corned beef and corned ribs

fishlessman

<p />cooked up a boiled dinner of corned beef in my bean pot this weekend in the egg and served up some guinness bread. the guinness bread was similar to a carrot cake and needs a little work on spicing it up to add a little depth to the flavor, maybe a little condensed tomato soup will go in the next batch and it will need a cream cheese frosting. was still pretty good with honey drizzled over it.

the corned beef rib experiment was a total bust, worst thing ive ever cooked in the egg. texture was good, taste was worst than aweful. next time they get boiled if there ever is a next time

Clay Q

fishlessman,
Well, at least you tried the pickled ribs--only one way to find out. You are the explorer. [p]This afternoon my wife is making Irish soda bread and I get to bake it on the egg. I'll post the results this evening.[p]BTW, how do you like your sushi knife?
Clay

fishlessman

Clay Q,
that is the best knife i own, used the most and stays sharp. better than my globals and outperforms my wurstoff 10 fold for edge holding.i think its a bunmei oroshi knife, has a single bevel and is hollowed on the back side. would love to have that soda bread recipe. this st pats day, i just want bread and beer, nothing fancy

thirdeye

fishlessman,[p]I have an old Surbraten (corned pork) recipe from D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, 1976., It has chopped onion & garlic, crushed juniper berries in a brine solution. [p]4 or 5 years ago when I frist tried Cats Ribs, I did not have any chipotle and contrary to the instructions, I wrapped them for 24 hours in the beer fridge. I noticed a similar flavor to the Surbraten recipe. I started adding some minced onion and reduced the brown sugar to 1T. I still do a 24 to 36 hour cure time. (Sometimes I use the chipotle). Anyway....this is also good on beef ribs. Don't know what kind of corning brine you used, or for how long, but it might be worthwhile to revisit Cats Ribs with or without my extras. (before reaching for the boiling pot!)[p]~thirdeye~[p][p]

fishlessman

thirdeye,
i got them from a local butcher, it was more of a grey corned beef than a red (salt instead of a curing agent). i soaked for 12 hours in water, then an additional 24 in water with some brown sugar. the boiled brisket, corned beef, was great. the ribs not so. im trying to get some juniper berries to make back bacon, that corned pork recipe sounds similar, i would be interested in that recipe for the brine

thirdeye

fishlessman,[p]Here it is.... I have never used the lard or saltpeter that is called for. The Author called for the use of a crock instead of a zipper bag. When cooked on the Egg, I use 300° indirect until the internal is around 165°, mopped with apple juice and cider vinegar.[p]Surbraten (corned pork)[p] 1 kg Pork (2 lbs 3 oz)
2 Onions, finely chopped
10 Juniper berries
1 lg OR 2 small cloves garlic, chopped

Brine:
1 L Water (4 1/4 cups)
2 tb (approx.) salt[p] as much saltpeter as fits on the tip of a knife (optional)

Rub the meat with the chopped onion, garlic and juniper berries, then push into a zipper bag and pour the cold brine (that has previously been brought to a boil and then let cool again), with or without saltpeter, over the meat. Remove as much air as possible from the bag. The meat has to remain in the brine for three weeks, during which time it must be turned frequently. At the end of the three weeks, remove the meat from the bag, briefly rinse it off. Roast at 390 degrees F in hot lard, along with the chopped onion, garlic and yellow turnip, until crispy, about 1 1/2 hours.
D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. [p]~thirdeye~
[p]

katman

fishlessman,
Well, the ribs looked great! I saw some juniper berries in the local Whole Foods store this weekend. They weren't in the spice section, though. They had a section set up near the baking/flour section. Might have been a temporary arrangement. If you don't track any down let me know.

fishlessman

thirdeye,
been gearing up to do several style pastramis,and some back bacon for summer time use. should have enough to fill the freezer when i get all the needed ingrediants.ill give the surbraten a go when i set up to do all the brining, thanks