/ck/ - Food & Cooking

>an Irish finish
I raged.
10/10 for leading me on partway through a semi-reasonable post.

Fill about 1 gallon of water to a large pot that can fit the entire brisket.

>>5296011
Well, you haven't seen what the finish will be, dear friend. Patience.

Next step, add about 3 tablespoons of pickling spices, and 1/2 teaspoon of Red Pepper flakes.

Also, add
2 Cups of Kosher Salt.
1/2 of Brown Sugar
5 teaspoons of Curing Pink Salt.

Carefully stir, set on stove about medium temperature and while you do this, dance with the music. Listen to it while you cook. It all forms part of the aesthetic experience of cooking. Take it in and enjoy the show.

After some time of boiling, stirring and appreciating the wonderful fall smells that sprout out of this brine, remove from the stove and leave it to cool.

>>5296025

let me guess
Whiskey or guiness gravy?
Boiled new po-tay-ters?

Make sure you stir it as well as it cools. Watching as the floating ingredients interact with each other. Exchanging flavors and colliding in a spiral pattern, as if its drawing you in.

>>5296052
I suggest you leave that for the ending. You may be satisfied with what the outcome will be or not, either way I assure you that it will be exquisite in taste and excellent to bring friends together.

This is what the brine should look like as it cools and left on its own for a while.

Next, comes the beef. Get a knife and a cutting board. Beef brisket usually comes with a lot of surrounding fat that it is recommended to separate. Do this carefully and take your time in order not to waste any meat.

After the brine has come to room temperature or a relatively cooler temperature, put the beef in it and it will most likely float to the surface. To ensure its submersion, place a small plate or other hygienic, relatively heavy object on top of the beef.

Place the lid of the pot firmly. Then carefully place the pot in the fridge.
Here we wait 5-7 days, I will wait 7 days. Every day make sure you turn the beef over, that way the brine will reach the beef in all places equally. It's like watching love happening. Two different entities mixing, slowly getting to know each other, and morph into a beautiful creation that will be inseparable. When it is in your mouth you will understand what this means.

Unto the fat. In my kitchen anything that can be made into something better, will be. Here we cut the fat into smaller pieces. It is hard to do and careful not to harm your fingers. Remove any meat you may see.

>>5296064
That looks like the most disgustingly poor quality meat I have ever seen. I mean Jesus Christ.

>>5296008
a much better recipe

Home-Cured Corned Beef

1-1/2 cups kosher salt*
½ cup sugar
4 teaspoons pink salt (sodium nitrite), optional
3 cloves garlic, minced
4 tablespoons pickling spice
1 5-pound beef brisket
1 carrot, peeled and roughly chopped
1 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.

*A note about the salt. Salt level not hugely critical here because it’s basically boiled and excess salt moves into cooking liquid. You can weigh out 12 ounces here if you feel better using a scale (approximately a 10% brine). Or you can simply make a 5% brine of however much water you need to cover (6.4 ounces per gallon). When you cook it, season the cooking liquid to the level you want your meat seasoned. Another option is wrapping the brisket in foil and cooking it in a 225 degree oven till tender, but only do this if you’ve used the 5% brine.

>>5296093
Pickling Spice

2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger.

Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.

Combine with other spices, mix. Store in tightly sealed plastic or glass container.

>>5296090
Indeed, the fat side of the beef brisket is usually not very pleasing to look like. Take my word for it, though, that it looks better than that from other perspectives. Take a look back at Step 1.png. Or wait for the upcoming pictures.

>>5296093
>>5296095
Indeed, I found many recipes for corned beef in my search for a good one. All of them different from one another. I assure you mine is not too bad.

Now, the place the fat in a small pot, add very little water, about 1/8 of an inch at the most. and begin to boil, you will see the fat turn brownish and crispier, which is good. Strain and place the liquid in a small container, place in fridge and the rendered fat will set at the surface and you may take that out easily and it is excellent to add to other recipes.

>>5296104
Good heavens!
7 days have magically passed!
After continuous turning of the beef each day, it is finally ready to be cooked. Remove the beef, clean it up with cold water. Wash the pot, or get a newer one, but make sure you get one large enough for the beef.

In the pot, place no more than an inch or water. Add 1 Tablespoon of Pickling Spices. Bring to a boil.

Place the beef in the fridge as you wait for the water to boil, if you have to.

Ah! The water is displaying some bubbling, and the pickling spices are playing with it! It is time to finally cook!

Place the beef. Low temperature, please. Good things take time and at times, need to be taken slow.

Place the lid. Now we wait for about 4-5 hours. The smell has overtaken the room, and I cannot emphasize that the smell has an Autumn hint to it. It is truly a marvelous thing.

>>5296127
Ye shall not wait in vain, dear co/ck/suckers. I shall make a quick trip to the market and I will make some more ingredients to compliment the recipe I have in mind for this finished corned beef.

