I lucked out and bought 2 grass fed briskets at the farmers market. They were from Plato's Harvest in Middleboro.Usually I would slow cook the brisket with prunes and orange juice and wine and other good things but I decided on corned beef. I corned the beef in a salt,sugar and spice mixture with some cure power. I let it sit in the refrigerator for 9 days in this solution. Then slow cooked it for about 3 hours. This was the best corned beef ever (if i do day so myself) so lean and yummy. No guilt with this meal. After the traditional corned beef and cabbage I made corned beef hash with eggs. This also was great. Now I have to decide how to cook the other one!
This blog was started for the eat local challenge 2008.I live in massachusetts and we have been trying to eat as local as possible since 2006.
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Cure powder? Can you enlighten me?
The recipe I used was from Alton Brown and called for 2 tbls of salt peter for a 5 lb brisket.I had a very small brisket under 2 lbs I bought (backwoods lem cure) from bass sporting goods they carry a lot of meat processing stuff for hunters. This had sodium nitrate i believe this is the same as salt peter. It is used to keep a red color. 1/4 tsp per pound.
Thanks, Laurie!
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