| T O P I C R E V I E W |
| FebruaryViolet |
Posted - Mar 12 2013 : 06:17:09 AM
Hey farmgirls, it's that time of year again! The time when I get a resounding..."ten lbs., huh?" from the man on the other end of the phone when I call up my butcher and order a fresh 10 lb. flat cut hand trimmed beef brisket. Each year now, when I pick it up, they all remember me and say, "Oh yeah, you're the little gal who brines her own homemade Irish corned beef for her husband...what time is dinner, doll???" 
It's the time of year for a family gathering. Because the meat has to brine for 8 days, I check the calendar, pick a day about 9-10 days out and invite our very Irish family to dinner. While the meat brines for eight days in lager, brown sugar, kosher salt and pickling spices, I gather my tried and true recipes for Champ (mashed potatoes loaded with heavy cream, scallions and butter), and soda bread and makes those a day ahead. When the day for cooking arrives, I put the beef in the crockpot with a bottle of Guinness Stout and some other spices, a little water to cover and cook it low and slow for 10-12 hours until melt in your mouth tender. A hour or so before serving, I take some lovely, rich stock from the pot and add it to carrots, cabbage and onions for cooking on the stove.
Hopefully, dinner can coincide with a family event like my husband performing with the Friendly Sons of St. Patrick Glee Club, like it did last night. Satisfied tummys listening to acapella vesions of The Fields of Athenry, The Wild Rover and other traditional favorites was just the icing on the cake...and I almost forgot!!! The Irish Carbomb cupcakes! Homemade Guinness stout and cocoa cupcakes filled with a Jamesons Irish whiskey chocolate ganache, and a Bailey's Irish Buttercream icing. Rich!!
Happy St. Patrick's Season from our house to yours!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| 4 L A T E S T R E P L I E S (Newest First) |
| FebruaryViolet |
Posted - Mar 12 2013 : 07:13:06 AM
I run mine under COLD water for quite a long time, even soaking it in the sink for a bit. It's salty, but not overly so.
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| kristin sherrill |
Posted - Mar 12 2013 : 07:11:40 AM
Last time I had a cow butchered, I asked for brisket. I finally got a recipe for brine and brined one. I liked it. But it was really salty. Next time I'll try to get most of the salt out. Bout time for another beefer here.
Kris
The good beekeeper is generally more or less cranky. C.P. Dadant
www.kris-outbackfarm.blogspot.com
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| FebruaryViolet |
Posted - Mar 12 2013 : 06:58:48 AM
Kris, it really IS good. So superior to any "precorned" or packaged corn beef.
There are a few leftovers, but not as much as my husband would like :) He was talking about it late last night--and even this morning. He would like this meal about....every month, I think. I love the leftovers for a good hash with a poached egg over top. Perfect early spring brunch!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| kristin sherrill |
Posted - Mar 12 2013 : 06:53:27 AM
Jonni, that looks SO good! Are there any left overs?
Kris
The good beekeeper is generally more or less cranky. C.P. Dadant
www.kris-outbackfarm.blogspot.com
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