Homemade corned beef
- Clifford Abrams
I've been trying to make an authentic home cured corned beef brisket. I followed the NY Times recipe. It pickled all right, but it came out way too salty and did not have that authentic deli taste. Any suggestions? Reply here or straight to me via Email. Thanks.
Did I soak before cooking? No I did not. And that may have been part of the problem. I suspect that the meat needs to be rinsed before cooking. Additionally, the NY Times recommended cooking (boiling) the meat in its original pickling broth. Also probably a mistake.Any suggestions? Thanks.
Chiefs tend to do it in big batches, therefore I weeken the amount of salt in the recipe, or if you can shorten the time in the brine.
If you followed the recipe exactly, this shouldn't be your problem, but, I thought I'd mention it just in case --
Many people substitute regular table salt for kosher salt thinking it doesn't matter. If the recipe called for kosher salt, and regular table salt was substituted in the same amount, it would be like doubling the amount of actual sodium in the recipe. Meaning, 1 cup of kosher salt does NOT equal 1 cup of table salt.
Just a thought!
Many of the Kosher butchers sell "pickeled briskets" which are spiced and vacuum sealed. To make a corned beef, cut open the seal, and put the beef with the pickling spices in boiling water. Skim off all the scum that rises and simmer for three hours. You can then make a "sweetish" glaze to your taste and bake covered for 40 minutes at 350. It is outstanding. I have played with the proportions of the glaze but I drizzle red wine vinegar on the boiled brisket, and for the glaze I use ketchup, brown sugara and mustard. A little goes a long way.