So far we've made three meals out of it:
1) Marinated overnight, then crock-pot cooked the next night (still dry)
2) Put in chili instead of shreaded beef or pork (VERY good)
3) Stuffed with garlic, covered in Thyme, cooked on low in cream of chicken soup with potatoes and carrots (Excellent!)
I have recipies for jerky and fried steaks. Any other suggestions?
In other, annoying, news Stephan worked until 9pm last night (that's a 15 hour day) and this morning was told he had to work the night shift tonight. Luckily (does that even apply in this situation??) he won't have to double-shift it since someone is working his day-shift tomorrow. He will be back during the day on Wedesday, provided nothing stupid happens tomorrow night.
Grrr. It's like being single again, but someone keeps eating and messing up the kitchen.
2 comments:
Lets see...I used to do this with caribou and had good results: Take a roast and turn it into "corned beef" or "pastrami". Then eat it as sandwich meat thinly sliced (add mayonnaise to sandwich to overcome any dryness). Its pretty darn easy to do.
Corned Beef (bulk recipe):
2.5lbs salt
10lb roast (doesn't have to be 1 roast...just that much in cuts of meat)
1 gallon water
1 lb brown sugar
4 cloves garlic
4tbsps of mixed pickling spice
Rub 2lbs of the salt into the meat, then place meat in a clean, cool/refridgerated container for 24 hours.
Boil water, and mix in sugar and remaining salt. Let cool, then pour brine over meat in large container.
Add garlic and spices, then put something heavy on top of the meat as it will float (a stoneware plate works for me). Stick it back in the fridge.
Cure for up to 30 days (optional time...I did 24 hours and it was still yummy, but the longer the cure, the stronger & more traditional the flavor).
Note: You need to turn the meat over every 5 days if you are going for a long cure.
However, if you are going for quick results, then just add a cup or two of the pickling solution to the crockpot water when you cook the meat. Make sure the center of the meat is 140*f before it is done. Store in fridge. Warning: Tastes awesome and cooking smell will drive you insane.
Pastrami should really be done the long way...Instead of the 24 hr short cut.
For Pastrami:
1.5 gal of water
3lbs of salt
3 cups of brown sugar
4tbs of pickling spices
8 crushed cloves
6 crushed garlic cloves
2tsp black pepper
1tsp onion powder
.5 tsp cayenne pepper
10lbs of brisket roast
Mix all ingredients except brisket. Submerge brisket in brine and cure three to four days for each pound. Rinse and dry. cold smoke for 4 hours, then finish by cooking until temp at center reaches 140*F. Store in fridge.
-Hope that helps! Amanda
Awesome. I'm totally printing this out. In the corned beef... when do I put it in the crock pot? About how long is 140*F? I don't have a thermometer.
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