Wednesday, March 17, 2010


(Image found here.)

Happy St. Patrick's Day!

Today I'll be making a home-made corned beef that I've been brining myself. It is really quite easy. It does take a little preparation because the roast must steep in the brine for at least 5-7 days. I've done this a few times and I love the results. The recipe and photo can be found here.

As always, I tweeked the recipe a bit. I added 4-5 juniper seeds and about 2 tablespoons of red chile flakes to give it some kick. This year instead of a brisket I used a 2 pound tri-tip and a 2 pound eye of round and baked in an oven bag with the simmering liquid. Since these are fairly lean cuts of meat, I basted them both with a little olive oil before placing into the oven bag.

This method is (so far) fail-proof as I have had great success each time I have made it; even though I never make anything the same twice! I know now is a little late to make one for today, but try one anytime. Home-made Ruebens and Corned Beef Hash are awesome from this; trust me!

Now; where'd I set me beer??!!

;)

5 comments:

violetlady said...

I have never thought of brining my own corned beef. Interesting, though. I see that you have had spam also. I got sick of it and now moderate comments.

Diane@Diane's Place said...

I love corned beef! Lamar, not so much, so I don't make it very often. Seeing all those on the blogs and Facebook talking about corned beef is making me crave it, so I may have to make some soon!

Happy St. Patty's Day, my friend. :o)

Love and hugs,

Diane

NameChanged said...

your corned beef is going to kick my corned beef's ass.

Bob said...

I want corned beef!

Doug and Amanda said...

Sounds good! Although I forgot to take a picture of mine...it might rival yours, but only cause it's from Keller's! I love you, me Irish mommy!