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Chef’s Choice: Corned Beef

Manna Conejo 17 March, 2021

New England-Style Corned Beef and Cabbage

Serves 8 to10

A Note from the Chef:
I suppose I should first mention the beef itself. Brisket is a very large meat area, one of eight “Primal Beef Cuts”. There are eight initial cuts made when the steer begins the butchering process. These cuts are then separated into “Sub-Primal Cuts”, like steaks and roasts.

The brisket is located on the lower chest of the steer, with large amounts of connective tissue. This requires it being cooked for a long time and very low temperatures. Otherwise, it would come out tough and stringy.

There are two sub-primal cuts to the brisket, the FLAT and the POINT. The flat is leaner and uniform in appearance. I see it most often in supermarkets. The point is thicker with more connective tissue and marbling. It’s my preferred cut.

If you prefer a leaner piece of meat, feel free to use the flat cut. Leave a bit of fat attached for flavor. (You can trim it after you cook it.) The meat is cooked fully when it is tender, the muscle fibers have loosened visibly, and a knife slides into it with minimal resistance.

I like to serve mine with horseradish mixed with a little sour cream, or better yet, a thick, grainy mustard.

This recipe is one in which you home-corn your beef instead of buying one that is already done for you.

I am not one to decide what vegetables you want with your corned beef. Instead, I have compiled two lists for you. One is for slower-cooking vegetables and the other, faster-cooking veggies. Combine them however you choose.

 

INGREDIENTS

    • ½ cup kosher salt
    • 1 tablespoon black peppercorn, cracked
    • 1 tablespoon dried thyme
    • 2¼ teaspoon allspice
    • 1½ teaspoons paprika
    • 2 bay leaves, crumbled
    • 1 (4-6) pound brisket, (Point or flat), trimmed, rinsed, and patted dry
    • 7-8 pounds vegetables

 

SLOWER-COOKING VEGETABLES

Carrots, peeled and halved crosswise, thin end halved lengthwise, thick end halved lengthwise

Rutabagas (small) peeled and halved crosswise, each cut in half into 6 chunks

Turnips, peeled and quartered

Red Potatoes(small) scrubbed, whole

 

FASTER-COOKING VEGETABLES

Green Cabbage (1 small head) uncored and cut into 6-8 wedges

Parsnips peeled and halved, thick end quartered lengthwise

Brussels Sprouts, trimmed

 

METHOD

  • Combine, salt, peppercorn, thyme, allspice, paprika, and bay leaves in a small bowl. Poke brisket about 30 times per side with a fork or metal skewer. Rub each side evenly with the salt mixture; place in a 2-gallon plastic zip-lock bag, forcing out as much air as possible. Place in a pan large enough to hold it, cover with a second, similar small-size pan, and weigh it down with two bricks, large cans, or anything else heavy the fits in the pan. Refrigerate for 5-7 days, flipping it over once a day.
  • Rinse brisket and pat dry. Place brisket in a large stockpot, adding water to cover. Bring to boil, skimming the surface. Cover and simmer until a skewer or fork can easily be inserted into the thickest part and slides out easily, about 2-3 hours.
  • Heat oven to 200 degrees. Transfer meat to a large platter and ladle about 1 cup of cooking liquid on the meat. To keep it moist. Cover with aluminum foil and place in the preheated oven to keep warm.
  • Add vegetables from the Slower-Cooking vegetable list to the pot and bring to a boil. Cover, lower heat to a simmer, and heat until vegetables soften, about 10 minutes. Add vegetables from the Faster-Cooking list and heat for another 10-15 minutes longer.
  • Meanwhile, remove meat from the oven. Slice across the grain into ¼ inch slices and place on a serving platter. Transfer cooked vegetables to the platter and drizzle some of the cooking liquid over the top. Serve immediately.

    Manna Conejo

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