New England Boiled Dinner.

Mrleft8

Super Anarchist
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Suwanee River
Hmm- maybe your brine is less saline. With mine it would be hopelessly salty. Do you use some pink curing salt as well?
ONLY use pink curing salt. Cardamom, Coriander seed, bay leaf black pepper corns, Tabasco peppers (dried) cloves, cinnamon stick, Fennel seed, Mustard seed.....

 

Mrleft8

Super Anarchist
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Suwanee River
Pink curing salt contains sodium nitrite. Icky stuff.
That's what makes ham, and corned beef, and bacon pink. It's also what keeps the meat from spoiling while it cures.

 You definitely don't want too much of the stuff, and don't lick it off your fingers.

 

Grabbler

Grabbler
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You're brining a 3-5 pound piece of brisket for two weeks???
 Do an EQ cure on it or anything else you're curing and you can leave it for as long as you want...I've had pork bellies sitting in a vac-sealed EQ cure for 7 or 8 weeks 'til I got around to cold smoking them...

 

shaggy

Super Anarchist
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Ended up doing one for the first time this yr... Wifie has a friend that has a party every year so we never need to... Just went off the package for the basic timing etc., but me mum sent her recipe (or grandmas).  You know the one, old/dog eared newspaper/mag clipping from like 1940 better homes and gardens that has faded notes from years past in the margins.  Anyway, Soaked to get slime off per pkg.  Mum roasts veg separately, with olive oil, s/p and that is it.  Sheet pan in oven covered in foil.  Taties were salt potatoes.  Kicker was the sauce.  I called her 10 mins from serving and stated we were good, but no sauce.  She said MAKE THE DAMN SAUCE!!!...  Who knew sour cream, dijon, lemon juice and some sautéed shallot would be so killer...  The oldsters knew their stuff...  LOL

Sauce made the dish BTW...  Will doctor as appropriate next time.  Smoker/Instant pot seems interesting...  

 
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Grizz

Beats the crap out of me
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Northport, NY
 Do an EQ cure on it or anything else you're curing and you can leave it for as long as you want...I've had pork bellies sitting in a vac-sealed EQ cure for 7 or 8 weeks 'til I got around to cold smoking them...
Interesting, I've only used traditional brine, and much more than a week makes a brisket intolerably salty. I usually use half for corned beef, and the balance for pastrami.

pastrami.jpg

 

Mrleft8

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Suwanee River
Gotta have the fat, no doubt. About 6 years ago I was handed a full sized beef brisket. I cut it in half and brined both halves for 17 days in pickling spices, and the evil pink salt.

 Half got turned in to Corned beef (boiled) and half got smoked for 5 hours.

 Both were spectacular. The pastrami (smoked) was a little firmer, and better for slicing for sandwiches, but both were absolutely spectacular. Now I look at the price of a full brisket, and about pass out. Who knew the junk cuts would become prime?

 

Grizz

Beats the crap out of me
575
296
Northport, NY
Gotta have the fat, no doubt. About 6 years ago I was handed a full sized beef brisket. I cut it in half and brined both halves for 17 days in pickling spices, and the evil pink salt.

 Half got turned in to Corned beef (boiled) and half got smoked for 5 hours.

 Both were spectacular. The pastrami (smoked) was a little firmer, and better for slicing for sandwiches, but both were absolutely spectacular. Now I look at the price of a full brisket, and about pass out. Who knew the junk cuts would become prime?
I steam the pastrami for several hours before eating. I’ve made some good ones, but I’d really like to nail the NY Kosher deli style. It is less smoky than my attempts. 

 

Mid

Blues Rule




  • 3 lb corned beef rinsed & seasoning packet discarded
  • ½ cup Dijon mustard
  • ¼ cup brown sugar



Instructions



  • Preheat the oven to 375 degrees.
  • Layer a large piece of tin foil in a baking sheet then place the corned beef fat side up on top of the foil.
  • Brush a thick coating of Dijon mustard over the entire piece of beef. Place fat side up on a large piece of tin foil.
  • Next, sprinkle the brown sugar on top evenly.
  • Wrap the corned beef with foil so that space is left in between the top of the corned beef and the tin foil.
  • Wrap in a second piece of foil. Place into the oven and bake for 3 hours.
  • Open the foil and broil the corned beef for 2-3 minutes, until the top is bubbly and lightly browned.
  • Watch carefully so it doesn’t burn.
  • Let the corned beef rest for at least 10 minutes before slicing across the grain of the meat.
  • Serve with the reserved extra Dijon mustard on the side if desired. Enjoy!






 
give that a whirl and tell me it ain't a winner .

 

Bump-n-Grind

Get off my lawn.
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Chesapeake Bay/Vail
from wickie ...
 
What is bladderwrack good for?
 
 







Bladderwrack contains alginic acid, a kind of dietary fiber. Fiber helps with constipation, but it can also relieve diarrhea and keep your bowel movements more regular in general.





 

Mrleft8

Super Anarchist
27,351
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Suwanee River
from wickie ...
 
What is bladderwrack good for?
 
 







Bladderwrack contains alginic acid, a kind of dietary fiber. Fiber helps with constipation, but it can also relieve diarrhea and keep your bowel movements more regular in general.
It's also good for covering up the coals before you put the clams, corn, lobster, and sausage in the clam bake pit, (And then covering said comestibles with more bladderwrack and a wet canvas tarp.

 

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