For the Love of Food

I just can’t tell you how elated I was to find Iron Stef’s recipe for homemade corned beef. Since I don’t live in the US, it’s impossible to find corned beef, and when I visit the US all pre-marinated corned beef has sugar in it – so I can’t eat it. A while back I did a search for recipes and came across nothing. But, recently, I came across this great looking recipe and decided to give it a try.

Patience-wise this was one of the most difficult recipes I’ve ever made…I had to marinate the meat for 5 days….and every day I had to remind myself that it was just a little longer until I could eat such yummy food…it’d been so many years (possibly 10??) since I’d had corned beef.

To make a long story short – it was DELICIOUS! After so much waiting we at it all in 1 day (lunch and then dinner). I made a smaller 4-person version. My recipe after the “more”.

for the Brine:

Ingredients:
850 grams Flank Steak (beef breast meat)
1 Liter Water
1/2 Cups 1teaspoon Salt
2 Tablespoons Fructose (or sugar)
1 clove Garlic, minced
1 teaspoon Mustard seeds
2 Bay leaves
4 Juniper berries
1 teaspoon Dill

for the Corned Beef:

Ingredients:
1 clove Garlic, minced
1 teaspoon Mustard seeds
2 Bay leaves
4 Juniper berries
1 teaspoon Dill

for the Cabbage:

Ingredients:
1 small head of Cabbage, cut into large chuncks
500ml of dark or black Beer (you could use Guinness if you wish)

Directions:
Add the water, salt, and sugar to a pot over high heat and stir until dissolved. Remove from heat and let cool to room temperature. Stir in all other ingredients and then place the large piece of meat in the pot and place a plate or bowl on top of the meat to keep it submerged under the water. Refrigerate for 5 days.

Once ready to cook, dump out all the brine water and rinse the meat under running water. Place in a pot and cover with water. Add the seasonings – don’t get any ideas and add more salt…it will be salty enough. Cover the pot and bring to a boil over high heat. Then, reduce the temperature to medium heat and let it simmer for 2 hours.

One 2 hours have elapsed, add your cabbage chunks, the beer, and some more water to cover – just make sure it’s not too close to the top of the pot so it won’t spill over. Place the lid back on the pot and cook for another hour.

Makes 4 servings.

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