Corned Beef
Recipe by Ron Eyester, Executive Chef/Partner, Southern Bistro
Photography by Kyle Ripley, Haigwood Studios
Yield: about 15 servings
1 10–12 pound beef brisket
Corned Beef Brine (recipe included)
chicken stock as needed
butter as needed
Sauerkraut (optional) (recipe included)
Cover brisket with Corned Beef Brine. Do not strain. Refrigerate beef in brine for 2 weeks.
Once beef has finished brining and at least 1 day before you plan to serve the brisket, heat oven to 300 degrees. Remove brisket from brine and keep the fat cap intact. Place on sheet pan with a drip rack, fat cap on top, cover with aluminum foil, and roast for 9 to 11 hours. Remove from oven, remove foil, let cool and refrigerate, covered, overnight.
Cut brisket into thick slices. Warm a little chicken stock (about 3 ounces per slice) with butter in a sauté pan and add brisket slices until just heated through. Serve brisket with some of these juices and Sauerkraut, if desired.
Photography by Kyle Ripley, Haigwood Studios
Yield: about 15 servings
1 10–12 pound beef brisket
Corned Beef Brine (recipe included)
chicken stock as needed
butter as needed
Sauerkraut (optional) (recipe included)
Cover brisket with Corned Beef Brine. Do not strain. Refrigerate beef in brine for 2 weeks.
Once beef has finished brining and at least 1 day before you plan to serve the brisket, heat oven to 300 degrees. Remove brisket from brine and keep the fat cap intact. Place on sheet pan with a drip rack, fat cap on top, cover with aluminum foil, and roast for 9 to 11 hours. Remove from oven, remove foil, let cool and refrigerate, covered, overnight.
Cut brisket into thick slices. Warm a little chicken stock (about 3 ounces per slice) with butter in a sauté pan and add brisket slices until just heated through. Serve brisket with some of these juices and Sauerkraut, if desired.
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Corned Beef Brine
2 cups kosher salt 1 cup light brown sugar 2 ounces pink salt 2 cinnamon sticks 1 cup pickling spice 1 ounce ground ginger 2 onions, roughly chopped 2 jumbo carrots, roughly chopped 1/2 bunch celery, roughly chopped For the Corned Beef Brine Combine all ingredients with 1 gallon water, boil, then chill. SOUTHERN BISTRO
4920 Roswell Road 404/705-8444 southernbistroatl.com |
Sauerkraut
Yield: 4 quarts 3 heads white cabbage, julienned 3 tablespoons kosher salt 2 tablespoons pickling salt 2 teaspoons granulated garlic 1 teaspoon ground toasted pickling spice 2 teaspoons ground toasted fennel seed 2 teaspoons ground toasted caraway seed 2 cups cold water For the Sauerkraut Combine all ingredients in a large stainless steel bowl, cover with large plate and cover bowl with plastic wrap. Store in a dark place for 5 days. After 5 days, refrigerate sauerkraut in an airtight container for up to 2 to 3 weeks. |