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INGREDIENTS

• 2 teaspoons canola oil
• 1 large onion, chopped
• 2 cups diced cooked potatoes
• 1/2 cup chopped lean corned beef brisket (3 ounces, see Tip)
• 1/4 cup reduced-sodium chicken broth
• 1 TBL chopped fresh parsley
• Salt & freshly ground black pepper to taste
• 4 medium eggs
• TIP: Corned beef can be purchased at your supermarket deli.   Be sure to specify lean: LEAN has ONLY 1 gram fat per ounce.  REGULAR Corned Beef has 5 grams fat.

STEP BY STEP

1. In a large cast-iron skillet, heat oil over medium-high heat.
2. Add onion and sauté until it starts to brown, 5 to 8 minutes.
3. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more.
4. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes.
5. Add parsley and season with salt and pepper.
6. Meanwhile, POACH FOUR EGGS
7. Divide hash among 4 plates. Place eggs on top of hash.

 

Copied from TasteOfHome.com
Use the above link to see this recipe complete with photographs along the way.  Photos not included here.

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Recipe from ThermoWorks

History of Corned Beef and Cabbage:

Corned beef is Irish…kind of. It’s an iconic meal that was developed out of necessity by early Irish immigrants. Before immigrating to the United States, a typical meal for an Irish family would have been cured pork with potatoes. After traveling to the U.S. in the 1800s, cash-strapped Irish immigrants found that pork and potatoes were far too expensive.

The Irish immigrants shared neighborhoods and shops with Jewish immigrants who didn’t sell pork in their butcher shops, and who had learned to cure cheap cuts of beef. The Irish took the cured beef brisket and boiled it with cabbage rather than potatoes to create hearty meals. Corned beef and cabbage may not have originated in Ireland, but it’s authentically Irish-American. A great dish to celebrate Irish-immigrant heritage!

Where’s the corn?!?

People often ask about the corn in corned beef. And the truth is, there is none. The “corn” in corned beef comes from the coarse-grained salt that was originally used to cure the meat. These kernels of salt gave the name “corned” to the beef, with the word corn not referring to a specific grain, but to the old word for anything the size of a grain. So that’s why there’s no corn in the dish!

Corning is a common term for the method of curing meat with salt. And while preserving meat by way of salt-curing has been in practice for centuries (the chemical composition inhibits bacterial growth), we mainly cure meat now for the flavor and texture qualities inherent in the process.

To properly cure a brisket for corned beef, Prague powder #1 (pink curing salt) is an essential ingredient. The sodium nitrite slowly decomposes into nitric oxide, which reacts with myoglobin in the meat to create the pink color of the brisket. This reaction is also what gives cured meat its slightly tangy flavor.

Why pink?

Curing salt is pink to distinguish it from table salt. The chemical reaction during curing is what turns the meat pink, not added pink coloring.

A note on brisket

Beef brisket is one tough piece of meat. This cut is from the pectoral muscle and is heavily worked from bearing much of the animal’s weight. Protein fibers of weight-bearing muscles are very tough and are held together with a web of connective tissue that is primarily comprised of collagen.

The cut’s tough texture and connective tissue require it to be cooked slowly and held for a longer time at a higher temperature to adequately break down the collagen, transforming it into gelatin. Once gelatin is formed, it can absorb six to ten times its weight in water. Gelatin is essential in arriving at the desired moist and silky texture so commonly associated with tough cuts like brisket and pork shoulder.

Why time and temperature matter for cooking corned beef:

For food safety, the meat’s internal temperature only needs to reach 145°F (63°C), but collagen doesn’t begin to dissolve until 160-180°F (71-82°C). Heat applied to the protein needs to be low and slow to keep it tender, but the tender protein won’t matter unless the connective tissue has rendered down to perform its silky magic. For optimal collagen breakdown and gelatin development, we recommend cooking brisket to an internal temperature of 190-205°F (88-96°C).

Homemade Corned Beef Cure Recipe

We used a Corned Beef Brisket recipe from Kenji Lopez-Alt of Serious Eats.

A note on curing salt: curing salt is to be added by the weight of the meat. For every 5 lb meat, use 1 tsp curing salt. Weigh your brisket, then make the conversion for how much salt you need. Too much curing salt can be toxic, so don’t just assume that if some preserves it, more will do better.

