Homemade Corned Beef

Above: "uncured" corned beef brisket, after five days of brining and just about ready to simmer to perfection.

With a little planning, you can prepare the best corned beef you'll ever eat - homemade. It's just as simple as buying a prepared corned beef brisket at a store, and much better. Nitrate-free corned beef is technically "uncured." This recipe uses none of the chemicals that make corned beef pink, it is much healthier (and tastes better, in my opinion!). Start preparing this at least five days ahead of time, up to seven to ten days.

This recipe uses a four to five pound beef brisket (if your brisket is larger, simply double the ingredients). There is always much discussion about which cut is better to use, the point or the flat. Generally the point cut has more fat and will result in a very tender brisket, but as it should be, this brisket is cooked low and slow and will come out delicious whichever cut you use. The flat cut is easier to find in an average store, and, you could eliminate the problem altogether by buying the entire brisket. Just something to think about, especially if you really like corned beef!

In a saucepan, combine:

1 quart water

1/2 cup kosher salt

1/4 cup white vinegar

2 tablespoons sugar (I used raw sugar)

2 bay leaves

1/2 teaspoon black peppercorns

1/4 teaspoon mustard seeds

1 pinch ground cloves

Heat slowly and be sure that sugar and salt are completely dissolved in the liquid. Allow to cool completely then pour into a resealable plastic bag.

Add the four to five pound beef brisket,

plus three large cloves of garlic, sliced,

seal, and place in a glass dish (in case of leakage) and refrigerate at least five days, up to 10 days.

Tomorrow I'll publish the recipe for the simmering liquid and a photo of the finished corned beef brisket!

an appetizing St. Patrick's Day!

This St. Patrick's Day, take the opportunity to sample some of Ireland's wonderful cheeses as part of a cheese course or appetizer spread.
Most people are familiar with delicious Dubliner cheese (actually created not in Dublin but in Ballineen in West Cork) but there are so many others to fall in love with. Among the most well-known are Gubbeen also made in West Cork, Durrus raw cows' milk farmhouse cheese, Blarney by Kerrygold and the Roquefort style cheese known to gourmets as Cashel Blue, made in Tipperary. Looking for something a little different? Try a vintage Cheddar Irish Whiskey Cheese made with Kilbeggan Whiskey or Cahill's Porter, a hand-crafted Irish Cheddar made with Porter. If not readily available at a shop, most of these cheeses may be purchased online and are well worth the effort.
Of course, many Irish cheeses are perfectly fabulous served with Irish soda bread. Personally I also enjoy many of them with the assertive taste and rustic texture of rye crispbreads. If serving Irish cheeses as part of a larger appetizer spread, also be sure to include some incredible Irish smoked salmon for a traditional and tasty touch. And don't forget to enjoy a fine Irish beer with your feast - Guinness, Harp and Smithwick's are the most well-known, but O'Hara's is quickly gaining in popularity. Ireland also has a few wineries, primarily in Cork. Most Irish wines tend to be whites, which accompanies the smoked salmon and most cheeses very well.

Sláinte!

green with a twist - cabbage hash for St. Patrick's Day

Corned beef and the fixings is really a dish that cooks itself with very little fuss. This year, why not take a little extra time with some of the side dishes, making them extra-special and delicious as well as nutritious?
This colorful, tasty and different Cabbage Hash is inspired by a recipe from one of my favorite cookbooks, "Vegetarian Planet" by Didi Emmons. The original dish is called "Little Cabbage Hash" referring to the use of Brussels sprouts as the main ingredient instead of cabbage. As expected, cabbage works perfectly in this recipe as well. Try it for something different this St. Patrick's Day, or any time you're in the mood for a simple but easy vegetable side dish.

Ingredients:

• 1 tablespoon olive oil
• 1-1/2 cups minced onions
• 2 cloves of garlic, minced
• 1 lb. cabbage, thinly shredded or chopped
• 1 large carrot, chopped in small pieces
• 1/2 cup of water
• 1 red or orange bell pepper, minced and seeded
• 1/2 teaspoon sea salt
• freshly ground black pepper to taste

Saute onion in olive oil until soft. Add garlic, cabbage, and carrot to the onions.
Add water and simmer the vegetables, stirring occasionally, about 5 to 8 minutes, or until water is completely evaporated (watch carefully to avoid burning dry).
Then stir in bell pepper, salt and black pepper to taste.
Saute one more minute and serve.