On 11/16/2013 5:39 PM, jmcquown wrote:
> On 11/16/2013 6:23 PM, Janet Wilder wrote:
>> On 11/16/2013 12:39 PM, jmcquown wrote:
>>
>>> Looking again at the recipe, I would say you can leave out pretty much
>>> anything that would make it too spicy for you. Do you ever make
>>> pickles? If you do, I'd say use the combination of pickling spices
>>> you're comfortable with. The salt seems to be the important component.
>>>
>>> Jill
>>
>> When I buy corned beef, it comes in a cryovac package, already brined.
>> There is a small, separate packet of pickling spice that comes inside
>> the cryovac. You can use this or not. I usually use it, but you can
>> just include spices and herbs that you like. Use only a few black
>> pepper corns and a few whole mustard seeds. I like bay leaf as a
>> seasoning.
>>
>>
> Same here, Janet. But Ophelia has never tasted corned beef brisket. I
> told her it's not spicy (as in hot). I could make it from scratch but
> have never done so. I buy it the way you do, cryovac'd and with a
> pickling spice packet that also contains bay leaves.
>
> Jill

My mother tried making it from scratch when I was about 10 years old. We
lived in an apartment building and she put it in a stoneware crock and
stuck it out on the fireplace where it was the time of year when it was
cool, but not cold. I remember that it was very tasty.

I like a lot of bay leaf flavor in my corned beef, so I add extra bay
leaves.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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