Ingredients

• 1 brisket flat
• 3/4 cup kosher salt
• 1 teaspoon pink curing salt (Prague powder #1, NOT Himalayan pink salt, which is entirely different)
• 2 tablespoons brown sugar
• 2 tablespoons whole black peppercorns
• 1 tablespoon yellow mustard seeds
• 2 tablespoons whole coriander seeds
• 1 tablespoon allspice berries
• 6 whole cloves
• 1 tablespoon ground ginger
• 6 bay leaves, roughly torn

Instructions

• Pat the brisket dry with paper towels.
• Combine the salt, pink (curing) salt, and sugar together in a bowl.
• Place the brisket in a rimmed baking sheet.
• Rub the brisket all over with the salt/sugar mixture. If there is any extra salt mixture, pile it on/under the brisket in the pan.
• Combine the spices in a bowl.
• Rub the spices all over the surfaces.
• Cover the brisket and pan tightly with plastic wrap.
• Place in the refrigerator.
• Unwrap it, flip it and rewrap it a few times over the next 7-10 days.

Now you just need to wait 7-10 days…

Cooking Corned Beef

Traditional method for cooking corned beef: boil it hard

Now that the corned beef is cured, it’s time to cook it. But how? The traditional means of preparing corned beef is to put it in a pot and boil it all day, adding cabbage, carrots, and potatoes in the last 40 minutes or so. Thus it has been for generations. Of course, previous generations were notorious for overcooking vegetables, and they also didn’t have the benefit of high-precision thermometry!

Why boiling hard all day works

Collagen breakdown

As we said above, brisket is tough meat, chock-full of connective tissue. All that collagen makes for chewy corned beef if it isn’t broken down into gelatin, and the long hard boil will get the meat up into the collagen-melting temperature range —above 160°F (71°C)—it needs to turn that hard, chewy collagen into soft and yummy gelatin.

No stall

If you’ve ever smoked a brisket, you are familiar with the dreaded ‘stall.’ This phenomenon occurs when the collagen in the brisket starts to break down, releasing water. As the water evaporates in the heat of the smoker, it acts as perspiration and cools the brisket so that the temperature doesn’t rise, sometimes for many hours, and won’t stop until enough water has exited the meat to allow the temperature to rise again. Bother.

Cooking the corned beef by boiling it avoids the stall altogether. If the beef is covered in water, there is no evaporation, and therefore no cooling. The only route for heat to escape the water directly is through the surface, and a flame under the pot keeps enough heat going in that the relatively small amount of heat venting out the top doesn’t hinder your cook.

Easy to do

Putting a slab of beef in a big pot and hitting ‘go’ is about as easy as cooking gets. Busy immigrant families probably thought of this as an ideal way of cooking (except for the cost of fuel for an all-day stove flame) if there were other things to be done.

Why an all-day hard boil doesn’t work

Too much breakdown

We all know you can overcook a steak and dry it out—let it hit 150°F (66°C), and you may as well give it to the kids, who don’t know any better. And while brisket can take a much higher temperature, it too can be overcooked. If all the collagen turns to gelatin, that’s good, but if all the gelatin cooks out of the corned beef, you’ll just have a crumbly, dried out piece of salted beef.

Flavor loss

Also, boiling meat hard all day is going to leach flavor out of it, leaving it a pale shadow of what it could have been.

What would the ideal method be?

In researching how to achieve corned beef perfection, we looked closely at what J. Kenji López-Alt had to say on the subject. After multiple cooks for multiple times and multiple temperatures, Kenji reported the best method for his taste preference was to cook the corned beef for ~10 hours at 180°F (82°C). This resulted in a texture that he liked best with a happy medium between structural breakdown and juiciness.

Mind you, that’s his preference. His experiments showed that you can get a flakier—though somewhat drier—texture by cooking the corned beef at a higher temperature for a shorter time.

What’s going on here?

Collagen breakdown is a function of time and temperature. Once you breach the threshold of gelatin creation—about 160°F (71°C)—the meat will begin to soften. But at that temp, it will take 36 hours to get tender! At 205°F (96°C), that time is reduced to a mere 3 hours. But because the total internal temp will have climbed so much higher, other protein reactions will have happened that make the meat flakier and drier.

