Best Excellent Corned Beef In Seven Days Recipes

HOW TO MAKE CORNED FROM SCRATCH

Steps:

• Take 2 litres of the water and in a pan combine it with the salt, prague powder #1, sugar, pickling spice, bay leaves and garlic. Heat and stir to dissolve the salt and bring to a simmer. Once all the salt and sugar has dissolved remove from the heat and add 1 litres of cool water to bring the temperature down. Let the brine cool and put in the fridge to chill, I usually leave it, covered, in the fridge overnight.
• Trim the brisket or whatever cut of beef you have chosen. Remove most of the fat from the outside and any sinew. Place the beef in a non- reactive container such as plastic or glass that will hold the meat as well as all 3 litres of brine. Cover the beef with the cold brine and make sure it is fully submerged. Cover and place in the fridge.
• Leave the beef in the fridge for 7 days. Make sure the meat is submerged and give the brine a stir once a day to ensure the brine has an even concentration of both salt and flavourings. During these 7 days the salt will slowly work it way to the center of the meat.
• After 7 days remove the corned beef from the refrigerator and give it a rinse under cool running water, discard the brine. Place in a pot and submerge in water, bring to the boil and simmer. You may wish to add a few vegetables and herbs to flavour the cooking stock such as carrots, celery and onions. Boil for around 3 hours until the meat is nice and tender.

HOMEMADE CORNED BEEF

Steps:

• In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

ULTIMATE CORNED BEEF

Steps:

• Preheat the oven to 300°F.
• Line a roasting pan with a double layer of heavy-duty aluminum foil, enough to wrap the meat tightly.
• Rinse the corned beef and pat it dry. Place it on the foil. Arrange the onion and orange slices over and around the meat. Sprinkle on the pickling spices, lay on the celery stalks, and pour on the water. Wrap very tightly and pinch the edges well to seal.
• Bake the corned beef for 4 hours, or until a few bubbles begin to escape.

CORNED BEEF (10 DAYS)

Steps:

• 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.

EXCELLENT CORNED BEEF IN SEVEN DAYS

Steps:

• 1. Chef's Note: What is pink curing salt #1? Known by its other name of sodium nitrate, you can find it at groceries, butcher shops, or online. http://www.amazon.com/D-Q-Pink-Curing-Salts-Salt/dp/B00BBVTO0Y/ref=sr_1_5?ie=UTF8&qid=1392819996&sr=8-5&keywords=pink+curing+salt+1 It does an excellent job of killing all those nasty bacteria, and produces the bright pink color we associate with corned beef. It is not the same as Morton Tender Quick, so don't confuse the two.
• 2. Chef's Tip: When you weigh salt, it doesn't matter what type of salt you use. However, I prefer kosher salt because it has fewer additives.
• 3. Find yourself a large non-reactive container that is large enough to hold a gallon of water, and the brisket.
• 4. Cher's Note: What is non-reactive? Non-reactive containers will be stainless steel, glass, porcelain, or food grade plastic. DO NOT use any container made of aluminum, copper, or cast iron, as they will react to the salt and ruin the brisket. I find that a good brining bag makes an excellent container. http://www.amazon.com/Regency-Wraps-RW1025-Brining-Bag/dp/B000WG61JQ/ref=sr_1_2?ie=UTF8&qid=1392820097&sr=8-2&keywords=brining+bag
• 5. Mix the brine ingredients (and optional items, if using) in 1-quart of very hot water, and allow to sit, stirring occasionally, for about 15 minutes. Then add 3 quarts very cold water, and allow to cool in the refrigerator until chilled.
• 6. Chef's Note: Unless you're planning on making pastrami (and we're not), remove as much of the fat from the exterior of the brisket as possible; however, leave about 1/8 of an inch on one side.
• 7. Chef's Note: Because you will eventually cook the corned beef in simmering water, the fat gets gummy, and very unappetizing. When you make pastrami, you smoke the brisket, and the fat helps to make the meat juicy .
• 8. Chef's Tip: When you go to purchase your brisket, tell your butcher what you're going to do, and they'll be able to direct you to the best cut for the corned beef.
• 9. Chef's Note: Some people have been known to add a cup or two of Guinness to the brine (now that's the spirit), but since I've never added beer to the brine, I'll let you decide on that one.
• 10. Add the meat to the brine, and then add a non-reactive weight to the top to keep the brisket submerged in the liquid.
• 11. If you're using a brining bag (my method), then you won't need a weight; just make sure you remove as much of the air from the bag as possible, before sealing.
• 12. Place in the refrigerator, and allow it to sit for 5 to 7 days (I recommend 7). Every once in awhile go in and move it around a bit. That way all the sides of the brisket will get full exposure to the brine solution.
• 13. Chef's Note: That's it... after seven days you will have a "proper" corned beef. What you do with it next, is entirely up to you. You could go for a traditional corned beef and cabbage dinner, you could turn it into yummy pastrami, or you could make some tasty corned beef hash. I'll be posting recipes for all three in the coming days.
• 14. Chef's Note: I did forget about one of my brining briskets (stuck in the back of the test kitchen refrigerator), and it stayed there for 4 weeks... tasted fine. Go figure. One more thing... There is NO corn in corned beef... And now you know the rest of the story.
• 15. Keep the faith, and keep cooking.
• 16. ADDITIONAL RECIPES
• 17. https://www.justapinch.com/recipes/main-course/main-course-beef/corned-beef-cabbage.html?p=1
• 18. https://www.justapinch.com/recipes/main-course/main-course-beef/homemade-pastrami.html?p=5