>>5296124
wrong. you should have brined the meat in the pickling cure for 7 days then cooked in a steamer. it's the only way to get that bright pink all the way through the brisket.

>>5296135
If you take the lid off will you die?

>>5296196
I did, good friend. While you cook it you should of add some more pickling spice.

>>5296210
I do not know what this is in reference for. You know?

Next, I shall present upon you the subsequent ingredients to make of this corned beef a marvelous feast.

1. French Fries
2. Iceberg Lettuce (for the female guests who might not be so fond of high-carb side dishes)
3. Swirl Rye & Pump Bread
4. Mayonnaise
5. Ketchup
6. White Vinegar
7. Relish
8. Sauerkraut
9. Ground Onion
10. Ground Pepper
11. Salt
12. Sugar
13. Butter

Bravo, OP. Fucking bravo.

First, in a small container, add 2 tablespoons of White Vinegar and 2 teaspoons of Brown Sugar.

Stir and watch in awe as the sugar melts and sensually transforms itself into one with the vinegar. The vinegar smell as potent and bitter as it once was, turns into a sweet delight.

>>5296231
irish finish my jewish ass. how are rubens irish? also you write like a fag.

Here is where the magic begins to take place.
Add to a separate bowl:
1 Cup of Mayonnaise
4 Tablespoons of Ketchup
4 Teaspoons of Relish
2 Teaspoons of Ground Onion Powder
1/4 Teaspoon of Salt
1/8 Teaspoon of Ground Black Pepper

Stare into this beast, waiting for you to stir its visual design. A conjecture of colors and flavors waiting for your next move.

>>5296196
the pink color comes from the Sodium Nitrate, Potassium Nitrate, or Sodium Nitrite depending on which you use.

its trad. cooked boiled with the veggies

>>5296247
A conjecture is an under-determined supposition. stop abusing the English language you insufferable faggot.

>>5296246
You will be surprised to see the Irish finish, I might warn you it is not something you will expect and most likely be disappointed, but I assure you my palate will be fully delighted. I'm sorry if my way of writing offends you or causes you unpleasantness.

Next, stir the beast.

>>5296254
It comes from the latin word of 'throw together' and I assumed it wasn't just limited to that philosophical interpretation. I apologize, and I'll try to better my words as I go on.

The beast is hungry, it isn't ready yet. Add the vinegar-sugar mixture to it. It needs it.

Stir until achieving this consistency. I have to say it seduced me and I fell to its charm. I took a taste and I don't regret. It is the best of its kind I have ever tasted. We have made a superb 1000 Island Dressing, ladies and gentlemen.

Cover, put it in the fridge, and make sure you consecutively stir once every hour or so.

Now we just wait for the Corned Beef to be fully cooked and we shall begin our next preparations. I will admit, good friends, I am dieing with anticipation.

>>5296291
>dieing

you're also retarded

>>5296350
http://dictionary.reference.com/browse/dieing
Sorry if I misinterpret myself in ways that make you think of me in negative ways. I assure you it is not my intention.

>>5296276
So youve made quinky sauce

>>5296366
Dieing: To cut, form, or stamp with or as if with a die.

You are up shit creek without a paddle, sir.

What a coincidence. I am currently chowing down on my corned beef and cabbage I made overnight. It's not nearly as complicated as OP makes it out to be what with his faggoty posts and whatnot.

>Beef corned beef during mid-march
>dump in crockpot
>add vegetable
>add beer
>wait

That simple.

>>5296368
>Quinky
I do not know the meaning of this, good friend. I hope is some form of compliment.
>>5296371
My sources say differently, so you must understand my reasons for using that word. If by some other definitions I am wrong, I have unintentionally done so. My purpose here, as I have undauntedly done so over the course of this thread, is to provide an entertaining and informative process of a recipe. I formally apologize again for any unpleasantness my vocabulary may be causing.

>>5296387
Then you enjoy it and hope you have enough meat left over for beef and mustard with swiss on rye.

>>5296368
>>5296388
somebody please post the quinky sauce screencap
I need it

>>5296388
Someone get this hothead outta here

>>5296387
>>5296391
While it is true that the recipe for corned beef has an astonishing number of different methods and ingredients, I choose one that seemed to have a good end result. It seems yours does as well and I congratulate you on it. I may even have to try it myself. I must be honest, though, and say that I was bias towards the way I'm making it because I thoroughly enjoy long and complex recipes. It makes it all the more fun from my perspective and the end result is marvelously delightful.

>>5296392
http://4chandata.org/ck/Okay-I039ve-been-making-this-sauce-for-my-burgers-for-the-last-29-years-of-my-life-I-call-it-Quinky-Sauce-It039s-just-3-parts-ketc-a603797

>>5296402
A lot of loyalty for a long and complex recipe

>>5296402
But it leaves you no time to enjoy the new spring weather!

