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Brining Beef

StandbellStandbell Posts: 42
edited 9:48PM in EggHead Forum
Has anyone experience with brining a beef eye of round? I will be doing it on my large egg, have done it before , but have never brined. I would appreciate any thoughts on this. I've brined chickens, and pork, but never beef.
Thanks

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    standbell, I never have, but its a interesting idea. Here is a website called "Salt and Pepper" with a brine for brisket.

    [ul][li]Salt&Pepper[/ul]
  • standbell,[p] I brined a chuck roast once and it seemed to work pretty well. It will take longer for the brine to penetrate beef than it will to penetrate poultry (I left it in the brine for a couple of days). I find that the brine is a good opportunity to add flavor as well. When I did the chuck roast, I substituted Guinness for a bunch of the water in the brine. Worked pretty well.[p]MikeO
  • Char-WoodyChar-Woody Posts: 2,642
    MikeO, would you believe, beef in brine for 5 to 7 weeks to be affective?? Found a great site in Norway last night.
    C~W[p]

  • StandbellStandbell Posts: 42
    MikeO,
    Well the Eye of Round has been brining since Friday early afternoon. I used a raher conventional brine of salt, brown sugar. fresh Rosemary, a bit of powdered clove,and a pinch of ginger. I plan to brine untill Monday, then build a marinade with soy sauce, worcesthser , brown sugar, and may be a bit of bourbon. I'l let the meat soak for 24 hrs, then on to the BGE. I'll let you all know how it turns out.
    Thanks for the advice. [p]

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