The EssentiaList

Corned Beef & Veggies: Served

Text and photos by Catherine Haug

Originally written 9/24/10. Updated to add photos: 10/2 for first rinse, & 10/3/10 for braising.

Earlier this week I purchased a 5-pound frozen locally-raised beef brisket from Meats Supply in Kalispell (400 Kienas Rd; 755-6819). I want to corn half of it for corned beef, and use the other half for braised brisket (without corning). So I thought it might be fun to take photos along the way and write this up as a post.

Just what is ‘corning’?

Corning is an ancient method of preserving meat, either a dry cure by surrounding the meat with coarse salt, or a wet cure by soaking it in a flavored salt brine.  The term ‘corn’ comes from the old English term for grains of salt.

The salt brine draws moisture out of the meat, making a less favorable environment for bacterial growth.  As the moisture is drawn out, salt is drawn in, deeper and deeper into the meat, drying it out and preserving it.  Do NOT use iodized salt–the cured meat will taste bad.  Your best choice is Koshering salt (Kosher Salt).

While some recipes indicate using a large metal saucepan, my preference is a porcelain-coated stock pot, large glass bowl, or stoneware crock or casserole dish (non-lead glaze) for the brining.  A heavy stainless steel pot in good condition will work in a pinch. Do not use an enameled pot that is chipped, nor an aluminum pot.

Read on for list of ingredients and instructions with photos to corn a brisket:

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by Catherine Haug

I braved the rain to shop at the new Bigfork Village Market last Wednesday evening. I bought goodies at the Guizol family’s booth of fresh and preserved food, offering salad greens,  savory cheesecakes, desserts, and preserved foods.

While I bought a small goat-cheese and herb cheesecake (mmm), it was the Preserved Meyer Lemons that interested me the most, because they used an ancient method that is seldom used today.

Today, when we think of food preservation methods, we think of canning, dehydrating and smoking. But mankind has used another technique for centuries, long before the invention of canning jars and electric food dehydrators. A method that not only preserves the life of the food (the enzymes, etc.) but also enhances its nutritional quality.

That method, related to fermentation of beer and wine, takes advantage of salt and/or sugar to keep spoilage at bay, while beneficial microbes work their magic. The result is a more flavorful and nutritious product than the original fresh food – that is, if you don’t insult it with a canning bath. (more…)

by Catherine Haug

As ESP continues to explore how to live sustainably, with a low energy profile, it’s important to think about ways to store food without refrigeration. In July, Fran gave us an introduction to “Putting Food By Without Refrigeration.” Several of those methods could be explored with more detail; one such method is sausage making.

Is there anyone in our community who could demonstrate the process of sausage making, and discuss some of the theory and/or important considerations for this ancient technique? (more…)