No added sodium nitrite and almost half the salt total of regular corned beef.
food DIY Corned Beef!
- Thread starter salsalady
- Start date
You could say it is the Woad less traveled.salsalady said:and I just read (on the internet... so it must be true!) that green is considered bad luck by the Irish and the original Irish 'color' was blue! Who knew???
*Pay no attention to the man behind the curtain, he enjoys terrible puns way too much*
I pretty much only make corned beef for sammies. I never cared a whole lot for the classic "corned beef and cabbage". Mainly because i don't care for cabbage cooked too much. I cook mine in the oven, Chill it over night in the fridge and then slice. Once sliced it gets quickly searing in the pan with some kraut and made into Reubens..
The one exception to this is corned beef hash. I LOVE hash!!!! Give it a good browning and make a depression in the center. Crack a couple eggs into the "hash bowl" and cover. Cook until they are done to your liking.
The one exception to this is corned beef hash. I LOVE hash!!!! Give it a good browning and make a depression in the center. Crack a couple eggs into the "hash bowl" and cover. Cook until they are done to your liking.
Did you use a slicer?ShowMeDaSauce said:No added sodium nitrite and almost half the salt total of regular corned beef.
No i just slice it by hand.
salsalady
eXtreme Business
Reu-chel Something Sandwich-
Dunno if it's a Reuben or a Rachel or some mutation of both. I do know it was dad-gum GOOD!
Some 9Grain Bread (cuz that's what we have)
Swiss cheese
that sour cream/mayo/horseradish sauce
fresh sauerkraut
sliced corned beef
I like to toast the insides of the bread so it doesn't get soggy. Side One on the cast, nonstick, or griddle until toasted. Butter the up-side and flip over.
Schmear with horseradish sauce and lay on a piece of Swiss cheese. Toast gently so it all gets warm and happy...( I put sauce and cheese on both sides)
While the bread and cheese are getting happy, put the kraut in a pan to warm up and dry it out if it's really soppy. Lay the meat on top to steam/warm it up. This corned beef was so tender it basically fell apart as it was turned a few times. Slap it on the HappyCheese and ENJOY!!!!!
Dunno if it's a Reuben or a Rachel or some mutation of both. I do know it was dad-gum GOOD!
Some 9Grain Bread (cuz that's what we have)
Swiss cheese
that sour cream/mayo/horseradish sauce
fresh sauerkraut
sliced corned beef
I like to toast the insides of the bread so it doesn't get soggy. Side One on the cast, nonstick, or griddle until toasted. Butter the up-side and flip over.
Schmear with horseradish sauce and lay on a piece of Swiss cheese. Toast gently so it all gets warm and happy...( I put sauce and cheese on both sides)
While the bread and cheese are getting happy, put the kraut in a pan to warm up and dry it out if it's really soppy. Lay the meat on top to steam/warm it up. This corned beef was so tender it basically fell apart as it was turned a few times. Slap it on the HappyCheese and ENJOY!!!!!
I do the same thing to the kraut and corned beef when making sammies. Try a "Reuben" pizza sometimes too. Dry out the kraut a little first the same way. A little 1000 Island for the sauce with a blend of Swiss and Mozzarella or Provolone.
I also make a "kimchi light" kraut. Its more or less just a semi spicy kraut. I love it on brats and even on a Reuben. About 2 tbs of Korean pepper flakes is all you need for a whole head of cabbage.
I also make a "kimchi light" kraut. Its more or less just a semi spicy kraut. I love it on brats and even on a Reuben. About 2 tbs of Korean pepper flakes is all you need for a whole head of cabbage.
Late to the party! It begins...
Making the brine
4 days later, with the ingredients.
Then on the finished plate:
The beef was nicely flavored by the addition of a bit of fresh ginger to the brine. We used no curing salts so it doesn't have the classic red/pinkish color. I think we cooked it too long though - it was so tender that it basically fell apart while I was cutting into slices. Overall a success taste wise, and we won't be buying the pre-bagged and seasoned briskets next year.
Making the brine
4 days later, with the ingredients.
Then on the finished plate:
The beef was nicely flavored by the addition of a bit of fresh ginger to the brine. We used no curing salts so it doesn't have the classic red/pinkish color. I think we cooked it too long though - it was so tender that it basically fell apart while I was cutting into slices. Overall a success taste wise, and we won't be buying the pre-bagged and seasoned briskets next year.
Nice plate ...
Nitrate/nitrite free, I take it too, so there's that ...
Nitrate/nitrite free, I take it too, so there's that ...
This thread is AWESOME, SL!
Been wondering about how corned beef was done from scratch... no excuse for me to not do it now.
Great timing for me to happen upon this thread too as I just discovered a new love... the Reuben sammich.
Did just this last night...
Thought I had done a thing... googled it... turns out it was already a thing.
Whatevs... it was crazy delish!
Been wondering about how corned beef was done from scratch... no excuse for me to not do it now.
Great timing for me to happen upon this thread too as I just discovered a new love... the Reuben sammich.
ShowMeDaSauce said:
Did just this last night...
Thought I had done a thing... googled it... turns out it was already a thing.
Whatevs... it was crazy delish!
salsalady said:
Brine was:
1 quart of water
1/2 cup salt
1/3 cup turbinado sugar
2 cinnamon sticks
2 tsp mustard seeds
1 tsp black pepper corns
2 tbsp pickling spice (only thing in the house that had whole cloves in it)
2 bay leaves
2 tsp coriander seeds
1 tsp allspice berries
5 or 6 cloves of garlic, minced
1 inch knob of ginger, diced
Heat the water to a boil. Add the stuff and reduce heat to a simmer, cook for 5 minutes. Remove from flame, cool completely, add beef and age for 3-5 days.
gasificada said:This thread is AWESOME, SL!
Been wondering about how corned beef was done from scratch... no excuse for me to not do it now.
Great timing for me to happen upon this thread too as I just discovered a new love... the Reuben sammich.
Did just this last night...
Thought I had done a thing... googled it... turns out it was already a thing.
Whatevs... it was crazy delish!
Yep, not new or even my idea but there is a local pizza place that did start making them because of me. Looks like you didn't go heavy on the cheese which is a good idea. The kraut needs room to "breath" and release some of the moisture while baking. Plus lightly browned bits of kraut are mighty tasty.
Here is something though that ive never seen before and i have not tried making them yet.....Corned Beef Hotdogs!!! All you should need is some corned beef, casings and a sausage stuffer.
Yeah but that in itself is a claim to fame.ShowMeDaSauce said:
(Provided the place makes a damn fine pizza, that is.)
yup no excuse this year. thanks for bumping...off to find a brisket!
probably late for stpatty's but i can make one late for practice and then do it again for the basketball tourney
pls excuse me for being too lazy to google but the pink salts/prague powder...is it bad for you? lifestyle choice? low salt diet?
probably late for stpatty's but i can make one late for practice and then do it again for the basketball tourney
pls excuse me for being too lazy to google but the pink salts/prague powder...is it bad for you? lifestyle choice? low salt diet?
I just pulled part of a brisket out of the freezer I think it's the flat, I can't remember which one. I think I'm gonna go the Pastrami route and fire up the UDS.