Corned Beef – The Healthy Way
One of the pitfalls of this whole foods lifestyle is that some foods which we used to enjoy are no longer available in a healthy form, due to the way that they are produced. One of those for Murray is Corned beef.
I have never had it so it was no loss to me. The kids like sandwich meat but we don’t buy it as it is meat that is raised poorly in bad conditions and then preserved to the nth degree.
Murray got a bee in his bonnet a few months ago at work over corned beef and decided that he was going to make his own with our grass fed beef and no nitrates. He was on a mission!
He researched how it was made and realized you don’t have to use nitrates, contrary to popular belief. Without the nitrates and nitrites it is not pink, but let me tell you the taste is superb and no different. We can alter and tweak our recipe for the flavour that we desire.
Can I just say that when I had this I was sad that at 49 years of age I had been missing out!!!! Omg it is fabulous. The kids went crazy for it.
I think our first roast we did lasted half an hour. It was amazing!!!! Oh corned beef you little dark horse where have you been all my life?
So after much research and tweaking of a recipe, here is our version. And can I just say it again, it is Amazeballs!!!!!
If we do say so ourselves. And we are and it is. So for all of you whole foodies out there that have been missing out on this wondrous treat, here is a healthy recipe.
You are welcome. Oh, and did I mention that it is ridiculously easy? Well it is, and you are welcome, again.
Here is the recipe.
4 c. Water
1/2 c. Salt
1/3 c. Brown sugar
15 juniper berries
5 whole allspice berries
5 whole cloves
1 bay leaf
1 cinnamon stick, broken
1/2 tsp. mustard seeds
1/2 tsp. whole black peppercorns
1/2 tsp. ground ginger
1 2-3 lb beef roast (preferably grass fed organic)
1 carrot, cut up
1 small onion, cut up
1 celery stick
Place the water into a large pan with the salt, brown sugar, juniper berries, allspice berries, whole cloves, bay leaf, cinnamon stick, mustard seeds, whole peppercorns and ginger.
Cook over high heat till it comes to a boil, turn it down and heat until salt and sugar are dissolved. Take off the heat.
At this point you want to cool it down as you don’t want to pour a hot liquid over your meat. We stick it in the snow (we are lucky that way), if weather is nice let it cool in the fridge or even the freezer.
Now take the meat, cut it in half and place in a ziplock bag and pour the cooled brine over top. Seal, remove air and place in fridge for 7-10 days depending on the size of roast.
After the your 7-10 days, remove and rinse under cold water. Place in a pot cover with water and add in your carrot celery and onion. Bring it to a boil, then reduce and let it gentle simmer for 2 1/2-3 hours until fork tender.
At this point, once it has cooled you can do whatever you want with it. You can slice it for sandwiches, make corned beef hash or corned beef and cabbage.
As I said before without the nitrates and nitrites it is not the usual pink colour but trust me the flavour is the same. Enjoy!!!!!!by