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DIY Corned Beef!

homemade corned beef

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#1 salsalady

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Posted 11 March 2017 - 05:30 PM

Homemade Corned Beef!!!    Why?  Because we can! 

 

This thread is open to anyone making corned beef from scratch.  Please post pics, recipes and results!

 

 

I've been wanting to try making corned beef since seeing an episode of Floyd on Food about 20 years ago.  Love Keith Floyd!  He's a hoot to watch, gets a bit mucky, overfills the cooking pot, he's my inspiration and the original Drunken Chef!  (well, maybe not the first, but in my opinion, the best on TV.  :lol:  ) Through the wonder of YT- here's the original episode. 

 

 

AmazingRibs website has some good information-Quoted from AmazingRibs~

 

"Your first question has to be "Why bother?" And the answer is simple: Homemade corned beef is better.  Why? The commercial stuff, especially the cheap stuff mass marketed for St. Patrick's Day for Irish wannabes, is usually made by taking shortcuts that result in odd flavors and gelatinous textures.

Home made corned beef can also be cheaper. And it's easy. And you can customize it. Once you've had the real deal, you can't go back. It just takes time. So start now.

 

Corned beef has no corn. OK, maybe the steer ate some corn, but no corn is harmed in the process of corning beef. Actually, to be precise, corn was the old British name for grain before corn on the cob was discovered in North America and usurped the name. "A corn of salt" was as common an expression as a "grain of salt" is today. So corned beef is really just another name for salted beef.

So corning has become another name for curing or pickling. Yes, we are pickling this beef. These are ancient processes invented for preserving meat by packing it in salt or soaking it in a concentrated brine, long before refrigerators.

 

In recent years, curing is also done by injecting meat with salt. The process was probably discovered when some ancient hunter speared a deer and it fell into the ocean and washed ashore a couple of weeks later. Surprisingly instead of bloating and turning foul, the meat had been preserved, and tasted pretty good.

Corned beef was a World War II staple among civilians in Great Britain and among the troops in Europe because fresh meats were hard to come by. It came in a can. Sliced corned beef is especially popular in Jewish delicatessens where it is a sandwich staple."

 

 

 

 

Here's my first attempt at making corned beef-

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5# brisket

1 gal distilled water*

8 oz kosher salt by weight

2 tsp Prague powder

1/2 cup pickling spice

 

 

*We have good quality well water, if you are on a municipal water system with fluorides and chlorines, etc, consider using distilled water.

 

 

 

Pickling Spices-

2T black peppercorns

3" cinnamon sticks

2t allspice

 

Put the above spices in a thick plastic bag and smash with a meat mallet, framing hammer, or a heavy can.

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Add to-

2T dill seed

1T red pepper flakes

1T mustard seed

1T coriander seed

1T celery seed

4 bay leaves- broken up

1T dry thyme

1T ginger- not ground unless that's all you have*

1t clove

1 star anise

 

 

Or you could use commercial pickling spices, but I think mine looks better....more goodies in it! 

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*All the other spices are whole or coarse/chunky.  I didn't want to use ground ginger, so out to the Kitch for some dried shredded ginger in the little jar at 11:00 in the picture.

 

 

Heat up 1/2 gallon water, 2tsp prague powder, a heavy 1/2 cup pickling spices, 1 star anise, and 8 oz by weight kosher salt (about 1 1/2 cups) just to dissolve the salt and get everything happy~

 

After it came up to temp I turned off the heat and added 1/2 gallon ice water to cool down the brine.  I know...  in a hurry could of just let it cool.

 

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The butcher shop at Hank's hooked me up with a pretty well trimmed 5# brisket.  I trimmed just a bit more fat off.  I was kinda surprised at the $25 price tag, but then got to thinking that the other slabs of meat purchased in the plastic bags with spices are usually about $12 for 2#.  We'll see how this turns out and hopefully the flavor will trump the price. 

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Into a 2 gal plastic bag, tried to get all the air out so the meat is under the brine.  Flip it daily for 5-7 days.....  off we go!!!

 

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Edited by salsalady, 11 March 2017 - 05:36 PM.

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#2 The Hot Pepper

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Posted 11 March 2017 - 05:31 PM

Go SL go!



#3 salsalady

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Posted 11 March 2017 - 05:43 PM

Thanks Boss!  I have no patience....the hardest part is waiting 7 days to try this!  In the original Floyd video it was brined for 3 months. 

