With St Patrick’s Day on Friday in 2017, a few readers have been eyeing my homemade brisket recipe from 2012:
Brisket and salt — corned — beef dos and don’ts
That post explains what to do. Anyone doing this from scratch will need to start on March 15. The prep work — brining and the rub — requires 48 hours.
Brisket is cheap. However, the cost of low-and-slow cooking can outweigh the savings on the meat.
Therefore, doing this yourself, as appetising as it looks on television food shows, might turn out to be more expensive and labour intensive than anticipated.
It is better to buy prepared salt — corned — beef from a supermarket or butcher.
Best wishes for a happy St Patrick’s Day!
14 comments
March 15, 2017 at 11:16 pm
OIKOS™-Redaktion
Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
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March 21, 2017 at 4:03 pm
churchmouse
Many thanks for the reblog, Michael! Delighted that you and your readers liked the post!
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March 21, 2017 at 4:52 pm
OIKOS™-Redaktion
Hello, thank you. May i ask a question about Scientology? What do you think about it? Is the community really so strong and against the rights as the Free State’s officials mean? Thx
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March 21, 2017 at 5:11 pm
churchmouse
I think so, but I don’t know much about it other than a few things I’ve read about the psychology of it (lots of coercion).
It’s a true cult. I’ve read that once you’re in it, you can’t get out very easily.
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March 21, 2017 at 5:20 pm
OIKOS™-Redaktion
Oh, yes. Thank you for you opinion. Myself i had the same problems, some told about SC with the Roman-Catholic-Church here in Germany. Here in Germany the RCC seems to be a franchise of the Vatican with its very own management. 😉
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March 22, 2017 at 1:07 am
churchmouse
I don’t know too much about Scientology.
It would not be surprising to find out that the cult is invading the Catholic Church or that the Catholic Church is adopting a few tactics from Scientology.
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March 16, 2017 at 12:02 am
CherryPie
My mum does brisket to a turn. No fancy preparations, just a few hours slow cooking on the hob. All the family love it and request it if visiting for dinner.
I tried it once and didn’t achieve her perfection. Maybe I need ask her to share her techniques again so that I can try to obtain the perfect brisket…
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March 16, 2017 at 12:14 am
churchmouse
My late mother could do that, too, only in the oven. She told me how, but it never worked for me. (Outside of offal, I have never been good with cheap cuts of meat.)
My brisket topic was more focussed on making salt beef from scratch. I saw a few food shows on how to do it professionally, which could be easily (supposedly!) reproduced at home. I wrote it down. I watched the television programmes twice. I tried it. It didn’t work.
That said, yes, ask your mother for the instructions for a normal brisket. Why not make an afternoon of it with wine and nibbles while waiting for the final product? Could be fun for Mothers Day? 🙂
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March 16, 2017 at 7:15 am
sackersonwp
“Brisket means brisket.”
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March 18, 2017 at 11:55 pm
churchmouse
Translation: tough as old boots, unless you get your mother’s or grandmother’s recipe. 😉
CherryPie is fortunate.
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March 19, 2017 at 8:06 am
sackersonwp
No connexion with the inedible “ship’s brisket”, then?
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March 19, 2017 at 12:05 pm
churchmouse
Please enlighten me, what is a ship’s brisket?
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March 19, 2017 at 5:04 pm
sackersonwp
Pun! https://en.wikipedia.org/wiki/Hardtack
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March 19, 2017 at 11:35 pm
churchmouse
Thank you! 🙂
Salt beef brisket made at home is about as appetising.
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