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Dec 23, 2010 10:18 PM

Why brine poultry and pork but not beef?

Does anyone brine beef? If so, how and with what results? If not, why not? There may be recipes out there, but I haven't seen them. With such great results brining poultry and pork its got me looking at my rib roast and wondering what could be. Any suggestions?

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  1. Corned beef is brined brisket.

    1. Pickled Beef Tongue is my favorite deli meat.

      Similarly I roll and tie a shoulder roast, pickle and roast. I like it served hot, thick slices with cabbage and boiled potatoes, or cold sliced extremely thin on a slicing machine and used for deli sandwiches on seeded rye or hard rolls. Until about 30 years ago, this was called rolled beef and was available in almost all kosher delis, but has disappeared, so I brine/pickle my own.

      4 Replies
      1. re: bagelman01

        Would you please share your spices for rolled beef? I've seen it referenced and revered many times, but no one will say what spices to use beyond "pastrami", which has a lot of variation to it.

        1. re: rudyusmc1980

          Recipe...I use Durkee Pickling Spice in my brine adding additional items. I have included the Durkee Ingredient list in the recipe.
          Rolled Beef
          (Pickled Rolled Shoulder Roast)

          These instructions/Ingredients are for a 5 pound roast. Have Butcher cut shoulder to about a 1” thickness.
          Do NOT trim fat. Shoulder is a lean cut which is why pickling adds flavor that you’d find in a fatty cut such as brisket.

          1 Gallon tap water
          6 ounces (3/4 cup) Morton’s Kosher salt (I don’t care for Diamond Crystal)
          ½ cup granulated sugar
          2 teaspoons Pink Salt (Sodium Nitrite, not Himalayan) Optional (I like it)
          5 cloves garlic, mashed but not peeled
          2 Tablespoons commercial Pickling Spice (Durkee is fine:Cinnamon, Allspice, Mustard Seed, Coriander, Bay Leaves, Ginger, Chilies, Cloves, Black Pepper, Mace, Cardamom, And Sulfiting Agents)
          2 dry bay leaves

          Combine in 8-12 qt stockpot and bring to a simmer, stirring until all salt and sugar are dissolved. Remove from heat. Let come to room temperature and refrigerate to chill. I usually make this in the afternoon and let it chill overnight.
          2 Tablespoons Black Peppercorn
          2 Tablespoons Coriander seeds
          Pakrika for color (Mild, not smoked. Spanish is fine, don’t waste the money on Hungarian, This is not for taste)
          Spread on baking sheet and toast in oven, cool and then grind in spice grinder or pepper mill. If you don’t have one, then an old fashioned mortar and pestle works perfectly well.
          Apply a thin coating of the peppercorn and coriander mix to the top side of the meat. Sprinkle with Paprika for color.
          Roll as a jelly roll. Tie with butcher’s twine, or enclose in a butcher’s string net if available. Sprinkle the outside of the rolled roast with Paprika.

          Place rolled roast into cooled brine. Weight down with a plate. Cover and refrigerate 2-3 days to pickle.
          Remove roast from brine, rinse thoroughly, then let sit in refrigerator from 6 to 24 hours. Slow roast in oven at 325 F. for about 4 hours.
          Let stand 45 minutes, remove string and slice ½” thick slices if being served as a hot meat entrée.
          Refrigerate overnight, remove string and cut very thin with deli slicer for cold deli sandwiches.

          The pickled rolled roast can also be smoked, but I prefer fatty cuts such as brisket or navel/plate for smoking.

          1. re: bagelman01

            Thank you for the complete recipe, I'll be making this right away!

            1. re: rudyusmc1980

              If you want something with a bit more fat try eye of the chuck

      2. Sauerbraten. Traditionally made with not so tender horse meat, it is now made with tougher cuts of beef.

        1. Strangely these are some of my favorite deli meats but that wasn't what I was/am thinking. I'm thinking roast. We brine and roast turkeys, chickens and pork shoulders/chops then have them for dinner but I've never seen the same with beef. I currently have a rib roast that I'm going to play with but I was really contemplating a tougher cut like a cross rib roast or a top or bottom round roast. Thanks all for your replies. I guess its time to do some experimenting :-)

          1 Reply
          1. re: just_M

            The sauerbraten is a pickled/marinated beef roast. Not what you're looking for, eh?

          2. Brining will draw out the blood out of the meat; using the technique on red meat could result in weird things.


            1 Reply
            1. re: Maximilien

              Kosher beef is rubbed with salt or soaked in brine. Weird things do not results.