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Corned beef over here is a different thing altogether, akin to dog food. I'm not a fan of oursI just buy it, we call it "corned beef" over here.
Looks good, how long did you cook it for after it was cured?Yes. I've brined a brisket before ...
100g of salt per litre of water. Have a vessel large enough for the meat to be covered by the brine. Add in other flavours. When I did it, I also added peppercorns and fennel seed, black mustard seed & cardamon. For a subtle sweetness, also a little honey. Bring the water, salt and honey to a boil and ensure it's all dissolved. Allow to cool and once lukewarm, add the spices. Pour over the meat and pop it in the fridge for 7 days, turning once daily.
That's the stuff in a can, this is the "real" stuff.Corned beef over here is a different thing altogether, akin to dog food. I'm not a fan of ours
I may be wrong but I thought salt beef was Jewish cuisine and meant to be really tender, My father used to play cards with Manny Cussins who was chairman of Leeds United at the time, it was my job to make him a bacon sandwich, always asking me, this is salt beef isn't it?
I have only had salt beef once at a Selfridges food counter and it took a helluva lot of chewing, put me off it for good.
Must admit I like a corned beef hash or a corned beef and pickled beetroot sandwich, maybe in a baguette.
These threads make me hungry!
Despite being a major producer of beef, most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. This was because most of the farms and their produce were owned by wealthy Anglo-Irish landlords (many of whom were often absent) and most of the population were from families of poor tenant farmers, with most of the corned beef being marked for export.[citation needed]The Celtic grazing lands of ... Ireland had been used to pasture cows for centuries. The British colonized ... the Irish, transforming much of their countryside into an extended grazing land to raise cattle for a hungry consumer market at home ... The British taste for beef had a devastating impact on the impoverished and disenfranchised [the] people of ... Ireland. Pushed off the best pasture land and forced to farm smaller plots of marginal land, the Irish turned to the potato, a crop that could be grown abundantly in less favourable soil. Eventually, cows took over much of Ireland, leaving the native population virtually dependent on the potato for survival.
— Jeremy Rifkin, Beyond Beef[13]
Looks good, how long did you cook it for after it was cured?
Don't want to preach but make sure you measure prague powder (potassium nitrate) accurately. You need scales for 0.1 grams or better accuracy. I just went for the pre mixed stuff with prague, salt and flavouring ready mixed and can just use standard scales.Just been reading a few methods and recipes online, and have ordered some pink Prague powder for part of the brining process. I'll decide what spices and bits and bobs to use while I'm waiting for it then I'll get onto it next weekend.
The recipes I've been looking at measure the Prague powder in teaspoons, wasn't aware there was such fine margins. I think I've got a pre prepared mix, as it's called pink Prague powder #1.Don't want to preach but make sure you measure prague powder (potassium nitrate) accurately. You need scales for 0.1 grams or better accuracy. I just went for the pre mixed stuff with prague, salt and flavouring ready mixed and can just use standard scales.
from "homecuring.co.uk" (if link not allowed I will remove it)
Prague powder no1 is for meat that is cooked after curing.The recipes I've been looking at measure the Prague powder in teaspoons, wasn't aware there was such fine margins. I think I've got a pre prepared mix, as it's called pink Prague powder #1.
There were some great places in London, and the London racecourses always used to always have a Salt Beef Bar...I may be wrong but I thought salt beef was Jewish cuisine and meant to be really tender, My father used to play cards with Manny Cussins who was chairman of Leeds United at the time, it was my job to make him a bacon sandwich, always asking me, this is salt beef isn't it?
I have only had salt beef once at a Selfridges food counter and it took a helluva lot of chewing, put me off it for good.
Must admit I like a corned beef hash or a corned beef and pickled beetroot sandwich, maybe in a baguette.
These threads make me hungry!
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