CURING CORNED BEEF
In this video you can learn to cure your own corned beef, it taste great, and is very easy to cure. You can find free printable recipes and instructions at: Check out this video and you will be curing your own corned beef. How to cook corned beef and cabbage
Amazon link for Morton Tender Quick (affiliate)
Alton Brown's Corned Beef Recipe | Good Eats | Food Network
Corned beef is the star of your classic, traditional St. Patrick's Day feast, and Alton Brown does it best.
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Corned Beef
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 10 days 3 hr 20 min
Prep: 20 min
Inactive: 10 days
Cook: 3 hr
Yield: 6 to 8 servings
Ingredients
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Directions
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
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Alton Brown's Corned Beef Recipe | Good Eats | Food Network
Make your own AMAZING Corned Beef (Sous Vide)
This recipe is for the most incredible corned beef you'll ever eat. Very flavorful, tender, delicious. We cook this sous vide as it really locks in the flavors. If you don't have a sous vide then you can use a crock pot on low to cook this recipe.
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Recipe:
Brisket 100%
Salt 2.50%
Cure #1 .25%
Brown Sugar 1.40%
Black Pepper Corn .8%
Yellow Mustard Seed 1%
Toasted Coriander Seed .45%
Allspice Berries .36%
3 Bay Leaves for every 1000 grams of beef
3 cloves for every 1000 grams of beef
Ground Ginger .36%
3 juniper berries for every 1000 grams of beef
1 cinnamon stick crushed up for every 1000 grams of beef
Weigh your brisket. Calculate the amount of seasonings you need. Grind all the seasonings together into a medium fine powder. Rub on brisket then place in a vacuum seal bag and seal.
Place in the fridge for 14-21 days depending on the thickness flipping over every few days. Once it has finished curing remove from the fridge and wash off all the spices.
Pat dry then place in a new vacuum seal bag and add 2 tablespoons of olive oil for every 1000 grams of meat.
Sous Vide at 180f for 13 hours (or cook in a crock pot/sous vide on low setting for 10 hours)
Once done remove and place in a ice water bath to cool down. Place in the fridge overnight. Once you have done all that you can slice against the grain and enjoy!!
Hope you enjoy and if you make this please let me know how it turned out for you!! Don't forget to sub and like and share!!
Thanks
Eric
How-To Corn Beef | Making Corned Beef With Curing Salt | Fermented Homestead
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MasonTops Fermenting kit:
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The Art of Fermentation by Sandor Katz:
Fermented Vegetables by Christopher Shockey:
The Farmhouse Culture Guide to Fermenting by Kathryn Lukas:
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How to Cure Your Own Corned Beef
Nothing says St. Patrick's Day like a corned beef and cabbage dinner. But have you ever thought about curing your own corned beef?
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.