Celebrate Like an Irishman!

How to Make Homemade Cornbeef

 St. Patty’s Day is just around the corner.  March 17th!   Having spent a great five (5) years of my life in Butte, America I can’t help but have look forward to celebrating with the Irish, and the Finn’s the night before for St. Uhro’s Day.  OOOOOHHHHHH

Usually I cook up some homemade Pasties, but this year I am going to try making homemade cornbeef.  I got this recipe from an old neighbor in Butte and can attest to its yumminess factor – well that was after a few green beers….

We are going to place an order for briskets this week.  The more we can order, the better the price.  Please call or e-mail on pricing questions.  We also have a couple bison briskets in stock if you want to walk on the wild side.  Just imagine the hash soaking up the hangover the next day!

Please contact us at any of the provided contacts below, we look forward to hearing from you!

Email: starvalleymeatblock@gmail.com

Phone: 307-883-2397

Address: 50 Westwood Ln, Thayne, WY 83127

Ingredients

 

  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons saltpeter
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • 1/2 teaspoon ground ginger
  • 2 pounds ice
  • 1 (4 to 5 pound) beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped

Directions

  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

 

  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

 

  • Pairs well with dark beer – specifically, Guinness!

 

St. Uhro?

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