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-   -   Who's making their own corned beef for St. Patty's? (http://www.homebrewtalk.com/f172/whos-making-their-own-corned-beef-st-pattys-230683/)

Cape Brewing 03-08-2011 12:49 PM

Who's making their own corned beef for St. Patty's?
 
(raising my hand)

I gotta find a nice brisket in the next few days.

passedpawn 03-08-2011 12:53 PM

Every year, it's a tradition.

In my house, corned beef is done for 24 hours in a crock pot. Potatoes, carrots, and cabbage added near the end. (oops, slurp, a gland just squirted).

strat_thru_marshall 03-08-2011 12:58 PM

Quote:

Originally Posted by Cape Brewing (Post 2715625)
(raising my hand)

I gotta find a nice brisket in the next few days.

that sounds good, mind sharing your recipe?

gunner65 03-08-2011 01:03 PM

Quote:

Originally Posted by strat_thru_marshall (Post 2715644)
that sounds good, mind sharing your recipe?

I have always followed the directions on the brisket and they always turn out great. YMMV.

We will be eating our this year as is tradition. :mug:

Hugh_Jass 03-08-2011 01:16 PM

(raises hand)

I'll be brining two different briskets: one using the recipe out of "Charcuterie", and the other from the homebrewchef

http://www.homebrewchef.com/StoutCur...ndCabbage.html

mmb 03-08-2011 01:28 PM

Making boiled dinner or corning your own brisket? There's a big difference.

We make boiled dinner more than just on St Patrick's Day and I've only brined a brisket for pastrami.


Quote:

Originally Posted by Hugh_Jass (Post 2715694)
(raises hand)

I'll be brining two different briskets: one using the recipe out of "Charcuterie", and the other from the homebrewchef

http://www.homebrewchef.com/StoutCur...ndCabbage.html

That looks GOOD! Thanks for the link!

Hugh_Jass 03-08-2011 01:31 PM

Quote:

Originally Posted by mmb (Post 2715726)
Making boiled dinner or corning your own brisket? There's a big difference.

We make boiled dinner more than just on St Patrick's Day and I've only brined a brisket for pastrami.




That looks GOOD! Thanks for the link!

I've used several recipes from Sean. They're all solid.

dataz722 03-08-2011 01:41 PM

I was seriously considering it but then decided it wasn't worth it since I am the only one that would eat it.

Cape Brewing 03-08-2011 02:47 PM

I meant "corning your own brisket"... c'mon guys... it's the meat curing forum!

Yeah, I'm doing the same and taking the recipe right out of Chacuterie (my new bible).

I'm at work and will try to post the recipe in the next day or so Strat... I have a HBC meeting today so I'll be running around like a mad man all night.

Hugh_Jass 03-08-2011 02:52 PM

Quote:

Originally Posted by Cape Brewing (Post 2715962)
I meant "corning your own brisket"... c'mon guys... it's the meat curing forum!

Yeah, I'm doing the same and taking the recipe right out of Chacuterie (my new bible).

I'm at work and will try to post the recipe in the next day or so Strat... I have a HBC meeting today so I'll be running around like a mad man all night.

Already posted in another thread. Here's the recipe:

Brine:
1 gal water
2 c kosher salt
1/2 c sugar
1 oz pink salt (insta-cure or equivalent)
3 garlic cloves minced
2 T Pickling spice

5# brisket
2 T pickling spice



Pickling Spice:
2 T Black Peppercorns - toasted, then cracked
2 T mustard seed - toasted, then cracked
2 T coriander seeds- toasted, then cracked
2 T red pepper flakes
2 T Allspice berries
1 T ground mace
2 small cinnamon sticks crushed or broken into pieces
24 bay leaves crumbled
2 T whole cloves
1 T ground ginger

Combine brine ingredients in a pot large enough to hold the brisket comfortably. Simmer, stirring until salt and sugar are dissolved. Cool then refrigerate until chilled.

Place brisket in brine, keeping it submerged, refrigerate 5 days.

remove brisket, thoroughly rinse

Place in large pot. cover w/ enough water to cover brisket

Add remaining 2 T pickling spice, boil, reduce heat to simmer ~ 3 hrs or until fork tender.


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