Comments on: Homemade Corned Beef

By: Anne

Anne — Sat, 21 Apr 2012 22:10:38 +0000

This recipe looks wonderful. I have all of the ingredients except for the allspice berries. Can I use ground allspice? How much of it do I use. I am thinking about 1 1/2 tsp?

Thanks

By: Testers Choice

Testers Choice — Mon, 09 Apr 2012 21:50:02 +0000

[Julie Dreyfoos] This corned beef recipe is amazing and very simple to do. In my excitement to try this recipe, I hadn’t read over the list of ingredients very well, so as I was putting the brine together, I realized that I didn’t have the recommended pink salt that Michael calls for in the recipe. I noticed in one of the comments above that Michael mentions the salt isn’t necessary, so I continued on without the salt. Six days later, we sat down to the most amazing corned beef all four of us ever had. One of my testers, who claims to be a corned beef snob, said, “Although I would have preferred it a bit saltier, it was one of the best that I have ever had.”

By: Carol

Carol — Wed, 21 Mar 2012 14:01:18 +0000

bought a corned beef brisket ready to cook, can it be frozen as packaged and how long will it keep?

By: Ruhlman

Ruhlman — Mon, 19 Mar 2012 23:53:17 +0000

Shouldnt brine rolled. But if so 9 days may be fine. Once it’s cured can be frigerated for a while or frozen, but it’s cured, shld be good for weeks

By: David Leite

David Leite — Mon, 19 Mar 2012 23:43:15 +0000

Murray, I have but one rule when it comes to making a recipe the first time: follow it exactly. I think it best to take it out on time and cook it. That way you can judge for yourself what you think and tweak it next time. Michael may see it differently.

By: David Leite

David Leite — Mon, 19 Mar 2012 23:41:51 +0000

Chris, as you can see above, Michael says you can safely omit the pink salt. So no worries.

By: Murray

Murray — Mon, 19 Mar 2012 18:01:45 +0000

We have been reading your conversations with great interest. We do have a question. We started brining our brisket on Thursday, the 15th. We are planning on a late St. Paddy’s Day dinner. Probably March 24th. Is it O.K. to leave the brisket in the brine for 8 to 9 days. Or should we be taking it out now and processing it either by freezing or cooking it. The brisket is about 6 pounds and appears to have been rolled into a roast about 5 inches thick by about 12 inches long. Any advise is appreciated. Thanks.

By: David Leite

David Leite — Mon, 19 Mar 2012 15:20:27 +0000

Marshall, I contacted Citarella for you, and they do indeed have first cut brisket. You can call (212) 874-0383, press #1, and you’ll be connected to a sales rep who will order for you. It usually takes one day.

By: David Leite

David Leite — Mon, 19 Mar 2012 15:16:21 +0000

Marshall, I’m so glad to hear it turned out well for you. It looks great.

By: Renee Schettler Rossi

Renee Schettler Rossi — Sun, 18 Mar 2012 13:36:47 +0000

Chris, I, too, am a little leery of using sodium nitrate. Although I also believe that a little of just about everything in moderation or, in this case, very occasional indulgence, is okay.