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Semi-OT: corned beef

Boilermaker BenBoilermaker Ben Posts: 1,956
edited 1:12PM in EggHead Forum
Last night's dinner:
Any of these recipes COULD be done on the egg, but none were.
I used Michael Ruhlman's corned beef cure recipe from "Charcuterie". Cured five days. I'm a brisket novice, but it appeared to me that I had a hunk 'o meat that was part flat, part point. I separated the two and trimmed them of much of the fat cap that was between the two muscles.
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On Sunday, I removed the brisket from the cure, rinsed it, and then let it simmer with allspice, pepper and bay leaves, following Alton Brown's corned beef and cabbage recipe. Simmered 2.5 hours.

Yesterday, I finished the cook by cooking the potatoes, onion, celery, carrots and cabbage, and slicing the beef.
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I also baked a loaf of Irish Soda Bread with caraway seeds.
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And made (on Sunday) Bailey's Irish Cream brulees.
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I had never had corned beef and cabbage before. What a great dish! The veggies, being cooked in the liquid that the beef was simmered in for hours, take on wonderful spicy/salty flavors. Fantastic stuff. We had a few friends over, and even the little kids liked it...to their mother's surprise.

I saved a small chunk of the cured (uncooked) point for making pastrami sometime this week. Can't wait!

Comments

  • Oops, forgot to mention that a few more pics, and links to recipes can be found here:

    http://we3hardings.blogspot.com/2010/03/st-patricks-week.html
  • reelgemreelgem Posts: 4,256
    That looks fantastic Ben!! Nothing like a good corned beef and cabbage dinner. I've always bought them pre-packaged corned beef, but I would love to try this.
    The irish soda bread and the creme brulees. Would you care to share the recipe for the Irish Cream crem brulee? I make crem brulee quite often but have never tried it with Irish Cream. What a great ending to an Irish dinner on St. Patty's day.
  • reelgemreelgem Posts: 4,256
    Disregard the questions in my post below, you've answered them here. Thank you!!
  • Creme brulee is variable enough (all cream, part cream/part milk, vary amount of egg yolk, etc) that you can just take your recipe and replace some of the cream with Bailey's.
  • fishlessmanfishlessman Posts: 22,869
    looks good to me, bet the short cure makes a big difference. our little butcher shops all make their own, way better than the supermaket salt licks. always liked this dinner
  • Looks very tasty Ben

    Ross
  • Lawn RangerLawn Ranger Posts: 5,466
    That is a very nice cook, My Friend. It looks delicious.

    Mike
  • AZRPAZRP Posts: 10,116
    I made corned beef and cabbage last week but I bought it already corned. I should try home corning and see how it compares. -RP
  • eenie meenieeenie meenie Posts: 4,393
    Ben, That looks fabulous. My Ruhlman's book just came in the mail this weekend. Sure wish I had gotten it in time to prepare the corned beef for St. Patrick's Day. The Irish Soda bread looks good as well. I recently found a recipe for brown Irish Soda bread I was frequently served with breakfast that I want to try.

    Very nice pics with great color.
  • BTW, one of the easiest ways to make pastrami (but not quite authentic) is to start with a supermarket corned beef. Cover it with a crust of black pepper and coriander, smoke it in your egg to an internal temp of 165 (perhaps a little higher if you do not have the ability to carve very thin slices) and voila!
  • Very nice
  • MemphistideMemphistide Posts: 207
    nice
  • muklmukl Posts: 66
    Ben,
    That bread looks great.
    Was the top crunchy or chunky? If that makes sense?
    After seeing your post, I searched for Irish bread recipes and didn't find one with a top crust like yours.
    How did you make it?
    Thanks in advance.
    Mike
  • Mike,
    The whole texture of this bread (crust and crumb) is very similar to a southern biscuit...which makes sense, because the recipe is very similar. I'm not sure what you mean by "chunky," The exterior is crusty in spots, but softer in the center, where it was slashed before baking. The interior of the loaf is soft and delicate. Like a biscuit, the dough is only worked enough to get it to hold together (barely), so there is very little gluten.

    There are two recipes for Irish soda bread on http://simplyrecipes.com including the one I used.
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