Recently, I have become very interested in the method of brining meat, in order to make it as juicy as possible.
The reason I choose corned beef, is because it was staple in our household when I was growing up.
Whether it was in sandwiches, mixed into mash or simply served with peas and gravy, it was a much loved treat.
This one takes a while to make, but it is definitely worth it.
Ingredients
- 4 Pints of Water
- 1 cup of sea salt
- ½ cup of Sugar
- ¼ tsp cinnamon powder
- 1-2 tbsp of black peppercorns
- ½ tsp whole cloves (about 8-10 individual cloves)
- 1\4 tsp All Spice
- 1 tbsp coriander seeds
- ½ tsp dried ginger powder
- ½ tsp dried thyme
- ½ tsp garlic powder
- 2-3 bay leaves, crushed
- 1 0,7kg piece of Brisket
- 2 Carrots
- 2 Sticks of Celery
- 2 Onions
How to make the Corned Beef
1. Put everything but the brisket into a large pan. Boil until the salt and sugar disappear.
2. Take the brine off the heat and leave to cool completely.
The brine must be very cool, before it hits the meat.
3. Cut the brisket up into pieces, and put them in a container that can be covered.
4. Cover entirely with the brine. It must be completely covered for this to work.
5. Put the lid on, then put in the fridge for 5 days. Yes, it does take that long, so get ahead of yourself. Turn the meat over once every single day.
Now we wait…
6. Chop up some Carrots, celery and onions and add to a large saucepan.
7. Put in the brisket, once you have rinsed off the brine.
8. Cover with water, and bring to the boil.
9. Simmer for 2 hours.
Now its done, pull apart or slice to your liking. Don’t worry if it isn’t red, like corned beef usually is.
That’s because we used sea salt instead of pink pickling salt. The outcome is the same no matter how you cook it.
Loads of new recipes coming soon to use this bad boy!
fatladfood 