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Fairport-E.Rochester Post
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Pre St. Patrick’s Day Planning
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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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