7 Days Til St. Patrick's Day

[thoseguys26]

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

 

[mneeley490]

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.

 

[solaryellow]

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.

 

[thoseguys26]

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

 

[redclaymud]

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.

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

 

[smokin vegas]

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.

 

[solaryellow]

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.