Who is corning their own beef brisket in preparation for St Paddy's day?

[forktender]

Hey, Dan. I did a medium simmer in water and pickling spices for three hours until probe tender. My wife isn't a fan of beer braising so I kept it simple. Usually, I simmer the commercial ones with water, onion, and garlic. I pull them out and boil the potatoes in the simmer water, adding shredded cabbage as the potatoes are almost done.

Today, I wanted to really taste the results of my corning recipe. When the meat was ready, I pulled it from the pot and shredded it. Boiled four cubed/peeled baking potatoes in a separate pot with a couple Tbs of butter, tsp of salt, and 2 cups of simmer liquid. Skipped the cabbage.

We put the tender potatoes in a bowl, added the shredded meat, and added a little more of the simmer water. Turned out great with a little salt to taste.

We both agreed to skip the brown sugar in the next brine. It mellowed the flavor too much.

Happy early St. Patrick Day!

Ray

The last time I made bacon that happened to me so this time I brined them all together in a big plastic Cambro food service container. I always have to learn the hard way.
Dan

 

[noboundaries]

It's going to be amazing if this meal gets done I can hardly walk right now with the change of weather my back, neck, hip and hands flared up horribly a few days ago. (I'm a mess)
All I can do is laugh about it at this point.

Dan, get St. PADDY working on making you better. Heck, see if he'll cook the meal!

Hope you get well soon!

Ray

 

[Steve C.]

Well... I would have but it was just delivered tonight and then there's seasoning etc... ;)

 

[forktender]

Here is the soda bread I made up last night. They turned out really moist. Man these loaves are heavy. LOL
They are awesome with good butter along with a plate of C.B. cabbage, potatoes and carrots and a Guinness.

Dan

 

[Inscrutable]

Hmmm ... love soda bread

 

[forktender]

Hmmm ... love soda bread

The two in the center are made with Guinness Stout.
I soaked the raisins and currants in the stout for an hour then added them to the recipe. It's frick'in killer.
People that can't stand Guinness love this soda bread.
Try it sometime.
Dan

 

[forktender]

This what the cured meat looks like coming out of 19 days in pop's low salt brine. I actually made it right between the low salt and regular salt brine, so I guess it pop's medium salt brine. LOL
You can see the piece on the bottom left side is a little brownish that's because it was on the very bottom of the brine tub and it didn't get flipped. I actually didn't know that it was down there the brine was so cold that I didn't want to stick my hands into it. I used tongs and I guess I missed it... same goes for one of the pieces of eye of round. The meat had that nice rainbow effect from the brine, and it smelled awesome.
I'm pretty excited to try it tonight.

The lean pieces on the right side are eye of round that I got on the cheap.
I was curious as to how they would turn out.

Into the pool they go!!!

I actually have two big stock pots going, so I can bring supper over too my parents tonight.
My Ma had surgery again, so we decided that it would be best if everyone stayed home this year to keep her healthy.

Thanks for looking and happy Paddy's day too everyone that celebrates it.
Dan

 

[forktender]

Well, my back barely held up but I made it. Sorry I didn't get any plate shots I was dieing.
So here is a shot of the leftovers all ready for the corned beef hash.

I over cooked 2 of the flats and they pretty much fell apart. They cooked a lot quicker than I expected.
They only took 3 hrs at a low simmer I was expecting more like 4 hrs. It will still make awesome hash.


The brine was fine although next time I will add some more salt to it. I had to add salt to the stock pot while they were cooking.

Thanks for looking.
Dan.