PENMART01 wrote:

> rnchackett writes:
>
>>:"Nexis" wrote:
>>:
>>: Forgive me if my memory is failing me right now, but didn't you
>>post your
>>: recipe/method for corned beef at one point?
>>: please repost it? Thanks!
>>:
>>: kimberly
>
>
>
>>I'm not Sheldon but this is the recipe that I use and IIRC, it's
>>very similar to the his:
>
>
> That fercocktah recipe couldn't be any more different from mine... aside from
> everything else being different yours uses ASS meat... in fact anyone prepares
> your recipe will very likely become deathly ill, seriously... yoose been
> warned.
>


I don't see anything dangerous about it, but it doesn't look all that good
either. Not enough fat, for one thing. And 3 or 4 days is not long enough
to cure a big piece of meat unless you inject it. Without any nitrate or
nitrite, the cooked meat will be gray instead of pink.

I do have a recipe for making corned beef brisket from scratch. If I were
making this, I'd use about 1 1/2 cups pickling salt, and 2 tsp "prague
powder" or "instacure #1" instead of the saltpeter. I wish David R. had
given the salt measurement in pounds instead of cups; especially since he
used kosher salt. Here's the recipe:


JEWISH STYLE CORNED BEEF
from FoodTV "TASTE" SHOW#TS4838

1 (12 pound) whole brisket
4 quarts water
2 cups Kosher salt
1 teaspoon saltpeter
5 bay leaves
7 cloves garlic, smashed
1/4 teaspoon ground cloves
2 teaspoons whole peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
1 cup white vinegar
1/2 cup white sugar

Place all ingredients except garlic and brisket in a large pan and bring
to a boil and cool. Place garlic and brisket in non-reactive pot and
cover with brining liquid, cover with a plate and weight for 3 weeks,
turning after 1 1/2 weeks.

Add to a steamer pot:
1/4 teaspoon cloves
2 teaspoons peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
3 cloves garlic
1/4 cup salt

Remove meat from the brine and rinse. Add enough water to the steamer
pot to reach just below the bottom of the steamer. Place meat in
steamer.

Steam for 3 hours, until tender.

Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth
Christoffel - Berres