Triple-process Corned Beef Brisket

[redhotmuslbear]

I had to share my meat with my neighbor, as the smell from the crock pot on the back porch was driving him nuts.  After brining it could be grilled or oven-braised or sliced and pan-seared.....  Enjoy!

For brining:
4 lbs beef brisket
1/4 cup molasses
2 Tbsp granulated sugar (leave it out, but don't use artificial sweeteners)
3/4 cup kosher salt
3/4 cup rice vinegar
1/4 cup water
2 Tbsp whole mixed pickling spices
1 Tbsp whole peppercorns
1 Tbsp paprika
3 cups ice
4 bay leaves, whole
Cold water, as needed

For Rubbing:
2 Tbsp horseradish
2 Tbsp prepared yellow mustard

For cooking
1 Tbsp whole peppercorns
1 Tbsp pickling spice
2 bay leaves
2 tsp dried thyme
2 cloves of garlic, crushed
12 ounces lager (or 3/4 cup water and either 3/4 cup cider vinegar or 3/4 apple juice)

NOTE:  Salt peter is not used, so the meat will be brown, not pink at the end of brining.

Make room in bottom of the refrigerator for the brining bowl or crock.

Rinse brisket and set aside.  Trim excess fat from the brisket, but be certain to leave a modest layer of fat for the cooking process, whether slow simmered or barbecued.

Add salt, sugar and molasses to the bottom of the brining bowl or crock (using a crock pot with a removable crock works best for me)

In a microwave-safe bowl or cup, heat rice vinegar and water for 2 minutes on high.  Pour hot mixture over salt, sugar, and molasses to dissolve.  Stir to dissolve, add paprika, peppercorns and pickling spices while mixture is warm.  Add ice to cool the mixture, stirring and resting until ice is more than half melted.  Add bay leaves.

Place brisket fat side up in the brine.  Allow to stand 5 minutes.  Stir the brine with the brisket while turning the meat over.  Allow to stand 5 minutes.  Add cold water to cover the meat by one inch of liquid.  Weight down meat with glass or ceramic objects if it floats. 

Cover brining bowl tightly with foil or plastic wrap and place in refrigerator.  Allow meat to brine for 14-21 days, turning every 3 days.  Add ice cubes, as needed to keep liquid an inch of the meat.

At the end of brining, submerge meat in a bowl of ice water for 1 hour.  Remove meat from water and pat dry.

Rub meat well with horseradish and mustard.

Place peppercorns, bay leaves, thyme and garlic in a crock pot or simmering pot with a bottom slightly larger than the brisket.  Add beer or other liquid, then stir gently.  Add meat fat side up and simmer 4-6 hours over low heat.  Be certain that the internal temperature of the meat reaches 160F.

[milker]

Will you marry me 

A husband that makes good food is a keeper!

Milker.

[JohnOso]

I had to share my meat with my neighbor......

Jeez...and I get the lesbians for my neighbors. 

(actually i'm a big corned beef fan....goes great with beer, green or otherwise).

John

[redhotmuslbear]

Will you marry me 
A husband that makes good food is a keeper!

My husband would kill both of us.  I turneed him from "trailer trash" to a food snob.

Still, you and I can have as much cheap meaningful sex as we wish!

[mjmel]

Oh goody! I'm gonna get this going tommorow. Love brisket when it's fixed right.
Thanks for posting recipe.

Mike

[redhotmuslbear]

Jeez...and I get the lesbians for my neighbors. 
(actually i'm a big corned beef fan....goes great with beer, green or otherwise).

John,
Lesbian neighbors are great for hauling and moving with those big pick-ups, plus doing carpentry and plumbing that frustrate me.  We have three Lesbian couples down the street, two of which include cigar-smoking daddies (yeah, took me a while, too);  and I know that they are amused by masculine guys who only use power tools, save the food processor, only as sex accessories.

As for the meat, I had about 12 ounces left this morning and ground it in the food processor.  Grated a medium purple potato and a small onion, finely chopped a couple cloves of garlic and a medium orange bell pepper, and made the best hash I've ever had before leaving for work.  I'm sure that the house will still be perfumed with it when I get home this evening.

Cheers,
David

P.S.  It would probably bother you, too, to know that I fist my neighbor routinely..... so I won't bring that up 

[pozguy75]

John,
Lesbian neighbors are great for hauling and moving with those big pick-ups, plus doing carpentry and plumbing that frustrate me.  We have three Lesbian couples down the street, two of which include cigar-smoking daddies (yeah, took me a while, too);  and I know that they are amused by masculine guys who only use power tools, save the food processor, only as sex accessories.

As for the meat, I had about 12 ounces left this morning and ground it in the food processor.  Grated a medium purple potato and a small onion, finely chopped a couple cloves of garlic and a medium orange bell pepper, and made the best hash I've ever had before leaving for work.  I'm sure that the house will still be perfumed with it when I get home this evening.

Cheers,
David

P.S.  It would probably bother you, too, to know that I fist my neighbor routinely..... so I won't bring that up 

Um, David...do you deliver?

