How to make corned beef

How to make corned beef

Soaking the meat in saltwater is a temporary way to preserve the meat for the winter. Corning is an ancient technique for preserving raw meat for a long time. This involves rubbing the meat in a mixture of salt and spices and then covering it in lukewarm saltwater for at least two weeks or more. Familiar corn beef is one of the few remnants of this practice that is still popular today.

Although it is very easy to buy corned beef in the supermarket, either in a ready-to-cook bag or pre-cooked and chopped, it is almost as easy to make at home and much less expensive. You also have the option of using different pieces of meat. If you like cornmeal, you’ll love cornmeal. The taste is the same, the only difference is in texture and appearance. After a minimum period of treatment, the meat can be cooked and eaten and will be delicious. Prolonged treatment will increase the taste and will not harm the meat at all.

Beef as well as many different pieces of the tongue are the best candidates for corning, in fact, any cut other than steaks can be brined. Of course, biscuits are a good choice, and chuck roasts or round roasts without bones are also great. The whole eye of the round will be the subject of great corned beef and will be well served on the buffet.

You don’t have to limit yourself to beef. For those who really like to eat, a roast pork roast will definitely be a big hit. Occasionally pork or lamb tongues are sold in supermarkets, which are also very good corn. If you live in a rural area where there is a slaughterhouse, call and ask for languages. Often these tasty items can be obtained for free or at a very low price.

Remember, when you’re actually preserving meat with salt, you’re adding a lot of flavor to the treatment with the added ingredients. You will use pepper, allspice, thyme, sage, paprika, bay leaf, rutabaga, onion, carrot, and garlic. If you eat pork, be sure to collect some juniper berries as they add a certain dimension to the flavor of the corned pork.

Ingredients

For 10 to 12 pounds of meat, you will need one and a half cups of coarse or non-iodized salt. Powder sage, a teaspoon of paprika, 7 or 8 bay leaves, broken into small pieces, a small chopped onion, small chopped rutabaga, a chopped carrot, and 6 cloves of garlic, crushed or finely chopped Happened For the pork, add two tablespoons of fresh juniper berries, broken with a flat knife. If you are roasting only one language, reduce the number of ingredients accordingly.

Procedures

Corning can be done in a large stone crack but it is very easy if you use a freezer zipper-lock bag. Collect coffee bags so you can hold all the different pieces of your meat, one by one. Mix all ingredients in a small bowl, except for the juniper berries. Place all the meat in a roasting pan and cover with the salt mixture on all sides, rub it well. Put each piece of meat in a bag and divide the remaining salt mixture into bags.

If you are making a piece of pork, put juniper berries in this bag. Get as much air out of each bag and seal as possible. If you have one of these vacuum sellers, this is the best use for it. You want the meat to be bathed in salt all the time.

Pack all the bags in a large bowl or crack and weigh them under a plate and weigh about 10 pounds (use canned tomatoes or something like that). Keep under the fridge. Check the bag in a few hours. The juice should flow freely from the meat. Massage each bag to heal all the cracks in the flesh. Re-pack in a container, weigh again and return to refrigerator. Fold the bag and massage daily to ensure that the treatment is taking place on all sides of the meat.

If a bag breaks, transfer the meat to a new bag with all the juice and about a quarter cup of salt. Leave the meat for treatment for at least two weeks, three are better, one before cooking.

Before cooking, you will need to take the meat in several variations of fresh cold water to remove excess salt. The longer the meat heals, the longer it will take. Twenty-four hours should be enough. The meat will lose its ruby ​​texture and start to feel like fresh raw meat again. Since there is no salt in this curing mix, the meat will not be bright red.

Don’t worry, you didn’t do anything wrong, that’s how it should be. If you really want this purchased corn to look like meat, look for saltpeter at a pharmacy and add half a teaspoon to the treatment, but this is not necessary and just suspicious in your diet, perhaps causing cancer. Adds additives. There is no good reason to include nitrates in your diet other than aesthetics. Get in the habit of brown roast beef, it’s better for you!

To cook

Put the fresh meat in a pot and cover it with water. A carrot, with some celery stalks, a small onion, several twigs of Italian parsley, some twigs of fresh thyme, 4 bay leaves, and 5 cloves of garlic, flattened by the side of a knife. Bring to a boil and reduce to boiling. Remove any foam that rises for the first few minutes, then partially cover with a lid and cook until boiling, until the tongue or roast is easily pierced with a fork. Depending on the size of the cut, it will take 2 to 3 hours.

If you are chilling corned beef or tongue, let it cool in the cooking liquid. When cool, remove the tongue and carefully peel off the rough skin. It will usually come out in one or two large pieces and it is very easy if the tongue is still slightly warm. Remove the skin. Remove and discard small bones from the large tip of the tongue. Refrigerate meat for several hours or overnight. Finely chop the tongue or corned beef and serve with a roll of good rye bread or mustard. Either corundum or other pieces of beef can be warmed and served as a hot sandwich.

Corn poke roast can be served hot with noodles and fresh tomato sauce. Cranberries with apple sauce or fried apples are also a nice touch.

Juniper berries, how and where.

If you can’t find juniper berries in your local market, look around for juniper bushes. These shrubs are very common in landscapes and may have something in your own yard. They are usually prickly and blue or gray-green, some are very spreading in growth, some are straight and some embrace the ground.

If you see an evergreen that you suspect is a juniper, crush a twig (beware of thorns) and sniff. If it smells like you have juniper, start looking for berries, they can be green or purple. You don’t need too much, pack in a small bag full of cups and take it home.

They can be used fresh and the rest can be dried over the counter and kept in small pots until you need them again. Juniper berries are an interesting addition to many different recipes, but especially with game meats and pork.

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