How to cook corned beef perfectly

What we’re looking at here is a fine difference between tradition and modern science. The traditional method is a hard boil all day. This is a soft simmer for as little as 3 hours, but up to all day depending on your textural preference.

To achieve that level of textural accuracy, temperature control is key. So how do you get that control? You could sous vide it. Sous vide is all about careful temperature control, but this recipe for corned beef will be a little too salty, I believe, if you sous vide it. Simmering it in open water draws some of the salt out, vac-sealing it for sous vide will give that salt nowhere to go.

You could use a slow cooker. Every slow cooker is different, and they all try to maintain different temperatures. If yours keeps a temp that you like for the cook, go for it. But the ThermoWorks demo kitchen doesn’t have a slow cooker, so we broke out the thermometers and rigged up our own system!

We put our beef in the pot and covered it with water. Then onto the stove it went, and we started to monitor the temp once it started to visibly simmer. We tried to maintain a water temp of ~195°F (91°C) to balance texture and speed. Because we were taking a more scientific approach to this cook, we used a Smoke^TM dual-channel thermometer and a Pro-Series Waterproof Needle Probe to monitor both the temperature of the water and the internal temperature of the corned beef. We wanted to know exactly what was going on with the beef temperature, etc. But if you don’t have a Smoke or ChefAlarm when you cook yours, sporadic monitoring of your water temperatures with an instant-read like the Thermapen^® will also work.

What temperature is corned beef done?

You’ll want to keep your water temperature at a high simmering temp—if you want very firm but tender corned beef that means 180°F (82°C), 190-195°F (88-91°C) for flakier but faster corned beef.

Using the Smoke’s receiver is nice for this, as you don’t have to be by the pot to know what’s going on. But until the internal temp of the beef and the temp of the water start to equalize a bit, there’s going to be a lot of back-and-forth on your stove heat to maintain the temperature you want.

Once your corned beef reaches the internal temperature you want, it will still need to have time for the collagen to break down. Our target temp was 190°F (88°C), and it took 2 hours after reaching that temp for the meat to reach the consistency we wanted. Yours may take more time depending on your temperature and texture preference.

How to Cook Corned Beef—simmering

• Rinse the excess salt mixture from the corned beef.
• Place the beef in a pot. If it’s too big to fit, cut it into smaller pieces and wedge them in together.
• Cover the beef with at least an inch of water.
• If you are using a Smoke to track your cook, use the Smokehouse probe and a pot clip for the water temp and a waterproof needle probe for the meat.
  

  

• Bring your water up to your target temperature, and maintain it there by adjusting the heat on your burner.
• Monitor the internal temp of your corned beef, either with the Smoke or with a Thermapen. Once you reach your target temperature, let the meat cook until it can be easily pierced by a knife—at least 2 hours after the temp is reached.
• You may need to add more water in the course of the cook, as some will be lost to steam.
• Once your beef is tender enough, add any veg to the pot that you want to boil with your beef: carrots, potatoes, turnips, cabbage, etc. Let them simmer with the beef until they reach the texture you like.
• Remove the beef from the pot and let it cool enough to handle.
  

  

• Slice the beef to your liking and serve with the cooked veggies and some good mustard.

How to Smoke Corned Beef

Smoking is a non-traditional but delicious way to prepare corned beef. You still want to cook it in water at least part of the time to let some of the salt out of it, but smoking it before a steam/braise cycle will imbue it with a deep, smoky flavor. We followed the advice given at Taste of Home to get ours just right. This is a great way to jazz up a store-bought cured corned beef that won’t have as much depth of flavor as a home-cured version.

Using a leave-in probe thermometer like the Smoke X4™ to monitor the cook is a great way to make sure you hit your critical temperatures.

Ingredients

• 1 corned beef, raw, about 3 –5 pounds
• water

Instructions

• Preheat your smoker to 275°F (135°C). If you’re using the Billows™ BBQ control fan with your Smoke X4, set the fan temp for 275°F (135°C), otherwise, set your high-temp alarm for 300°F (149°C) your low-temp alarm for 250°F (121°C) and monitor your smoker with the receiver to make sure it stays in the proper range.
• Rinse your corned beef and pat it dry.
• Insert the penetration probe into the corned beef and place it in the smoker. Set the high-temp alarm on the meat channel for 160°F (71°C).

