food DIY Corned Beef!

Pastrami update!!!
 
I started a brine on part of a flat I cut off a brisket last Sunday I went a little off recipe on this one but here's some of the stuff I used. That's ground ginger in the bottom container, terrible late night pic.
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I think I added brown sugar and a few other spices from researching a few recipes. If it's good then I'll have to backtrack and find out what I added.
 
I pulled it out of the brine, rinsed it and it's taking a nap in the fridge waiting for a smoke bath.
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I'm glad I left that layer of fat on, it should provide some flavor.
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Rajun Gardener said:
Pastrami update!!!
 
I started a brine on part of a flat I cut off a brisket last Sunday I went a little off recipe on this one but here's some of the stuff I used. That's ground ginger in the bottom container, terrible late night pic.
100_4351.JPG
I think I added brown sugar and a few other spices from researching a few recipes. If it's good then I'll have to backtrack and find out what I added.
 

I pulled it out of the brine, rinsed it and it's taking a nap in the fridge waiting for a smoke bath.
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I'm glad I left that layer of fat on, it should provide some flavor.
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Click to expand...

You are like a cooking technical wizard RG. So many people miss the equilibrium resting stage after the rinse/soak. Any kind of cooking I have seen you do, you have the fine details on lock. :)
 
Thanks Ashen I'm following a recipe, kinda and a little time researching always leads me to different things to try.
 
I can't wait to see that pastamitized leg of lamb, TGCM is the most creative cook I've ever seen. I still don't know how he comes up with some of the dishes he makes and on a daily basis.
 
The smoker is rolling and I coated the brisket with brown sugar, coriander, black pepper, allspice, ground mustard and granulated garlic mixed in my BBQ rub. I didn't think of the salt in the rub so I hope it's not too much.
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This could've been labeled, "How many dishes can you make with one head of cabbage". I had cabbage not knowing what the meal was gonna be so I've been busy throwing it all together.
 
First one finished is the New England boiled dinner AKA soup.
I used the brisket trimmings and cooked them in the PC for 7 minutes then cut it up.
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I'm glad I saved all those trimmings, now this gives me another reason to buy briskets. I could've eaten that whole board of meat, it amazing that when it's not soo salty that you can actually taste the brisket flavor.
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Chopped up a few veggies and an onion not in the pic and cranked up the PC again for another 7 minutes then let it sit for another 5.
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This was too easy.
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The flavor was amazing and I even had to add a little salt. I just killed two of these test bowls and it's hard not to get another one.
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This is so fun!
Happy St. Paddy's Day, Everyone!
 
Rajun~ Looking good so far, I'm looking forward to that Leg 'o Lamb from TGCM also.
 
Here's 1/2 of the brisket after the first simmer and a toss of the 'heads'....to use a moonshine-ing term.  :lol:  Gently simmer for 20 minutes in plain water, toss the water, refill and then proceed with the 2-3 hour cook. 
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*#%^@&##!!!!!  Left the stove on High to post this, and forgot about it!!!!   :banghead: :banghead: :banghead:   I don't think it's ruined, just have to keep it on low for a looooong time.
 
Also, the other half, which was brined, is in the freezer for a later day.
 
 
Rajun Gardener said:
This could've been labeled, "How many dishes can you make with one head of cabbage". I had cabbage not knowing what the meal was gonna be so I've been busy throwing it all together.
 
First one finished is the New England boiled dinner AKA soup.
I used the brisket trimmings and cooked them in the PC for 7 minutes then cut it up.
100_4425.JPG
 
I'm glad I saved all those trimmings, now this gives me another reason to buy briskets. I could've eaten that whole board of meat, it amazing that when it's not soo salty that you can actually taste the brisket flavor.
100_4430.JPG
 
Chopped up a few veggies and an onion not in the pic and cranked up the PC again for another 7 minutes then let it sit for another 5.
100_4429.JPG
 
This was too easy.
100_4438.JPG
 
The flavor was amazing and I even had to add a little salt. I just killed two of these test bowls and it's hard not to get another one.
100_4437.JPG
 
Click to expand...
That's a good lookin jiggs dinner there RG.
 
Second dish is done and I'm stuffed. 
Since I had cabbage I decided to throw together a quick stuffed cabbage dish. I used sausage that I made as the meat portion, it's really spicy and seasoned with onions, garlic, bell peppers and celery so it took little seasoning in the mix.
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I dug through the cabinets and found tomato stuff to make a gravy and mixed some of it with the rice and meat.
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Used those old rolling skills and loaded up a pan and sauced it, wrapped in foil and into the oven for an hour.
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Not bad for a quick dish
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It even tasted good and was juicy compared to most that are dry on the inside.
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My sister lives next door and already planned on cooking lunch so I brought over these two dishes to eat with oven bbq ribs, homemade Mac-n-Cheese and onion, bell pepper stuffed french bread.
 
The brisket is done and resting. Since I'm full it's gonna be served later after a chill period so I can slice it as thin as possible.
 
 
 

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Mine turned out just fine, good enough that we ate it all in one sitting. No leftovers. :( might have to cook the other half now instead of saving it for later.
 
I forgot to take a final pic of the leg of lamb, because as as soon as I took it off the grill my wife and guests devoured it! Here is a pic with it half way cooked. It was sooo good! No final plating pics

I also made papa a la huancaina, anticuchos, and juanes de pollo. Here are a few pics as I was cooking. I cooked the cabbage in the leftover broth from cooking the chicken for the juanes.

Great job everyone on your corned beef this St. Paddy's! All of your dishes looked killer!
 

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Lots of interesting brisket recipes, thanks for sharing.

We cooked the 2nd half of the brisket I'd started before Paddys Day about 2 weeks ago. O!M!G!!!! Sooo good! The original Floyd on Food TV show had the brisket brining for 3 months. Dont know if I could wait that long.

Quite fun~
SL
 
Time to get this post rocking again! We did the corned beef last year in the quarantine cooking thread.

Spices for the brine.
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Whole brisket at 2.99 per pound versus 4.99 for the shop to trim it.
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Trimmed and bagged
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The trimmed fat...prolly just made that back up to 6.99 per pound...
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