To Corn Beef in Hot Weather
Ingredients
Directions
Prepare
Cut out the ribs from the brisket.
Rub both sides of the meat with saltpetre.
Pour molasses and salt over the meat and rub them in.
Cure
Place the meat in a vessel that is just large enough to hold it, allowing space for the brine to run off.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Brisket
- Forms the main cut of meat that becomes tender and flavorful after curing and cooking.
- Saltpetre
- Helps the meat keep its pink colour and adds the characteristic cured flavour.
- Molasses
- Adds sweetness and depth of flavour to the cure.
- Coarse sea salt
- Draws moisture out of the meat and seasons it during curing.
The step that matters
Placing the meat in a vessel with room for brine to run off. If the meat sits in its own liquid or is packed too tightly, it can become soggy and cure unevenly. Space around the meat lets brine drain away so the salt and cure contact the surface consistently.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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