• When the alarm sounds, place your beef in a pan and add water to come 1/3 of the way up the side of the meat.

• Wrap the pan tightly in foil, insert the probe through the foil into the meat, and reset your high-temp alarm for the meat to 203°F (95°C).
• Cook the corned beef in the pan until the alarm sounds. Verify that the meat has reached 203°F (95°C) throughout by spot-checking with a Thermapen^®.

• Remove the corned beef from the water pan and wrap it tightly in two layers of foil, then wrap it in a few towels and stash it to rest in a cooler for at least an hour, preferably two.
• Slice thinly and serve!

And there you have it! Home cured, carefully cooked corned beef is far better than the commercial stuff you have tried before. And with our temperature hints and a Smoke or a Thermapen^® you can get exactly the corned beef texture you like!

From Grandpa’s book: New Life for Old Food

• 1 C Leftover shredded pork or shredded corned beef
• 1/2 onion, sliced thin
• 2 C shredded potatoes
• 2 eggs

Mix well, then put into greased waffle iron for 5-6 minutes

 

Taken from “The Kitchen Project“

Why do they call it “Corned” Beef? The term “Corned” comes from putting meat in a large crock and covering it with large rock-salt kernels of salt that were referred to as “corns of salt” This preserved the meat. The term Corned has been in the Oxford English Dictionary as early as 888 AD. Irish Were the First Exporters of Corned Beef Irish were the biggest exporters of Corned Beef till 1825. The English were serving corned beef but also the Irish. In this day and age corned beef and cabbage is not very Irish, but corned beef is. The area of Cork, Ireland was a great producer of Corned Beef in the 1600s until 1825. It was their chief export and sent all over the world, mostly in cans. The British army sustained on cans of Cork’s corned beef during the Napoleonic wars.

Before Corned Beef there was Salted Beef The practice of salting meat goes back probably to ancient times in cold areas when they found that meat didn’t spoil if it made contact with enough salt. What a convenience for nomads or soldiers, who were constantly traveling on horse or foot.

Origin of the Word “Corned”
The term Corned is modified from an Old Germanic (P.Gmc) Word Kurnam which meant small seed of anything. Since a kernel of rock salt look like a wheat or oat kernel size it became known as a corn of salt.
Even the word Kernel comes from this word Kurnam. or Kurnilo which meant the root of the seed.

The First Mention of “Corned Beef” goes back to an English Book by Richard Burton in 1621, Anatomy of Melancholy…Beef ..corned young of an ox. Corned Beef and Cabbage is basically an American tradition or Irish? Some Irish people feel that corned beef and cabbage is about as Irish as spaghetti and meatballs while others say it has been a festive dish tradition for centuries.

The First Argument… Brid Mahon’s Land of Milk and Honey: The Story of Traditional Irish Food and Drink contains these notes about corned beef: “[in the 19th century] Corned beef was a festive dish.” (p. 8)
“While Irish beef has always been noted for its flavor, corned beef was equally relished. Boiled and served with green cabbage and floury potatoes, it was considered an epicurean dish, to be eaten at Hallowe’en, at Christmas, on St. Patrick’s Day, at weddings and at wakes, a tradition that was carried to the New World by the emigrants of the 18th and 19th centuries. To this day, corned beef and cabbage are served on St. Patrick’s Day and at Thanksgiving in parts of North America. Bacon, corned beef, sausages, and pudding are all mentioned in The Vision of Mac Conlinne, the 12th-century tale that also describes the condiments served with meats.” (p. 57)	Brid Mahon’s Land of Milk and Honey:
There is some controversy about whether “Corned Beef & Cabbage, ” often eaten in America on St. Patrick’s Day is a traditional Irish meal. According to Malachi McCormick’s Irish County Cooking and “The Troubles That Irish Food Has Seen,” New York Times, March 14, 1990 (page C8) corned beef & cabbage is a purely American tradition. Colcannon (boiled new potatoes mixed with boiled white cabbage, boiled leeks or boiled onions to which is added butter, milk and wild garlic) is more likely to be considered Ireland’s national dish.	Malachi McCormick’s Irish Country Cooking
Stephen McFarland, author of “Just Desserts” who works with Celeb chef in Ireland Neven McGuire says that Corned Beef and Cabbage is a popular dish in modern times in Ireland and often served with Champ

Pork over Beef In Ireland

Since cows were used for milk rather than meat in poor times in Ireland, beef was a delicacy that was fed to kings. It was more common to celebrate a holiday meal with what they call a ham (Gammon) or bacon joint. ( a cured but unsmoked piece of pork) with their cabbage and potatoes. When many Irish Immigrants came over in the mid-1800’s they couldn’t find a bacon joint like they had in Ireland, so they found that Jewish corned beef was very similar in texture, and they used that for their holiday celebrations.

