Blogs > News-Herald Food and Travel

Food and travel captivate Janet Podolak, who chronicles both for The News-Herald. Get the back story of her three decades of stories here. Guest bloggers and fellow News-Herald staffers also periodically share details of their trips.

Thursday, March 12, 2009

brining a brisket


This photo was taken at Mick's Pub in Willoughby where a corned beef dinner is as easy as it can be. There are, however, several ways to approach corned beef and cabbage at home.
It takes 8 days to brine a beef brisket to make a corned beef, so I was amazed to receive several emails this morning asking for the recipe. I made that offer in the middle of a Wednesday Food story in which I shared my own personal recipe for corned beef and cabbage. That dish takes 3 hours to cook with an already prepared corned beef brisket from the supermarket.
Because of the interest shown, I am repeating the brining process here. If you decide to do it, let me know.

BRINING BEEF BRISKET

6 cups water
2 cups lager beer
1-1/2 cups kosher salt
1 cup packed light brown sugar
1 Tablespoon Insta Cure No.1 (Optional - see note)
1/4 cup pickling spice
1 6-to-8 pound flat cut beef brisket, trimmed (some fat should remain)
Pour water and beer into large deep roasting pan. Add coarse salt and stir until dissolved. Add sugar and stir until dissolved. If desired, stir optional in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with a heavy platter to weigh it down. Cover and refrigerate for four days.
Remove brisket from brine. Stir liquid to blend. Return brisket to brine and top with heavy platter. Cover and refrigerate four more days.
Remove brisket from brine. Rinse with cold, running water.
Can be made four days ahead. Wrap corned beef in plastic. Cover with foil and refrigerate. Simmer 3 hours following instructions.

Note: The Insta Cure No. 1 is available at www.sausagemaker.com
It’s a mixture of sodium nitrate and salt that’s used in smoked sausages to prevent botulism. Its only purpose in this corned beef brine is to prevent the meat from turning gray.

2 Comments:

Blogger Kelvin said...

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


Joannah

http://myscones.com/

March 21, 2009 at 6:46 AM 
Anonymous Anonymous said...

So you’d like to know something about wow gold? Yup it’s world of warcraft gold. Many times, we always talk about how to buy wow gold for our wow character online. In my opinion, learning how to do the wow power leveling is better than Buy WoW Gold. Maybe you’ll say: why not search the Cheap WoW Gold, that can save so much time instead of doing the bore WoW Power Leveling, and there are so many World Of Warcraft Power Leveling teams doing the same thing, that made the WoW Leveling became too competitive. My point is that you cant level up your chacacter though you can find the cheapest wow gold, It’s not fault that buy cheap wow gold can save our many time, but cheap wow gold wasn't mean the time. You wont lack of World Of Warcraft Gold if you’re good at wow power leveling. The WoW Gold should be got when you are leveling your char. Good luck!

April 7, 2009 at 4:06 AM 

Post a Comment

Subscribe to Post Comments [Atom]

<< Home