Corned Grace and Cabbage

So, after corning our own beef a few years ago, we both decided we couldn't possibly buy another precorned one again. The flavor and texture is so much better when done at home with love. . .sigh. I did sample a pretty good one at our local gourmet grocer, Metropolitan Market, but it still wasn't quite as "earthy" as ours. Problem is, it takes 5 to 7 days to marinate; I had thought it only took three (seems I mess this part up every year), so we didn't get to eat it until yesterday (3/21). While we were getting it ready, Sean decided to throw Gracie in the crock pot. She fit pretty well!

Corning Your Own Beef:

1 (3 1/2 -to 4 1/2-pound) beef brisket, trimmed

1/2 c. kosher salt

1 tablespoon black peppercorns, cracked

1 tablespoon dried thyme

2 teaspoons ground allspice

2 teaspoons paprika

2 bay leaves, crumbled

Mix the salt and spices together in a small bowl. Spear the brisket about 30 times per side with a meat fork or metal skewer. Rub each side evenly with the salt mixture. Place the brisket in a large zipper-lock bag, forcing as much air out as possible. (I actually insert a straw here, and suck the additional air out for a really tight pack.) Place on a rimmed baking sheet, cover with a similar sized pan, and weight with two bricks or large cans. Refrigerate for 5 to 7 days, turning once daily. Rince and pat the meat dry before using. Cook according to your favorite method, or do what I do:

• After rinsing the beef, place in your (large) crock pot on top of a bed of large onion pieces from one yellow onion.
• Top with four wedges from half of a large green cabbage (leaving core intact), three large carrots cut into 3-4 inch pieces, and about eight red potatoes, in 2-inch chunks.
• Pour in one bottle of your favorite Irish beer (we use Smithwick's--Guinness would be too dark), a quart of low-sodium chicken broth, and enough water to come about 1/2-inch above the beef.
• We cook ours on high for about two hours, then turn to low for another six hours or so. A fork should slide easily in and out of the center of the meat when it's done. Should feed six to eight, or provide leftovers for some great reuben sandwiches!

Or, you can follow Alton Brown's recipe below. He adds Saltpeter--acquired from your local pharmacist--which is the nitrate that keeps the meat red. Ours turns the same color most cooked beef does--a rosy brown, but is certainly not RED like most corned beef. I haven't tried his, but approve the recipe.

http://www.foodnetwork.com/recipes/alton-brown/corned-beef-and-cabbage-recipe/index.html