Page 46 - Flathead Beacon // 3.12.14

46 | MARCH 12, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM

SIDE DISH Chef Joshua Auerhammer

Homemade Corned Beef

W
ITH ST. PATRICK’S DAY essary, add more cold water to cover the
just ahead of us and the im- beef. Using a heavy pottery bowl or a few

ages of the oddly pink piece of small bowls, weigh the corned beef down
meat we have come to know as corned so it will stay completely coved with liq-
beef coming to mind, I wondered about uid. Cover and refrigerate for 5 to 7 days.
the roots of the dish we have all come to Take out once a day to stir lightly and
love and the old world technique used to turn the beef as needed. On the sixth or
lavor and cure the meat used in creat- seventh day, remove the brisket from the
ing it. With a little re-
brine and rinse well with cold water. Set
aside while you gath-
search, I discovered
that the overly salty er together the fol-
and heavily preserved lowing ingredients.
grocery store variety
of corned beef has a FOR COOKING:
delicious and hearty 3 ribs celery, cut in
close relative. With a 2-inch pieces
little planning ahead
2 large onions, cut in
this easy to make rec- wedges
ipe shows what a good 2 cloves garlic, minced
healthy meal this can Place the brisket
really be.
in a large (8-quart
You need to start about ive to seven or larger) pot. Add all ingredients and
days before you plan on serving this for enough cold water to cover. I like to use a
dinner and it turns out great. Begin with pint of ale with the water, but this is op-

a fresh, Montana-grown, beef brisket tional. Bring to a boil; skim of any scum,
and follow this recipe for a great home- which develops on the surface. Reduce
made corned beef dinner.
heat to medium-low; cover and simmer
for 3 hours. At this point, uncover the
FOR THE BRINE:
pot and add:
10 cups water
1 1⁄2 cups kosher salt
GARNISHING VEGETABLES:

1 cup granulated sugar
6-8 medium Yukon Gold potatoes, cut in
2 tablespoons dry English mustard quarters
3 tablespoons pickling spice
5 carrots cut in 2-inch lengths
3 cloves garlic, minced
2 small rutabagas cut in 2-inch chunks
1 fresh Montana grown beef brisket, 7 1 large head of cabbage quartered,
to 9 pounds
cored and cut into pieces
Combine water, salt, sugar, mustard, Cover the large pot and cook un-
spices and three cloves of minced gar- til the meat and vegetables are tender,
lic in an 8-quart nonreactive stock pot. about 30 minutes. Remove beef and let

Bring to a boil over high heat. Remove rest for 10-15 minutes. Slice and serve
from heat and set aside to cool. While with vegetables, broth and a nice crusty
the liquids cool, trim your brisket of as bread. Irish soda bread or sourdough
much excess fat as you can. When the work well. This dish is almost better the
liquid has cooled, add the brisket. You second day. Enjoy!
may need to transfer the liquids and the
brisket to a larger container or bowl, The recipe was originally published in

just make sure it is nonreactive. If nec-
2013.

Josh Auerhammer is the chef/owner Culinary Design Studio in Bigfork.

MARCH ON

OVER TO....

BATAVIA

STORAGE & UHAUL

Archive and Business Record storage solutions at Batavia
Storage. We have shelving and indexing scheme using
excel to organize the units for easy access.

190 Batavia Lane • Kalispell • 752-3654