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Make your own salt/corned beef

Discussion in 'Cookery' started by BelleDuJour, Jan 5, 2012.

  1. BelleDuJour

    BelleDuJour Star commenter

    Hey folks. There's been a(nother) corned beef discussion on here so look what I've found. I'm going to try this for sure.
    Fray Bentos eat your heart out!
    Brine recipe
    </h2>2.5kg rolled brisket
    4 litres water
    700g rock salt
    300g Demerara sugar
    1 dried habenero chilli (optional)
    3 small dried chillies
    3 bay leaves
    10 black peppercorns
    2 star anise
    2 cloves
    2 sprigs thyme
    5 cloves garlic
    30g Prague Powder, No 1 (this is the salt petre, and optional)
    Mix all ingredients together, bring to boil then let simmer for 4 minutes.
    Turn off heat and allow to completely cool.
    Then put beef into non-metallic bowls, cover with brine (using a plate to weight down if necessary) and cover with foil.
    Leave in fridge for about 7 days, turning every day.
    Once ready, rinse and soak overnight in fresh water.
    Then put beef into pot with:
    2 carrots, chopped,
    2 onions, chopped
    1 stick of celery, chopped
    4 cloves garlic
    1 bouquet garni
    Simmer gently for about 2 to 2.5 hours.
    Either serve hot, with horseradish and boiled potatoes.
    Or cold, piled high on rye bread with lots of English mustard.
    Or in corned beef hash.



     
  2. BelleDuJour

    BelleDuJour Star commenter

    Hey folks. There's been a(nother) corned beef discussion on here so look what I've found. I'm going to try this for sure.
    Fray Bentos eat your heart out!
    Brine recipe
    </h2>2.5kg rolled brisket
    4 litres water
    700g rock salt
    300g Demerara sugar
    1 dried habenero chilli (optional)
    3 small dried chillies
    3 bay leaves
    10 black peppercorns
    2 star anise
    2 cloves
    2 sprigs thyme
    5 cloves garlic
    30g Prague Powder, No 1 (this is the salt petre, and optional)
    Mix all ingredients together, bring to boil then let simmer for 4 minutes.
    Turn off heat and allow to completely cool.
    Then put beef into non-metallic bowls, cover with brine (using a plate to weight down if necessary) and cover with foil.
    Leave in fridge for about 7 days, turning every day.
    Once ready, rinse and soak overnight in fresh water.
    Then put beef into pot with:
    2 carrots, chopped,
    2 onions, chopped
    1 stick of celery, chopped
    4 cloves garlic
    1 bouquet garni
    Simmer gently for about 2 to 2.5 hours.
    Either serve hot, with horseradish and boiled potatoes.
    Or cold, piled high on rye bread with lots of English mustard.
    Or in corned beef hash.



     

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