corned beef

I made a slab of corned beef last week. I had two different recipes and wasn't sure whch to use but the instructions seemed more clear in the one from Nourishing Traditions (my favorite cook book). I did, however, deviate from it on a couple of steps.

I just loved the colors of the spice mix I made for it. The purple things are juniper berries that I foraged last October. I used all I had left so I need to go get more.

This recipe calls for whey. The whey is the liquid left over from draining yogurt. It keeps in the fridge for a few months (the whey, not the meat).

1 2-pound beef brisket, frozen 14 days and thawed

1/2 cup whey

1 cup filtered water

2 Tbsp sea salt

1 Tbsp mustard seeds

4-5 bay leaves, crumbled

1 Tbsp juniper berries, crushed

1 tsp red pepper flakes

Mix seasonings and rub into both sides of brisket. Place in a bowl that just contains it. Mix whey with water and pour over brisket. Cover and marinate at room temperature for 2 days, turning frequently. Transfer to refrigerator.

Now, here's how I veered from the recipe. I marinated it in the fridge for 10-11 days. Then, instead of eating it raw like this suggests, I cooked it according to the other recipe I looked at. I am just not brave enough to leave meat at room temperature for 2 days...veggies and fruit, yes, but I'm just not there with meat. ..and eating raw meat...just isn't going to happen.

When Adam found out what I was doing and how long it was taking, he asked me, "Is it worth all that work?" Really, just because it takes 10 days to marinade doesn't mean it takes much work, it really doesn't. You mess with it for 2-3 minutes a day and that's it. It is good but not earth shattering good. I will make it again though. It's very good in sandwiches.