Today is the day we start celebrating St. Patty's Day. Sort of. I'm not the least bit Irish, although Ben is probably almost half, but I've always enjoyed the festivities of St. Patty's Day (one year I even bar-hopped donning a homemade shamrock studded crown that said "Kiss Me, I'm Polish!") I've also always wanted to make my own corned beef brisket. In past years I either couldn't get the brisket (wanted a local source), didn't plan ahead (it takes a good three weeks to brine), or didn't have the ingredients (saltpeter is hard to come by these days so I finally ordered online.) Today is three weeks out from St. Patrick's Day. We'll call the celebration "The Brining of the Brisket." Haven't decided if we'll make Reubens or just slice it and serve with cabbage and potatoes, but hopefully it will be delicious. So to all you leprechauns or wannabes out there, I say "Erin Go Bragh!" Here's to kicking off the party!
Homemade Corned Beef Brisket
1 beef brisket
1/4 t. food grade saltpeter (gives it it's pink color)
1/4 c. warm water
2 T. granulated sugar
2 cloves garlic, minced
2 t. paprika
1 T. mixed pickling spices
3/4 c. salt
2 qts. water
Place meat in a large crock. Dissolve saltpeter in warm water. Add next 4 ingredients. Dissolve salt in 2 qts. water. Mix everything together and pour over meat. Be sure meat is submerged. Refrigerate for 3 weeks, turning once a week. Prepare according to your favorite recipe.
I'll bring the Beamish/Murphy's/Guinness if you will share some of that awesomeness!
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