Howdy, Y’all, how goes the corned beef? Are you still prepping? Maybe still throwing around the idea of making your corned beef versus purchasing? Already prepped and ready? Is the brisket already in the brine? No matter where you are in the mix of things I hope you are enjoying the process. I had planned to start my brining on the 7th so that I achieved a 10-day brine, but as the saying goes…the best-laid plans of mice and men and all that…so it wasn’t the 7th.
We were blessed with a surprise visit from our niece. It was wonderful, to say the least. This little 4 1/2-year-old has our hearts and I will put off darn near anything to have time with her. It has been over a year since the last time we got to spend time with this amazing little one. At this young age, a year feels more like ten with the amount of learning and growth that happens. Check out the shenanigans chat we started over at The Oasis Farm Monthly, to read about the fun we had.
So, what did a visit from our beautiful niece mean for the brisket? Truly not much other than it was started a day later. Now instead of a 10-day brine, we will be at 9 days. This is still okay in my book. Everything I found recommended 7 to 10 days. There was no hard and fast rule, that it has to be this certain number of days, and that makes it easy for me to still complete my “project” without feeling guilty, which I have been known to do to myself in the past.
I am so very proud of myself for learning to be flexible without guilt. This has allowed me to be more present, and to say yes to the randomness that can bring so much joy. I was even on it enough to get pictures as I had said I would “try” to do. Look at me, doing it!
So now we wait for 8 more days. The brisket is in a sealed Tupperware bowl in the fridge. I turn the meat daily in the brine to help ensure even brining and to just admire it. The brine is so pretty with the beetroot powder. Unfortunately, I was not able to get a picture of the brine with the powder that would show off the color. Each time I tried the only thing I could see was the reflection of everything above it. The reflection meant you couldn’t see the color so I opted to leave that picture out and besides no one, including me, needs to see the underside of my cabinets. It was so amazing though, I’m just going to say.
Please feel free to join the chat and share your experience, question, thought, or ideas. It’s all welcome.
Pickling Spice Mix: I chose to stick with what I had and not purchase extra.
The only item not pictured that will be going into the brine is raw sauerkraut brine.
I need to toast spices more often. The smell in the house was incredible.
Next time I will do the larger spices together (peppercorns, allspice berries, cardamom pods, and whole cloves) and then mix in the smaller ones (mustard seeds, celery seeds, and red pepper flakes).
I grew up with our meat coming in white paper. Do you know your local butcher? A truly custom butcher is hard to find these days and we are very blessed.
When we don’t have time to make our own sauerkraut it’s “Wildbrine Raw Organic Sauerkraut” to the rescue.
I hope this will inspire you to give brining a try. It’s been so simple and I really enjoy being able to decide on flavor.
Namaste from the Tribe
La Vita e’ Bella,
M.o.M. (Mistress of the Manor)
Lookin’ good! I’m thinking about making a corned leg of lamb this year too 🤔
Love the update, can’t wait to hear about how it turns out!