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Homemade corned beef

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Clifford Abrams Mar 20, 2001 10:19 AM

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.

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    TPFKAA RE: Clifford Abrams Mar 20, 2001 06:31 PM

    Did you soak before cooking?

    5 Replies
    1. re: TPFKAA
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      Cliff Abrams RE: TPFKAA Mar 21, 2001 12:07 PM

      To TPFKAA,
      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.
      CliffA

      1. re: Cliff Abrams
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        Greg Spence RE: Cliff Abrams Mar 21, 2001 12:20 PM

        I use a recipe from an old edition of The Joy Of Cooking that works very well. Still, you need to rinse before boiling, use fresh water and add fresh pickling spices (no salt) when you cook it. If you can't find the Joy recipe, let me know and I'll post it.

        1. re: Greg Spence
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          Tom Steele RE: Greg Spence Mar 21, 2001 03:10 PM

          Julia's recipe in THE WAY TO COOK is the way to corn beef! In truth, I've not tried THE JOY OF COOKING recipe, and that is one great cookbook that has never let me down, from the first edition to the newest. But I turn to Julia and Her ways most often.

          1. re: Greg Spence
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            Cliff Abrams RE: Greg Spence Mar 22, 2001 04:14 PM

            No, i have, Joy, so i'll look it up. Thank you.

          2. re: Cliff Abrams
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            TPFKAA RE: Cliff Abrams Mar 21, 2001 06:14 PM

            It is so easy to do, it is worth another shot. I haven't seen any of the mentioned recipes,but aside from the no-soak issue, it is a fairly foolproof dish. I added parsnips to mine this weekend...

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          Phil Laurie RE: Clifford Abrams Mar 21, 2001 07:20 AM

          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.

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            Terrie H. RE: Clifford Abrams Mar 21, 2001 06:14 PM

            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!

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              sherry f RE: Clifford Abrams Jul 21, 2006 01:32 AM

              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.

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