Corned Beef: Homemade Charcuterie Vol. 1

I’m not usually one to go on about where my ingredients come from, I prefer to just assume you’re getting the best you can afford and go from there. This, however, requires some backstory: Annually, my father will raise a cow (maybe a pig or two) to have slaughtered and stock up the big freezer with meat. Generally my sister and I get a cut of the haul, but since my wife and I just spent 3 years in Iowa City, IA this time the cut came with conditions, “Well, whenever you move back to The South, there’s a quarter of a cow with your name it.” As if we didn’t want to get home enough already. Luckily, The Missus landed a gig at University of Georgia in Athens.

We don’t have enough freezer space to accommodate that much meat, so we’re getting it in batches. The folks will be coming down this weekend for the holiday and all we have left of the last batch is a wee brisket and the ox tail (which we’re saving for the fall and ox tail stew season.) Time to use up that brisket and make room for some flank steak. And time to do something I’ve always wanted to do:

Corned Beef:

-1 brisket (mine is 2 lbs.)

-2 Tablespoons sugar

-2 Tablespoons pickling salt (any fine grain salt will do, as long as it’s not iodized)

-2 teaspoons black peppercorn

-2 teaspoons allspice berries

-2 teaspoon juniper berries

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Combine all your dry ingredients and blend them up good.

Place your brisket in a non-reactive dish, and coat with the dry mixture. Make sure to cover the whole thing.

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Cover with plastic wrap and refrigerate, flip the brisket once or twice a day for 1 week.

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Next week we’ll take a look at it and I’ll have a Potato Bread recipe that I’ve been having luck with lately.

 

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