All this talk about corned beef hash on another thread reminds me that it is time to start planning another batch of home made corned beef. St Patrick's Day will be here soon enough.
While brisket makes a great corned beef, I do not care for the cost. Whenever I see a bottom round on sale, I grab it. Then slice it into approx 2" slabs. My kids actually prefer the bottom round vs brisket.
I use a simplified version of Morton's recipe. For every 4-6 lbs of meat:
5 T Morton Tender Quick
2 T brown sugar
2 T pickling spice
Rub mixture all over the meat. I put 2 slabs in 1 gallon zip lock bags, and dump the spice/cure mixture in. Make sure you get enough of the mixture in-between the slabs. Put in the fridge and flip the bags over once a day. A brine develops, so make sure the bags are sealed, It's not a bad idea to put the bags in a container in case they leak.
Allow 5 days of curing for every inch of thickness. I try to time it out for St Patrick's Day, but I have frozen it many times. I rinse off any spices and cure before cooking or freezing. Then throw in some extra picking spices when cooking. I always braise it in a 325 oven.
This stuff is really good, and pretty cheap if you grab the meat on sale. And you know what's in it. It makes a great hash! Because it's all about the hash.
While brisket makes a great corned beef, I do not care for the cost. Whenever I see a bottom round on sale, I grab it. Then slice it into approx 2" slabs. My kids actually prefer the bottom round vs brisket.
I use a simplified version of Morton's recipe. For every 4-6 lbs of meat:
5 T Morton Tender Quick
2 T brown sugar
2 T pickling spice
Rub mixture all over the meat. I put 2 slabs in 1 gallon zip lock bags, and dump the spice/cure mixture in. Make sure you get enough of the mixture in-between the slabs. Put in the fridge and flip the bags over once a day. A brine develops, so make sure the bags are sealed, It's not a bad idea to put the bags in a container in case they leak.
Allow 5 days of curing for every inch of thickness. I try to time it out for St Patrick's Day, but I have frozen it many times. I rinse off any spices and cure before cooking or freezing. Then throw in some extra picking spices when cooking. I always braise it in a 325 oven.
This stuff is really good, and pretty cheap if you grab the meat on sale. And you know what's in it. It makes a great hash! Because it's all about the hash.
Next day with Levy's Rye Bread and spicy brown mustard for lunch, Heaven. Can't get the good Guinness here so make do. My Grandmother, from County Clare, never served us Corned Beef Hash in her lifetime.
She did dance once with the Pipes and Drums even though they are Scots but Celts at heart.
