I made this with an 8 pound brisket. The only change I made was adding additional juniper berries, cardamom, etc., while cooking the beef. All fifteen of us agreed. It was the best corned beef we had ever had!
pb2000 I used your recipe for cooking the corned beef... it was tender and flavorful. I think the initial browning and the 30 minute bake was was a perfect idea. Boiled corned beef never tasted right to me.
not sure about the sugar in the brine but my traditional Jewish recipe says to brine in salt water at room temperature for at least 48 hours. The brine should be salty enough "to float a potato", and i've never used rump roast. Always a brisket and its wonderful.
Although this may be a traditional recipe, it will never give you good results. I have been experimenting for years and have found that if you treated the corned (brined) beef more like a potroast, it will do much better and not be dried out. So, I brown the roast and then slow braise it, not just in water, but in beer/water/pickling spice mixture. Once it is tender I glaze it with brown sugar and mustard and bake for 30 minutes at 325. Delicious!!
i began with a 2 2/2 lb eye round roast because it looked the best and the butcher filling the case thought the eye round would work for the recipe. I made half the brine because of the smaller piece of meat and brined it for 4 days. Simmered the meat for 2 hours which produced a very dry overcooked piece of meat. Granted it was overcooked but even the "corned" flavor was dull. Fortunately, the carrot, potatoes, and onions were good. I had them in the broth about 30 minutes and finished them in the oven and broiler to brown. The simmered Brussel Sprouts which we cooked while the meat was resting were excellent. Oh well, it was the first time in 35 years of cooking that we threw meat in the trash!
Was it the cut of meat? How long should a smaller piece of meat be cooked?
I started the brine and placed my meat in a bowl and covered it with the cool mixture. First the roast floats - any sugesstions?
Secondly, I am using an inside round oven roast - 1.5kg (a Canadian member) and would like to know how to figure out how long the meat sits in the brine? How can I tell it is 'done'?
ABMouse: I'm the web site editor, and yes, the amount is correct. Corned beef is preserved by brining it in a strong brine; though it's worth noting that not all of that salt is actually absorbed by the meat.
ABmouse: yes indeed the salt to sugar racial in this recipe is about right for aprox. 6 qts of water.... Takes a lot of salt to preserve a 6-1/2- to 81/2-lb. piece of boneless brisket .........
ARE YOU SURE THAT 2-1/2 POUNDS OF KOSHER SALT IS THE RECIPE - THAT SOUNDS LIKE AN AWFUL LOT OF SALT -- MAYBE 2-1/2 CUPS NOT POUNDS!!!!!!! PLEASE REVIEW AND CONSULT THE ORIGINATOR OF THE RECIPE TO CONFIRM THE PROPER INGREDIENTS! THANKS -- firstname.lastname@example.org
MY RATING IS STILL PENDING.