 

where is the ImpatientPacing emoji?  :lol:

IMG_5967.JPG

 

I'm off to get SnF to join in the fun~


Edited by salsalady, 11 March 2017 - 05:56 PM.

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#4 JoynersHotPeppers

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Posted 11 March 2017 - 05:44 PM

Cool, AR has awesome articles period!


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#5 Hybrid Mode 01

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Posted 11 March 2017 - 06:36 PM

     Thanks for doing this. My wife and I have been wanting to do this for a hhwhile.

 

 

 

 

 

edit: That ^"hhwile is authentic". After I typed it, I almost went back to fix it. Then I thought better. And I'm only halfway through my first Off Switch. Time to grill some shrimp!


Edited by Hybrid_Mode_01, 11 March 2017 - 06:37 PM.


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#6 salsalady

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Posted 11 March 2017 - 06:47 PM

hhwell, now's the perfect time to get on it, HM01.  :lol:

 

 

The recipe from AmazingRibs says to brine for 5-7 days.  Plenty of time to get it done by that Irish holiday that we all use as an excuse for drinking and singing. 

 

I think SnF is doing a recipe without Prague powder.     


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#7 The Hot Pepper

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Posted 11 March 2017 - 07:15 PM

http://www.history.c...i-and-meatballs



#8 Tinnie

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Posted 11 March 2017 - 08:50 PM

MmmmmmmMMMMMmmmmmmMMMM....... dont forget the white sauce!!  :P



#9 Nova

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Posted 11 March 2017 - 08:50 PM

Hey SL, the whole family loves silver side. I will be watching this with great interest!



#10 salsalady

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Posted 11 March 2017 - 09:01 PM

Hey SL, the whole family loves silver side. I will be watching this with great interest!

Silver Side???  hmmm............ off to google slang something? 


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#11 Ashen

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Posted 11 March 2017 - 09:04 PM

Looking forward to seeing Reubens from any leftovers. :)
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#12 salsalady

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Posted 11 March 2017 - 09:05 PM

AH!  google is being a friend....

 


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#13 Ashen

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Posted 11 March 2017 - 09:07 PM

Aussie's don't typically use brisket for corned beef, some cut from the round if I remember correctly
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#14 The Hot Pepper

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Posted 11 March 2017 - 09:08 PM

Ahhhh, Seeee!



#15 salsalady

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Posted 11 March 2017 - 09:22 PM

after watching  a number of  food vids, most of them are taking the packaged meat, boiling it and off they go....

 

 

 

Actual making corned beef from the start vids are hard to find.  I've never done this, and would like others to post as they go in their corned beef brining/cooking adventures! 


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#16 salsalady

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Posted 11 March 2017 - 09:25 PM

and to Ashen, a lot use belly cuts...which I don't known all about.  I did see that while looking at corned beef threads.  Sheesh, I'm not a butcher, don't know shite about all the cuts. 


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#17 Jubnat

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Posted 11 March 2017 - 11:20 PM

I'll definitely be posting next week...starting some on Tuesday. Maybe a little late, but I'll make it work for Friday. Gotta figure out what beef to order for Tuesday. I almost thought about getting some Wagyu...but that would just be ridiculous

#18 Nova

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Posted 12 March 2017 - 12:56 AM

Just what the butcher calls it around here. There is usually a layer of fat around 1/4 inch thick on one side. 

 

Slow cooked is yummo.  Vinegar, brown sugar, salt, garam masala, nutmeg, bay leaves,cloves, onion and garlic in the old boiling water. 

 

I cook it at least twice a week. Excellent carrier for your favourite sauce.



#19 Rairdog

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Posted 12 March 2017 - 07:38 AM

Looks great!  I use fresh venison roast which can be frozen for later use when processing .  One note, trim meat so it's not more than 2 in thick or it wont penetrate to the the middle and turn pink.  The first one I did had a big gray area in the middle.  Try not to boil but just simmer or it will get a little rubbery although the cheap bags sold pre St Patty's day always seem to come out rubbery.  Add carrots 45 min to an hr before end of simmer and cabbage/potatoes 30 min before end of simmer.  A lot of people add these too early and over cook.  $6 per pound for fresh brisket is cheap compared to $11 to 12 per lb for deli CB.



#20 Jubnat

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Posted 14 March 2017 - 09:32 PM

Got a batch going earlier today. Ended up doing two whole briskets, probably save the other two for pastrami.

I'll try to get some pics when I cook it later this week.

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