Sunday, August 14, 2016

Corned beef

This was Ama B's recipe for corned beef. Part of it comes from The Heritage of Southern Cooking and the glaze is from a clipping from the old Parade Magazine. I'm going to include the instructions for corning your own brisket, but I think that Ama B just bought a corned beef brisket and proceeded.
To serve this meat with cabbage, potatoes, and carrots. Cook the vegetables separately in salted water and serve buttered. 

To corn meat
1 4-5 lb brisket
1 gallon cold water
1 1/2 cups uniodized salt
2 tbl light brown sugar
2 tsp (1/2 oz) salt petre (sodium nitrate)
8 bay leaves
5 cloves garlic
2 tbl coriander seed
2 dried chile peppers
2 tbl mustard seed
1 tsp whole cloves
1 tsp whol allspice
Place the brisket in a non-aluminum pan (or in a turkey brining bag).  Add the remaining ingredients and weight down the meat with a plate so it stays submerged. Refrigerate for 2-3 weeks, turning every 2-3 days.

To cook the corned beef
1 bay leaf
3-4 whole allspice
1 clove garlic, unpeeled 
Drain the meat and rinse well in cool water. Place in a deep roasting pan. Add the remaining ingredients and enough cold water to cover. Place in a cold oven, set temp to 325 and simmer 31/2-4 hours.  Allow meat to cool in broth. Reserve 3/4 cup cooking liquid to reheat and glaze.

To reheat and Glaze 
Preheat oven to 350
1/2 cup bitter orange marmalade
Place meat in a shallow roasting, sprinkle with salt and pepper and spread with marmalade. Pour reserved cooking liquid into pan and bake 25 minutes basting occasionally. Serve with mustard sauce.

Mustard sauce (1 1/2 cups)
6 tbl dry mustard
1 1/2 cups water
4 1/2 tbl flour
3/4 cup sugar
1 cup plus 1 tbl cider vinegar 
6 tbl butter
1 1/2 tsp salt
In a non-aluminum saucepan, combine mustard and water and allow to stand a few minutes to lose its sting. Mix together flour and sugar. Add the vinegar and the flour mixture to the mustard and stir well. Simmer over low heat 15-20 minutes.



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