About a month ago I saw some pork shoulder for sale. Country ribs, for about 5 bucks I got maybe 5 pounds. And on a whim wondered what would happen if I cured them the way one does corned beef. Lots of pepper, coriander, bay, juniper, pink salt, maple sugar. Sounding good huh? Into a ziplock and into the fridge. Then I forgot about it. I mean, the whole point of curing is not to use it after a week, but preserve it, right?
The first shot was a few nubbins poached for about 2 hours with shallots and celery. Gorgeously juicy and spicy. With my sauerkraut, scorched asparagus and a baked potato.
Then things went a little over the top. Why not shreds of meat, sauerkraut, gruyere mustard seeds on a pizza crust? Much the same as a Reuben. Absolutely delicious.
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7 comments:
I am a little afraid of doing my own meat... but the reuben pizza looks amazing...and living in greater NYC... meat is quite good... I would love your recipe though???
What! No Russian dressing?
A recipe, sure!
Take 4 or 5 big country spare ribs or pork shoulder (about 3 lbs.) and rub them with a mix of two tablespoons sea salt, 1 tablespoon maple sugar, sage, coriander, mustard seeds, dill seeds, pepper to taste. 2/3 teaspoon of pink salt (instacure #1). Let it sit in a ziplock bag in the fridge underneath something heavy. Then poach them barely covered in water with carrots, onion, celery and bay leaves. About 2 hours.
There is absolutely nothing to worry about curing meat at home. Especially since you're cooking this one.
Avanti.
Looks delish! Kinda like Hunter's Beef, which is prepped in a similar fashion. But now I must try this!
Thanks for stopping by my blog!
I love the idea of a Reuben pizza. It's so inventive and a great way to use up all of that leftover corned beef.
Thanks for visiting my blog, Ken! This looks like a fantastic use for the other piece of my pastrami, although doing another corned brisket is appealling too! I suppose it's just like layering your food on a trencher.
I love this food so tasty and I'm craving.
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