Text 8283, 134 rader
Skriven 2011-03-13 09:08:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: Marty Grass
=======================
NANCY BACKUS Said to DAVE DRUM about Re: Marty Grass

NB>  DD> You must be from Nawlins or one of the big Party Gras cities
NB>  DD> along the Gulf Coast. Up here in the Great American Outback the
NB>  DD> Fat Tuesday  excesses are not so noticeable. Our big "amateur
NB>  DD> night" for drunks is  still New Year's Eve when many otherwise
NB>  DD> normal people seem to think  that it is their "bounden duty" to
NB>  DD> go out and get knee-walking, toilet hugging _DRUNK_ . To finish
NB>  DD> up the night so fried they couldn't hit the  floor if they
NB>  DD> jumped for it.

NB> Around here, St. Patty's Day is about as bad... maybe you have less
NB> Irish and Irish-for-the-day in your vicinity...?

We have a parade and McD's features Shamrock Shakes. And lots of people
wear green and have a glass or three of green-dyed beer. But, it's not a
big party occasion ... even at the Dublin Pub or D'Arcy's Pint.

I, of course, always make sure to wear my orange shirt on March 17th.

NB>  DD> Me. I stay at home on amateur night. It's safer that way, and
NB>  DD> damned  near as interesting as I don't drink much any longer.

NB> And of course there are other ways to celebrate that don't need the
NB> drink...  I'll be cooking up my once-a-year corned beef dinner... :)

I often have corned beef, boiled tatties and carrots at the local truck 
stop restaurant where it is a regular Wednesday feature. Probably not 
this coming Wednesday as they jack their prices at least a dollar for 
the holiday ... for the exact same dinner as is less money the rest of 
the year.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Home Cured Corned Beef
 Categories: Beef, Spices, Preserving
      Yield: 5 pounds

      5 lb Beef brisket
      1 tb Pickling spices

MMMMM---------------------PICKLING SPICES---------------------------
      1 tb Whole allspice berries
      1 tb Whole mustard seeds
      1 tb Coriander seeds
      1 tb Red pepper flakes
      1 tb Whole cloves
      1 tb Whole black peppercorns
      9    Whole cardamom pods
      6 lg Bay leaves; crumbled
      2 ts Ground ginger
    1/2    Stick cinnamon

MMMMM--------------------------BRINE--------------------------------
      1 ga Water
      2 c  Kosher salt
      5 ts Pink curing salt *
      3 tb Pickling spices
    1/2 c  Brown sugar

  * Pink curing salt, or sodium nitrite, goes by many names,
  such as Prague Powder #1 or DQ Curing Salt #1, and is
  available online and may be available at your local
  specialty market or butcher shop. If you don't have it, you
  can still make corned beef, but it is necessary for that
  vibrant pink color we associate with corned beef. And it
  adds flavor too. Without it the corned beef will be a dull
  grey color.

  You can either used store-bought pickling spices or you can
  make your own. To make your own, toast the allspice berries,
  mustard seeds, coriander seeds, red pepper flakes, cloves,
  peppercorns, and cardamom pods in a small frying pan on high
  heat until fragrant and you hear the mustard seeds start to
  pop. Remove from heat and place in a small bowl. Use a
  mortar and pestle to crush the spices a little (or the back
  of a spoon or the side of a knife on a flat surface). Add to
  a small bowl and stir in the crumbled bay leaves and ground
  ginger.

  Add about 3 Tbsp of the spice mix (reserve the rest for
  cooking the corned beef after it has cured), plus the half
  stick of cinnamon, to a gallon of water in a large pot,
  along with the Kosher salt, pink salt (if using), and brown
  sugar. Bring to a boil, then remove from heat and let cool
  to room temperature. Then refrigerate until well chilled.

  Place the brisket in a large, flat container or pan, and
  cover with the brine. The brine should cover the meat. The
  meat may float in which case you may want to weigh it down
  with a plate. Alternatively you can use a 2-gallon freezer
  bag (placed in a container so if it leaks it doesn't leak
  all over your refrigerator), place the brisket in the
  freezer bag and about 2 quarts of brine, squeezing out the
  air from the bag before sealing. Place in the refrigerator
  and chill from 5-7 days. Every day flip the brisket over, so
  that all sides get brined equally.

  At the end of the cure, remove the brisket from the brine
  and rinse off the brine with cold water. Place the brisket
  in a large pot that just fits around the brisket and cover
  with at least one inch of water. If you want your brisket
  less salty, add another inch of water to the pot. Add a
  tablespoon of the pickling spices to the pot. Bring to a
  boil, reduce to a very low simmer (barely bubbling), and
  cook 3-4 hours, until the corned beef is fork tender. (At
  this point you can store in the fridge for up to a week.)
  Remove the meat to a cutting board. (You can use the spiced
  cooking liquid to cook vegetables for boiled dinner or
  corned beef and cabbage.) Slice thinly against the grain to
  serve.

  NOTE: The spice mix with the gallon of brine makes easily
  enough curing brine for a 5 pound brisket, cured in a
  somewhat large-ish container. If you were to use a 2-gallon
  freezer bag or marinating bag, you would likely need just
  half (or less) of the amount of brine and brine spices.
 
  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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