Corned Beef

Hell yeah.

Corned Beef
10-12 lb. top or bottom round o' beef or eye round, chuck or brisket
1 1/3 cups course kosher salt
3 tablespoons sugar
1 tablespoon cracked peppercorns (pound if whole)
2 teaspoons allspice
2 teaspoons thyme
1 teaspoon paprika
1 teaspoon sage
1 teaspoon ground bay leaf

In bowl, mix the salt and spices. Place the meat in a sturdy plastic bag and rub with the spice mixture. Press the air out of the bag, seal it and place in a bowl or roaster. Cover with a pan and 5 lb. weight for the first two days. Refrigerate, keeping temperature at 37-38F.

Within the first 2 hours, red liquid should exude in the bag. This means the cure is working. Massage the meat and turn the bag over once a day for two weeks. The beef will keep for several months refrigerated.

Before cooking the beef, wash off the salt cure and soak the meat in a large bowl of cold water, changing the water several times. As the salt leaves the flesh, the meat will soften and will eventually feel almost like fresh beef. It should take about 24 hours - longer if the meat has cured a number of weeks.

2 cups sliced onion
2 cups sliced carrot

2 cups sliced celery
2 cups chopped tomatoes (fresh or canned Italian plum)
2 cups dry white French vermouth or white wine
2 bay leaves
1 teaspoon thyme
3 - 4 large garlic cloves, unpeeled and crushed

Dry off the meat. Tie the meat and arrange in a close-fitting casserole. Surround with above ingredients. Preheat oven to 350F. Bring casserole to a simmer on the stove top. Cover and place in oven, turning down heat to 250F. Liquid should remain at a very low simmer throughout cooking. Turn and baste the meat several times. It is done when fork tender.

To serve, remove the meat. Strain the vegetables, squeezing them to extract all juices. Skin fat. If concentration of juices is necessary, boil them down. Season carefully, as needed. Keep the meat warm in the casserole - set over simmering water or in a warming oven. Or let the meat cool to tepid for easier slicing. Reheat the slices in the oven for 30 minutes or warm on the stove top in the sauce.