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Post by minesamojito on Dec 11, 2012 7:36:33 GMT
 One of our family traditions is to have a Christmas Eve Ham, it’s a great start to the festive feast, we usually enjoy ours with chunks of good bread, some nice cheeses, and pickles. But this year we will be having a succulent joint of salt beef brisket as a suitable alternative. There a lots of curing recipes out there to cure your own salt beef, but this Devon Ruby Red joint had already been cured and was from Pipers Farm, so it was simply a case of simmering gently in a large pot for 2 1/2 hours with a couple of carrots, a stick of celery, a halved onion, and a few cloves of garlic. Also pop in a couple a bay leaves, 2 cloves, and half a dozen whole black peppercorns. You can enjoy simply like this, with mustard and pickles on sourdough, or remove from the pan and roast for 20-30mins with a slather of black cherry jam over the at 200degc, allow to rest for 20-30 minutes, it was perfect served with a rustic mash and some homemade gravy. Cheers Marcus  |
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Post by h12rpo on Dec 11, 2012 9:58:47 GMT
And again! Wicked! ............well, apart from the cloves, which are the devils fetid toenails and in my opinion should never be allowed within 100 metres of food!  |
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Post by minesamojito on Dec 11, 2012 10:18:44 GMT
Thanks, you could use star anise/cinnamon instead, or just leave the toenails out lol  Cheers Marcus |
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Post by cannyfradock on Dec 11, 2012 10:38:23 GMT
Again another stunning dish. I love brisket and it's equivalent cuts in lamb and pork (breast of lamb and belly pork), but have never tried it cured.....another thing on my wish list!!
Terry
p.s....agree with r2d2 on the cloves.
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Post by minesamojito on Dec 11, 2012 11:00:31 GMT
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Post by turkey on Dec 11, 2012 15:33:54 GMT
Mmmmmmmmmmm. When they say keep cold during the brining period, what is the allowable max temp? I dont have much fridge room, but its nippy outside and have a perfectly decent shed which I doubt get all that warm atm |
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Post by cannyfradock on Dec 11, 2012 17:07:06 GMT
Cheers Marcus. The recipe from Diana Henry doesn't look too complicated. It's interesting that she gives a link to www.sausagemaking.org for buying the saltpeter. They (their forum) have helped me a lot in sausage making and my Porchetta Di Testa forum.sausagemaking.org/viewtopic.php?t=5561&highlight= and the Admin from there was one of my first members....back in Jan 2010. Terry |
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Post by rivergirl on Dec 13, 2012 18:00:39 GMT
Mine goes in the brine Monday ..... Don,t forget this makes fantastic corned beef as well ( that's If you have any leftovers) I think a fridge temp is about 3degrees but its def cold enough here to be outside . Cloves are natures antiseptic so although I detest the flavour I do bung a few in ( you cannot taste them) but I also use star anise .
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Post by rivergirl on Dec 13, 2012 18:03:55 GMT
Ps there are three recipes on the old site , one salt beef, one a Moroccan blend and one under the heading corned beef
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