Cape Brewing

Recipes 

(raising my hand)

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

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Quote:

Originally Posted by paulthenurse I'm pretty much a douche in real life, too.

passedpawn

Recipes 

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).

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strat_thru_marshall

Recipes 

that sounds good, mind sharing your recipe?

gunner65

Recipes 

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.

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Hugh_Jass

Recipes 

(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/StoutCuredCornedBeefandCabbage.html

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mmb

Recipes 

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!

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Hugh_Jass

Recipes 

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

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Pigs are fantastic creatures. They convert vegetables into bacon.

dataz722

Recipes 

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

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Cape Brewing

Recipes 

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.

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Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

Quote:

Originally Posted by paulthenurse I'm pretty much a douche in real life, too.

Hugh_Jass

Recipes 

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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Pigs are fantastic creatures. They convert vegetables into bacon.