St. Patrick's Day is two weeks from yesterday. This meant it was time to start my home-corned beef for my feast. My dad will be in town and we all love corned beef. I have home-corned my own several times using a Cook's Illustrated recipe. It omits the pink salt (Prague powder #1) though. It is delicious, but it doesn't stay pink and the pink salt also controls bacterial growth.
I am very excited to try the Martha Stewart recipe. I am lucky enough to live close to a local meat packer/butcher shop/sausage maker. They sold me 4 oz. of this potent stuff, and warned me about it. I am sure he was worried about a lay person using this stuff wrong. Now that I have so much of it, I need to make some charcuterie with it, like 150 pounds of sausage!
The spice mix looked and smelled so good! I crushed them in a makeshift mortar and pestle: a cinnamon stick, mustard seed, coriander seed, cloves, black peppercorns, and bay leaves. You bring two quarts of water to a boil, add in the kosher salt, sugar, pink salt, and this spice mix. Once it is cool, you pour it over a 5 lb. flat cut brisket.