You can corn any cut of raw beef.
Corned beef is the foundation of the classic Reuben sandwich. You can order it by the pound from any good deli or you can purchase the familiar pouch found in the meat section of the grocery store around St. Patrick's Day. Or you can simply make your own like most people used to do. It is no harder than brining a turkey or making pickles, and since the ingredients are inexpensive, you can save some money.
Instructions
1. A mix of spices will flavor your corned beef.
Combine all the ingredients except for the meat in a saucepan. You can use a smaller saucepan and half the water to conserve energy. Bring the mixture to a boil and remove from the heat. The salt and sugar will be dissolved and the spices will have started to impart their flavor to the liquid. Add the rest of the water and stir. Cool to room temperature or 75 degrees.
2. Place the water, spices and beef in a bag.
Place the beef in a plastic bag or a large plastic or glass container with a lid. Pour the prepared corning mixture over the meat and close the bag or container. If you do use a bag, place it in a bowl or tray to collect any liquid that might leak.
3. Refrigerate curing beef at 40 degrees.
Cure the meat in the corning brine in the refrigerator for a week. Traditional methods used salt peter to help preserve the meat at room temperature, but for safety reasons you must keep the meat cold during this process. If the outside temperatures are consistently cold, the meat can be placed in a safe place where it will stay around 40 degrees Fahrenheit or less. It is okay if the temperatures drop down into the 30s or even 20s since the concentration of salt will keep the meet from freezing.
4. Rinse the freshly corned beef in cold water.
Rinse the meat in fresh cold water after the curing period of around a week. Pat the beef dry and keep refrigerated. Your beef has now been corned and is ready for the braising process.
5. Bake the corned beef in a covered baking dish.
Cook your corned beef by searing it in oil until it is browned all all sides. Place it in a 4-quart baking dish and add enough beer to cover. Place the lid on and bake until fork tender or about 3 hours at 350 degrees. Cool to room temperature, remove from the liquid and refrigerate. Slice thinly for sandwiches or hash.
Tags: corned beef, room temperature, baking dish, cold water, Cool room, Cool room temperature