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Share your recipes July 2012

Rainbow Kitchen

Home-Cured Corned Beef

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(From: Charcuterie: The Craft of Salting, Smoking and Curing.)

1-1/2 cups kosher salt

½ cup sugar

4 teaspoons pink salt (sodium nitrite), optional. (Available online; turns the meat red, if desired)

3 cloves garlic, minced

4 tablespoons pickling spice

1 5-pound beef brisket

1 carrot, peeled and roughly chopped1 medium onion, peeled and cut in two

1 celery stalk, roughly chopped.

In pot large enough to hold brisket, combine 1 gallon of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.

Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days.

Remove brisket from brine and rinse thoroughly. Place in a pot just large enough to hold it. Cover with water and add remaining pickling spice, carrot, onion and celery. Bring to a boil over high heat, reduce heat to low and cover. Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket.

Keep warm until ready to serve. Meat can be refrigerated for several days in cooking liquid. Reheat in the liquid or serve chilled. Slice thinly and serve on a sandwich or with additional vegetables simmered until tender in the cooking liquid.


Really Basic, Tasty Cabbage

(From Nourishing Traditions)

Shred the cabbage very fine. Knife-cut can be best – some food processors shred it too fine to retain a little crunch and a lot of taste. Rinse cabbage (preferably with filtered water) and place in a heavy skillet. Do not shake water off – it will be sufficient to cook it. Top cabbage with a little salt, plenty of pepper and several generous pats of butter (or bacon fat, if you prefer). Turn on medium heat and lower when cabbage starts to steam. Cook about 5 minutes, covered, or until cabbage is just wilted.


Horseradish Cream

(From Greene on Greens, makes about 1-1/2 cups)

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1 cup reserved corned-beef liquid

2 tablespoons freshly grated horseradish, or 1-1/2 tablespoons Dijon mustard

1/4 cup sour cream

1/4 cup heavy or whipping cream

1 teaspoon lemon juice

Melt the butter in a small pan over medium-low heat. Whisk in the flour. Cook, stirring constantly, 2 minutes. Whisk in the corned beef liquid, stirring until smooth. Add the horseradish and mustard. Cook 2 minutes.

Remove the sauce from the heat and beat in the sour cream and heavy cream. Stir in the lemon juice. Return it to low heat until warmed through, but do not boil.



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Going Green for March


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