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How To make Corned Beef(How To Cure Your Own)
5 lb Boneless Beef Roast about
- 10" long -- 4 to 5" wide and - about 2" thick with just a - thin covering of fat on one - side 2 tb Sugar
1/2 c Table salt
2 qt Water
2 cl Garlic, peeled & sliced
2 tb Pickling spices
1 tb Dry minced onion
SANDWICH INGREDIENTS:
3 cn Light Beer (12 oz. each)
1/4 c Bottled Italian Dressing
10 Peppercorns (optional)
Place meat in an accomodating glass or plastic refrigerator container. Mix all remaining ingredients together in saucepan or bowl & pour over meat. Seal tightly with lid or plastic wrap, secured with rubber band. Refrigerate meat mixture for 7 days. Once a day turn meat over in marinade. On 7th day, remove from marinade & soak meat in cold water, covered, from water, draining it well. Prepare for sandwiches this way: Place drained, cured, beef roast in an accomodating pot. Add beer, Italian Dressing & peppercorns and bring to boil. Cover & reduce heat to gentle simmer for 2 1/2 hours. Remove from beer mixture. Add only 1 cup of beer mixture to beef in a shallow, small oblong roasting pan. Seal in plastic wrap & refrigerate several hours or overnight. Place in oven to bake at 350 degrees F for 1 1/2 hours, sealing pan in foil. Cool & slice across grain for sandwiches. Slices best when well chilled. Freeze in family portions, sliced, to thaw & serve in 3 months. Refrigerate well-wrapped, to use in 4 or 5 days. Allow 1/2 lb. per serving. OPTIONAL brINE: Drain juice from bottled dill pickles (any kind), mixing in equal parts with Dry Vermouth, sufficient to submerge beef instead of mixture given above. Source: Gloria Pitzers' Secret Fast Food Recipes 1976 reprinted 1985 From: Sandy May Date: 15 Jan 96
How To make Corned Beef(How To Cure Your Own)'s Videos
How-To Corn Beef | Making Corned Beef With Curing Salt | Fermented Homestead
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How to Make the Best Corned Beef at Home
Host Julia Collin Davison goes into the test kitchen with host Bridget Lancaster to reveal the secrets to making Home-Corned Beef with Vegetables.
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MAKING CORNED BEEF From Scratch For the First Time!!
I'm making corned beef for the first time. Prior to this I had never even tasted corned beef! I made this without curing salt and came up with my own spices to add to the recipe. Follow along and try making this delicious dish, and it doesn't even have to be March to enjoy.
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.
Home Cured Smoky Corned Beef and Cabbage Recipe
The correct amount of cure is crucial to making sure your meat is fully penetrated before cooking. If you have a different size of meat than I’ve used in this recipe, please refer to this awesome article that gives you exact calculations of meat to liquid to brine.
CORNED BEEF CURE
Prep Time: 15 mins
Cook Time: 5 mins
Curing Time: 5 days
Servings: 6 people
Author: Susie Bulloch (heygrillhey.com)
Ingredients
Corned Beef Cure
1 4-5 pound brisket flat, 1.5 inches thick
2 quarts water
1 quart apple juice
1 1/2 cups coarse Kosher or sea salt
1/2 cup brown sugar
3.2 teaspoons pink curing salt #1 also known as Prague Powder #1. Ask your butcher or order here: (affiliate)
3 Tablespoons pickling spice
1 quart ice
Instructions
In a large stock pot, combine all of the ingredients for the brine except the ice. Bring to a boil and stir until all of the salt and sugar has dissolved in the brine. Remove from the heat and stir in the ice until the brine has cooled to room temperature.
Place the brisket in a large food-safe plastic container and pour over the cooled brine. Keep the brisket in the cure in the refrigerator for 5-7 days, turning and stirring the brine mixture at least once per day.
CORNED BEEF AND CABBAGE COOKING INSTRUCTIONS
Prep Time: 10 mins
Cook Time: 8 hrs
Resting Time: 10 mins
Servings: 6
Author: Susie Bulloch (heygrillhey.com)
Ingredients
1 4-5 lb fully cured corned beef roast brisket or round
1 tablespoon pickling spice
1 yellow onion sliced
1 cup baby carrots
1 small head green cabbage quartered
3 cups beef stock
Instructions:
Before cooking, remove your corned beef from the brine and rinse any excess liquid from the surface of the roast. Start up your smoker and shoot for a temperature around 250 degrees F. Place the roast on your grill, close the lid and smoke for 3 hours.
While the roast is smoking, prepare the vegetable and braising liquid. Place the onions and carrots in the bottom of a heavy dutch oven pot. Position the cabbage quarters on top of the carrots and onions. Pour the beef broth over the vegetables and sprinkle with the pickling spice seasoning packet.
After the roast has smoked for 3 hours remove it from the grill and place it on top of the vegetables. Sprinkle the roast with additional pickling spice, if desired. Cover the dutch oven with a lid and return to the grill or oven with the temperature set at 250 degrees F. Braise for 4-5 hours or until the internal temperature of the roast is 205-210 degrees F.
During the last two hours of braising, add in 1 1/2 pounds of washed and cubed potatoes or whole fingerling potatoes to the braising liquid.
Remove the roast and allow it to rest for 10-15 minutes before slicing. Return the sliced corned beef to the vegetables in the pot and serve.
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Making Corned Beef From Scratch
This was a fun, if lengthy, project. I followed the instructions and recipe from AmazingRibs.com , and here is the link to his informational page The Science of Curing Meat and Prof. Blonder's Wet Curing Calculator, which I also used: