The great corned beef experiment went well! I mean, so I didn’t actually make it on St. Paddy’s day. If I was at work I would describe our corned beef dinner as having taken place “on or about” St. Patrick’s day without getting into the dirty specifics about exactly how many days late it actually happened.
I used a combination of a few different recipes. I started here and then took a look at this. While I was writing this post I came across another one that looks good. Basically I took one of the briskets I got in our last order and cured it, in a brine that included my own version of pickling spice, for several days. I used a 13×9 pyrex dish with a lid and it was JUST big enough to hold the meat and the brine. Basically, I used the method from the Chow recipe and the pickling spice from Alton Brown. It made a great corned beef and with none of that weird red goop that they usually come packed in. Using salt peter is what gives cured meats that pretty pink color but I didn’t feel compelled to go out and find it. It doesn’t add anything taste-wise in any event.
Ok, so then there was the whole cooking issue. I brought in the third recipe from Lorna Sass’ book Pressure Perfect because I wanted to whip this up after work and frankly, it’s just not the kind of dish that you can just whip up. Ok, so it cooked up in the pressure cooker with the potatoes in about an hour. The little red potatoes were creamy and delicious but I opted to make the cabbage separately. I’m not a big fan of the wilted and sad boiled wedge of cabbage. This way, you sweat the cabbage for a few minutes then add a small amount of water and steam it for a few minutes until it’s cooked through. All in all a really homey and delicious supper.
We ate leftovers twice once as Edmart corned beef, slaw and Russian dressing knock-offs and again as corned beef hash. You know how I like a good hash. I’d do it again but I think I’ll use the other brisket we got for bbq sometime soon. Mmmm, bbq.