A few weeks ago I finished up a corned beef that was cured, smoked, and sliced for lunch meat. Decided to do another one for St. Patty's Day that would be cooked in a traditional style versus smoked, that being with taters and cabbage. I was planning another order from Certified Piedmontese so added a 3# brisket flat to the order for the corned beef. As soon as it got here, I got the cure going. There was little or no fat to trim, which was nice. This thing was very lean and just beautiful. Here we go....
My brisket flat
Unpacked.
Into the cure and a vac seal bag
It cured for 10 days. Yesterday I took it out of the vac seal bag, rinsed it really well, and cut it in half. Being that there are only two of us we didn't need 3# of corned beef for dinner. Placed both pieces in a large pan full of fresh cool water to desalinate. Soaked about 45 minutes, changed water, and soaked another 45 minutes. From there I put it into the Dutch oven and added water till it was about 1" above the meat then a nice dose of garlic powder and black pepper. Simmered on low for about an hour and a half then added the taters and cabbage...plus a bit more garlic and black pepper.
All the goodies in the pot
Let simmer for another hour and a half on low and the meat is fork tender...and just beautiful!!
Look at the rich color of this thing
Money shot. Taters, cabbage, and corned beef topped with a good dollop of horseradish
I guess it stands to reason that I'll never buy another store bought corned beef. There is just no comparison in flavor between this and one from the store. Add to that the delicious nature of the CPB, and it's just a flavor bomb. Tenderness was perfect also. It was fork tender but not falling apart as I've seen some. Cabbage also was right on the money. Cooked but still had a bit if firmness as opposed t being cooked to mush. I was really happy with the way this came out but what made me happiest was when Tracy said "this is really good, can you get another one started curing?". That told me everything I needed to know.
Y'all take care, stay safe, and we will see you next time,
Robert
My brisket flat
Unpacked.
Into the cure and a vac seal bag
It cured for 10 days. Yesterday I took it out of the vac seal bag, rinsed it really well, and cut it in half. Being that there are only two of us we didn't need 3# of corned beef for dinner. Placed both pieces in a large pan full of fresh cool water to desalinate. Soaked about 45 minutes, changed water, and soaked another 45 minutes. From there I put it into the Dutch oven and added water till it was about 1" above the meat then a nice dose of garlic powder and black pepper. Simmered on low for about an hour and a half then added the taters and cabbage...plus a bit more garlic and black pepper.
All the goodies in the pot
Let simmer for another hour and a half on low and the meat is fork tender...and just beautiful!!
Look at the rich color of this thing
Money shot. Taters, cabbage, and corned beef topped with a good dollop of horseradish
I guess it stands to reason that I'll never buy another store bought corned beef. There is just no comparison in flavor between this and one from the store. Add to that the delicious nature of the CPB, and it's just a flavor bomb. Tenderness was perfect also. It was fork tender but not falling apart as I've seen some. Cabbage also was right on the money. Cooked but still had a bit if firmness as opposed t being cooked to mush. I was really happy with the way this came out but what made me happiest was when Tracy said "this is really good, can you get another one started curing?". That told me everything I needed to know.
Y'all take care, stay safe, and we will see you next time,
Robert
