Corned Beef

[stantonl]

I was wondering if any one has a corned beef recipe. I want to give this a try.

Larry

[seemore]

Yes, there are several who have done them - try doing a search on "Corned Beef" on this forum......I just read one recently and for the life of me I can't remember who did it.
Perhaps OU?  Perhaps Arnie?  I will try to look too....
Mrs

[FLBentRider]

On the recipe site there is a recipe for pastrami - http://www.susanminor.org/forums/showthread.php?p=185#post185

Follow this until you get to the dry rub.

Corned beef = unsmoked pastrami.

(I would continue on the pastrami destination myself... )

[seemore]

Thanks, FLB!!!!!  I knew someone would find it quicker than I would...
Mrs

[OU812]

I do corned beef in a brine rather than a dry rub but eather way will work.

I'm at work  ::) and dont have my notes with me but I can bring them in tomarrow if you want. Its basically distilled water, salt, pickling spice, dark brown sugar and some other spices. Then put it in the fridge for a week.

[Habanero Smoker]

Here is another recipe you can use that requires a brine. I have cured both ways and prefer the dry cure method.

Pastrami Recipe

[OU812]

Habs, that recipe looks real close to the one I use.

[stantonl]

Thanks for the quick reply. I haven't had this since I was kid. Looking forward to giving this a try.


Larry

[OU812]

My family loves corned beef.

We make it quite often in the crock pot with carrots and mashed taters and gravy, we make the gravy with the drippings from the crock pot. Gooood stuff.

[Habanero Smoker]

Habs, that recipe looks real close to the one I use.

Although that was the first pastrami recipe posted on the site, I've haven't had a chance to try it. Others have and reported good results. I have tried brines to make pastrami, and just like ones prepared with a dry cure better.

[oakville smoker]

I love corned beef sandwiches
I have made the wet and dry and prefer the wet
Even better if the briskett has some decent marbling

[OU812]

Thanks for reminding me Habs, I totally spaced this thread, but I do have the recipe in my truck.

Here is how I like to do corned beef in.

1/2 gal distilled watter
1 cup Morton kosher salt
1/2 cup dark brown sugar
2 tea granulated garlic
2 1/4 tea cure #1
1 heaping Tab pickling spice

Place beef in brine and hold down with a plate, then put in fridge for a week.
Rotate the beef and stir the brine every night. At the end of the week remove from the brine and rinse under cold water then soak in fresh water for 30 min then rinse again.

Cooking

Place the now corned beef in crock pot with 1 heaping Tab of pickling spice and cover with fresh water. Set on low till the meat is tender but not falling apart now add your veggies, we like taters and carrots, cabage can be added at this time also. Cook till veggies are tender but not mush. Drain off enough of the cooking fluid to make the amount of gravy you need and thicken the way you do any other gravy and enjoy.

[stantonl]

Thanks OU812 for the recipe. Show me heading to get a brisket. This sound pretty easy to try.


Larry

Thanks for reminding me Habs, I totally spaced this thread, but I do have the recipe in my truck.

Here is how I like to do corned beef in.

1/2 gal distilled watter
1 cup Morton kosher salt
1/2 cup dark brown sugar
2 tea granulated garlic
2 1/4 tea cure #1
1 heaping Tab pickling spice

Place beef in brine and hold down with a plate, then put in fridge for a week.
Rotate the beef and stir the brine every night. At the end of the week remove from the brine and rinse under cold water then soak in fresh water for 30 min then rinse again.

Cooking

Place the now corned beef in crock pot with 1 heaping Tab of pickling spice and cover with fresh water. Set on low till the meat is tender but not falling apart now add your veggies, we like taters and carrots, cabage can be added at this time also. Cook till veggies are tender but not mush. Drain off enough of the cooking fluid to make the amount of gravy you need and thicken the way you do any other gravy and enjoy.