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Corned Beef

Chef Arnoldi
Chef Arnoldi Posts: 974
edited November -0001 in EggHead Forum
FROM COOKS ILLUSTRATED:[p]Home-Corned Beef Brisket [p]1/2 cup kosher salt
1 tablespoon black peppercorns cracked
3/4 tablespoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay leaves crumbled
1 beef brisket (fresh, 4 to 6 pounds), preferably point cut, trimmed of excess fat, rinsed and patted dry

1. Mix salt and seasonings in small bowl. [p]2. Spear brisket about thirty times per side with meat fork or metal skewer. Rub each side evenly with salt mixture; place in 2-gallon-size zipper-lock bag, forcing out as much air as possible. Place in pan large enough to hold it (a jelly roll pan works well), cover with second, similar-size pan, and weight with two bricks or heavy cans of similar weight.
Refrigerate 5 to 7 days, turning once a day.

Comments

  • fishlessman
    fishlessman Posts: 33,685
    Chef Arnoldi,
    i found that the other day while looking for pastrami recipes. will be trying it vacuum sealed. going to do one dry, one whill be injected and rubbed, and one will be brined. might double every thing up with half using a curing ajent such as tender quick. i think im going to use 3 pound pieces from a chuck roll instead of the brisket. from what ive read the point makes a better pastrami than the flat because of the fat content. going to buy a whole chuck roll and see what works best for me

    fukahwee maine

    you can lead a fish to water but you can not make him drink it