it is time to start Pickling your Corned Beef for saint Patrick's day. Here is an old reliable that I use every year. it is vary simple and oh so
good.
Homemade Corned Beef
Ingredients
4 quarts water
1 cup salt
1 teaspoon potassium nitrate
2 beef briskets, about 4 pounds each (see note 2 below)
12 garlic cloves
3 tablespoons pickling spices
8 bay leaves
Instructions
Boil water. Add salt and potassium nitrate, stir to dissolve and set aside to cool. Place meat in a large crock, zipper-style plastic bag or other
non-metallic container. Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold
meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.
Note 1: potassium nitrate is used to give the meat a pink coloring.
Note 2: Bottom round roasts may be substituted for the brisket for a leaner corn beef.
Cyndarouh - 2-17-2005 at 08:10 AM
Thanks for the Reminder. You must be a Great Cook. Bruce R Leech - 2-17-2005 at 08:27 AM
I like Cooking like some people like fishing. it is my favorite thing to do standing up. second is Eating.Dave - 2-17-2005 at 09:15 PM
Quote:
Originally posted by Bruce R Leech
Note 1: potassium nitrate is used to give the meat a pink coloring.
Bruce, it's a good thing that cooking and eating top your list of 'favorite things to do standing up' because potassium nitrate is saltpeter.Bruce R Leech - 2-18-2005 at 08:25 AM
I think we all Know that Dave. the FDA. says it needs to be there to control Bactria in smoked and preserved meats. it is an old high school story
that it will make you impotent.
but it is grate for making gun powderbajalou - 2-18-2005 at 08:38 AM
I remember making gunpowder when I was in grade school in colo a loooooong time ago. Blew stuff up pretty good.
Ben - 2-18-2005 at 08:48 AM
1. thirty two inch aluminum arrow.
1 number 209 shot shell primer.
Fill arrow with homemade black powder.
Dip primer in clear glue.
Insert primer into end of arrow.
Do not shoot anything you intend to eat.kellychapman - 11-19-2006 at 11:54 PM
NOW this makes 2 receipes that I have copied....you must be an incrediable cook to say the least. Do you just ask for saltpeter....my husband will
kill me...lol or just ask for sodium nitrate....and where do you get that stuff anyway......
I love corned beef but not if have to effect my husband physically ......guess it is better then having a headache.....too funny!!!!vandenberg - 11-20-2006 at 07:53 AM
Easy enough to do, but isn't getting the right cut of meat usually the hard part ?
Corned beef...info for St. Patricks Day from an Irishman
Summanus - 11-20-2006 at 08:01 AM
GOOD GRIEF - NOT BEEF!
I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.
If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.
Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.
This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.
So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tatties.Bruce R Leech - 11-20-2006 at 08:33 AM
I think It might be that on this side of the pond we can afford a chunk of meat Summanus - 11-20-2006 at 08:37 AM
Bruce, you just sold your place in Mulege..you can afford the whole cow!Bruce R Leech - 11-20-2006 at 11:28 AM
I need to sell 4 more here in Mulege before I can do that. and my Realtor has disappeared with out a trace.bajaguy - 11-20-2006 at 11:31 AM
Bruce:......you going to have a St Patty's day dinner in Ensenada????Bruce R Leech - 11-20-2006 at 11:38 AM
I hope soCP - 11-20-2006 at 12:45 PM
Since moving to BCS two years ago, I've been making corned beef without the potassium nitrate. It takes a moment to get used to the meat not having
that 'traditional' pink color, but the flavor is all there. Now the pink stuff looks strange to me. If you are going to cook it in 3-4 weeks, and
its kept under refrigeration during this time, the preservative isn't necessary.
I'm not the FDA, but I've been canning and preserving and pickling my whole life and have not yet made anyone sick.
I believe they call brisket Pechuga de Res here. I have found small cuts of it at Super Ley (CC) and the butcher on the main drag (Brahma cow on the
sign)in Cd. Con has provided me with larger pieces. Just ask...I find the butchers here very accomodating to my meat cut requests. I carry a
printout of a beef/pig when I go in and point to the part I want.Summanus - 11-20-2006 at 12:58 PM
We used to have one of the meat markets in Sta. Rosalia cut us brisket back in the early 70's. Along with all the other cuts and ground meat, which
we wanted and willingly showed them how to do, we cut T-bones, backstraps, etc. ...all for the equivalent of 59 cents a pound figuring the peso/kilo
rate. Just think...all cut meat, whether steaks, brisket, or carne molida was ... 59 cents/pound. Not a bad deal, considering today's US price for
a good rib eye is about $9/lb.DianaT - 11-20-2006 at 01:08 PM
Thanks Bruce---looking forward to trying this one.
DianeBajaBruno - 11-20-2006 at 09:17 PM
I've read your posts for some time, Summanus, and you are obviously an educated fellow. I'm sure that not listing a source for your poem was simply
an oversight.Summanus - 11-21-2006 at 06:51 AM
BajaBruno, you are right. I must confess to not thinking about posting a link to that poem about corned beef. I guess my cyberspace manners need a
tune-up. It's all fun and here's the source from an Irishman named Francis Shilliday who has this website for all things Irish. Hope you enjoy
reading this as much as I did.
second is Eating.
