anyone tried the NYT corned beef recipe?
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Anonymous
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I have a brisket from my dad’s farm-raised, grass fed Angus steer. I want to make sure I do it justice.
Is the NYT Sam Sifton corned beef recipe any good? I have an important dinner (for some foodies) next weekend so I need to start curing it this weekend, just having some second thoughts as my side of beef only has one brisket. If not, any other thoughts on what to do with it? (I don’t have a smoker.). Thanks, fellow DCUM cooks! |
Anonymous
| I have the NYT app and looked at the reviews for you. They look good. I would do something other than corn beef with it though. I find it so bland. |
Anonymous
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This brisket nina recipe is good but there are lots of good brisket recipes out there (I liked corned beef but I agree if I had a good brisket I’d probably do one of these braises).
https://www.washingtonpost.com/recipes/brisket-nina/7660/ |
Anonymous
| Hmm. I was thinking of corning it but not doing the traditional boiled cabbage thing. More like sides with a take on a Reuben and/or hash (rye loaves, roasted cabbage, dressing, mustard varietals, then 62 minute sous vide eggs, roasted fingerlings, sauce options....sort of a choose your own adventure with corned beef. Does that sound bland? |
Anonymous
| If you want to have an elaborate meal for foodies maybe that is better. The braised brisket is more of a delicious comfort food. |
Anonymous
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this brisket (not corned) is amazing. It has become our family go-to and always gets rave reviews https://www.onceuponachef.com/recipes/onion-braised-beef-brisket.html
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Anonymous
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It does not sound bland, but I wouldn't brine/corn what you believe is a fabulous beef brisket. corning kind of pickles out the flavor, and at least to me, seems like it is for lesser beef. (Please don't attack me DCUM foodies -- its just my opinion).
I posted the recipe from once upon a chef above -- that's what i would do. |
Anonymous
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If it's a full packer brisket what I'd recommend is when you're trimming the fat, separate the point from the flat and brine the flat for corned beef/pastrami, then smoke the point for Texas BBQ brisket.
You get the best of both worlds - tender, juicy, fatty, smoked brisket, and you don't have to worry about drying out the flat because you cook the corned beef separately after it has brined. This is my go-to corned beef recipe: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/ |
Anonymous
| Corned beef is my absolute weakness so I am soooo jealous. That sounds amazing |
Anonymous
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OP updating after the event. The NYT corned beef recipe was AMAZING. I backed off a little on the salt and used Penzey’s pickling spices. i also got some artisanal bread, sauerkraut, made Russian dressing from NYT too but with more sciracha, had aged Swiss, roasted potatoes with onion and seasoning, and 63 degree C sous vide eggs, plus salad.
It was restaurant-quality, if anyone wants to try it. Downside is it took up 1/4 of my fridge for a week. But no more as it’s all gone, I ate the scraps for breakfast (and it was a full brisket from a 1200 lb Angus for 7). Highly recommend. It took me more like 4 hours to get fork tender. |
Anonymous
I should also say that I more or less doubled the brine because of the size of my brisket. I used half the Kosher but all the pickling salt. |
Anonymous
| Thanks for following up, OP. I'm a corned beef fan but only eat it once a year (guess the day). I'd love to try to do it at home. |
Anonymous
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Corned beef corned at home is AMAZING! Anyone who thinks corned beef is bland has probably only has the pink grocery store variety.
Glad it worked out for you! I use the Cook's Illustrated recipe and it's delicious too. |