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Fairport-E.Rochester Post
National cartoonist Dave Granlund's blog features his take on politics and current events -- in cartoon form
Pre St. Patrick’s Day Planning
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About this blog
By Dave Granlund
National cartoonist Dave Granlund's blog features his take on politics and current events. Dave has been an editorial cartoonist published in daily newspapers since 1977. Born in Ware, Mass., Granlund began drawing cartoons in grade school and at ...
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Dave Granlund's Editorial Cartoons
National cartoonist Dave Granlund's blog features his take on politics and current events. Dave has been an editorial cartoonist published in daily newspapers since 1977. Born in Ware, Mass., Granlund began drawing cartoons in grade school and at age 16, he was published on the editorial pages of local weekly newspapers. His eight-year enlistment in the USAF included assignments with SAC HQ and with Headquarters Command, where his duties included work as head illustrator for the Presidential Inaugural Subcommittee and providing briefing charts for the White House and support for Air Force One. As part of NATO in Operation Looking Glass with the Airborne Command Post, he was awarded the Joint Service Commendation Medal. Dave's newspaper honors include awards from UPI, New England Press Association, International Association of Business Communicators, The Associated Press and Massachusetts Press Association. His work has been nominated numerous times for the Pulitzer Prize. His pastimes and interests include history, wood carving, antique tractors and Swedish language studies.
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By Bruce McGinnis
Feb. 27, 2012 12:01 a.m.





Have you ever thought about "corning" your own brisket for St. Patrick’s Day? Well it is so freaking easy that if you do it once, you may never go back to that mass produced corned beef. If you can simmer water, you can corn your own brisket thus, impressing the living crap out of your friends and family! The only downfall to making your own is thinking ahead so you can allow enough time to brine the brisket properly. That’s what I’m here for, and it’s that time. This recipe came from my charcuterie class in culinary school.





2qts. water                              1 cup +2 tablespoons Morton’s Tender Quick meat cure





½ cup brown sugar                  1 tsp. mustard seeds





1 tsp. black peppercorns          8 whole cloves





8 allspice berries                      12 juniper berries





2 bay leaves                             ½ tsp. ginger





2 lbs. ice                                  1 beef brisket trimmed, 4 – 5lbs.





3 cups mirepoix coarsely chopped





Combine water and all spices and cook over high heat until sugar & salt have dissolved. Turn heat off and add ice. Refrigerate until it is 40 degrees or lower. Place trimmed brisket and cooled brine in a stainless steel vessel and cover or in a 2 gallon re-sealable plastic bag. Refrigerate for 14 days checking frequently making sure the brisket is completely covered in brine.





After 14 days, rinse the brisket well under cold water and place in a pot just large enough to hold the brine, brisket, and mirepoix. Bring to boil, cover and reduce to a simmer for 3 hours or until fork tender. Remove and slice thinly against the grain.





Since it has been a while since I’ve corned a brisket for St. Patrick’s Day, I will be doing just that this year once I acquire some juniper berries. I encourage you to try it, and I’ll keep you updated throughout the process.





 

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