Sunday, April 6, 2014

It Came from the Briny Deep


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.