Wednesday, March 8, 2017 – My husband’s Day Without a Woman is a drive to the airport, a flight to Vegas, and the beginning of an annual boys’ weekend. An educated and intelligent, capable man, he has apparently misinterpreted the point of today. The trip was planned months ago and I am figuring out when I’m going to cash in my own weekend away, but my zen vanished when he asked to have the last cup of coffee before he embarked on his vacation. He lives still because he cooked all weekend and we are still basking in delicious leftovers (Arroz con Pollo and Skillet Calzone).
Wombat (not what his mother named him; you may have noticed I don’t use my family’s real names) wasn’t much of a cook when we met, but early in our relationship he challenged me to a bet (I don’t remember what the bet even was, probably something about sports because he was extremely confident), and the loser had to cook dinner for the winner and watch the movie of his/her choice. I brought over Mary Poppins and he made me chicken Cordon Bleu, lemon asparagus, and Bananas Foster. Turns out we both won because that meal was the beginning of his culinary interest, and now at least two weekends a month, he is working on some new recipe he found in a magazine or online. He has come light years from the guy who left me a voicemail at work wondering where the grocery keeps the lemon zest (“I got lemon peel, lemon pepper, and then a whole regular lemon just in case.”)
As a (mostly) stay at home mom, I haven’t the luxury of taking today off (especially under the circumstances), and with Wednesday being my day with the most kid-free time, abstaining from economic stimulation wasn’t going to happen either. Kids have to eat and we were out of the following this morning: milk, apples, bagels, broccoli, and Frosted Mini Wheats. These are THE foods the boys will reliably eat. If we were also out of butter and baby carrots, starvation would soon follow. I dropped Meatball at preschool and hit two groceries (regular grocery and warehouse store) and spent an undisclosed amount of money on beautiful produce (berries were on sale! so was spinach!) along with the staples on my list. Then I returned home and lovingly shelved and stored all the healthy victuals before digging through the freezer and helping myself to more than a serving of Samoas (I support all women, including future women). I believe it was Julia Child who said “All things in moderation, including moderation” and even if it wasn’t, it’s a damn good way to live.
We are going to have leftovers one last time tonight, and the next two evenings aren’t going to be conducive to experimentation in the kitchen. Do not fret, you are getting a recipe this week! It’s just not a NEW recipe, not to me at least. For at least 3 years now, I have been corning my own beef for St Patrick’s Day. It brines for 10 days and really does blow commercial corned beef out of the water. This year I’m only brining for 9 days because my brisket this year is smaller than in years past and also I forgot. All the time is in the waiting, and there is little additional work, so why not give it a try? I’d lecture here on historical authenticity and cultural preservation, but this isn’t Irish food. Corned beef and cabbage is an American invention, along with what we call Soda Bread. So let’s keep the “ish” in Irish!
Alton Brown (my husband’s original culinary muse, aside from me of course) published this recipe in Good Eats 3 and it can also be found here.
Corned Beef, for Corned Beef and Cabbage
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter Optional and I’ve never used it. It’s primary function is to make the meat pink. I can live without that, especially if it means I don’t have to buy something I know I’ll only use once a year.
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 4-5 pound beef brisket trimmed I’ve always used grass-fed beef for this recipe as we buy a quarter or a side annually and have a brisket on hand. I can’t imagine that the flavor would be much different with conventional beef, especially after 10 days in brine. This year’s brisket is much smaller and I’m quite concerned that we won’t have enough leftovers for the accompanying hash recipe, which is heaven.
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. I have never seen 2 gallon zip-top bags at any market in three states. I have used oven bags in past years but this year I am halving the recipe for my smaller brisket and using a 1 gallon bag. Seal and lay flat inside a container because you do NOT want brine all over the fridge if your bag springs a leak, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. I flip the bag and wiggle it a bit to mix and distribute the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Tune in next week for Corned Beef and Cabbage. St Patty’s Day is on a Friday, so we even get a dispensation from the Pope this year!