This weeks meat adventure: Corned Beef. I put 1 cup of kosher salt in a gallon of water, which should make a brine around 5 - 7% by weight. Of course, I could have weighed it. The brisket piece is a "flat cut" piece about 2 pounds. I also added a bunch of spices, though there is disagreement on the internet about whether they really flavor the meat.
Later ma femme informed me that we have a package of "Corned Beef Spice Blend" in the freezer. C'est la vie. Overall, this seems like it will be a pretty easy project, since I think I am basically done. I will flip it over a couple times, every other day or so, to make sure things are curing evenly. I haven't decided whether I'll cook it with cabbage (it's a little late for St. Patrick's day, sorry) but I will probably make sandwiches to take for lunch. It's too bad I don't have any homemade sauerkraut ready...
...wait here.
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