St Patrick's Day wishes and Corned Beef
St Patrick’s Day
Corned beef and cabbage has become synonymous with Saint Patrick’s Day here in the US of A. Unfortunately it is about as Irish as Pico De Gallo. We still love it and for some reason we also love green beer. I am still scratching my head about that.
To celebrate St Patrick’s day I will reach into our book “Simple to Elegant; A professional cooks guide to better home cooking” and pull out our recipe for corned beef. It may not be traditional Irish food, but it is traditional Irish-American food.
This excerpt begins in our discussion on brines.
Corned Beef
While we are on the subject of brines let’s make one of my favorite uses of a brine: corned beef. Once you find out how easy it is to make, you may never return to your neighborhood deli. There is a bonus recipe. If you can make this, there are only two different steps to making pastrami.
Since we are talking about curing meats we need to have a discussion about nitrates. Sodium nitrate, to be specific. Ever since the 70’s people have been clamoring for its removal from our plates because it is said to be cancer-causing. The primary target for elimination is in its use in deli meats.
Most of us take in sodium nitrate on a daily basis without setting foot in the deli. It is common in many vegetables we eat, and in some areas of the country in our drinking water.
Terry, the nerdy one, decided to look into this. On the Internet he found, like with many things, moderation is the key. He found no studies that directly link nitrates to cancer.
This does not mean that you shouldn’t be careful when using this, as it can be toxic in high doses. You do not want to put a couple of tablespoons in your morning coffee. Then again, you don’t want to swallow a tube of toothpaste either!
Enough of what sodium nitrate is rumored to do - lets talk about what it does. First and foremost, it is a preservative. It can kill bacteria, including those that cause botulism.
Aesthetically, sodium nitrate is responsible for giving corned beef that pretty pink interior.
If you are not convinced on its safety, substitute saltpeter or potassium nitrate or eliminate the ingredient altogether.
On to the recipe.
Corned Beef
1 5-lb. beef brisket
2 qt.. water
4 lb.. ice
1 lb. kosher salt
1/2 cup sugar
15 juniper berries, crushed
10 black peppercorns, whole
3 bay leaves
2 Tbsp. mustard seed
10 allspice berries, crushed
1 cinnamon stick
4 cloves garlic smashed
1 Oz Insta-Cure #1
Brisket vs top round
This can be a source of contention among some, but their point of view doesn’t matter. Brisket! I like brisket. Although during the dark times, when the butcher shop was out of brisket, I was forced to use top round. It came out OK, but I prefer brisket.
If dark times have set upon your butcher shop and you must make do with top round, remember to brine the meat longer. Due to the difference in surface to mass ratio, the amount of time spent in the brine will change. Up the time in the brine to 7 days. You could always cut the top round in half so that you have two pieces, roughly 2 inches thick. That will also work.
Back to your regularly scheduled recipe...
In a large pot, about 6-quart capacity, bring to a boil the 2 quarts of water. Add in all the other ingredients but the brisket and the ice and bring this to a boil. Stir this mixture until all of the salt and sugar has dissolved.
Remove from the heat and allow to steep for 15 minutes.
Add the ice to bring the temperature down. Make sure the brine is completely cooled before proceeding.
Place the brisket in a large container that will fit in your refrigerator. Place the brisket in it with the brine. Store this in the refrigerator for four days. (seven days for top round)
Take the brisket and rinse it thoroughly. Here is where pastrami and corned beef stray. Corned beef goes to the pot and simmers for several hours, until it is fork tender. If you wish, you can add aromatics such as onion, celery, carrot and garlic.
You can then slice it thin and make the best Reuben you’ll ever have or refrigerate tightly wrapped.
If 5 pounds of corned beef is a bit too much for three days, portion it into manageable sizes and freeze for six months.
For the pastrami take a 3-to-1 ratio of black peppercorns to whole coriander seeds and grind them up. Crust the brisket with the spices and smoke until it reaches an internal temperature of 180° to 185°. Again, slice and eat or portion and freeze.
Give this recipe a try it is very simple and is stepping stone into the world of charcuterie. The Insta-Cure can be found on the internet for a few dollars. Feel free to omit it if you are weary of the health risk or can’t wait. The corned beef will not be that pretty pink but will taste just as great.
Like and Share this recipe on your social media sites and send us an email on your results or if you have any questions or requests. If you would like to purchase the book, click on the cover image.
“May you always have walls for the winds,
a roof for the rain, tea beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire.”
Happy St Patrick’s Day!
~T
