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Lacto-fermented Beet Cured Corned Beef Brisket

Suzee

By Suzee
in Cooking

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Suzee

Suzee

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The recipe was improvised using what I had . 4 lb piece of brisket, rubbed with kosher salt, brown sugar, pepper Jimmy P's seasoning, 4 stalks juiced celery, 1 head of garlic (smashed), handful of peppercorns, allspice, mustard seeds, fennel seeds, bay leaves; lacto fermented beet relish (cloves, star anise), lacto fermented sauerkraut (caraway, garlic) - ziplock bag 5 days in the frig. Rinsed and roasted it and turned out unbearably salty. I was so bummed!! My awesome family came to the rescue simmering it to draw out the salt while I sulked - roused me exclaiming this is the best corned beef ever!!!... next time, I plan to simmer before roasting.

cornedbeef.jpg

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FeChef

FeChef

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I like salty corned beef. Especially on some rye bread with some good deli brown mustard. But theres too much fat on that brisket you got there. Dont get me wrong, it looks nice and gelatinous and my wife loves fat but too much for me. Just saying, that would be the only issue i would have has with what you got there.

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Smithy

Smithy

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I'm a sucker for beef fat, and if it's corned beef fat that's even more sinfully delightful. I always figure I can cut off the fat, but I rarely do.  Thanks for the description of your method, Suzee.  The lacto-fermented beet relish is a surprise to me.  Can you identify what flavor note(s) it added?

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Nancy Smith, aka "Smithy"
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Suzee

Suzee

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The fermented beets were flavored with star anise and cloves, they added a slightly reddish hue with the naturally occurring nitrate in the fresh juiced celery.

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