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Post by jimz on Feb 13, 2021 14:05:45 GMT -6
Been on my mine to make my own corned beef for a little while. Two weekends ago Winn Dixie got me going. They had a 3 day weekend sale on beef shoulder roast for $1.99/lb. Saw one for a little over 2 lbs., and it was perfect. At that price if I mess up, no big loss. Plus it fits in my curing pot. Toasted a mix of pickling spices. To that I will add a gallon of water, the proper amount of salt, pink salt, sugar, bay leave, garlic, and fresh ginger, to simmer together to marry the flavors. After the wet cure cooled down it went in the fridge to get cold till the next day. In goes the roast to cure for 7 days min. The roast gets weighed down with a small bowl, and tured over every day. Fast forward 8 days later. That morning I removed the cured beef, rinsed with water, emptied the pot. I then added more water, and put the roast back in the pot, and in the fridge till cooking. time. Time to cook this bad boy. I covered the beef with water. Then added more pickling spices. Once I brought the covered pot to a simmer, it went into a 225 deg oven for 1 1/2-2 hours. Fast forward again. Time for a little slicing action! To go with the corned beef I fried in butter some of my home made sauerkraut filled pierogi. Some good horse radish and Zat's mustard on the side. Mighty fine meal if I must say so my self. The corned beef was not salty at all, perfect.
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Post by Cajunate on Feb 21, 2021 5:22:08 GMT -6
Nicely done Jim!!! Those pierogi look great too!!!!!
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