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7 Days Til St. Patrick's Day - Page 2

post #21 of 27
tell us about the recipe / process for the cabbage / finished meal. Looks tasty to me as well!!
post #22 of 27

I did mine a little differently this year. Got tired of going the simmering route, so I bought a 13 lb. corned beef brisket at Costco and put it in the smoker Friday night. No smoke was added, but I did layer a honey-mustard glaze onto it that I copied from Bobby Flay on Foodnetwork.com. Took 17 hours doing low & slow, but was well worth it. Good thing, too, as my kitchen range went dead on Saturday.

post #23 of 27
Thread Starter 
Quote:
Originally Posted by thoseguys26 View Post

tell us about the recipe / process for the cabbage / finished meal. Looks tasty to me as well!!


 

Sure. I started off with a 12.5lbs packer brisket that I trimmed the fat off of and separated the flat from the point. This left me with 9lbs of meat to cure. I used Ruhlman and Polcyn's corned beef recipe with a few modifications. So here goes.

 

1 gallon of water

2 1/2 cups kosher salt

3/4 cup brown sugar

1/4 cup minced garlic

2 TBS pickling spice

4 tsp cure #1

 

Combine all ingredients in a pot except cure #1 and bring to a simmer for 15 minutes. Then remove the brine from heat, cool to room temp, add cure #1 and mix well, and then put in refrigerator until it gets down to 40*. Put meat in a nonreactive container (I used a XXL ziploc bag inside a 5 gal pail) and pour brine over the meat. Keep the meat submerged and put into fridge for 7 days. After 7 days, remove meat from brine and rinse off (not soak!).

 

Put rinsed meat in bottom of a pot and cover with water. Add 2 more TBS of pickling spice and bring to a boil before covering and simmering for two hours. Remove the meat, fish out the pickling spice (I used a strainer), and then place the meat back in the simmering pot. Cut one medium cabbage into 6 wedges and add to pot, quarter 2 yellow onions and add to pot, followed by 2 handfuls of baby carrots. Simmer covered for another hour. Turn off heat, remove meat and let it rest for 30 minutes. Strain liquid from veggies, slice corned beef, and serve.

 

 

 

post #24 of 27

Thanks! I can't wait to try it, I love all of those ingredients. 

post #25 of 27

I would eat this meal any day of the week.  I might ask for a bit of Texas Pete for the cabbage once I've tried it.  I like mine to bite me back.

 

 

Quote:
Originally Posted by solaryellow View Post

Had leftovers for lunch today. Looks awful in the pic but tastes great.

 

2012-03-19_11-18-01_117.jpg



 

post #26 of 27

2 1/2 cups of salt wow that is alot!!  Do you soak it in water after you take it out of the brine?  Looks tasty to me.

post #27 of 27
Thread Starter 
Quote:
Originally Posted by Smokin Vegas View Post

2 1/2 cups of salt wow that is alot!!  Do you soak it in water after you take it out of the brine?  Looks tasty to me.



 

A lot? For a 9 lbs piece of meat soaking in a gallon of water where equilibrium will be reached and then it will be covered with water essentially soaking for 3 hours while it simmers? The salt level was perfect after it was done.

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