For an Irish Celebration use a Bacon Joint

An Irish Bacon Joint, available here    Irish Grub Corned Beef, A Rite of Spring Some say that Corned beef was a great Spring celebration meal because often this cured beef sat in crocks all winter and was brought out in the Spring to celebrate.

Guess who really loves Canned Corned Beef?

Some Islanders like Guam.  They love their corned beef hash. My guess is because soldiers stationed their use to get it as rations. The natives took a liking to it and to this day they use it in recipes like this with fried corned beef over rice with fina’denne’  to stuffing a whole pig with canned
corned beef for a pig roast.

1. One whole brisket in a baking pan
2. Mix the following and whisk well
   • 24 OZ Heintz ketchup
   • 1 PKG French onion soup mix
   • 1/2 C apple juice
   • 1/2 C chicken broth
   • 1 TBL Choloula or 1 tsp Grandpa’s Jalapeno Chili Sauce
   • 1/2 tsp salt
3. Pour sauce over top of brisket and cover with foil
4. Bake at 275º for 6-7 hours
5. Let cool 10 minutes before slicing or shredding

BRISKET vs CORNED BEEF :: They are both from the front chest area of the cow near the bottom of the chest,  but they are not the same thing.

Fresh beef brisket is like a big roast.  It refers to a cut of meat. The FLAT CUT is larger and leaner, which calls for a quick preparation. The POINT CUT is fattier and has more flavor. You should braise the point cut to allow for the breakdown of connective tissue. Trim some fat from each before preparing.

Corned beef frequently starts out as beef brisket and is brine-cured first.  Corned beef refers to the curing/seasoning method, not the cut of meat.

Not all corned beef is brisket and certainly not all brisket is corned beef.  Corned beef is usually cooked in a crock pot or dutch oven and the result is rather pink

Brisket Recipes

• Stovetop Brisket
  • This is a good recipe for those without an oven
• Beer Braised Brisket
  • This creates a more tender brisket than the stoveop method, but takes three times longer
• Tomato Brisket
  • This is a good oven brisket that is easy and heavy on the tomato
• Instant Pot Brisket
  • A good recipe from Amy and Jackie

Corned Beef

• Traditional Corned Beef Recipe
• Making Corned Beef from Scratch

 

 

NOTES FROM ANOTHER WEB SITE:

What’s the difference between…

Pastrami vs. corned beef

The deli counter is full of pressing questions — because while you may have some vague understanding that pastrami and corned beef are two different things, and that one might be better than the other, you may be stuck on the how or why. Here are the major points of differentiation between the two, because no meat should ever be a mystery.

Pastrami and corned beef have different countries of origin: Pastrami has two possible ancestries: It’s either Romanian (where its predecessor, pastrama, was made with pork or mutton) or Turkish (where it’d be a descendent of pastirma, made with beef). Corned beef hails from Ireland, which is why it’s eaten on St. Patrick’s Day.

Pastrami and corned beef are different cuts of meat: Today’s corned beef and pastrami are both made from beef, albeit different parts of the animal. Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.

Pastrami and corned beef do have the same brine: Pastrami and corned beef are brined before they’re cooked; they’re either rubbed with or submerged in a solution of salt and spices to infuse the meat with more moisture and flavor. Both are brined in a mixture of salt, sugar, black pepper, cloves, coriander, bay leaves, juniper berries, and dill, as well as the preservatives sodium nitrate or sodium nitrite.

Pastrami and corned beef have different spice mixes: Here’s when things really start to differ. After brining, pastrami gets coated in a mixture of black pepper, coriander, mustard seeds, fennel seeds, and sometimes fresh garlic; that spice coating is what gives it its blackened appearance. Corned beef is… naked. No spice mix to speak of.

