• English
Log in / Sign in
Login Register

Lost password ?

  • Home
  • Shop
  • Blog
  • Newsletter
  • FAQs
  • Contact Us
0 0

No products in the cart.

Return To Shop
Shopping cart (0)
Subtotal: ฿0.00

Checkout

  • English
Menu Categories
  • Home
  • Shop
  • Blog
  • Newsletter
  • FAQs
  • Contact Us
  • Cheese Making Supplies
  • Bread Making Supplies
  • eBooks
  • Curing and Pickling
  • Other Stuff
  • Accessories
  • Kits
  • Uncategorized @th
Wishlist Please, install WooCommerce Wishlist plugin
Cart 0
Log in / Sign in
0 0
0 Shopping Cart

No products in the cart.

Return To Shop
Shopping cart (0)
Subtotal: ฿0.00

Checkout

Log in / Sign in
My Account
Login Register

Lost password ?

Corned Beef
Curing

Curing and Cooking Corned Beef

February 1, 2017 / 1810 / 0

Corned Beef is another wonderful meat that you can make from the beef you can get in Thailand and Asia.

The curing process is VERY similar to that of pastrami.  The only difference is how the brisket is handled after the curing in the brine.  With pastrami, you smoke or roast.  With corned beef, you boil.  Both way produce a very nice deli meat.

This recipe not only goes thru the curing process, but it continues on with how to make an awesome corned beef and cabbage.

The only ingredient you may have trouble finding in Asia is the Pink Curing Salt #1 which you can get right here on this site.

Eat well, my friend,

Corned Beef

Curing and Cooking Corned Beef

Print Recipe Pin Recipe

Ingredients
  

Brine

  • 2 quarts Water
  • 1 cup coarse salt
  • 1 tablespoon pink curing salt
  • 1/2 cup Sugar
  • 1 teaspoon Coriander seeds crushed
  • 1 teaspoon Mustard seeds crushed
  • 1 teaspoon black peppercorns crushed
  • 1 cinnamon stick crushed
  • 4 dried bay leaves crushed
  • 8 cloves whole

Corned Beef

  • 5 pounds flat-cut beef brisket
  • 1 medium onion halved
  • 1 medium celery stalk halved
  • 1 medium carrot peeled, halved
  • 1 pound baby turnips peeled, trimmed
  • 1 pound baby carrots peeled, trimmed
  • 1 medium head cabbage cut into 8 wedges
  • 1 pound small red potatoes
  • Dijon mustard for serving
  • Dijon mustard for serving

Instructions
 

  • Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
  • Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
  • Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
  • Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
  • Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
  • Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.
Share Post
Home Made Pastrami
Pastrami
Garlic Pepper Bacon
Garlic Pepper Home Made Bacon ...

About author

About Author

Chaiyo!

Other posts by Chaiyo!

Related posts

Home Made Salami
Curing
Read more

Homemade Salami in Thailand

February 21, 2021 / 52 / 0
Everyone loves Salami but not everyone loves the taste and cost of Salami in Thailand.  What to do?  Make your own!  You can now get... Continue reading
Curing
Read more

UMAi Dry Aging Bags vs Traditional Meat Aging

December 2, 2020 / 234 / 0
Is the UMAi dry aging bag a fad or does it really work? We’ve recently seen a video that compares the UMAi dry aging bag... Continue reading
Bacon Curing Bag
Curing
Read more

Bacon Curing Bag

February 13, 2017 / 1073 / 0
Bacon Curing Bags are an EASY way to make artisan bacon at home without the fuss and mess of mixing the cure for the bacon. ... Continue reading
Garlic Pepper Bacon
Curing
Read more

Garlic Pepper Home Made Bacon Cure

February 10, 2017 / 2509 / 0
While Thai Beef is not that great, the pork is fine.  So why not make yummy home made bacon? The really important ingredients here are... Continue reading
Pastrami
Curing
Read more

Home Made Pastrami

January 31, 2017 / 1512 / 0
Pastrami is one of my favorite meets and one that is expensive in Thailand.  So I got me some Pink Curing Salt and Pickling Spices... Continue reading

Leave a reply Cancel reply

You must be logged in to post a comment.

Search

Need any of these?

  • Digital Cheese Thermometer

    Digital Cheese Thermometer

    ฿214.50
  • Pink Curing Salt 2

    Pink Curing Salt Number 2

    Rated 4.50 out of 5
    ฿270.00 – ฿13,600.00
  • Beeswax Cheese Coating Kit

    Natural Bees Wax Cheese Coating Kit

    ฿764.50
  • Bacteria Linens

    Bacteria Linens (B.linens)

    ฿643.50
  • Rennet 10 Tablets

    Rennet Tablets - 10 Tablets

    Rated 5.00 out of 5
    ฿520.00

CONTACT

Thai Artisan Foods and Supplies
133 หมู่ 9
ท้ายเหมือง, พังงา 82120
Thailand

Email: Info@ThaiArtisanFoods.com
Phone: 08 2428 2949 (Eng)(WhatsApp)
Phone: 09 1181 9797 (Thai)

RECENT REVIEWS

  • Cheese Salt

    Cheese Salt for Flavoring and Brining

    Rated 5 out of 5
    by dkmaster
  • Calcium Chloride Bottle

    Calcium Chloride

    Rated 5 out of 5
    by dkmaster

Latest Posts

Home Made Salami

Homemade Salami in Thailand

February 21, 2021 0

UMAi Dry Aging Bags vs Traditional Meat ...

December 2, 2020 0
Water Kefir Grains Day 3

Activating Water Kefir Grains

June 10, 2018 0

© Thai Artisan Foods and Supplies

  • English