It's the 15th of the month so that means it's Charcutepalooza time. This month's challenge was brining. Just in time for your St. Patty's Day fun, I have a corned beef recipe for you that is a little sweet along with your salty. You can get corned beef already cured at your local supermarket or farm in most cases. I cured my own, based on the process in the pages of "Charcuterie", by Michael Ruhlman. However, curing takes at least 5 days in the fridge. You can cut the process by a few days, you just might not get the taste you want.
|the cooling brine|
|this was the first week in March, still snow out there, fun.|
|The husband, slicing up the beef, it is easier to slice when more cooled, but we couldn't resist.|
Cider-Braised Corned Beef with Cabbage and Vegetables
Inspired by Guinness Corned Beef
2.5 lbs. corned beef
3/4 cup light brown sugar
2 16-ounce bottles of Irish Hard Cider (like Magner's)2 large carrots, sliced
2 large parsnips, sliced
1 head of cabbage, heart removed, cut into eighths
Preheat your oven to 300 degrees.
Take your corned beef and rub completely with brown sugar so it's coated on all sides. Place in a large dutch oven (big enough to hold brisket and enough room to later add the liquid and vegetables, I used a 5-qt. round one), fat side up. Add your onions over the to of the brisket and then pour your hard cider over the top. Now, if your liquid isn't covering the brisket, add water until there's about an inch of liquid covering the meat.
Put your lid on that dish and pop it in the oven. I braised mine for 2.5 hours, which was OK, but I found the brisket to still be a bit tough. I'd suggest 3.5 hours of braising time. When you have an hour of cooking left, add your carrots and parsnips. Finally when you have about 20-30 minute left, add your cabbage. In the end, you'll have a sweet, lovely corned beef, full of flavor. Frankly, I loved the veggies done this way as well, they were perfect.
|Beautiful cabbage and other vegetables to go with your corned beef|