Jewish Corned Beef
Corning
In the past, curing was also called corning, as in corned beef. This dates from the days when salt was typically sold in large granules the size of a wheat grain. In those days, the general term for grain was corn. People commonly referred to “a corn of salt” in the same way we today refer to “a grain of salt.” Thus, to apply salt to meat was to corn it.
Yield
About 4 pounds
Ingredients
- 1 gallon Distilled or filtered water
- 8 ounces Kosher salt
- 2 ounces Light brown sugar
- 3 ounces Light corn syrup
- 1 ½ ounces Mixed pickling spices
- ½ ounces Prague Powder #1
- 6 pounds Beef brisket, first or second cut
- 2 ounces Garlic cloves, whole, peeled
- 6 ounces Onions, thinly sliced
- 3 ounces Carrot, thinly sliced
- 3 ounces Celery, thinly sliced
- 1 ½ ounces Garlic cloves, whole, peeled, smashed
- ½ ounces Mixed pickling spices
Steps
Day 1: Fabrication and Cure Application
- Sanitize all equipment that will come into contact with the brine or the meat.
- Combine the water, salt, brown sugar, corn syrup, first quantity of pickling spices, and Prague Powder #1 in a nonreactive pan. Stir well and bring to the boil to dissolve the salt and sugar. Cool to room temperature and then refrigerate until cold.
- Trim away all but ½ inch of surface fat from the meat. Weigh the meat.
- Chop the first quantity of garlic and place it in a blender. Place a strainer across the top of the blender and strain in just enough cold brine to release the blades. Puree the garlic to a smooth paste, then strain in more brine to make a pourable liquid. Re- blend, then pour the garlic liquid back into the brine. Stir well.
- Weigh out enough brine to equal 10% of the weight of the meat.
- Inject the meat evenly with the weighed brine.
- Place the meat in a nonreactive pan or curing tub just large enough to hold it and the remaining brine. Place a flat, nonreactive plate or lid on the meat to hold it submerged. Cover the container and place it in the refrigerator.
Day 2-6 Cure Penetration
- Allow the meat to cure in the brine for 5 days.
Air-Drying
- Remove the meat from the brine and rinse it thoroughly in cool water.
- Place the meat on a rack set over a hotel pan and refrigerate it, uncovered, for 24 hours.
Cooking
- Place the onion, carrots, celery, second quantity of garlic cloves and pickling spice, and corned beef in a nonreactive pan and add enough water to cover the meat. Bring to a simmer and poach the meat about 2 hours, or until it is fork tender. (The corned beef is now ready for hot service. However, for most garde manger uses it will be served at room temperature or cold.]
- Remove the corned beef to a nonreactive storage container and pour enough broth over it to cover it completely. Open-pan cool the corned beef in its broth. Cover and refrigerate the corned beef as soon it cools to room temperature.