they may be green or
    purplish-black. You don't need a lot, gather about a cup-full into a small
    baggie and take home. They can be used fresh and the rest dried on the
    counter and kept in a small jar until you need them again. Juniper berries
    are an interesting addition to many different recipes, but especially nice
    with game meats and pork.

    ******************************

    Corned Beef & Cabbage - Faith and begora! Is it St Paddy's Day awready?

    1 4-pound corned beef brisket
    3 large carrots, cut into large chunks
    4 onions, chopped
    1 large sprig of fresh thyme
    3 sprigs of fresh parsley

    1 head of cabbage
    Pepper, to taste

    Place the first five ingredients in a Dutch oven. Add cold water and dry
    Marsala wine (or Jameson's Irish Whiskey) to cover. Bring water to a boil,
    lower heat and simmer, covered, for two hours. Occasionally skim any fat
    that rises to the surface during simmering. Quarter the cabbage and add to
    the pot. Cook for another hour - or until the meat and vegetables are
    tender. Adjust seasonings. Slice the corned beef and serve with the
    vegetables. This dish goes well with boiled red potatoes and a hearty
    English mustard or horseradish sauce.

    ****************************************

    Making New York Deli style Pastrami

    Rub the corned beef again. This time with 4 or 5 Tbs coarse ground black
    pepper, 2 Tbs ground coriander or cracked coriander seeds and 2 Tbs
    granulated garlic or garlic powder. Smoke in a slow oven or outdoor smoker
    at 225 F for around an hour. Apple or other fruit wood will be great!

    Optionally, after smoking, you put it on a rack in a pan with a little
    water, cover and slow steam over very low heat for a couple of hours. This
    will make it really tender!

    Some good rye bread, mustard, a dill pickle and a beer. Ahhh, batampt!

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  3. #3
    Wallace Guest

    Default Re: Corned beef again

    Nick, this post is a keeper!


    "Nick Cramer" <[email protected]> wrote in message
    news:20100305222015.579$[email protected]..

    snipped (and saved)

    >
    > Some good rye bread, mustard, a dill pickle and a beer. Ahhh, batampt!
    >
    > --
    > Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    > families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    > Support Our Troops: http://anymarine.com/ You are not forgotten.
    > Thanks ! ! ~Semper Fi~ USMC 1365061




  4. #4
    Nick Cramer Guest

    Default Re: Corned beef again

    "Wallace" <[email protected]> wrote:
    > Nick, this post is a keeper!


    > > Some good rye bread, mustard, a dill pickle and a beer. Ahhh, batampt!


    Thanks, Wallace. I forgot red onion and fresh ground horseradish!

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  5. #5
    Brian Mailman Guest

    Default Re: Corned beef again

    Sunny wrote:
    > Here's Morton's corned beef recipe. I'm about to do my first corned
    > beef. Can other beef be substituted for brisket?


    Yes, you can corn any cut you wish. Corning meats (you can use other
    meats besides beef) is a time-honored preservation method from before
    refrigeration as we know it.

    The "corn" refers to salt in its nugget form--in German, "korn."

    B/

  6. #6
    Sunny Guest

    Default Re: Corned beef again

    On 06 Mar 2010 03:33:57 GMT, Nick Cramer <[email protected]>
    wrote:


    >
    >Some good rye bread, mustard, a dill pickle and a beer. Ahhh, batampt!



    Thanks very much, Nick. I going to Costco this morning and see what
    they have. I'll corn 2 cuts of beef, smoking one for pastrami. Wish
    I had a good meat slicer.


    Regards,
    Lou

  7. #7
    Sunny Guest

    Default Re: Corned beef again

    On Sun, 07 Mar 2010 11:10:00 -0800, Brian Mailman
    <[email protected]> wrote:

    >Sunny wrote:
    >> Here's Morton's corned beef recipe. I'm about to do my first corned
    >> beef. Can other beef be substituted for brisket?

