Ruhlman's book is what I've generally gone off for curing. Apparently the addition of sodium ascorbate can speed up the curing process and conversion of sodium nitrate in cases where people want to use cure #2 as an added precaution. However for corned beef I wouldn't think it's necessary
Making Corned Beef
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Those pictures did me in...I bought some number 1. It's on the way from Amazon. Can't wait to try this!
I cannot find Instacure locally, and now I see there is a debate between 1 & 2. Did you use 2 for the one you took picture of (which caused much drool on my part)? I don't want to order the wrong one.
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[/URLThis is the stuff I use. Sorry for any confusion.
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Thanks Bob. It seems that this is the only thing holding me back- I cannot find it locally and have to remember to order this. All other stuff is available at a higher end grocer the next city over.
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I ordered it at Amazon and had it in 2 days. 10 days later I'm snapping photos of Rubens. 
Yeah yeah . . . and the pics did make me hungry . . . but gray corned beef is the real Irish tradition. (wonder if I can make that fly?)
Cool- I will have to order some (once I stop ordering pipe tobacco)I ordered it at Amazon and had it in 2 days. 10 days later I'm snapping photos of Rubens.
I pulled mine out of the brine this morning. The bride was nervous because we're having company tomorrow. Since I did a big piece of brisket, I cut into it to cook a sample piece. She got even more freaked out seeing the grey outside and red inside. After three hours of simmering, it is very tender and a lovely pink through and through.
I used Ruhlman's recipe with red pepper flakes for a bit of kick and a little more clove than I like... but man oh man I'm looking forward to Ruebens and hash! Pics tomorrow.
The rest of the meat is in a 24-hr water soak. I guess I can do an A/B test to see if anyone notices a difference.
I used Ruhlman's recipe with red pepper flakes for a bit of kick and a little more clove than I like... but man oh man I'm looking forward to Ruebens and hash! Pics tomorrow.
The rest of the meat is in a 24-hr water soak. I guess I can do an A/B test to see if anyone notices a difference.
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The brisket will jump into the water soak early tomorrow morning and will hit the stove top some time around 4:00 tomorrow.
I'm on the same page. Bought a bag of potatoes and ha ha a purple cabbage. I'm looking forward to this.
First year in seven or eight years I haven't brined my own 
Well we had an early dinner here. I decided to oven roast carrots, turnips, parsnips, onion, and garlic with a bit of olive oil and thyme. Colcannon with purple cabbage turned out better than I expected - first time I've tried this. The corned beef was amazing. Without the salt peter it came out brown like a cooked roast but tasted exactly right. Dishes are done and the whole house smells wonderful. I'm sitting on the couch in a near coma. I'll post some pictures later.
Happy St. Patrick's day!
Happy St. Patrick's day!
I'm going to have to give corned beef a shot after all of these posts. Oddly enough though I was watching a cooking show yesterday with a St Patrick's day special on and 3 Irish guest chefs, not one of them cooked beef. It was all about showing off local seafood
Well my dog told me I had to take him for a walk so the cold air revived me a bit. Here are some pics.
One of a handful of times I've used all the burners.
A piece of the brisket colcannon and oven roasted veg.
Sliced up nice
One plate . . . . with just my wife and I we could have invited five or so hungry people over.
One of a handful of times I've used all the burners.
A piece of the brisket colcannon and oven roasted veg.
Sliced up nice
One plate . . . . with just my wife and I we could have invited five or so hungry people over.
Boiled dinner! My first crack at corned beef was a success. I think next I will try my hand at pastrami.
Corned beef hash for Breakfast?
And Reubens for dinner tomorrow...
Nice cutting board, Mike. Sadly, I am still awaiting mine.
Yes! I wish I had some other use for Russian dressing.
I can't believe how hard the oak is . . . I still have my previous end grain board but this thing is bullet proof.
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