picking spice (for corned beef)

picking spice (for corned beef) by pipsyq
picking spice (for corned beef), a photo by pipsyq on Flickr.

I’m a diehard corned beef lover. Any chance I can get, I will eat corned beef with cabbage, potatoes and carrots and yellow mustard, or I will turn it into a breakfast hash. As you may have noticed, I make a lot of hashes — with sweet potatoes, regular potatoes, leftover beef and pork — anything that I have lying around. I’m also a fan of putting veggies in my hash. But I digress. I decided to make corned beef from scratch — rather, we bought a 3.5 lb brisket at the store and made a brining liquid — which we are now storing in the fridge for a week. The brining liquid called for pickling spice, so I put together my own version of it since we didn’t have all the ingredients. My pickling spice consists of yellow mustard seeds, coriander seeds, allspice (ground), black peppercorns, dill (dried), fennel seeds, whole cloves, cinnamon sticks, bay leaves, ginger (ground), and red chili flakes. We wrapped this in cheesecloth and set it in our brining liquid of water, belgian style golden ale, kosher salt, and brown sugar. Hopefully it turns out well…will post photos in a week when we cook it up!


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