medtran49
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We got this recipe/method from David Rosengarten way back when the Food Network had just started. He had a show called Taste. He also has a cookbook by the same name.
The last time I made it, I used a beef roast cut from a beef knuckle that weighed about 3 pounds. Cut the brine ingredients down to 1/4 of everything. I had seen Guinness used recently as part of a corned beef recipe, so I replaced part of the corning brine and part of the cooking liquid with Guinness. I also cooked the roast like a pot roast in the liquid for a total of about 2 hours, adding cabbage, carrots and potatoes in that order according to cooking times needed. The same show used Guinness in a sauce for the beef, along with mayo, Dijon mustard and horseradish, so I made that up too (recipe at bottom).
Corning Brine
One 12-pound whole brisket
4 quarts water
1 cup Kosher salt
1 teaspoon saltpeter or cure #1 pink salt (Prague powder)
5 bay leaves
7 cloves garlic, smashed
1/4 teaspoon ground cloves
2 teaspoons whole peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
1 cup white vinegar
1/2 cup white sugar
Add all ingredients to a large pot, except brisket and garlic. Bring to a boil and then allow to cool to room temperature. Place garlic and brisket in a large plastic, glass or good stainless container and add brine mixture. Place a plate or 2 on top to make sure brisket is entirely submerged. Cover and place in refrigerator for 3 weeks, turning brisket over after 1-1/2 weeks.
Remove meat from the brine and rinse. Cut off a small piece and cook. Taste. If too salty, soak for several hours in plain water.
Add to a steamer pot:
1 teaspoon mustard seeds
1/4 teaspoon cloves
2 teaspoons peppercorns
3 cloves garlic
1/8 cup salt
Add enough water to come just under the steamer basket. Place brisket in steamer and steam for about 3 hours until tender. Check water level from time to time so that it doesn't dry out. You want to keep the water temperature at about a high simmer so that it produces a nice amount of steam.
Sauce for beef
This is just a rough guess on the amounts because I tasted and adjusted as I was making it.
3/4 cup mayonnaise
1-1/2 Tbsp Dijon mustard
2 Tbsp prepared horseradish
2-3 Tbsp Guinness
salt and pepper to taste
Mix thoroughly and allow to sit for about an hour to meld. Taste and adjust as necessary.
The last time I made it, I used a beef roast cut from a beef knuckle that weighed about 3 pounds. Cut the brine ingredients down to 1/4 of everything. I had seen Guinness used recently as part of a corned beef recipe, so I replaced part of the corning brine and part of the cooking liquid with Guinness. I also cooked the roast like a pot roast in the liquid for a total of about 2 hours, adding cabbage, carrots and potatoes in that order according to cooking times needed. The same show used Guinness in a sauce for the beef, along with mayo, Dijon mustard and horseradish, so I made that up too (recipe at bottom).
Corning Brine
One 12-pound whole brisket
4 quarts water
1 cup Kosher salt
1 teaspoon saltpeter or cure #1 pink salt (Prague powder)
5 bay leaves
7 cloves garlic, smashed
1/4 teaspoon ground cloves
2 teaspoons whole peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
1 cup white vinegar
1/2 cup white sugar
Add all ingredients to a large pot, except brisket and garlic. Bring to a boil and then allow to cool to room temperature. Place garlic and brisket in a large plastic, glass or good stainless container and add brine mixture. Place a plate or 2 on top to make sure brisket is entirely submerged. Cover and place in refrigerator for 3 weeks, turning brisket over after 1-1/2 weeks.
Remove meat from the brine and rinse. Cut off a small piece and cook. Taste. If too salty, soak for several hours in plain water.
Add to a steamer pot:
1 teaspoon mustard seeds
1/4 teaspoon cloves
2 teaspoons peppercorns
3 cloves garlic
1/8 cup salt
Add enough water to come just under the steamer basket. Place brisket in steamer and steam for about 3 hours until tender. Check water level from time to time so that it doesn't dry out. You want to keep the water temperature at about a high simmer so that it produces a nice amount of steam.
Sauce for beef
This is just a rough guess on the amounts because I tasted and adjusted as I was making it.
3/4 cup mayonnaise
1-1/2 Tbsp Dijon mustard
2 Tbsp prepared horseradish
2-3 Tbsp Guinness
salt and pepper to taste
Mix thoroughly and allow to sit for about an hour to meld. Taste and adjust as necessary.