"Corned Beef"

[jmakinen]

I have tried' to make corned beef myself - and promised to post 'results'

I had listened to an NPR broadcast and followed the recipe exactly so fas I know.

I can now say that it has been the most UNSUCCESSFUL attempt at anything in my lifetime.

I will NOT be opening up a branch of Carnegie's Deli anytime soon! It was so far from anything like the "Corned Beef" that I can't even begin to describe the differences - 'very salty' and 'with tastes I didn't really recognize' would only be the beginning.

I'll post the entire recipe just 'for (distorted) fun:

Corned Beef Brisket

Mike Petrucelli for NPR
This recipe is adapted from Gene Bamber, owner of Bamber's Superette in South Bend, Ind. The recipe does not include saltpeter, which is used as a preservative but also gives corned beef that distinctive purplish-red color. I don't think you need it. Plus, I never really liked that color anyway. You can also braise the meat in the oven while the vegetables cook, instead of on the stovetop. You won't have to futz with it as much. Just make sure the cover has a tight seal. This tastes awesome if you make it a day ahead and let it sit in its braising liquid overnight. To do that, prepare through the braising, let cool and refrigerate. On the day you serve it, skim any congealed fat off the top of the liquid, and put the whole covered pot in the oven and warm it while you braise the vegetables.

Makes 6 to 8 servings

1 (3 to 4 pound) beef brisket (I like a flat cut, but the point cut will work, too)

2 garlic cloves, peeled and cut in thirds

Brine

4 cups water

1/2 cup kosher salt

1/4 cup white vinegar

2 tablespoons sugar

1 to 2 bay leaves

1/2 teaspoon peppercorns

1/4 teaspoon mustard seeds

Small pinch ground cloves

Braising Liquid

1 or 2 bottles stout beer

1/2 teaspoon peppercorns

1/4 teaspoon mustard seeds

1/4 teaspoon whole allspice

1/8 teaspoon whole cloves

2 garlic cloves, sliced

Combine brine ingredients in a pot and bring to a boil, then set aside to cool.

In a 2-gallon sealable plastic or plastic roasting/slow cooking bag, place the brisket, the brine (that you have mixed together) and the two garlic cloves. Make sure all the meat is covered by the brine (cut the brisket in pieces, if necessary). Press out as much air as possible, seal tightly, then place in a pot and refrigerate for about a week, turning occasionally.

Remove brisket from brine and discard brine. Rinse meat thoroughly, then place in a Dutch oven or other large pot. Pour beer over meat so it's 2/3 to 3/4 of the way up the sides of the meat. Drink leftover beer. If none is left, open another.

Add peppercorns, mustard seed, allspice, cloves and garlic. Bring to a low boil, skimming off any foam. Reduce heat to a low simmer and cook, tightly covered, for about 2 hours, turning halfway through the cooking time.

Let rest for 10 to15 minutes. Slice thinly across the grain and serve with mustard. (I'm partial to a nice, spicy stone-ground mustard.)

[Karhunkoski]

Hats off to you. I'm amazed someone would even choose to eat the stuff, given a choice. But that there is someone who would actually go to great lengths to make it from scratch is, well, simply quite amazing. IMO it's a foodstuff suitable for poor students or military emergency ration packs. But others' opinions probably differ.

[jmakinen]

Well I would agree if we were talking about the CANNED stuff

But I was (am) chasing the 'fresh' corned beef as served in a NY-type Deli - like Katz' - Carnegie - Stage - etc.

http://www.thebklawyer.com/thebkblog/20 ... -carnegie/

It's a whole different story!!!!!

[Karhunkoski]

Oh

Well good luck!

[wunderbier]

Hm, I don't know what to say really. The recipe looks like it should have mostly succeeded. If anything, I'd say there's a bit less salt and other seasonings in there than in other recipes I'm considering using. The cooking time in your recipe seems to be shorter as well. And I don't know what the vinegar is doing in there. That seems weird to me, especially if it means pickling vinegar.

http://www.homebrewchef.com/StoutCuredC ... bbage.html
http://www.seriouseats.com/recipes/2011 ... ecipe.html

My mom's recipe, which I can vouch for, goes like this:
2 - 2 1/2 lbs brisket.
In 2 qts water bring to a boil: 1 cup kosher salt, 1 cup brown sugar, 2 cinnamon sticks broken into pieces, 1 1/2 tbsp mustard seeds, 1 1/2 tbsp black peppercorns, 8 whole cloves, 8 whole allspice berries, 2 bay leaves crumbled, 1/2 tsp ground ginger, 1 1/2 tbsps whole coriander.
Cool and brine for 10-14 days.

She cooks the brisket for at least 3 hrs in a 300F oven after bringing it to a simmer on the stovetop.

edit: and yes, no nitrates/nitrites in my mom's recipe and it still comes out pretty tasty!

[jas_rho]

1 (3 to 4 pound) beef brisket (I like a flat cut, but the point cut will work, too)

Where did you find the brisket? Was it called härän rinta? I have never asked for it but last summer I wanted to trying smoking some brisket and kind of looked around for it with no luck. This year I have decided I am going to do it but need to perhaps order it. Also what did you pay for it?

Thanks!!

