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  Grass-Fed Beef Recipes - Corned Beef

 

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  Brandon Natural Beef - Our 100% Grass Fed Beef    

GRASS-FED CORNED BEEF



The River Cottage Meat Book

Corned Beef

 

I bought the penultimate Meat cookbook, called The River Cottage Meat Book by Hugh Fearnley-Whittingstall (Ten Speed Press, 2004, 2007). It’s not for the faint of heart but, if you want to learn “everything” about meat, this is the book for you. Fearnley-Whittingstall offers his own “Meat Manifesto” about buying meat that has been humanely raised. It’s a wonderful tribute to grass-finished meats. His corned beef is delicious. You will need to allow 5 days to brine and 1 day to rinse before roasting. 

 INGREDIENTS

-One 3-pound Brandon Natural Beef Brisket

Brine:

- 3 quarts of water

- 1 ½ pounds kosher salt

-1/2 lb. light brown sugar

-1 teaspoon black pepper corns

-1 teaspoon juniper berries

-3 cloves

-2 bay leaves

-Sprig of thyme

 Ingredients for Roasting Corned Beef (1 week later):

-1 bouquet garni (parsley, bay leaf, thyme, salt/other spices you like) tied up in cheesecloth

-1 carrot, chopped

-1/2 onion, chopped

- 1 celery stick chopped

- 3 garlic cloves

Brine Preparation: 

Defrost your brisket 2-3 days in advance. Remove it from your refrigerator 2-3 hours before starting the brining process.

Put all the brine ingredients into a large saucepan and stir well over low heat until salt and sugar are dissolved. Bring ingredients to a boil, allow them to bubble for 1 minute and then remove them from the heat. Cool completely.

Place your brisket in a large non-metallic glass or Tupperware container. Cover meat completely with brine. You want to submerge the meat, so place a plate on top and put a bag of dried beans or something heavy on top. Close lid to the container and place it in your refrigerator. Leave for 5 days.

On 5th day, rinse meat and put back in fresh cold water for 24 hours. Change water once or twice (I recommend twice, as the corned beef will be salty). Now you are ready to cook your beef.

Roasting Brisket Preparation:  

Pre-heat your oven to 275 degrees.

Toss vegetables, garlic and bouquet garni into a roasting pan (or cast iron casserole). Place brined brisket on top. Cover with fresh water. Cook 3 hours until meat is completely tender.

Remove meat from pan and place on a platter and let rest for 15 minutes.

Slice the brisket against the grain. It’s very good with lentils. Use leftover corned beef for corned beef hash the next day! (Cabbage too, of course!). Serves 4-6. 




 
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