Hey folks, so the week is well and truly under way and what an odd week it has been so far. We had record high temperatures over the weekend and just when we thought that this was a sign that summer was on it’s way, we were woke up to a bit of a snow storm this morning.
Fortunately crazy weather aside, any of you doing the math will realise it’s now been 10 days since my corned beef went to live in the fridge to cure (well 11 days but I needed some time to eat it and then write about it :D) and so whilst any plans to go and have a picnic are on hold, there is still plenty to get excited about right here at home. It has been a little bit tough to resit the temptation to grab the brisket out early and cook it every time I’ve been in the fridge for the past week, but somehow we managed it and boy was it worth the wait!
So you might be thinking that after sitting around in the fridge for 10 days that the beef would be looking a little bit grey and unappetizing, but fear not, by some crazy magic/science which I can’t even begin to pretend I understand, the curing salt keeps everything looking fresh, pink and new and ready to eat.
For those of you who missed part 1 you can find it in full here, but to recap quite what I’m going on about, we took a pretty tasty looking hunk of beef brisket and have left him living in a brine made out of water, curing salt (a mix of regular salt and saltpeter), sugar and pickling spices. After 10 days of curing in the fridge we arrive at today (woop!) ready to eat our delicious creation.
Corned Beef (part 2):
For today you will need:
1 beef brisket cured and brined for 10 days (see part 1)
1 stick celery
1) Wash – Fist things first take the brisket out of the fridge and pour away all the brine. Next rinse the brisket under running water to make sure all of the whole spices wash off and more importantly this will help reduce its salty-ness. If your curing process has been successful your brisket should still be a pink colour. If this isn’t the case, it is most likely because the brine hasn’t completely covered your meat or your fridge is in need of a little maintenance. Either way it’s probably a bad plan to proceed!
2) Simmer – Peel and quarter your onion and carrot, and then place both in a large saucepan alongside the celery and fill with cold water. Finally add your brisket and place on the hob over a medium heat to bring to the boil. Resist the urge to add seasoning, remember that the beef has sat in salt for the last 10 days and doesn’t need any more! One things start to bubble turn the heat right down, cover and leave to simmer for 2 1/2 – 3 hours. I found I needed to top up the water a couple of times as it cooked, so be sure to check back a couple of times just in case.
When the corned beef is ready it will be super tender and slip right off a fork. Take it out of the pot, leave to rest for a couple of minutes and then slice it across the grain to make sure you enjoy it at its most tender.
3) Enjoy – Now all the hard work is done it’s totally up to you how you enjoy your corned beef. It’s fab straight from the pot with some cabbage and potatoes or perfect in sandwiches one its cooled (or when it’s still warm too). Sam and I always get a little over excited by really good deli sandwiches, so we picked up some sourdough bread, cheddar cheese, rocket (arugula) and tomatoes and created some pretty awesome sandwiches that were well worth our week of waiting.
Once the brisket is cured it will keep quite happily wrapped up in the fridge for a week so looks like it’s brisket for dinner every night this week.. I’m not complaining 😀 Hope you all have a good week