(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:
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.
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
your corned beef is going to kick my corned beef's ass.
I want corned beef!
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!
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