Is there a way of making corned beef wothout any nitrites, nitrates, msg and other preservatives?!


Question: buy organic.. look on line for an organic farmer near you.. or you can order online..


Answers: buy organic.. look on line for an organic farmer near you.. or you can order online..

9 lb.+ brisket of beef, cut in half
2 cans of beer, regular (24 ounces)
cold water to cover
garni bag
2 large onions halved w/skins
5 cloves of garlic w/skins
3 TBL dry mustard
1/4 C brown sugar
PREPARATION:
Cut brisket in half; rinse off and put in large kettle and cover with cold water; bring to boil and cook 15 minutes. Discard water. Make garni bag (below), use cheescloth and tie with string
To the brisket, add the beer, cold water to cover, garni bag, the large halved onions, garlic, mustard, and brown sugar. Bring to boil and simmer for 2 - 2 1/2 hours. Do this the day before so the brisket will have great flavor. Save the water and the garni bag. Always keep brisket in the cooked liquid. Serving day, put carrots and potatos in smaller pots and ladle liquid into them to cook them, put cabbage cut in fourths into pot with brisket and cook until cabbage is tender.

Combine horseradish sauce ingredients (below) and serve with corned beef dinner.


For Garni Bag:

2 tablespoons pickling spice
10 whole peppercorns
7 whole cloves
3 bay leaves crumbled
parsley chopped
Horseradish Mustard Sauce

1/2 C sour cream
1 1/2 - 2 tsp dry mustard
1 tsp (+) horseradish (to taste)
1/4 tsp onion salt
Mix and serve with corned beef.

Or go to Whole Foods and buy it from them No preserv ever used.

Yes and then it's called pickled beef, dry pickled beef or potted beef all other ways of preserving. There's salt beef to of course. Marinaded beef is superb too, spices and good red wine.

Yes, you can do it, but it takes a long time to 'corn' if you want to do it yourself ... and you'll need to use TONS of salt (use sea salt, which has less sodium, and more 'salty flavor') ... place your brisket in a large container you can 'seal tightly' on top of a full INCH of salt, then cover it completely and put the lid on it and set it at the back of a cooler or a 'warmer than normal' refrigerator and FORGET ABOUT IT for three to six months. That will cause the 'corning' (it stays red and tastes salty) which is why you must cook a corned beef in water ... but the salt is a 'preservative' that just doesn't have a 'fancy name' ... you can NOT make a corned beef with NO preservatives at all ... it would 'spoil' bigtime without the salt (or nitrites which you don't want to use).

sorry i dont know





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