Comments on: How to Make Corned Beef Brisket, Nitrate-Free at Home http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/ Photographs and Stories from My Filipino Kitchen Sun, 05 Feb 2012 05:15:00 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Jun Belen http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/comment-page-1/#comment-9904 Jun Belen Thu, 05 Jan 2012 23:08:00 +0000 http://blog.junbelen.com/?p=2829#comment-9904 That's awesome, Joe!! I've never smoked ours but maybe I should try.  Happy New Year to you!! That’s awesome, Joe!! I’ve never smoked ours but maybe I should try.  Happy New Year to you!!

]]> By: How to Make Menudo | Jun-Blog http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/comment-page-1/#comment-9882 How to Make Menudo | Jun-Blog Wed, 04 Jan 2012 16:00:16 +0000 http://blog.junbelen.com/?p=2829#comment-9882 [...] Walks with Stanford. Three-mile runs. Coffee in the morning. A book before bed. Home-cooked meals. Corned beef and menudo. Roast chicken. Rice. Plenty of rice. And, of course, fish [...] [...] Walks with Stanford. Three-mile runs. Coffee in the morning. A book before bed. Home-cooked meals. Corned beef and menudo. Roast chicken. Rice. Plenty of rice. And, of course, fish [...]

]]> By: Jun Belen http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/comment-page-1/#comment-9789 Jun Belen Mon, 19 Dec 2011 14:04:00 +0000 http://blog.junbelen.com/?p=2829#comment-9789 Hey Andy,  thank you for trying out the recipe.  I would untie and unroll the brisket so that it gets a pretty good soak in the corning brine.  Cutting the brisket in half and placing each in smaller ziploc bags are fine as long as the meat is fully submerged in the brine.  And also 9 days won't hurt.   Go ahead and enjoy it on Christmas day!  Enjoy the Holidays!  Hey Andy,  thank you for trying out the recipe.  I would untie and unroll the brisket so that it gets a pretty good soak in the corning brine.  Cutting the brisket in half and placing each in smaller ziploc bags are fine as long as the meat is fully submerged in the brine.  And also 9 days won’t hurt.   Go ahead and enjoy it on Christmas day!  Enjoy the Holidays! 

]]> By: Andygeezerbloke http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/comment-page-1/#comment-9784 Andygeezerbloke Sat, 17 Dec 2011 23:27:00 +0000 http://blog.junbelen.com/?p=2829#comment-9784 hi a silly coupla questions perhaps, but im a noob lol. Does the brisket need to be un-rolled? mine is rolled and tied with string. also, does it absolutley need to be 10 tens? 9 days will hav gone by for xmas day so would be nice to eat then(my fault as left it a day late!) also i didnt find a ziplock back big enough so cut meat in half and done 2 individual bags.any advice greatly appreciated! thanks Andy. hi a silly coupla questions perhaps, but im a noob lol. Does the brisket need to be un-rolled? mine is rolled and tied with string. also, does it absolutley need to be 10 tens? 9 days will hav gone by for xmas day so would be nice to eat then(my fault as left it a day late!) also i didnt find a ziplock back big enough so cut meat in half and done 2 individual bags.any advice greatly appreciated! thanks Andy.

]]> By: Roderic Rinehart http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/comment-page-1/#comment-9689 Roderic Rinehart Sat, 19 Nov 2011 23:15:00 +0000 http://blog.junbelen.com/?p=2829#comment-9689 Great recipe. I used this as my base with some additions like star anise, cardamom, and coriander seeds. All of the worries in the comments are overstated, and I would not worry at all about listeria or e coli. People need to source their food and treat it better once they get it. As for bulk herbs and spices, you can of course go to Whole Foods and buy as small amount as needed, or get bulk from Frontier Organic or Mountain Rose Herbs. Great recipe. I used this as my base with some additions like star anise, cardamom, and coriander seeds. All of the worries in the comments are overstated, and I would not worry at all about listeria or e coli. People need to source their food and treat it better once they get it.

