With the eggplant being less than spectacular, but the banana peppers top notch, I decided to move onto my first meat recipe from Michael Ruhlman & Brian Polcyn’s “Charcuterie”. As much as I wanted to delve headfirst into the world of cold smoked meats and sausages, I decided to start relatively small with a corned beef.
I’ve been meaning to try out their corned beef recipe for quite some time, but there was one hurdle, sodium nitrate or salt peter. I had originally planned to try Alton Brown’s recipe, but I couldn’t find salt peter anywhere in Jackson. Ruhlman & Polcyn’s recipe actually called for pink salt, and they were kind enough to list suppliers in the back of their book. After ordering some instacure #1 & #2 from the Sausage Maker in Buffalo, I was finally ready to make my own corned beef.
The recipe actually calls for the 5 pound brisket to be brined in the pot. I decided to stray from that idea.
It may look a little odd, but it works.
Everything looks covered with brine.
Five days later, I was ready to see how things looked.
As soon as I figured out which pot would comfortably hold the brisket, I put it inside and then added enough water to cover.
With the pickling spice in the pot, I brought everything to a boil, reduced the heat and simmered it for 3 or so hours. I think I actually pulled the brisket out after 2 ½ hours. At that point, it was perfectly fork tender.
So, I’ve had mixed results with Ruhlman & Polcyn’s vegetable recipes, but grand success with my first try at one of their meat recipes. Seeing as the book is named charcuterie, I have that meat is more of their forte. I have a feeling I’ll be revisiting this book a number of times, especially with cooler weather outside.