I wouldn't worry.
Corned Beef 2019
- Thread starter AACJ
- Start date
I wouldn't worry.
Cool. I may have to try my hand at rye bread.
Maybe next time I will make my own sauerkraut. I think if I have a successful corned beef, the wife will allow for an attempt at kraut.I hear it goes well with corned beef.
Looking good gents!
Pastrami?
Montreal Smoked meat is dry cured for a couple of weeks, smoked for 8 hours, and steamed for three hours.
- Thread starter
- #49
Did you add any extra water at all? Or did you just put the brisket in the 2 quarts of brine? I also was wondering about what you said about Alton Brown saying to add 4 to 5 pounds of ice. My (Alton Brown) recipe calls for only 2 pounds of ice, but calls for a 4 to 5 pound brisket. If you put in 4 to 5 pounds of ice, or it's equivalent of water, it may be too underspiced....but it sounds like you didn't.
I don't know if there is a hard and fast water to spice ratio that needs to be adhered to.
Of note, on my earlier posts, the ONLY thing I did differently from Alton Brown was I did NOT add cloves. My wife HATES cloves. They are neither in my pumpkin pies or my corned beefs. I will also do one other thing differently after the brine is over. I read somewhere that the corned beef is at times too salty. So I will remove my corned beef from the bag, rinse it very good, then soak it in cold water for 3 hours. Doing this 3 times total. Then overnight, soak it in cold water again prior to cooking it. Anyone else heard of doing this?
- Thread starter
- #50
A good long soak in plain water is a great plan Art.
I do at least 24 hours with several water changes.
I do at least 24 hours with several water changes.
I misquoted the amount of ice. But even at 2 pounds, how do you get that, and meat, into a 2 gallon bag? I just but brine (once it cooled) and meat in the bag.
- Thread starter
- #53
Ah, good to know. In all of my searching, I can't find a 2 gallon bag that I think will fit the brisket. I use this one, as you can see it's much bigger than 2 gallons.
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A good, long soak with a couple of water changes is the way to go.
- Thread starter
- #55
So in this interim "brine time," what is your preferred cooking method, ie, boil, bake, crock pot, etc .. and why?
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Post soak I use a shallow pan with an inch of water/ beer and foil covered to gently braise the CB. 275 degrees for a few hours then 235 till very tender. No reason to boil the hell out of it.
Save some for cb hash.
I'm going to braise mine in a Dutch oven with the liquid about halfway up the meat (typical braise).
I use a inch or so of liquid total Owen, as the cb will loose quite a bit of liquid as it cooks.
If your foil is tight the steambath does the work. I often have a crowd so I use the roasting pan for 20 lbs raw which will cook down considerably. An oven proof pot as Doak mentioned is just as easy for a lesser amount.
If your foil is tight the steambath does the work. I often have a crowd so I use the roasting pan for 20 lbs raw which will cook down considerably. An oven proof pot as Doak mentioned is just as easy for a lesser amount.
Got my brisket today, should have made an effort earlier -- I keep forgetting about the local place up the way, don't go that way much anymore. A little more than I'd like to pay ($4.99 a pound) but nice beef. Get my fresh sides there too for bacon. Only drawback is the 20 min drive the opposite direction of everywhere else I go...
Will get it in the brine this afternoon when I get the kitchen cleaned up. Will use Penzy's corned beef spice mix this time as a starting point, smells wonderful.
Will get it in the brine this afternoon when I get the kitchen cleaned up. Will use Penzy's corned beef spice mix this time as a starting point, smells wonderful.
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