Corned Beef & Veggies.

"Richard Periut" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Purchased a seasoned corned beef, and cooked it as per
Shelodn's recipe. Very tasty and moist; but half of the
servings were very full of fat. I would like to repeat the
recipe, but with a cut with less fat.

Why not make your own? If you go to your butcher you can
get a beef brisket of just the size you want. You can trim
off as much fat as you like. It's not difficult to corn a
brisket. It just takes time - 7 to 10 days. I've got a
great recipe for dry curing that makes the most amazing
corned beef you'll ever have tasted. Am happy to share it
if you like.

RobertE

RobertE said:

"Richard Periut" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Purchased a seasoned corned beef, and cooked it as per
Shelodn's recipe. Very tasty and moist; but half of the
servings were very full of fat. I would like to repeat the
recipe, but with a cut with less fat.

Why not make your own? If you go to your butcher you can
get a beef brisket of just the size you want. You can trim
off as much fat as you like. It's not difficult to corn a
brisket. It just takes time - 7 to 10 days. I've got a
great recipe for dry curing that makes the most amazing
corned beef you'll ever have tasted. Am happy to share it
if you like.

RobertE

I would very much appreciate that.

You can post it here or e-mail it to me. [email hidden]

TIA,

Rich

--
-----------------------------------------------------------
----------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"RobertE" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Richard Periut" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Purchased a seasoned corned beef, and cooked it as per
Shelodn's recipe. Very tasty and moist; but half of the
servings were very full of fat. I would like to repeat
the recipe, but with a cut with less fat.

Why not make your own? If you go to your butcher you can
get a beef brisket of just the size you want. You can trim
off as much fat as you like. It's not difficult to corn a
brisket. It just takes time - 7 to 10 days. I've got a
great recipe for dry curing that makes the most amazing
corned beef you'll ever have tasted. Am happy to share it
if you like.

RobertE

Oh, do please post it here! I have made corned beef before,
but not with a dry cure. I'd love to try it.

TIA Wayne

(RobertE)
. Purchased a seasoned corned beef, and cooked it as per
Shelodn's recipe. Very tasty and moist; but half of the
servings were very full of fat. I would like to repeat
the recipe, but with a cut with less fat. Why not make
your own? If you go to your butcher you can get a beef
brisket of just the size you want. You can trim off as
much fat as you like. It's not difficult to corn a
brisket. It just takes time - 7 to 10 days. I've got a
great recipe for dry curing that makes the most amazing
corned beef you'll ever have tasted. Am happy to share it
if you like. RobertE
------------------------------------------------------------
---
I would be interested in your recipe also.

"Richard Periut" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Purchased a seasoned corned beef, and cooked it as per
Shelodn's recipe.

Very tasty and moist; but half of the servings were very
full of fat.

I'm wondering if the "thin" cuts I made were too thick
(about 1/4 inch.)

No matter how you slice it, the fat will still be there. It
is the nature of the meat. Some parts are fattier than
others. Whole brisket has two parts. Two muscles overlap.
The flat portion has a thick fat cap that can be trimmed
down a lot. The point (deckle) has a lot of fat in it that
cannot be trimmed. It may not be the healthiest portion, but
it is the most tender and the tastiest.

I buy whole briskets and corn them, then make pastrami. I
usually trim it back as best I can before curing. I then
separate the parts after smoking to reduce the fat even
more. Served hot, the 1/4" slice is OK. Served cold, I cut
it thinner. Ed [email hidden] pages.cthome.netedhomeOpen ↗

"Richard Periut" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

RobertE said:

I've got a great recipe for dry curing that makes the
most amazing corned beef you'll ever have tasted. Am
happy to share it if you like.

Quoted message said:

I would very much appreciate that.

This is really the ticket. I lifted it from some website or
other a few years ago. It produces a very intensely
flavoured meat which some of my friends find too rich. I
cook it very slowly in slightly-less-than-simmering water
for several hours. The only precaution is that it really
makes your fridge stink/smell fantastic, depending on your
point of view.

