I think this may be an entirely novel way to make corned beef. I've been playing around with clay lately, variations on beggar's chicken, with pork and other meats wrapped in lotus leaves, then clay. I didn't think lotus would taste right here, so this was just parchment paper, after the brisket luxuriated a full two weeks to cure in the fridge. Then the paper parcel was wrapped in white clay and baked at 350 for about 5 hours. Left to rest for another day in the fridge to firm up, then sliced on my new manual crank German slicer. They are rather fetching wouldn't you say? Paired with a tart week old sauerkraut, on a sour 100% rye made with a brand new starter and some Russian dressing. Pretty damned good. The bacteria are very happy that it's gotten warm here. I'll be eating this myself for a week, at least. Anyone up for a sandwich out there?
Oooh! Pick meeee!
ReplyDeleteI'd love to, but you'd previously inspired me to make my own, which came out delightfully for last night's dinner. Now it's rare that I don't have a nice hunk of corned beef awaiting my pleasure in the freezer...
ReplyDeleteGlenn, so happy! That was exactly the intention.
ReplyDeleteI'd really like to, but you'd formerly motivated me to create my own, which came out pleasantly for last evening of supper. Now it's unusual that I don't have a awesome chunk of corned meat looking forward to my satisfaction in the fridge.
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