Corned beef for Saint Patrick's feast day?

[Jim]

Got my brisket trimmed up and soaking now. Anyone else brining their own?

I am using a base recipe from Charcuterie:

1 gallon water
2 cups kosher salt
1/2 cup sugar
5 tsp pink salt
3 garlic cloves
2 T pickling spice

Added a couple extra cloves of garlic and some red pepper flakes.

 

[hokahay]

I've been thinking of that. I've got the kraut going and Have the caraway rye technology down. I could make the mayo and the catsup. A little late for relish i suppose. I think I will just buy the cheese. All set for left overs.

Have you done this before? It sound like fun.

 

[Jim]

I've been thinking of that. I've got the kraut going and Have the caraway rye technology down. I could make the mayo and the catsup. A little late for relish i suppose. I think I will just buy the cheese. All set for left overs.

Have you done this before? It sound like fun.

First time here also, but I have consulted with the experts. What on earth is mayo and katsup for?..... I am a little afraid of the answer!

 

[incucrash]

Sounds good Jim, I usually buy the ones already done, cabbage, potatoes, carrots, and Guinness =]

MMM! Makes me want to go to the market tomorrow and pick some up

 

[hokahay]

I am a little afraid of the answer! Why homemade Thousand Island dressing the hard way! Although I see a Russian that looks tasty too.

 

[Jim]

OH oK you are thinking Rubens!

 

[TonyH]

Got my brisket trimmed up and soaking now. Anyone else brining their own?

I am using a base recipe from Charcuterie:

1 gallon water
2 cups kosher salt
1/2 cup sugar
5 tsp pink salt
3 garlic cloves
2 T pickling spice

Added a couple extra cloves of garlic and some red pepper flakes.

How big's the brisket for those proportions?

 

[Jim]

How big's the brisket for those proportions?

Tony, I am not sure if that matters as long as you can cover the meat with the brine.

 

[ouch]

And now for the big question- flat or point?

 

[Jim]

The B&B answer is "Both"

 

[ouch]

The B&B answer is the one with more fat.

 

[hokahay]

OH oK you are thinking Rubens!

Have to have enough brisket for some leftovers!

 

[ChefJohnBoy-ardee]

The B&B answer is the one with more fat.

A huge fat cap isn't necessary. I trim mine... You do want a well marbled piece though.

Jim, Are you bringing for the full ten days? You can inject the brine into the meat and speed things a long a bit. I usually can get #10 of brisket with enough brine to cover it and after injecting have the beast ready in 4 days.

 

[Jim]

I am shooting for 7 days in brine than a couple of days of fresh water soaking to pull any excess salt back out, a day of rest then into the pot she goes.

 

[joshmpdx]

Jim, I'm living vicariously through you! I hope we get some pics.

 

[TonyH]

Tony, I am not sure if that matters as long as you can cover the meat with the brine.

Ahh, yes. For some reason, my brain didn't receive "brine" rather than "recipe".

 

[Alacrity59]

Well being of Irish decent I'll be making a bit of soda bread.

 

[Adub13]

my st paddys meal irish rubens corned beef turkey kruat and a ptatoe and cabbage slaw

 

[ksb63]

Corned beef, soda bread, colcannon and if im lu ky my stout will be ready or will pick up some.

 

[the fnger genius]

Yup, I'm gonna start mine tomorrow.