Pastrami and corned beef have different cooking methods: Pastrami is smoked over hardwood, oftentimes with a pan of water nearby, which helps create steam and keep the meat moist. It’s then cooled and then steamed before serving. Corned beef is… boiled. Sometimes with cabbage and other accoutrements in the mix, too.

Bonus round: If you’ve ever been to Montreal, you may be wondering: What does “smoked meat” have to do with all this? Smoked meat is a Canadian specialty that pulls from the same themes as corned beef and pastrami, but has a story arc of its own. It’s made with brisket and is brined in a mixture of black pepper, coriander, garlic, and mustard seeds — but with much less sugar than its pastrami and corned-beef cousins. It’s then smoked, like pastrami, and is best layered onto rye bread with mustard for serving — just like the rest of family.

This recipe will take just over two weeks to complete.  It is not difficult, nor are there a lot of steps, but it does take time.

What You’ll Need:

Ingredients

• 1 fresh beef brisket (4 to 5 pounds)
• 1 gallon water
• 1 cup kosher salt
• 1/4 cup packed brown sugar
• 4 teaspoons pink curing salt
• 1/4 cup mixed pickling spices divided (below)
• 2 large carrots, chopped
• 2 medium onions, chopped
• 2 celery ribs, chopped
  Set aside for later
• 2 TBL fresh juniper berries

Supplies

• Large stockpot
• 2 oven roasting bags or heavy-duty ziplock freezer bags
• Dutch oven
• Enough room in your fridge to store the brisket for 15 days

Pro Tip: As a shortcut, you can buy pickling spices at your local market, but we recommend going the extra mile and make your own pickling spices. It’s simple to make, and you might have the ingredients already in your pantry.

Homemade Pickling Spice

Day 1: Preparation

In a large stockpot, combine water, kosher salt, brown sugar, HALF of your pickling spices, pink curing salt and garlic. Bring the brine to a simmer and stir until salt and sugar are dissolved. Remove from heat and cool to room temperature. Refrigerate until chilled.

Not all pink-colored salts are created equal. Unlike Himalayan pink salt, or other rosy salts on the market, pink curing salt is made using sodium nitrate, which prevents food from spoiling while being stored for a lengthy time. Curing salt is often dyed red so it’s not mistaken for standard table salt.

Days 1-20: Brine in a Bag

Put your brisket into a sturdy ziplock bag and fill the bag with the pickling mixture.  Press out as much of the air as possible before sealing.  To avoid a potential mess, put the bag into a large bowl, then slide into the fridge.

Refrigerate 20 Days ®

Keep the brisket refrigerated for the full 20 days so that the meat can properly soak in all the spiced flavor. Be sure to agitate the brisket daily so that it remains evenly coated with fresh liquid.

Day 20: Cook 8 Hours @ 275º ®

On the 20th day, start early.

1. Remove the meat from the bag.  Dump the liquid down the drain, but discard the solids in the trash can.
2. Rinse the meat thoroughly.  After rinsing, dunk and rub the brisket in a sink or large bowl of water.  Change the water and rinse by submerging two more times.  Finally, rinse one last time under running water.
3. Place the meat in a Dutch oven
4. Add in carrots, celery and other half of the pickling spices (NO SODIUM NITRATE)
5. Add enough distilled or filtered water to cover, plus 1 C apple juice.
6. Bring to a boil over high heat.
7. Cover and place in an oven at 275º for 8 hours.
8. Check every two hours, and add water if necessary to keep brisket covered.
9. Cook 8 hours, or until meat is tender.

Day 20: Ready to Serve

Your corned beef is done.  Let the meat rest for 15 minutes before cutting.  Then; always slice against the grain – not with the grain.  Use a sharpened knife to cut the brisket into thin slices. Here is a link for Grandpa’s Reuben.  Slap it onto a sandwich or serve with additional vegetables simmered until tender.

To eat the beef at a later date, refrigerate it in the cooking liquid. It’ll keep it moist for several days. Reheat in that same liquid when you’re ready to serve.

