Tuesday, March 17, 2015

Lucky Leprechaun

I am sure you have had corned beef over the years....just the store bough variety.  This recipe is is much better and tastier.  Try it instead of getting the pre-seasoned/marinated variety. My sister got me hooked on this recipe. I am excited to try it.

Corned Beef
Sister & Cuisine at Home

1 t mustard seeds
1 t juniper berries
1 t coriander seeds
1/2 t whole allspice seeds
1/2 t whole cloves
1/2 t red pepper flakes
1/2 t black peppercorns
1 dried bay leaf
Whiz all the above spices together until they form a fine powder.

1/4 cup Tenderquick (salt /sugar mixture)
5 cloves garlic, minced
2 T brown sugar
2 T fresh ginger, minced
Combine spice mixture with the above seasonings.

5lb beef brisket (fat removed) or beef roast, pierced with a fork all over.  Rub spices/herbs all over the meat. Cover with plastic wrap. Place in a dish top with another slightly smaller dish with soup cans weighing it down.  Cure for 72hours. Flipping at 36hours. Rinse under cold water; let rest. Preheat oven to 300.

2 cups diced onion
1 1/2 cups apple juice, unsweetened
1 1/2 cups beef broth, low sodium
1 cup diced carrot
1 cup diced celery
5 garlic cloves, smashed
1 piece ginger, sliced
1 t mustard seeds
1/2 t juniper berries
1/2 t coriander seeds
1/2 t whole allspice
1/2 t whole cloves
1/2 t red pepper flakes
1/2 t black peppercorns
1 bay leaf

Place all ingredients in a large Dutch oven. Next submerge the rinsed meat.  Boil slightly. Cover and braise in oven for about 3 hours. Flip meat halfway through the cooking process. Uncover partly; let rest/steam for another hour.
Alternatively after rinsing the meat, you can cook in the crockpot for 10 to 12 hours on LOW.
Remove from (crockpot) pot and let cool slightly. Cut against the grain.  Serve with roasted cabbage sections and taters.

No comments:

Post a Comment