Dear Folks,Started the "Corning" (brining) of my beef for St. Patrick's Day corned beef dinner.
The beef needs 10-14 days to brine before cooking. Lots of spices and herbs, kosher salt and sugar (I use organic).
I do NOT add any nitrates or salt-peter - it is unnecessary. It does create the customary "pink" color of the finished meat, but also contributes chemicals to the food. Why do that? The finished meat has the look of cooked, boiled beef. The flavor is fabulous!!
If you are not familiar with the process of corning, it is simply a type of pickling/curing with salt. The "corning" refers to the old English term for any kind of large grain of something, in this case rock or Kosher salt. Sugar and spices are also used to add flavor and some preservation to the meat.
Other foods which are cured in a similar fashion are: fish (like Lox), vegetables (bread and butter pickles), and meats like salami (dry cured or cooked -- click here for my version of Jacq Pepin's Saucisson salami - which is dry cured in the refrigerator - it was delicious!)
CORNING BEEF
[Recipe can be doubled etc. 3 pounds = twice as much spice and brine, etc.]
1 1/2 pounds of beef - if you can get grass fed, do so!
1 teaspoon each mustard seed, coriander see and black peppercorns
1 small stick of cinnamon
2 bay leaves, broken
1/4 cup of organic sugar
1/2 cup of kosher salt
about 3 cups of water
1 non-reactive dish or pan large enough to hold the piece of meat plus liquid [pictured I used a large plastic container with lid and two glass plates)
1-2 glass dishes or plates to weigh down the meat (some say any plate, but I did not want any un-glazed china to be in contact with the meat)
1 glass cover or plastic wrap
1 tray large enough to hold the dish to contain any spills
Grind the seeds and peppercorns to a coarse ground, grind the cinnamon just to break up.
Dissolve sugar and salt in water. If boiling to do this, let cool before proceeding.
Pierce the meat multiple times on one side to infuse more flavor.
Place meat in the dish, rub spices over one side. Use brine to completely cover the meat. Add dishes or plates to weigh down and cover all. The meat MUST be completely covered at all times.
Place on tray and refrigerate for 2 weeks. You can turn the meat once part way through but it is not necessary. Re-check periodically to make sure the meat continues to be completely covered.
Drain but DO NOT rinse the meat the day you want to cook it.
Cook as usually with carrots, potatoes and cabbage. Serve and enjoy!
. . .
From the Garden -- we have begun harvesting our asparagus.
Saute asparagus in a tiny bit of bacon fat and avocado oil. I added some of my dried celery leaves. Add water and oatmeal, cook for 5 minutes and top with chopped walnuts and shredded cheese. A nice simple, fast and satisfying meal.
Oatmeal with Asparagus & Cheese
Serves 2:
1/4 cup of chopped walnuts
3/4 cup of shredded cheese
1 tablespoon of dried celery leaves
Salt to taste
1 teaspoon each of bacon fat and avocado oil (I keep un-cured bacon fat for these kinds of meals)
1 cup of old fashioned oats
1 3/4 cups of water.
Melt fats in a medium sauce pan, and add sliced asparagus. Saute for 2 minutes. Add celery leaves. Bring pot up to boil, add water and oats. Bring to fast simmer, stirring frequently and cook for 5 minutes.
Divide between bowls, add 1/2 of nuts and cheese to each bowl. Serve and enjoy.
I hope you try both of these recipes.
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