Making Corned Beef
September 17, 2011 § 2 Comments
I had a whole beef brisket in the freezer that I defrosted and decided to make some corned beef out of part of it. I used the flat end as that makes better corned beef. The point end will end up in the crock-pot tomorrow. Maybe some Cajun sliced beef sandwiches with onion gravy on good rolls, but that’s another post.
The recipe I came up with is below. Once cured and soaked, you can use any recipe you have for cooking corned. I am partial to corned beef and cabbage and will follow up with my recipe for cooking the corned beef in three week.
-= Exported from BigOven =-
Calvin’s Corned Beef
Recipe By: Calvin
Serving Size: 8
Main Ingredient: Beef Brisket
-= Ingredients =-
~~ — Cure — ~~
7 ounces Kosher Salt
2 ounces Brown sugar
1/2 teaspoon Dried Sage
1/2 teaspoon Dried thyme
1 teaspoon Smoked Paprika
~~ — Whole — ~~
1/2 tablespoon Allspice berries
6 ea Bay leaves
~~ — Meat — ~~
3 pounds Beef Brisket ; flat cut
-= Instructions =-
Mix the cure ingredients. Rub over the brisket and place it in a vacuum seal bag. Add the remaining cure and the whole ingredients along with the bay leaves to the bag. Vacuum seal the bag and put in the bottom drawer of the refrigerator. Massage and turn every day for three weeks.
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.
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