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Corned Beef - Is There An Alternative To Saltpetre In The Brine?
6 Answers
from another thread, fluff and voddy (and owd, hash recipe bitterness here not withstanding x hmphph) are most welcome to some- I've got a piece of brisket coming I'd like to have a go at corning.
I've never done it before and I'm hunting around for an alternative to saltpetre for the brine - I don't fancy using gunpowder, though I'm told the meat looks grey if you don't use something like it.
Any suggestions? And does anyone have a tested recipe?
I've never done it before and I'm hunting around for an alternative to saltpetre for the brine - I don't fancy using gunpowder, though I'm told the meat looks grey if you don't use something like it.
Any suggestions? And does anyone have a tested recipe?
Answers
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brisket is really nice, sloopy, a little hassle.
My ex would just use water and not salt....two hours soak, changing the water out.....
Ingredients
For a Spice Paste:
Coarse salt and freshly ground pepper
1 tablespoon sugar
3 dried bay leaves
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 garlic cloves, minced
3 tablespoons cider vinegar
1 tablespoon stone-ground mustard
For The Brisket:
1 whole beef brisket (7 pounds)
10oz beer
8oz fresh orange juice (from 2 oranges)
1 onion, sliced
3 beets, trimmed, washed well, peeled, and each cut into 8 wedges
1 head green cabbage, cut into 8 wedges
2 carrots, cut on the bias into 1-inch pieces
Coarse salt
Make the spice paste: Pulse 2 tablespoons salt, 1 tablespoon plus 1 1/2 teaspoons pepper, the sugar, bay leaves, spices, garlic, vinegar, and mustard in a food processor.
Make the brisket: Rub spice paste all over brisket. Transfer to a 9-by-13-inch baking dish. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F . Combine beer and juice. Top the brisket with onion, and surround with beets. Pour in 12 ozs beer mixture. Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours but ok with 3 and a quarter.
Once brisket has baked for 2 hours, place cabbage and carrots in a 2-quart baking dish. Top with remaining beer mixture. Season with salt. Bake, covered with parchment-lined foil, until tender, about 1 hour.
Prepare boiled spuds.
Slice brisket; return to liquid, and serve with vegetables.
My ex would just use water and not salt....two hours soak, changing the water out.....
Ingredients
For a Spice Paste:
Coarse salt and freshly ground pepper
1 tablespoon sugar
3 dried bay leaves
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 garlic cloves, minced
3 tablespoons cider vinegar
1 tablespoon stone-ground mustard
For The Brisket:
1 whole beef brisket (7 pounds)
10oz beer
8oz fresh orange juice (from 2 oranges)
1 onion, sliced
3 beets, trimmed, washed well, peeled, and each cut into 8 wedges
1 head green cabbage, cut into 8 wedges
2 carrots, cut on the bias into 1-inch pieces
Coarse salt
Make the spice paste: Pulse 2 tablespoons salt, 1 tablespoon plus 1 1/2 teaspoons pepper, the sugar, bay leaves, spices, garlic, vinegar, and mustard in a food processor.
Make the brisket: Rub spice paste all over brisket. Transfer to a 9-by-13-inch baking dish. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F . Combine beer and juice. Top the brisket with onion, and surround with beets. Pour in 12 ozs beer mixture. Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours but ok with 3 and a quarter.
Once brisket has baked for 2 hours, place cabbage and carrots in a 2-quart baking dish. Top with remaining beer mixture. Season with salt. Bake, covered with parchment-lined foil, until tender, about 1 hour.
Prepare boiled spuds.
Slice brisket; return to liquid, and serve with vegetables.
1 to 6 of 6
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