Corning Beef for St. Patrick's Day

Discussion in 'Homesteading Questions' started by cowgirlone, Mar 12, 2004.

  1. cowgirlone

    cowgirlone Well-Known Member

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    Anyone else have their briskets corning for St. Patrick's day? There's still time.

    Corned Beef
    4-6lb brisket
    5 Tbs Tender Quick
    2 Tbs brown sugar
    1Tbs pepper
    1 tsp paprika
    1 tsp ground bay leaves
    1 tsp allspice
    3 cloves chopped garlic

    Mix all and rub into brisket. Place in plastic bag and let it sit in the fridge for 5 days per inch of meat. To cook, sprinkle with 2 TBs pickling spice, add water to cover, simmer on low til tender. (you can add red pepper flakes or whole dried red chilis)

    I usually have to make this several times during the year, these are great on the smoker too (pastrami). :D
     
  2. countrygrrrl

    countrygrrrl PITA

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    Yum! I've always wanted to make my own corned beef, but never have. Next year for sure, I will, though! :D Looks like a great recipe.
     

  3. Gayle in LA

    Gayle in LA Well-Known Member

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    Corned venison is MUCHMUCHMUCH better, none of that nasty fat! DB gave me a venison roast from his deer and I am under orders to fix corned venison for us, for next weekend. And Guiness stout, too.
     
  4. Franklin Philly

    Franklin Philly Member

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    Celtic Pork Roll from County Mayo


    1/4 cup Jew Pork

    1/2 cup kosher butter

    1/8 cup sugar

    3 bowls of lightly stirred lard


    cook for 4 hrs at 500 degress.

    season to taste


    And you have Jew Pork Roll's ( I know it sounds racialist and all but like the JewFish delicacy, it's a hereditary name from county Mayo)
     
  5. bare

    bare Head Muderator

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    Is it spring break already? I thought we agreed to keep the pre-schoolers locked up for the season.
     
  6. Franklin Philly

    Franklin Philly Member

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    Eating a Jew Pork roll in Jew York City on St. Pats day is great.
     
  7. Dawndra

    Dawndra I'm back

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    "1/4 cup Jew Pork "


    What exactly is Jew Pork, Franklin?
     
  8. Josephine66

    Josephine66 Active Member

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    This corned beef recipe sounds great. I am confused about how long to leave it in the fridge. Five days per inch if it is 6 inches that is 30 days. Won't it go bad?
     
  9. fin29

    fin29 Well-Known Member

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    Dawndra-
    Franklin Philly is one of our newest trolls here. Judging by the websites he has referenced in other posts, I suspect he likes his haircut as high and tight as they come.
     
  10. Gayle, I never tried venison this way but I use boneless, no fat round roast about 2" thick.
     
  11. cowgirlone

    cowgirlone Well-Known Member

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    Hi Josephine! I've never used a brisket that thick!! That would take forever! :haha: The briskets I use are about 2 inches, I think they are called the "flat". When I do smoke a large whole brisket, I like to cut the top layer off of the thick end so that it will cook in the same amount of time....I think this would work just fine for brining a large one. I've never brined one for more than 9 or 10 days. :)

    Gayle, you are so right, corned venison is awesome! :D

    Franklin, I think you are on the wrong board....this is a homesteading forum. We're here to share ideas about country living.
     
  12. Josephine66

    Josephine66 Active Member

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    My mistake! I thought you meant length not thickness! :haha: