03/15/2021
Together Farms (https://www.togetherfarms.com/), an Eatwild supplier listed in Wisconsin and Minnesota, practices sustainable farming and sells grass-fed, grass-finished beef and lamb, pork, turkey, chicken, duck, eggs and more direct to customers. This recipe in their weekly email caught our eye. We are posting it here with their permission. Thank you, Stephanie!
Together Farms Make Your Own Non-Brisket Corned Beef Recipe
Hello from muddy Mondovi!
Hmmm, well, the brisket sold out immediately. But never fear! Corned Beef can be made using other cuts of beef that we do still have!
And, even better, you can make this any day, not just March 17th.
When you first investigate making your own, it can seem a bit intimidating, but once you have all the ingredients the most difficult step is the waiting.
Corned beef is basically just a product of brining (like making pickles), in fact, "corning" is a term for salting. Corn was derived from the word for kernel or grain and so "corning beef" refers to curing beef with grains of salt.
What cuts can be corned/salt-brined?
Technically any cut can go through this process, but the ideal ones are those that are tough or gamey. If you start with a very tender cut it could end up with a mushy texture. I've heard of people having great results with really gamey deer or beef that had a gamey flavor—this will take it right out! The brining process transforms the flavors and textures of the meat by pulling out excess moisture and pushing in salt and seasonings. (Compare the fresh cucumber to the pickle. A bit of a transformation there, wouldn't you say?)
I literally just had a friend (not a customer (yet!), so not our meat) complain that she had to throw out a bunch of meat because her husband couldn't stand the flavor. So, if you have something similar lurking in your freezer, try this before you throw it out!
The ideal cuts for a non-brisket corned beef recipe are:
• Rump (aka round) Roast
• Sirloin or Sirloin Tip Roast
• Chuck or Arm Roast
• Short Ribs
• and for the really adventurous, Tongue; it brines beautifully.
And, unlike Brisket, all are currently in stock!
A quick Google search will turn up a million recipes for corning your own beef, but here are the basics:
Step 1. Brine.
Put 3/4 gallon of water, 1 cup of canning and pickling salt (or kosher salt), 1/2 cup of brown sugar, 2 tablespoons pickling spice blend, 3 crushed garlic cloves, 1 cinnamon stick, 1 bay leaf and 1/2 teaspoon ground ginger in a pot that will fit the brisket and bring to a boil. If you want to end up with meat that looks pink, add 1 teaspoon of pink salt (sodium nitrite, aka Curing Salt #1), otherwise prepare yourself for a paler, red-brown look but the flavors/textures will be the same.
After the brine comes to a boil, take it off the heat and let it cool completely. Add 1 cup-ish of ice cubes and the brisket and keep in the fridge for 5-7 days. You can also pierce the beef all over with a skewer to help the brine pe*****te.
Flip the meat once a day if you want to be a more active participant.
Pro-tip: Don't have a pot that will fit the meat or don't have that kind of fridge space? Use a 1 or 2-gallon ziploc bag (not sliders). You can also fill a cooler with ice and set the brining meat in a garage or outside but make sure there’s always ice.
Step 2. Cook.
Take the meat out and rinse well (or it could end up being really salty). Put the roast in a pot with enough water to cover, an onion cut in half, 2 tablespoons of pickling spice, and a bay leaf. Bring to a boil, then reduce the heat to a simmer. Cook for 3-4 hours or until the beef is tender. At the 2 1/2 hour mark you can add a quartered cabbage, carrots, and potatoes. Then cook until a skewer slides in and out of the beef with ease and the veggies are all tender.
Step 3. Serve.
Finally it's time to eat! The biggest thing here is to slice against the grain. You can use the cooking liquid to moisten the slices and a good mustard or horseradish sauce.
Note: Grassfed beef may take longer to cook compared to the conventional counterparts and the texture will be firmer.
Step 4. Serve again.
I don't know about you, but the only reason I do the corned beef thing at all is for the next-day Reubens!
If you are trying to avoid bread then I highly suggest making "Tiny Reuben Tacos" using thick Swiss cheese slices as the shell and then filling accordingly. So good.
Together Farms is owned and operated by Stephanie Schneider. The farm practices Intensive Rotational Grazing, where the animals are moved from pasture to pasture. Together Farms offers 100% grassfed beef and lamb, pastured pork, and weekly on-farm events.