Dawgs barking, blacks playing their car stereos loud, birds and shit. Instead you play nursemaid to a side of beef. For shame.

>>5296414
I'd say is a small price to pay for such luxurious tasteful reward! I sure do make spare time to enjoy the outdoors as well. There is a lot of extra time while you wait for some of he presented processes of this recipe.
>>5296413
I do not understand your sentence or what is referring for. You must excuse my ignorance.
>>5296408
Goodness, that sauce seems atrocious. Thank you for posting that, good friend.

>>5296424
Dude, you are using unnecessarily complex language in each of your posts.

1) Many of the words you use don't mean what you think they do

2) It makes you look like a tryhard and an unintelligent one at that.

Clear and concise writing is better and makes us hate you less.

>>5296430
Is it making you greatly provoked, good friend?

>>5296430
https://www.youtube.com/watch?v=b22mJKHi3sw

Joey get off the internet

I bring forth gracious news, co/ck/suckers. The beef has finished cooking. I took a taste and it was magical, the taste from the Red Pepper flakes was present, the brine, everything has been accentuated to its most exorbitant potential. Now we shall wait till the guests arrive, and the preparation for the Reuben Sandwich will begin, since it is not simply put things together. No, that would be quite silly. . It is an extraordinary process of its own. We shall embark into our last part, the uttermost finale of our adventure. So, we shall wait!

>>5296530
you are worse than opiate and angie combined

>>5296540
I have again and again responded to the attacks on my person in this thread. I have a hard time understanding the nature of such aggression, but I will be the bigger man and apologize if I caused you any type of bothering.

>>5296549
Just tone it done...

It is almost as if your posts were written by these guys... complicated language for its own sake is bad writing.

>>5296276
gonna have to let you know it's not "consecutive" if you're waiting an hour between each time

>>5296570
Very well, I will attempt to do so. I have undoubtedly caused a much unnecessary ruse among the members of this fine board. I sincerely appreciate your honesty for coming forth and explaining your feelings and answering my inquiry.

>>5296594
http://dictionary.reference.com/browse/consecutive?s=t&path=/

I don't see where my error is, good friend. I understand that it means successive and none-interruptible, therefore if I am saying such word under the context of the hourly pattern itself, then it most definitely applies to it.

>>5296611
FOR YOU

>>5296781
>>>/tv/

Don't be dumb, this recipe makes mustard gas.

Hello again, dear friends. Here I am in not a very fine state. The brew and whiskey last night was supposed to be the Irish finish, but due to certain circumstances I wasn't able to report back. As a matter of fact, I was in such state that I forgot to keep track of my progress on this project, but still managed to put something together. We shall begin the end of this adventure.

During my drunken stupor, I managed to take a picture of this step.

After all the ingredients are ready, prepare the bread. Spread butter on them and use an oven or toaster. Such is the case in this picture, whereas a high number of guests make the number of toasts aplenty, the oven is recommended.

Once the bread is relatively toasted, but not fully. Remove from the oven and prepare the sandwiches. The first thing you should do is to place the corned beef on the toast that will be at the bottom of the sandwich. Then, on top of the corned beef, place the sauerkraut. Then comes the Swiss Cheese. The top part of the sandwich should be spread with 1000 Island Dressing that we made earlier.

Here's a shitty picture of a salad.

Another look at the sandwich before the oven.

and the end result, im going back to sleep.
adventure over, hope you guys enjoyed and im glad for the ones that got annoyed by my earlier posts.
love you guys.

why kosher salt?

>>5298191
It contains no additives. Purer version of sodium chloride. Best for brines.

>>5298191
because there is a blessing for everything!

Corned beef is not Irish in the slightest you yank fuck

>>5298187
baked with the dressing and kraut wtf...

those are added to the sandwich last.

source. every manhattan jewish deli I have been to ever.


also >>5298302 is right. this is jew food not irish food you twat.

This is a great thread, thank you Mr. Helmsworth!

>>5298302
lol
>>5298344
You are very welcome, good sir. I am glad you have thoroughly enjoyed this thread, unlike most peasants here. A good day to you as well!

>>5298302
I always figured it was Irish-American, as it in only extended to people of Irish Descent but in the United States...
Either way it's fucking delicious

neat

Nice thread,OP.
I'm gonna make me this sandwich tomorrow but I'll be using roastbeef.

>>5298434
Irish-American =/= Irish. Just American.

>>5299475
that's dumb and you're dumb for suggesting it

>Irish finish

dats rayciss

>>5296424
>referring for. You must excuse my ignorance.
>for. You must
>for. You
>for you
Oh wow, you clever bastard. I, for one, enjoyed OP style of trolling. I was reading all his posts as if he was pic related.

>>5299481
>muh hurritage detected