Hope you folks enjoy it as much as I do.

Dry Cure
~~~~~~~~
The Rub:
1/2 c kosher (coarse) salt 2 Tbl brown sugar 1 Tbl black
peppercorns, cracked 1 Tbl dried thyme
2/2 Tbl paprika
3/2 Tbl pickling spice 2 cloves garlic, peeled and sliced 2
bay leaves 1 fresh beef brisket (4 to 6 pounds),
preferably point cut, trimmed of excess fat, patted dry

Preparation: Mix salt and seasonings in small bowl.

Rub each side evenly with salt mixture, working the mixture
well into the meat. Place in 2-gallon-size ziplock bag,
forcing out as much air as possible.

Place in pan large enough to hold it (a roasting tin works
well), cover with second, similar size pan, and weight with
two bricks or heavy cans of similar weight.

Refrigerate 7 to 10 days, turning once a day.

RobertE said:

"Richard Periut" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

RobertE said:

I've got a great recipe for dry curing that makes the
most amazing corned beef you'll ever have tasted. Am
happy to share it if you like.

Quoted message said:

I would very much appreciate that.

This is really the ticket. I lifted it from some website
or other a few years ago. It produces a very intensely
flavoured meat which some of my friends find too rich. I
cook it very slowly in slightly-less-than-simmering water
for several hours. The only precaution is that it really
makes your fridge stink/smell fantastic, depending on your
point of view.

Hope you folks enjoy it as much as I do.

Dry Cure
~~~~~~~~
The Rub:
1/2 c kosher (coarse) salt 2 Tbl brown sugar 1 Tbl black
peppercorns, cracked 1 Tbl dried thyme
1/2 Tbl paprika
1/2 Tbl pickling spice 2 cloves garlic, peeled and sliced
2 bay leaves 1 fresh beef brisket (4 to 6 pounds),
preferably point cut, trimmed of excess fat, patted dry

Preparation: Mix salt and seasonings in small bowl.

Rub each side evenly with salt mixture, working the
mixture well into the meat. Place in 2-gallon-size
ziplock bag, forcing out as much air as possible.

Place in pan large enough to hold it (a roasting tin
works well), cover with second, similar size pan, and
weight with two bricks or heavy cans of similar weight.

Refrigerate 7 to 10 days, turning once a day.

Thank you Robert, and thanks for the other people that
left feedback.

I'll try the recipe when I see some nice brisket and obtain
picking spices.

Regards,

Rich

--
-----------------------------------------------------------
----------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"RobertE" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Richard Periut" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

RobertE said:

I've got a great recipe for dry curing that makes the
most amazing corned beef you'll ever have tasted. Am
happy to share it if you like.

Quoted message said:

I would very much appreciate that.

This is really the ticket. I lifted it from some website
or other a few years ago. It produces a very intensely
flavoured meat which some of my friends find too rich. I
cook it very slowly in slightly-less-than-simmering water
for several hours. The only precaution is that it really
makes your fridge stink/smell fantastic, depending on your
point of view.

Hope you folks enjoy it as much as I do.

Dry Cure
~~~~~~~~
The Rub:
1/2 c kosher (coarse) salt 2 Tbl brown sugar 1 Tbl black
peppercorns, cracked 1 Tbl dried thyme
1/2 Tbl paprika
1/2 Tbl pickling spice 2 cloves garlic, peeled and sliced
2 bay leaves 1 fresh beef brisket (4 to 6 pounds),
preferably point cut, trimmed of excess fat, patted dry

Preparation: Mix salt and seasonings in small bowl.

Rub each side evenly with salt mixture, working the
mixture well into the meat. Place in 2-gallon-size
ziplock bag, forcing out as much air as possible.

Place in pan large enough to hold it (a roasting tin
works well), cover with second, similar size pan, and
weight with two bricks or heavy cans of similar weight.

Refrigerate 7 to 10 days, turning once a day.

Thank you, Robert!!!

Wayne