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Reply to "anyone tried the NYT corned beef recipe?"
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[quote=Anonymous][quote=Anonymous]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.[/quote] 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.[/quote]
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