Home-Cured brisket
Blog: Nosh On
March 10, 2010
A little over two years ago, the March issue of Bon Appetit arrived in my mailbox. Before I turned the first page, I knew at least one thing I was going to make from the magazine: the corned beef sandwich on the cover. Rarely has a photo enticed me more strongly.
When I turned to the section of the magazine with the sandwich, I realized that it was a demonstration of what could be done with leftovers of home-cured corned beef. The eight-day brine didn't deter me. Heck, it's eight days of doing nothing, all it takes is some planning ahead, oh, and finding a brisket.
This will be the third time I've cured my own corned beef, and, to me, it's worth the effort. On Monday, I dragged my husband all over town (he volunteered) in search of a brisket, un-corned. I don't remember it being so difficult in the last couple of years, but as the old adage goes, the third time's the charm. Fred Meyer — where I've scored the more obscure meats before — was the place. The only issue was that the only two uncured briskets I saw were about nine pounds each. No problem, I thought, I'll just cut the thing in two and freeze one half for later.
As my husband, Brian, and I went off in separate directions, I realized I was holding my brisket in the same manner one would hold a baby. Is there really any other way to hold a nine pound mass of meat? Unlike a baby, though, this mass was cold, really cold. By the time I met back up with my husband and we got to the checkout line, I was laughing at myself, happy to have found the brisket and thinking I must look funny carrying a hunk of meat as though it were something dear to my heart.
Anyway, I did end up cutting it in half and freezing one half for later. Now I all I have to do is figure out what I'm going to do with it. Any suggestions?
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douglas 1 year, 11 months ago
Home-Cured brisket
No problem with a nine pound brisket. Give me a call and enough time to score a decent loaf of rye and your leftover problem is solved......
anniebear 1 year, 11 months ago
Home-Cured brisket
yes - look for a good rub (I can give you a recipe) and smoke it with indirect heat. It is the best brisket I had ever had. BTW Wal-Mart Chelan has awesome brisket if you are ever looking again. Can you provide us with recipe you mentioned above? I am not a fan of corned beef sandwiches but I do enjoy it all on its own.
feil 1 year, 11 months ago
Home-Cured brisket
DougL You'd be fighting with my husband for leftovers (assuming they'll exist)! anniebear: Click on "home-cured corned beef" for the link. Or if that doesn't work, click here: http://www.epicurious.com/recipes/food/views/Homemade-Irish-Corned-Beef-and-Vegetables-241623 I'd love for you to share your rub recipe with me. I bet I'm not the only one. Want to share the scoop here in the comments? — Rochelle
douglas 1 year, 11 months ago
Home-Cured brisket
Gosh, what I'd give right now if only a decent Kosher style deli would open up in the valley.
feil 1 year, 11 months ago
Home-Cured brisket
Martin: Thanks for those great tips! I'll have to remember that URM has briskets next time I need one. Rochelle
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