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Wanted corn beef brisket!!!!!!!
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probie
Posts: 102
I am looking for a recipe to make corn beef brisket.
Comments
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My preference is thirdeye's site. I like the wet method the best. Make sure you take some time and go to the front page and brows the other recopies & techniques he has.
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
Make enough pastrami so you have some left overs. Pastrami burgers are the best. Cook a good hamburger and pile it high with pastrami. It's to die for.
GG -
are you looking for recipes on how to cook it, or how to corn itfukahwee maineyou can lead a fish to water but you can not make him drink it
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I am looking to corn it
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http://olddavespo-farm.blogspot.com/search/label/Corned and Pastramied Beef
http://www.zenreich.com/ZenWeb/smokedcornedbeef.htm
i would go with old daves because you can probably find his email and ask some question, but both look pretty completefukahwee maineyou can lead a fish to water but you can not make him drink it -
the one on the zenweb produces a grey style corned beef that we eat in newengland, had this recipe along time, its about time to try it myselffukahwee maineyou can lead a fish to water but you can not make him drink it
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You can find my recipe and method to both corn and pastrami beef at my site.
http://olddavespo-farm.blogspot.com/search/label/Corned and Pastramied Beef
Dipstick -
Now that looks good Dave and not too complicated....I think I need to try that....
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Ok I guess I will ask a dumb question since ive never cooked it before. Whats the difference between corned and pastramied beef?
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pastrami is a smoked corned beef, final saesoning on pastrami will be heavy with pepper and garlic.fukahwee maineyou can lead a fish to water but you can not make him drink it
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Gotcha. So when u order a corned beef sandwich at a deli is that acutally pastrami or is it brisket taht has been corned and cooked without smoke?
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A few "bbq" places by me smoke a corned beef brisket and it is the best corned beef this paddy ever had! It is not pastrami, it is corned beef but instead of cooked in water it is on the smoker.
I tried doing this on my ECB last year and it bombed. I was told to soak it to get the brine out, I cannot remember what else I did, but I do not think it was much else besides throw it on the smoker.
Any suggestions? -
Here is a method that I have used, and it seems pretty well received:
For the "Corning" brine:
2 qts. Water
1 C. kosher salt
1 C. brown sugar
1 1/2 T. whole coriander
1-1/2 T. whole mustard seeds
1-1/2 T. whole black peppercorns
1-1/2 T. whole allspice
4 sprigs fresh marjoram
4 sprigs fresh thyme leaves
2 bay leaves
1 (4 to 5 lb.) brisket
1)) Combine all the brine ingredients, except the brisket, in a large stock pot. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and cool to 45 F.
2)) Add the brisket (you may have to cut it into 2 pieces) pouring in additional cold water (as nessary) until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined as short as overnight, but a longer 10 day brining is best. (The longer the brining the more pickled the meat.)
3)) After 10 days, remove from the brine and rinse well under cool running water. I'm pretty sure that a soak-out of about an hour wouldn't hurt at this point, but I have only ever just rinsed.
4))Place the brisket into a pot just large enough to hold the meat, add one Sm. onion, one carrot and one rib of celery (all coarsely chopped) and cover with water by 1-inch.
5)) Set over high heat and bring to a boil. Reduce the heat to VERY low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain
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