[Miss Philicia]

Corned Beef and fisting in one thread... and all within 5 posts.  This may deserve a couple gold stars.

[redhotmuslbear]

Corned Beef and fisting in one thread... and all within 5 posts.  This may deserve a couple gold stars.

Platinum or palladium for me, thank you.  I cooked my first stuffed beef roast solo at 9 years old, and stuffed my first "pig" manually at 15.

[Miss Philicia]

That's pretty damned deviant I must say.

[milker]

Platinum or palladium for me, thank you.  I cooked my first stuffed beef roast solo at 9 years old, and stuffed my first "pig" manually at 15.

Yup, you have reached the Nutrition and HIV forum 

[zachysmom]

Gentlemen. Please I must intervine and bring this thread back to corned beef.

Every year, for the past 3 years, I have been doing St Patricks' Day at my house. All I do is buy a huge corned beef in packaging, dump it in the crock pot with the pickling packet and pour beer all over it. Set it and forget it. 6 hours later, the best stuff on earth.
Now you must have it with my version of Colcannon.
as follows:
1 head of Cabbage
6 russett potatoes
1 large onion
butter, milk, salt and pepper as needed.
basically make mashed potatoes, boiled shredded cabbage, and carmalize onion. mix all together....Yummy.....
On a weird note
this lady at word always says " top of the morning to you" every morning. and I thought it was strange since I live in California, and not Ireland... But I thank her for it, cause it forces me to pay attention in the morning...just thought I 'd share that.....

Ok thanks for letting me hijack the thread,
Nicole.....

[northernguy]

I had to share my meat with my neighbor, as the smell from the crock pot on the back porch was driving him nuts...

'Tis indeed a lucky neighbour who gets to share your meat.

[JohnOso]

Cheers,
David

P.S.  It would probably bother you, too, to know that I fist my neighbor routinely..... so I won't bring that up 

Hell, i'm on my way over right now to borrow a cup of sugar.   

Or somethin'.   

John

[bryonut]

i think im in love...

[poz1970]

Please, I'd like a delivery for this sunday night at my house, seeing I'm in australia, you can leave about friday your time, and you'll get here in time

J

[Lwood]

Ive started doing almost all of my own meat curing and preserving since I got ahold of a terrific book on the subject,

Charcuterie, by Michael Rhulman  heres a link to it at Amazon: http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

I havent done a corned beef or Pastrami yet  mainly because the Brisket I get from Sams isnt the 'Flat Cut ' thats recommended, but Its definitely on my list ,, along with curing and smoking a pork belly . I used to buy the pre brined Corned Beef you can usually find at the meat counter and cook it myself  but I wound up adding so much extra shit in order to get it the way I like it that I figured I might as well be doing it myself  from scratch.

Anyway in the same vein as corned beef, heres the recipe for Canadian Bacon from the above book, ( I really didnt realize Canadian Bacon was made from Pork loin, but once you see it finished you kindof smack your forehead and go 'Duh !!!)


BRINE

1 Gallon Water
1&1/2 Cups ( 350 grams ) of Kosher Salt
1Cup (225 grams) Sugar
1&1/2 Ounces (42 grams ) Pink Salt *    ( this is a curing salt composed of Mostly salt but with a small amount of Nitrite and Nitrate ,  I use Morton Tender Quick )
1 Large bunch fresh Sage
1 bunch Fresh Thyme
2 Garlic cloves, smashed ( 2 ?? ya right ...I go with about 6)
One 4- Pound Boneless Pork Loin, all fat and Sinew removed. ( I also tie it so it keep its nice round shape )

Combine all the brine ingredients in a large pot and heat to dissolve , let cool an refrigerate until completely chilled.

place the pork in the brine and weight it down with a plate to keep it submerged. Refrigerate for 48 hours

Remove from Brine,( discard Brine  !!! ) rinse it under cold water and pat dry, Place it on a rackset over a tay or plate and refrigerate uncovered for 12 - 24 hours  ( I cover it with a couple of paper plates just to make sure I dont get anything on it )

Hot Smoke the Loin to an internal temp of ( the book says 150F , which is fully cooked but you may want to go to 160 to be extra safe )

   

 
A few tweaks : I use brown sugar and a fat tablespoon of maple syrup.,  and I dont have a true Hot Smoker, just a Little Chief which is an aluminum box with racks and an electric burner with a metal pan to hold wood chips or sawdust  so I smoke the loin for about 45 minutes
(which raises the internal temp but by no means 'Cooks ' something as big as a loin ) then finish it in a 200 F  oven untill the internal temp is reached  usually about 45 minutes, more or less, and it makes the house smell great -- especially if youre using Cherry or Apple wood.
I also like using my smoker to make the neighbors drool, no lesbians but one is a real Douche Bag.

[momoftwo]

Okay I am jumping in to say
I wish that I had time to make this corn beef, I am totally jealous and with a man that burns even his eggo waffles in the morning.
I once dated a man who was gay but did not want his family to know. He trully was the best at organizing and cooking. I should have married him and had my fun on the side! He did marry someone and got caught  "fisting" his neighbor!