Mind Blowing Home Brined and Cooked Corned Beef Recipe
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For the Spice Blend Mix
whole allspice berries
whole mustard seeds (brown or yellow)
whole black peppercorns
kaffir lime leaves or bay leaves, crumbled
For the Brine
of Kosher salt
of brown sugar
For the Brisket
of beef brisket
Heat a frying pan on a medium - high heat. Dry toast the allspice berries, mustard seeds, coriander seeds, chilli flakes, cloves, peppercorns, and cardamom pods until fragrant and you hear the mustard seeds start to pop.2016-07-06 13.52.42
Remove from heat and place in a small bowl. Use a spice grinder or mortar and pestle to crush the spices lightly. Add to a small bowl and stir in the crumbled lime 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 6 pints of water in a large pot, along with the Kosher salt and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate all day or overnight so it becomes well chilled.2016-07-06 14.26.02
Place the brisket in a large cooking pot (we used our slow cooker pot), cover with the brine and weigh it down by adding 1 or 2 plates on top so the brisket is fully covered.
Add the lid to keep bugs etc away and leave to brine for 7 days.2016-07-07 13.58.28
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 2 inches of water. Add a tablespoon of the pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), and cook for 4 hours, until the corned beef is fork tender. (At this point you can store in the fridge for up to a week.)2016-07-14 19.44.00
Remove the meat to a cutting board. Notice the visible lines on the meat; this is the "grain" of the meat, or the direction of the muscle fibers. To make the meat easier to cut, cut it first in half, along the grain of the meat. Then make thin crosswise cuts, across the grain to cut the meat to serve.
Take the oven dish out and mash the cornedbeef into the stock and vegetables. This recipe came from my mother in law, who claims that she can't cook, but I love this meal as it is easy to make and really tasty
When I went to look up the recipe, I discovered that there are about a zillion different versions - some with beans, some with tinned tomatoes and some with both, some with chopped potato, some with grated potato and some with mash
Gino D'Acampo Cornedbeef hash Gino And Mel recipe from Lets Do Lunch With Gino And Mel. An inexpensive yet delicious lunch dish from Gino - tasty cornedbeef hash, flavoured with Worcester sauce and served with a fried egg
'No northern home is complete without its very own 'hash' recipe. Wherever you live, I'm sure that you had your own version at home when you were growing up, which may or may not have looked a little something like this