Make your own home cured beef in multo. Patience is required for this recipe but well worth it.
51 OZ / 1500 G beef brisket
2 TBSP coriander seed
2 TBSP caraway seed
2 TBSP cardamom seed
1 TBSP mustard seed
1 TBSP black peppercorn
3 EA bay leaves
0.75 OZ / 20 G ginger
1 EA cinnamon stick
3.5 OZ / 100 G kosher salt
2 TBSP curing salt (optional)
1.75 OZ / 50 G brown sugar
68 OZ / 2000 ML hot water
85 OZ / 2500 ML water
Add mustard seed, peppercorn, cardamom pod, coriander seed and caraway seed to the mixing bowl then sauté to release the flavors of the spices for 5 minutes / 265°F|130°C.
Ensure that the measuring cup is in place and pulverize the spice mix for 45 seconds / speed 10. Remove half of the spice mix from the mixing bowl for later.
Add ginger, bay leaves, cinnamon stick, kosher salt, sugar, curing salt and water to the mixing bowl. Heat to sterilize the liquid for 15 minutes / 250°F|120°C / speed 1 / reverse. Remove the brine form the mixing bowl and allow to cool completely.
Trim the beef if there is an excessive amount of fat and submerge it in the brine. Brine the beef for at least 3 days in the fridge making sure you rotate every day to assure even distribution of the cure.
Rinse the beef with cold water and pat dry. Add the beef to the mixing bowl and fully submerge with water, add any remaining spice mix. Cook the beef for 90 minutes / 230°F|110°C / speed 1 / reverse.
Check the beef to make sure that there is enough liquid so the beef is still submerged. Cook again for 90 minutes / 230°F|110°C / speed 1 / reverse.
Carefully remove the beef from the mixing and either slice hot or allow to chill.
Enjoy your dish! Serve with cabbage or sliced cold in a sandwich.
Note: - If you can't get the curing salt don't worry, you can follow this recipe without. The curing salt aids with the coloring of the meat.
Comments will be approved before showing up.