Best 3 Corned Beef Pickling Spice Recipes
Dive into a culinary journey with our ultimate guide to corned beef pickling spice and its versatile uses. Discover the art of creating flavorful corned beef brisket and pastrami, along with a tantalizing corned beef hash and a delightful potato salad with corned beef. Explore the history and origins of this iconic spice blend, uncovering its role in preserving and enhancing the taste of meats. Learn about its composition and the unique flavors imparted by each ingredient, including coriander, mustard seeds, allspice, and bay leaves. Unleash your inner chef and embark on a culinary adventure filled with savory and aromatic creations.
Let's cook with our recipes!
CORNED BEEF PICKLING SPICE
Well, St. Patrick's Day is a classic day for corned beef and cabbage, but the first thing you'll need is the corned beef, and before that you will need a good pickling spice. So, I'll be posting my recipe for a homemade corned beef; but first you will need a pickling spice, and here it is... So, you ready... Let's go into the kitchen.
Provided by Andy Anderson !
Categories Other Non-Edibles
Time 15m
Number Of Ingredients 10
Steps:
- 1. Crush the peppercorns, mustard, and coriander seeds.
- 2. Chef's Tip: My favorite way to crush spices, is to put them on my cutting board, and grind them using the bottom of a heavy pot or pan.
- 3. Place the ground seeds into a pan, and heat over medium heat until fragrant, about 3 to 5 minutes.
- 4. Chef's Note: Be careful not to let them burn.
- 5. Allow them to cool.
- 6. Add all the other spices, and then place in a sealed container, until ready to use.
- 7. Store in a cool dry environment.
- 8. Keep the faith, and keep cooking.
HOMEMADE CORNED BEEF
Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.
Nutrition Facts : Calories 277 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1252mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein.
PICKLING CORNED BEEF
Make and share this Pickling Corned Beef recipe from Food.com.
Provided by Tonkcats
Categories Meat
Time P12DT1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place brisket in large pot, add brown sugar, pickling spices, salt, saltpeter, bay leaves and water.
- Bring to boil 5 minutes.
- Let stand overnight to cool.
- Place in 5 gallon crock with cooled mixture. Add sliced garlic; liquid enough to cover meat. Put a board and stone on top beef.
- Keep submerged.
- Place cheesecloth across top of crock.
- Tie down.
- Put lid on.
- Leave enough space between lid and cloth for air.
- At end of 12 days place meat in cold water for 1 hour.
- Remove meat. Wipe well.
Nutrition Facts : Calories 357, Fat 16.7, SaturatedFat 5.9, Cholesterol 140.6, Sodium 26645.6, Carbohydrate 1.4, Sugar 1.3, Protein 47
Tips:
- Choose the right corned beef. Look for a brisket that is well-trimmed and has a good amount of marbling. This will ensure that the corned beef is tender and flavorful.
- Use a large pot. You will need a pot that is large enough to hold the corned beef, the pickling spice, and the water. A 6-quart pot is a good size.
- Use plenty of water. The water should cover the corned beef completely. This will help to evenly distribute the flavor of the pickling spice.
- Add the pickling spice to the water. The pickling spice is what gives the corned beef its flavor. You can use a store-bought pickling spice blend or make your own.
- Bring the water to a boil. Once the water has come to a boil, reduce the heat to low and simmer for 3 hours.
- Allow the corned beef to cool. Once the corned beef has been simmered, remove it from the pot and allow it to cool completely.
- Store the corned beef. The corned beef can be stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Conclusion:
Corned beef is a delicious and versatile dish that can be enjoyed in many different ways. It can be boiled, roasted, or grilled. It can also be used in sandwiches, salads, and soups. No matter how you choose to prepare it, corned beef is sure to be a hit.
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