    >
    >Yes, you can corn any cut you wish. Corning meats (you can use other
    >meats besides beef) is a time-honored preservation method from before
    >refrigeration as we know it.
    >
    >The "corn" refers to salt in its nugget form--in German, "korn."
    >
    >B/



    Thanks Brian,
    Regards,
    Lou

  8. #8
    Doug Freyburger Guest

    Default Re: Corned beef again

    Nick Cramer wrote:
    >
    > Preserving meat for winter by soaking in salt brine is a time-honored
    > method. Corning is an ancient technique for preserving raw meat for long
    > periods. It involves rubbing the meat in a mixture of salt and spices and
    > then keeping it covered in the resultant juicy brine for a minimum of two
    > weeks or much longer. The familiar corned beef is one of the few remnants
    > of this practice still popular today.


    When the same is done to vegitables it is called pickling. Pickled
    veggies are also not as popular as they once were.

    > Several different cuts of beef as well as the tongue are excellent
    > candidates for corning, in fact,


    In my head are now running memories of pickled heart and tongue made
    from the deer killed by family hunters each year. Delicious.

    > except for steaks, any cut can be brined.


    Why not steaks? They are smaller than roasts, bigger than hearts. I
    get that pickling a steak might be a waste of a good cut. I get that
    jerky is good from steaks. Do steaks get so tender they turn to mush
    when pickled?

    Thanks for the extensive write up!

  9. #9
    Nick Cramer Guest

    Default Re: Corned beef again

    Sunny <Sunny> wrote:
    > Nick Cramer <[email protected]> wrote:


    > >Some good rye bread, mustard, a dill pickle and a beer. Ahhh, batampt!

    >
    > Thanks very much, Nick. I going to Costco this morning and see what
    > they have. I'll corn 2 cuts of beef, smoking one for pastrami. Wish
    > I had a good meat slicer.


    Oh, man! That sounds like it should be fun. Costco meats are excellent.
    With four adults and four pre-teens in the house, we shop there a lot.

    Either post Tinypics of the process, or email them to me. Sorry about the
    meat slicer. Mine is in Thailand for three months. LOL

    Thin, but stiff blade, razor sharp.

    Oh, I forgot the fresh grated horseradish!

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  10. #10
    Nick Cramer Guest

    Default Re: Corned beef again

    Doug Freyburger <[email protected]> wrote:
    > Nick Cramer wrote:
    > >
    > > Preserving meat for winter by soaking in salt brine is a time-honored
    > > method. [ . . . ] The familiar corned beef is one
    > > of the few remnants of this practice still popular today.

    >
    > When the same is done to vegitables it is called pickling. Pickled
    > veggies are also not as popular as they once were.
    >
    > > Several different cuts of beef as well as the tongue are excellent
    > > candidates for corning, in fact,

    >
    > In my head are now running memories of pickled heart and tongue made
    > from the deer killed by family hunters each year. Delicious.
    >
    > > except for steaks, any cut can be brined.

    >
    > Why not steaks? They are smaller than roasts, bigger than hearts. I
    > get that pickling a steak might be a waste of a good cut. I get that
    > jerky is good from steaks. Do steaks get so tender they turn to mush
    > when pickled?
    >
    > Thanks for the extensive write up!


    Ya got me there, Doug! I've used round for jerky; salt, pepper and Sun dry.
    Steak, I've mostly had grill charred, blood rare. I think my daughter's
    made them in some Mexican styles, too. It's been a long time since I've had
    heart or tongue. Now I'm Jonesin' for a Reuben sammy!

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  11. #11
    Ranee at Arabian Knits Guest

    Default Re: Corned beef again

    In article <hn3l8j$c30$[email protected]>,
    Doug Freyburger <[email protected]> wrote:

    > Nick Cramer wrote:
    > >
    > > Preserving meat for winter by soaking in salt brine is a time-honored
    > > method. Corning is an ancient technique for preserving raw meat for long
    > > periods. It involves rubbing the meat in a mixture of salt and spices and
    > > then keeping it covered in the resultant juicy brine for a minimum of two
    > > weeks or much longer. The familiar corned beef is one of the few remnants
    > > of this practice still popular today.

