HOMEMADE CORNED BEEF

                        

Today’s recipe is very interesting because it is one you can start today but it won’t be finished for 2 weeks.  You may think that is way too much trouble, but one of the reasons I wanted to share my recipes with you is to teach and preserve trusted cooking methods and techniques.  It’s exciting to not just teach our children to eat properly, but to understand how to prepare food from our own family history as well as to honor other cultures by learning their methods.  Whenever I visit New York City, I always want to eat delicious corned beef sandwiches (mainly at the Carnegie Deli).  So I decided to develop my own recipe---and here it is.  You will find that this recipe does not produce the beautiful traditional pink color you may be used to when you eat out.  My recipe is more natural and does not contain the phosphates that result in that color.  However, what I think you will find is a delicious corned beef that you will be delighted to eat and proud to serve.  In two weeks time I will post the recipe for cooking your wonderful “homemade” corned beef.  Today’s recipe is for the brine and the instructions for experiencing how “good things come to those who wait”!

Ingredients:

1 beef brisket

2 quarts water

1 cup salt (I use kosher salt)

½ cup brown sugar (packed)

2 cinnamon sticks

2 t. mustard seeds

1 T. whole peppercorns

15 whole cloves

20  whole  allspice

10 coriander seeds

3 bay leaves

5 slices fresh ginger

Brining Bag:  This can be any large plastic bag that can be closed securely.   I found a huge, resealable plastic bag in the grocery store that was actually called a “brining bag”—but after about 30 minutes it began to leak.  If your brisket is small enough you may use a Ziploc plastic gallon size bag.   I usually end up using a plastic oven bag---I just have to make sure to put the meat and brine in the very bottom and have the bag securely placed in the glass dish.  The opening to whatever bag you end up using should be of course securely fastened so that you don’t end up with a brine-filled refrigerator L

1 Large glass baking dish with a lid.  You must use glass to prevent  a reaction from the salt and spices.  Your plastic  bag, with the brining brisket will be gently resting and becoming corned beef here.  If you use a glass baking dish without a lid, just cover with plastic wrap.  You may also use a large glass bowl for this.

Instructions:

*Place the water, salt and sugar in a large saucepan.

*Bring to a boil, stirring often and turn off.

*Add all the spices and stir to combine.

*Let brine cool and pour into plastic bag

*Add brisket to brine (in the bag).  If at this point you find that the brisket you are using is too large to  fit in your bag and/or cannot be completely submerged in the brine, then just cut off the extra and cook it as you would a beef roast.   Just brine the correct amount for the amount of brine this recipe makes and for the size of the plastic bag you have.  

*Make sure brisket is submerged completely.

*Seal bag securely with opening at top. Expel as much air from the bag as possible.

*Place sealed bag in glass dish, making sure that bag is positioned into the dish in such a way that allows brisket to always be completely submerged in the brine.

*Place the glass dish in the refrigerator for 14 days.

*Every 2 days flip the bag over and make sure brine is still covering the whole brisket.

*After 14 days, cook the brisket as desired.  Recipe for cooking the corned beef to come J