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Corned beef

dpietranczyk_49940

With St. Patrick's day coming up, I'd like to do some corned beef. I have some brisket on brine and tomorrow it will come out of brine. Does anyone have a time and temp recommendation? I'm looking for a good in between steak-like and braise-like texture that slices and holds its shape well. Watching the short rib videos I think I'm going to go with 144 °F / 62 °C, 24 hours. Anyone have a better idea??

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seijoed

I was thinking 48h 64 per the pastrami

Brendan_Lee_56950

I did 48h @ 64C and I think if you prefer it to be more on the braise texture side I would go a little higher on the temp.

dpietranczyk_49940

I'd like it to be more steak-like. I think the 48hr seems too braised for what I'd like to accomplish.

Jack_Mayer_85396

@dpietranczyk I think the temperature is the more important variable. I know that 72 hrs is fine for short ribs that are very steak-like if you keep the temp around 130-134F. But I'm ready to have one of the professionals show me that I'm wrong ...

Chris_Young_80640

I can recommend 63 °C / 145 °F for 72 hours. And I highly recommend using the fatty-end of the brisket.

polkachef74

How would I go about adjusting the brine to possibly shorten the cure time. currently it's a five day brine then 3 day cook. Don't know if possible, but I would think, adjusting the ratios of salt, pink salt, sugar and spices would do the trick. Question is, how to adjust them.

Tim_Sutherland_52834

An easier way to shorten the cure time is injecting the brine into the protein. Using a

brine injector, inject the protein all over then submerge the protein in the brine.

Chris_Young_80640

@Keith — Increasing the salt concentration is very much like turning up the heat, it will drive the diffusion of salt faster in the same way that heat flows quicker. But just like heat, you'll risk oversalting much of the meat. Injecting a brine is the much better approach because this just shortens the distance the salt ions need to travel before its salty everywhere.

polkachef74

@ Chris, @ Tim Sutherland - If I inject the meat with the same brine I'm soaking in, how much time do you believe you cutoff the 5 days? I'm using the corned beef recipe from Charcuterie (Ruhlman - Polcyn)

Chris_Young_80640

Inject in multiple points, ideally a grid spacing about 1 in apart, then submerge in the same brine for 24 hrs for best results.

polkachef74

@Chris - Thanks Chef!!! Will be giving this a go.