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. ) 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."
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.
It's time again for another Making Hot Sauce 101 class at the Twisp Grange hall! This is the 3rd year of doing the hot sauce class and the 5th class I've put on.
It all started 3 years ago when some people got together on Tuesday evenings in the winter at the Grange hall for Foodie classes. Different people would teach classes on baking, chocolates, cheese making, making kimchi, lots of fun stuff. People would pay a few bucks for the class and the Grange would get a bit of money also.
I offered to host a making hot sauce class, 12 people showed up and OMG! was it a blast! Next year I did 2 classes in Twisp and one in Chelan. We'd have a bit of discussion about chiles, capsaicin, food processing, etc...then divide up into teams and make/bottle some sauces.
This year's recipes include-
pineapple-mango ginger glaze
Strawberry Complex Extra hot (like Incinerator or Firestorm for those who have tried those)
Louisiana Style Cayenne pepper sauce
pumpkin cranberry sage sauce (based on a recipe from Rocketman)
candied peppers (Based on the Candied Habanero recipe posted by DaQatz)
our local Grange Hall is putting on a Mardi Gras fund raiser dinner serving... ( and I'm quoting here...'jambalaya, gumbo, eh to fet ...[or however that is spelled!!!]' ).... and they reached out to me for some hot sauces.
Just on the fly here, I already have a basic cayenne/vinegar sauce and a fermented habanero/stuff sauce we are making at the upcoming Making Hot Sauce Class and I planned to set aside some bottles for the Mardi Gras event.
But I really don't know what sauces are served at Mardi Gras celebrations, so I'm asking Those Who Know...
What should be out on the condiments table at a Mardi Gras dinner event?
PS- don't diss the person I "quoted" above. They are a helper on the event. I just thought y'all would get a kick out of the phonetics spelling.