    >
    > When the same is done to vegitables it is called pickling. Pickled
    > veggies are also not as popular as they once were.
    >
    > > Several different cuts of beef as well as the tongue are excellent
    > > candidates for corning, in fact,

    >
    > In my head are now running memories of pickled heart and tongue made
    > from the deer killed by family hunters each year. Delicious.
    >
    > > except for steaks, any cut can be brined.

    >
    > Why not steaks? They are smaller than roasts, bigger than hearts. I
    > get that pickling a steak might be a waste of a good cut. I get that
    > jerky is good from steaks. Do steaks get so tender they turn to mush
    > when pickled?
    >
    > Thanks for the extensive write up!


    Agreed. I had not thought to corn the tongue. Then, you mentioned
    the heart. We have both in our freezer from our recently butchered,
    grass fed, steer. I may have to try this out. :-)

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  12. #12
    George Shirley Guest

    Default Re: Corned beef again

    Ranee at Arabian Knits wrote:
    > In article <hn3l8j$c30$[email protected]>,
    > Doug Freyburger <[email protected]> wrote:
    >
    >> Nick Cramer wrote:
    >>> Preserving meat for winter by soaking in salt brine is a time-honored
    >>> method. Corning is an ancient technique for preserving raw meat for long
    >>> periods. It involves rubbing the meat in a mixture of salt and spices and
    >>> then keeping it covered in the resultant juicy brine for a minimum of two
    >>> weeks or much longer. The familiar corned beef is one of the few remnants
    >>> of this practice still popular today.

    >> When the same is done to vegitables it is called pickling. Pickled
    >> veggies are also not as popular as they once were.
    >>
    >>> Several different cuts of beef as well as the tongue are excellent
    >>> candidates for corning, in fact,

    >> In my head are now running memories of pickled heart and tongue made
    >> from the deer killed by family hunters each year. Delicious.
    >>
    >>> except for steaks, any cut can be brined.

    >> Why not steaks? They are smaller than roasts, bigger than hearts. I
    >> get that pickling a steak might be a waste of a good cut. I get that
    >> jerky is good from steaks. Do steaks get so tender they turn to mush
    >> when pickled?
    >>
    >> Thanks for the extensive write up!

    >
    > Agreed. I had not thought to corn the tongue. Then, you mentioned
    > the heart. We have both in our freezer from our recently butchered,
    > grass fed, steer. I may have to try this out. :-)
    >
    > Regards,
    > Ranee @ Arabian Knits
    >
    > "She seeks wool and flax, and works with willing hands." Prov 31:13
    >
    > http://arabianknits.blogspot.com/


    Back in the sixties the local butcher where we lived couldn't sell a
    heart for anything. Walked in one day and asked if he had any hearts and
    he gave me twenty pounds free. I ground them up to make hamburger, just
    pure muscle once you excise the veins and fat. Had to add a little beef
    tallow to make a burger that tasted good though.

    We always butchered our own beef, pork, chickens, etc. back then but I
    generally gave the tongue and kidneys away as I don't care for either.
    Liver is a different story,do like liver from any kind of critter.

  13. #13
    stormy Guest

    Default Re: Corned beef again

    On Mar 6, 11:51*pm, "Wallace" <pleasenos...@microsoft.com> wrote:
    > Nick, this post is a keeper!
    >
    > "Nick Cramer" <n_cramerS...@pacbell.net> wrote in message
    >
    > news:20100305222015.579$[email protected]..

    ten.
    > > Thanks ! ! * * * * * * * * ~Semper Fi~ * * * * * * * *USMC 1365061




    i was nat able to view thw web site. can you send this to me
    privately. I have wanted to learn how to corn beef. it would go well
    with all my smooking as i buy meets on sale when i can.

    [email protected]

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