CLICK HERE FOR LEFT-OVER IDEAS

Serve with Irish Soda Bread. CLICK HERE

Before we begin…

• Brisket is a cut of meat from the breast or lower chest of beef or veal.
• The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally.
• The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
• Brisket can be cooked many ways. Basting of the meat is often done during the cooking process. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket.
• The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking necessary to break down the connective tissue in the meat. Water is necessary for the conversion of collagen to gelatin, which is the hydrolysis product of collagen.
• A good smoker for brisket is a Pit Barrel Smoker

Ingredients to feed lots of people

WET INGREDIENTS 1 C balsamic vinegar 2 C chicken broth 1/4 C tomato paste 3 cloves of garlic 1 TBL brown sugar – READY TO COOK 4-5 LB untrimmed flat-cut brisket 2 large onions – thinly sliced 6 oz lager beer or 3 C red wine

DRY INGREDIENTS 1 TBL brown sugar 1 TBL Dijon mustard 1 TBL EVOO 1 sprig thyme 2 tsp sage 1 TBL whole fennel seeds 1 tsp fresh ground blk pepper 1 tsp ground cumin 1 tsp paprika 2 TBL coarse salt 4 bay leaves 1 tsp Thunder Powder

Step by Step

1. 1. 1. Trim some of the fat cap from the meat.  Keep the larger pieces for placing on top during the braise.
      2. Mince garlic and put in large glass mixing bowl
      3. Add brown sugar and other WET ingredients
      4. Mix until smooth
      5. Mix DRY ingredients
      6. Rub all over brisket – work into the crevices, pressing it into the meat to make sure it sticks well.
      7. Wrap in plastic and chill 36-48 hours

When you are ready to cook, continue as follows:

1. 6. Let meat come up to room temperature – about one hour
   7. Preheat smoker to 225º or the oven to 275º
   8. Scatter onions into bottom of a large roasting pan
   9. Pour beer or wine into pan
   10. Set brisket (fat side up) on top of onions
   11. Place pieces of fat on top, to baste the brisket.
   12. Cover with foil
   13. Bake 5-6 hours in the oven or the smoker
   14. Remove from oven, remove foil
   15. Remove pieces of fat set on top and discard
   16. Heat broiler and broil uncovered for 5-10 minutes, or until top is browned and crisp
       – Let rest 10 minutes before cutting; or if preparing shredded brisket . . .
   17. Let brisket cool slightly, then place in a shallow pan and refrigerate overnight in the liquid.
   18. Next morning, remove congealed fat and discard.
   19. Discard the onions and solids from the previous cooking process – keeping all of the liquid
   20. Shred or slice the meat
   21. Place the brisket meat into the liquid
   22. Slice a second onion, and place n the cooking liquid – on top and surrounding the brisket.
   23. Cover the pan and bring up to a boil
   24. Reduce to a simmer and cook 30 minutes
   25. Taste and moisten with some of the cooking liquid
   26. Serve on a hearty bun – top with cole slaw and pickles
   27. Optional sauteed onion, cooked bell peppers, Swiss cheese

Oh, one more thing…

• Kansas City is renowned for pieces of smoked (barbecued) brisket, cut from the edges, that are seasoned again and returned to the smoker. The results are dark colored, chewy, and intensely flavored. These are called Burnt Ends.
• Corned Beef is made out of brisket, which is the front chest of the cow close the the legs

SAUCE

• 1/4 C ketchup
• 1 tsp Grandpa's Thunder Powder or Arghhh Powder
• 2 TBL brown sugar
• 2 TBL sour cream
• 1 TBL white vinegar
• 1 TBL oregano
• 1 TBL honey
• 2 TBL white vinegar
• 1 TBL lemon juice
• 2 TBL prepared horseradish
• Bring up to a slight simmer, then cover and turn off heat.
• Done after 10 minutes

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This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

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Ingredients

• 1 thick cut of beef (Brisket flat cut)
  Use the point cut for shredding, but not corned beef.
• 2 TBL vinagrette
• 2 TBL honey
• 2 TBL EVOO
• Salt and pepper to taste

Instructions

1. Whisk together three liquid ingredients to create marinate
2. Place beef with marinate into zip lock bag
3. Marinate beef for 3 hours
4. Place beef in deep skillet with marinate on lowest heat possible
5. Cover (or tent with foil) and cook 1 hour
6. Flip beef and cook 30 minutes
7. Flip every 15 minutes for another hour, recoating with marinate each time
8. Plate and top with extra sauce