Eons: View message "Paddy's Day. " in Barbecue Group

Message 346 of 984

Paddy's Day.

There has been much a do about St. Paddys Day fru for all high holy day of the year.
I have absolutely no qualms about the traditional cusine and table fare assosiated with this day.
However this thing some people do in dyeing the food and drink green just leaves me cold.
Now with everyone wanting to buy the same kind of foods at the same time causes a supply and demand issue.
What is the issue? The more the demand the higer the prices!
I cheat when I can, (and just for Paddy, I got no one to flirt with,) I can't afford to go top drawer, or enjoy the fancy packages and popular labels, so this post may shock you just a little bit.
I like corned beef as much as the next guy, actually I like corned meat be it chicken, turkey, pork, or beef period, but I have to wait for super good sales to get a brisket, but my desire for corned meat is satisfied by going with the sale of the day.
Yeah I get a lot of that tough 7 bone roast, but it cooks up with a good taste just the same.
Here is one of my favorite cures for corned beef, other than the cut of meat this is what I will go for in a quick cure. It is fast easy and cheap.

Rusty.

Corned Beef

4-6 lbs. beef (2" thick)
5 Tbsp. Morton Tender Quick (cure)
2 Tbsp. brown sugar.
1 Tbsp. black pepper.
1 tsp. paprika.
1 tsp. powdered bay leaf.
1 tsp. ground all spice.
1/2 tsp. garlic powder.

Trim surface fat from the meat. mix all the spices and cure in a small bowl. Rub the mixture into all sides and open areas of the meat. Put the meat in a plastic bag, and tie the end shut, and put in the refrigerator and let it cure for 5 days per inch of thickness.

Put the corned beef in a Dutch oven and cover with water, bring it to a boil, reduce heat, and let it simmer till tender, maybe about 3-4 hours.

posted by Rusty50

Rusty, I'm a little lost when it comes to curing things. Where do you get Morton's Tender Quick? And I have never seen powdered bay leaf.
I agree you about the green dye.

The only green I like is in vegetables or money!

posted by halleybell
7 months ago

Nice analogy Halley, I like it. I'm with both of you on that one. You can use a coffee mill (spice grinder)to grind your bay leaves. Can't help you with the Mortons though. I don't think I've ever seen it here.
Now Rusty, you went and reminded me of something I used to do with a 7-bone roast, at least 2" thick. Get a large plastic bag, big enough to hold the roast and then some. Pierce the meat on both sides,a lot,using a long tined fork. Cut 1 each into thin slices: lemon, lime and orange. Put in the bag with 1 cup of corn oil and some salt and pepper. Take out as much air as you can and put in the fridge. Turn it occasionally for 24 hours. Take it out of fridge, start a que for HOT, direct heat. Throw your roast on, and cook til outside is dark, dark, dark, and the inside is still rare. (about an hour total) Let rest, slice into 1/2 slices and enjoy. Yes, you can cook this cut of meat like a steak. I used to make this all the time years ago. People were really surprised by it.
Oh, and do discard the marinade.

posted by lemoncello
7 months ago

Oops. Rusty, I forgot the yellow onion! You slice that thin too and throw it in the bag. Whew!

posted by lemoncello
7 months ago

I have seen some powdered bay leaf, but tend to first fine chop the bay leaf as fine as I can get it, then with the other spices, then run the dry mix through my blender.
If your store sells Morton salt, ask the manager to order you a bag of Tender Quick, I am sure if you are a good customer I am sure the stores manager would be more than happy to order you a bag of the product, it will cost you maybe about $4.
The bag of cure is enough to cure at least 200 pounds of meat.

Rusty.

posted by Rusty50
7 months ago

Why, here’s a link to some delcious Morton Tender Quick recipes:
view link

If you can’t get it locally, you can order it up online. Here’s one such place:
view link

Also, check out “Meat Curing” at the Morton Salt web site at:
view link

Have a look at all the tips and methods. Why they got Tender Cue Quick, Sugar Cure (Plain), Smoke Flavored, and Smoke Flavorecd Sugar Cure.

Paddy

posted by paddrick
7 months ago

Lemon, I love your recipe for the 7-bone roast. Sounds delicious. May try that this weekend for guests from the great snowy Midwest. Any other pointers re prep?

posted by OUSooner
7 months ago

Yep Sooner. Try 3" roast, fresh from the fridge. You want it cold so it doesn't cook itself well done. If you have one of those fancy gadjets for pokin holes in the meat, use it alot, so the marinade can work itself in. When you cook it, you want the coals red hot, hot, hot. Kind of like blackend steak. And no lid! Open grill. You don't want to bake it! Like I said, blacken the outside, inside should be rare. Keep a meat thermometer handy!
Now I haven't made this in a long time, so I won't guarantee it, due to todays leaner beef. I can't seem to keep a big 7-bone from becoming shredded beef for all the Mexican food we eat around here!!! Or I would do this again. But I'd have to have company comin too. And I do remember this took some time to achieve, 20 minutes per side or more. Just keep checkin the bottom, when you got a dark crust, flip it, and leave it for about the same time. Oh, and this was for a bone-in, not boneless. That bone does make a difference.

posted by lemoncello
7 months ago