Corned Beef for St. Patrick's Day

[NCPaul]

If you are thinking this, this is the weekend to get it started. I have a flat that I will put a dry cure on tonight.

[DanMcG]

I was thinking the same thing. Care to share your recipe? still not sure if I should go with a brisket or a round.

[DanMcG]

or maybe a sirloin tip, decisions, decisions.......

[NCPaul]

This is the last one I did on a brisket flat piece (based on Oddley's injection cure):

brisket 1690 g
potassium nitrate 0.51 g
Cure # 1 4.06 g
salt 38 g
sugar 25 g

black pepper 2 g
coriander 1.5 g
mustard seed (yellow) 1.5 g
bay leaf 3
juniper berry 6
allspice berry 6
cloves 1

All the spices were crushed up in a mortar.

[DanMcG]

I just noticed you used nitrate Paul, any particular reason? you don't see that too often.

[NCPaul]

It was in Oddley's recipe, I just converted it to a dry cure. He said that it had an effect on the taste. It could be omitted from this recipe without any worries.

[NCPaul]

This works for me. I wish Oddley was around to hear the nice things my guests said about this corned beef.

[DanMcG]

I did a one pound sampler Friday to see how it was, I cheated and used McCormick's pickling spice and it was heavy on the cinnamon. (which I never heard of) but it was ok. Thanks for the early reminder it get it in the cure Paul. And thanks Oddley for all your contributions to the site.

[wheels]

That looks superb. Oh, how I wish we could get briskets that big.

Phil

[NCPaul]

The starting brisket the above was cut from was just over 3 Kg. Why is there a problem getting large brisket cuts there? Worried about sticker shock.

[wheels]

Post mad-cow disease, beast are killed younger than they were - hence smaller joints.

Phil

[NCPaul]

Bump. I'll start this weekend and have it on the 20th.

[wheels]

I wonder how much the taste differs between your dry cure and Oddley's injection?
Are you happy to use nitrate at that level?

It sure looks good.

Phil

[NCPaul]

I don't believe the nitrate does much, I'll omit it this time. I also believe the cooking has a big effect on the out come, I braise it in salted chicken stock in a low oven until tender.

[wheels]

You could swap it out for enough cure #1 to give the colour?