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Tofu and cabbage for St. Patrick’s Day? My family puts up with a lot from me. But soy products on Padraic’s Day crosses the line.
The thing is, I’m committed to buying only grassfed meat.
Usually I don’t mind substituting a vegetarian entrée or using tofu in place of meat. But not on March 17.
I did manage to locate grassfed corned beef online. For $76. Plus shipping.
Begora. Foiled. With children going hungry in Nicaragua, I just can’t bring myself to spend $80 for a piece of brisket.
Adele Hayes, owner of Sap Bush Hollow Farm, where I buy my grassfed meat, reminded me I could corn—cure—my own beef. But schedules didn’t permit me to get to Adele’s farm in upstate New York to buy brisket.
Then—miracle of Padraic—just days before St. Patrick’s Day, I located grassfed brisket at Harlem Fairway. The 2½ pound brisket was affordably priced at $21.
I tinkered with brine recipes. Several cooks were adamant about using salt peter—available at pharmacies—to give corned beef its signature pink color.
I chose not to hunt down salt peter.
Other cooks suggest the brisket cure for 10 days to two weeks. Maybe next year.
My brisket will be cured for four days.
Results TBA after St. Patrick’s Day
Post Padraic’s Day update: Recipe a success. Leanest corned beef we’ve ever eaten. Au natural salt peter-less color a non-issue.
Home-Cured Grassfed Corned Beef
2¼ cups salt—I used half sea salt and half kosher salt
8 cups water
½ cup Demerara or other sugar
4 bay leaves
3 tablespoons pickling spice
20 pepper corns
2 cloves garlic, peeled and smashed
1 three-pound grassfed brisket of beef
4 large carrots, peeled and cut into thirds
4 large potatoes, peeled and quartered
Cabbage, over leaves removed, quartered
- Rub brisket with ¼ cup salt—I used black Hawaiian sea salt.
- Using the flat side of a chef’s knife, smash the garlic cloves.
- In large pot combine remaining salt, sugar, bay leaves, 2 tablespoons pickling spices, pepper corns and garlic. Cover and bring to simmer—don’t let spices boil.
- Place brisket in large glass or stoneware bowl.
- Pour brine over meat.
- Put a weighted plate on top of brisket so it’s immersed in the brine.
- Cover bowl and refrigerate. Many cooks recommend curing 1-3 weeks. As mentioned, my brisket will cure for four days.
Rub brisket with sea or kosher salt. This is black Hawaiian sea salt.
Cooking corned beef
When ready to cook corned beef:
- Remove brisket from brine and rinse well.
- Place brisket in large pot, cover with cold water and add remaining tablespoon pickling spices.
- Bring pot to boil, lower flame and simmer brisket for 3-4 hours.
- About 2½-3 hours into simmer, add carrots, potatoes and cabbage. Simmer until very tender, 30-45 minutes.
- Arrange meat and vegetables on platter and pour 1 cup broth over them. Serve immediately, passing extra broth at table.
Serves 6.
