Mudcat Café message #1433650 The Mudcat Café TM
Thread #79184   Message #1433650
Posted By: Uncle_DaveO
13-Mar-05 - 11:11 AM
Thread Name: BS: the people who make the corned beef
Subject: RE: BS: the people who make the corned beef

   Corned beef is, traditionally, corned in wine, a rather low-brow sort of dish. But, prepared as described here, it reaches epicurean heights.
   The first point of difference is the cut used. Even the best commercial corned beef uses brisket. In this recipe use chuck or rump, bottom or top round, or, for a particularly festive occasion, rib roast boned and rolled.

   Not too large a piece, because the beef should be thoroughly corned all through--5 or 6 pounds at most. Put meat in a large crock or vessel (not aluminum); pour in a mixture of 1/2 dry red wien and 1/2 water to half cover the meat. Remove the meat and add 1 cup salt, 4 bay leaves, 1 teastpoon pepper, and 1 tablespoon poultry seasoning for each quart of liquid. Stir until salt is dissolved. Return meat to liquid. Keep at room temperature for at least 72 hours. Turn frequently.

    Simmer in corning liquor until tender. Time will depend on cut of meat used, about 20 to 30 minutes per pound. Do not "freshen" as this takes away the wine flav or.

    Red cabbage, quartered, may be added to cooking liquor 20 minutes before beef is done.

    If a pressure cooker is used (and this method of cooking prevents loss of wine flavor), cooking time is about 5 minutes per pound.