[jmakinen]

Got it at Stockmann - they hadn't a clue what brisket was but I brought pictures and beef 'cut chart'

They decided it was 'naudan rinta' - it was about 10€ a kg plus or minus some 'cents' - I took some fat with it - they had a smaller piece in case with no fat.

But there didn't seem to be any interstitial fat when I got it home - and thus was probably not going to be as tasty even if I had gotten the spicing right ('Kosher deli style) - so if you can get a piece without fat on surface you're probably better off.

I also think price should probably be lower - will ask at Heino.

[jas_rho]

OK Cool, I have once seen it called härän rinta so yeah that and naudan rinta is to me the same. Thanks for the info. I live in Kirkkonummi and my wife got me some thick T-bone steaks by ordering through Citymarket. They came through on those so I am going to go try if they can hook me up with some brisket, if not then I will go in to stockmann. I was also curious on the price because it shouldn't be a pricey cut of meat but knowing Finland you can always expect to pay a lot for anything. I guess 10€/kg isn't horrible but the cheaper the better

I haven't heard of Heino, where is this?

Thanks again!

[jmakinen]

OK Cool, I have once seen it called härän rinta so yeah that and naudan rinta is to me the same. Thanks for the info. I live in Kirkkonummi and my wife got me some thick T-bone steaks

price?

by ordering through Citymarket.

Which one? As ur in Knummi I fear it is IsoOmena - they seem to run often 5-10% over Ruoholahti CM

They came through on those so I am going to go try if they can hook me up with some brisket, if not then I will go in to stockmann. I was also curious on the price because it shouldn't be a pricey cut of meat but knowing Finland you can always expect to pay a lot for anything. I guess 10€/kg isn't horrible but the cheaper the better

Yeah - 10€ a bit high as should be a cheaper cut

I haven't heard of Heino, where is this?

Heinon Tukku - you need a card to get in - easiest thru some friend who has own small company and can get - or probably already has

http://www.heinontukku.fi/

[Upphew]

Yeah - 10€ a bit high as should be a cheaper cut

Or special cut - special price. And that almost always translates to more expensive.

[jas_rho]

OK Cool, I have once seen it called härän rinta so yeah that and naudan rinta is to me the same. Thanks for the info. I live in Kirkkonummi and my wife got me some thick T-bone steaks

price?

It was pricey it was a gift for father's day and now I am not sure what she said she paid for it, something around 25€/kg

by ordering through Citymarket.

Which one? As ur in Knummi I fear it is IsoOmena - they seem to run often 5-10% over Ruoholahti CM

Actually IsoOmena is in Espoo, Kirkkonummi now has it's own Citymarket. And it is a little cheaper than IsoOmena.

They came through on those so I am going to go try if they can hook me up with some brisket, if not then I will go in to stockmann. I was also curious on the price because it shouldn't be a pricey cut of meat but knowing Finland you can always expect to pay a lot for anything. I guess 10€/kg isn't horrible but the cheaper the better

Yeah - 10€ a bit high as should be a cheaper cut

I'll go ask there today or in the next few days and let you know what they charge, if they can even get it.

I haven't heard of Heino, where is this?

Heinon Tukku - you need a card to get in - easiest thru some friend who has own small company and can get - or probably already has

http://www.heinontukku.fi/

Thanks! I can get in to Kesko's tukkukauppa in Vantaa and maybe could try them but I haven't really found their prices to be any better than anywhere else.

[jmakinen]

Actually IsoOmena is in Espoo, Kirkkonummi now has it's own Citymarket. And it is a little cheaper than IsoOmena.

Yes - thought the Espoo IO CM was your closest - didn't realize Knummi now had a CM - I have a place in Siuntio and drive usually thru Evitskog but good to know now about KN CM.

Heino 'lihatiski' fairly accessible - personnel-wise. Another place to try is Wotkins own sales also in Sörnäinen - they do all their own butchering - have had a tour.

[jmakinen]

jmakinen wrote:
Yeah - 10€ a bit high as should be a cheaper cut

Or special cut - special price. And that almost always translates to more expensive.

Actually Stockmann didn't consider it a 'special cut' - they had a 600-700g piece in showcase already - they just didn't know what it was called in English. Maybe since they now know there is an English term the price goes up

[jas_rho]

Hi, So I went to the Kirkkonummi CM yesterday and asked for some brisket. The butcher was really cool and said he could get it but it takes a few days. So I ordered a couple kilos and if all goes well he said it should come next Tuesday. He wasn't sure on the price but said with the bone its about 5-6€/kg and without it should still be under 10€/kg. I personally have never prepared brisket and after admitting that to him, I told him I might as well go without the bone this time to make it easier on myself. He then said he'd order it with the bone and he'd cut it out for me. So really good service I'd have to say.

I'll let you know how it is!

[jmakinen]

Got some info from a former eater of Carnegie deli CB

There seems to be a difference between FLAT and POINT cuts of brisket - one being more tender - maybe CM guy in KN knows?

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With the bone in - you might be ALSO getting short ribs. Maybe you should have a look BEFORE he cuts anything. Getting brisket and short ribs for 5-6€ a pretty good deal (Wunderbier has said he got them together seemingly)