Sunday, July 10, 2011

Corned Beef

Took a stab making Corned Beef according to the recipe in Nourishing Traditions.  I just happened to have all of the spices the recipe called for on hand (mustard, bay leaf, red pepper flakes, and juniper).  They looked beautiful together.   The smell reminded me of Bombay Sapphire Gin.  Fond memories there, lots of Sapphire and Tonics.  Bombay Sapphire claims to be infused from 10 exotic botanicals, including juniper.

So I followed the NT recipe to make the corned beef: rubbed the seasoning on a 2 lb piece of brisket, set it to soak in water and whey at room temperature for 2 days.  Seeing that raw meat soaking on the counter, now we're scared to try it.  I cooked a couple slices in a frying pan and we tasted those.  Flavorful but very salty (i know that's the point).  I'm thinking of trying with some shitaki shrooms tomorrow, or some potatoes to make corned beef hash.

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