As for bulk herbs and spices, you can of course go to Whole Foods and buy as small amount as needed, or get bulk from Frontier Organic or Mountain Rose Herbs.

]]> By: Nduffield http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/comment-page-1/#comment-9282 Nduffield Sat, 03 Sep 2011 20:32:00 +0000 http://blog.junbelen.com/?p=2829#comment-9282 Excellent!  Great recipe and ended up with wonderful homemade corned beef brisket!  Best we ever had! Excellent!  Great recipe and ended up with wonderful homemade corned beef brisket!  Best we ever had!

]]> By: Jim http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/comment-page-1/#comment-9025 Jim Sun, 24 Jul 2011 12:53:00 +0000 http://blog.junbelen.com/?p=2829#comment-9025 there is no 10 days curing it, when i am cutting up beef it hangs in the cool room for 2 days , i do the corning of the silverside and rolled beef at the start and i pump the meat with the poison free pickle, then freeze it at the same time as the rest of the meat ( steak, roasts and mince ) so why would i want to poison my pickled meat. in this day and age of freezers there is no need to use preservatives that are known to cause cancer. there is no 10 days curing it, when i am cutting up beef it hangs in the cool room for 2 days , i do the corning of the silverside and rolled beef at the start and i pump the meat with the poison free pickle, then freeze it at the same time as the rest of the meat ( steak, roasts and mince ) so why would i want to poison my pickled meat. in this day and age of freezers there is no need to use preservatives that are known to cause cancer.

]]> By: George Marshall http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/comment-page-1/#comment-8854 George Marshall Fri, 24 Jun 2011 10:57:00 +0000 http://blog.junbelen.com/?p=2829#comment-8854 I have found a great way to make Corned Beef- in a coffee caffetiere (the push down coffee maker). I have a big one which I bought from a charity shop which nicely handles a 1kg (2lb) found of brisket. I just stir up the salt and sugar in 2 cups of water and chuck in the spices (they all come out in the end, so I don't see any need to boil), drop in the brisket and press it down an inch below the surface (top of up with any more water if needed. Take the beef out after a day and give everything a good stir and push it all down again. Leave it for 10 days... you are so right about the Nitrate, leave it out I have found a great way to make Corned Beef- in a coffee caffetiere (the push down coffee maker). I have a big one which I bought from a charity shop which nicely handles a 1kg (2lb) found of brisket. I just stir up the salt and sugar in 2 cups of water and chuck in the spices (they all come out in the end, so I don’t see any need to boil), drop in the brisket and press it down an inch below the surface (top of up with any more water if needed. Take the beef out after a day and give everything a good stir and push it all down again. Leave it for 10 days… you are so right about the Nitrate, leave it out

]]> By: Speedviper1971 http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/comment-page-1/#comment-8589 Speedviper1971 Tue, 17 May 2011 16:55:00 +0000 http://blog.junbelen.com/?p=2829#comment-8589 The sodium nitrite causes headaches with my daughter so will use alternatives.  Just a beware for the migraine individuals!  The sodium nitrite causes headaches with my daughter so will use alternatives.  Just a beware for the migraine individuals! 

]]> By: Matthew Levine http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/comment-page-1/#comment-8531 Matthew Levine Fri, 06 May 2011 01:27:00 +0000 http://blog.junbelen.com/?p=2829#comment-8531 Also, as others have stated, cooking your meat thoroughly will kill any bacteria that may be present and destroy the botulism toxin. Since the cooking is taking place after the brining, it doesn't matter too much if there a few bacteria develop during that stage. Practically all beef that comes from industrial feedlots is contaminated with e. coli - that is why we have to cook it, and when we cook it, we don't get sick. Also, as others have stated, cooking your meat thoroughly will kill any bacteria that may be present and destroy the botulism toxin. Since the cooking is taking place after the brining, it doesn’t matter too much if there a few bacteria develop during that stage. Practically all beef that comes from industrial feedlots is contaminated with e. coli – that is why we have to cook it, and when we cook it, we don’t get sick.

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