Ever made corned beef?
Discussion
Having had the most excellent Corned Beef Hash at Mr.Tom's Chop House in Manchester, I'm now going attempt to make my own version - starting with making the corned beef!
I think the basic plan is to make up a seasoned brine (water, salt, sugar, bay, cloves), and put in in a big sandwich bag with some cheap cut of beef, sqeeze all the air out and leave it in the frisge for a week, then boil it up in fresh brine til it's ready to flake.
Any tips, warnings or suggestions before I take the plunge?
I think the basic plan is to make up a seasoned brine (water, salt, sugar, bay, cloves), and put in in a big sandwich bag with some cheap cut of beef, sqeeze all the air out and leave it in the frisge for a week, then boil it up in fresh brine til it's ready to flake.
Any tips, warnings or suggestions before I take the plunge?
Lots of times. Brisket works best, if you can get hold of any.
Once cured, the beef needs to be simmered on a very gentle heat for at least 4 hours - a slow cooker is perfect for this.
ETA: you cook it in plain water (not brine) with a celery stick, a carrot and a small onion studded with 4 cloves.
Once cured, the beef needs to be simmered on a very gentle heat for at least 4 hours - a slow cooker is perfect for this.
ETA: you cook it in plain water (not brine) with a celery stick, a carrot and a small onion studded with 4 cloves.
Edited by Mobile Chicane on Monday 23 February 18:17
Nothing like getting it from the horses mouth, as it were:
http://tomsmanchester.thevictorianchophousecompany...
http://tomsmanchester.thevictorianchophousecompany...
Edited by prand on Monday 23 February 18:18
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