Corned Beef Brine
Posted
Tue, 06/10/03
I'm a big fan of corned beef as an entree or deli-sliced for sandwiches, so I was happy to find a recipe for brining beef at the Food Network. I've always wondered how beef was brined, giving it the "corned beef" flavor and texture. The recipe was first aired on the Food Network series "Cooking Live with Sara Moulton" (now defunct but in re-run's), although Moulton now hosts a new cooking show called Sara's Secrets.
Having corned beef once a year on St. Patrick's Day is a tradition in my family, but I wouldn't mind having it more often myself. Wilbert was skeptical the first time he tried the dish as he's not accustomed to boiled meat, but I was able to turn him into a fan. Alas, however, there is no changing some people when it comes to their typical eating habits. I have to admit, I used to eat corned beef only at St. Patrick's Day, but that changed with the advent of corned beef in the can, and finding it in deli-sliced form as well. One of my favorite combinations is corned beef-pastrami on toast with melted mozzarella cheese.
But I digress. Here's the brine recipe:
Brine for Corning Beef
4 QTS water
Bring first nine ingredients up to the peppercorns to a boil and boil hard for five minutes. Leave the brine to cool. Clean a stoneware crock or plastic bucket and its lid with a solution of one tablespoon baking soda to one gallon boiling water. Rinse well and leave to drain dry. To test the saltiness of the brine put an egg still in its shell in the cooled brine. If it doesn't float, add enough salt until it does. To draw off any excess blood and to help the brine penetrate, pierce the beef all over with a trussing needle or skewer and place meat in cold water for about forty-five minutes. Remove the meat from water and place in crock or bucket. Pour the cooled brine over the brisket. Add garlic to the brine. Place a plate on top of the brisket to submerge. Place a lid or plastic wrap over container. Store in a refrigerator or dry place, at a temperature below 60-degrees F. Salting time depends on the thickness of the meat. Allow three to ten days for salting time for brisket. When removing meat from brine, always use clean tongs: this way the brine will stay good longer and be reused with the same kind of meat. It is possible to strain off the brine and re-boil it, adding a refresher of about half the above quantities. Naturally the crock or bucket will need a complete cleaning. This should be done before mold appears.
Sounds a bit time consuming, but knowing how to make the brine is something I can tuck under my apron for future use.
*Related Blog Posts: Corned Beef Brine (06/10/03); Origins of Corned Beef (03/21/04) and Speaking of Corned Beef (03/21/04).
Tags: Dips, Dressings & Sauces;
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