Subj : 12/10 Nat Lager Day - 3
To   : All
From : Dave Drum
Date : Thu Dec 08 2022 16:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Samuel Adams Corned Beef
Categories: Beef, Beer, Vegetables, Herbs
     Yield: 5 Servings

     6    (12 oz ea) bottles Samuel
          - Adams Boston Lager or
          - Irish Red
     4 cl Garlic; smashed
     3 md Onions; peeled, chopped
     3    Carrots; peeled; chopped
     2    Celery ribs; chopped
     1 c  Kosher salt
   3/4 c  Brown sugar
     2    Bay leaves
     1 tb Whole black peppercorns
     2 ts Mustard seed
     8    Allspice berries
     8    Juniper berries
     4    Cloves
     2    Cinnamon sticks
     2 ts Ground ginger
     1 ts Pink salt * (opt)
     2    Trays of ice; about 2
          Quarts
     5 lb Beef brisket

 Pour the Samuel Adams beer into a stockpot, and add all
 ingredients except for the ice, beef brisket, and half
 of the carrots and onions. Bring to a simmer over medium
 heat, stirring until the salt and sugar are fully
 dissolved. Once dissolved, remove from the heat and add
 the ice.

 Place brisket in a sealable container large enough to
 hold both the meat and liquid, and pour the liquid over
 the meat. If possible, place an inverted plate on top of
 the meat to keep it fully submerged in liquid, and seal
 the container. Refrigerate for at least 24 hours, and up
 to 7 days, flipping the meat daily to ensure even
 brining.

 Remove the brisket from the brine, and strain, reserving
 spices.

 Place the brisket in a large braising pan or pot, add
 the reserved spices, along with the remaining carrots
 and onion. Cover with water (or better yet, more Sam
 Adams!), bring to a simmer, and cook until tender.

 * Pink Salt #1 is typically available at specialty
 stores, and is a combination of table salt and a small
 amount of sodium nitrite. This will help in the curing
 process and also give the meat its distinct pink hue
 most people associate with corned beef. If you choose
 not to use the pink salt, your corned beef will have a
 greyer, boiled look to it, but don’t worry! It’ll still
 taste delicious.

 RECIPE FROM: https://www.thedailymeal.com

 Uncle Dirty Dave's Archives

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