How To Make Corned Beef: An Update

I embarked on a meat-curing project earlier this week, starting up a batch of corned beef, which should be ready to be cooked after a week of curing in its brine. I was curious to see how it looks at this stage, so I took a peek.

It's been sitting in its brine for about four days. I poke and prod the bags periodically to make sure it's well-stirred and that the meat is submerged.

Today I made a small cut in one of the pieces. On the outside it's turning slightly greyish pink, but the inside is still fresh and red.

Does anyone know what the color change means? Does this mean that my curing salt isn't going to preserve the color on the outside of the meat? Or does it mean that it is, and the inside is proof? Any meat-curing veterans out there?

Are you curing your own corned beef for St. Patrick's? Follow along here; I'll break out the meat and cook it next Monday.

(Images: Faith Durand)

Comments (9)

oxygen exposure---this is why they wanted to put some sort of gas inside of beef packages to keep it red looking for longer.

posted by sally599 on March 12th 2009 at 4:15pm
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According to Bon appetit an additive (Sodium nitrate and salt) is mixed in with the brine to preserve the pinkness of the brisket. http://www.bonappetit.com/tipstools/tips/2009/03/how_to_make_corned_beef

Without this preservative, the meat will grey.

posted by canneberra on March 12th 2009 at 4:46pm
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Yeah I'm pretty sure this means your corned beef isn't chock full of preservatives and chemicals is all! Hooray.

posted by mizrobot on March 12th 2009 at 7:20pm
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The guys from The Bitten Word tried out the Bon Appetit recipe last year, without the Insta Cure 1. Here are their findings:

http://thebittenword.typepad.com/thebittenword/2008/03/homemade-irish.html

They are trying it again this year, with Prague Powder:

http://thebittenword.typepad.com/thebittenword/2009/03/st-patricks-day-prep.html

posted by mschatelaine on March 13th 2009 at 6:21am
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I am unable to locate Tender Quick. In fact the Morton's website says that it is unavailable within 50 miles of Los Angeles. Short of just using salt and having grey meat, any ideas of what to use instead?

posted by MissMatlock on March 13th 2009 at 12:05pm
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All the corned beef I've cured is/was that greyish color on the outside. Don't worry, once it's cooked it will be nice and pink inside. Even the store bought corned beef isn't bright on the outside when cooked.

Miss Matlock, go to you local pharmacy and ask for the sodium nitrate, they either have it behind the counter or can order it for you quickly. They may ask you what you need it for though, as you can only really make 2 things at home with sodium nitrate--corned beef and gunpowder.

posted by skreinking on March 13th 2009 at 12:14pm
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Funny!

Thanks for the tip skreinking!!

posted by MissMatlock on March 13th 2009 at 7:13pm
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you can buy the Prague Powder and Insta Cure 1 online; the Bitten Word has the direct links I think.

posted by mschatelaine on March 15th 2009 at 1:37pm
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I ended up making it without preservative and it was fine, though I'm not sure I liked the cinnamon in the brine. IMHO.

posted by MissMatlock on March 17th 2009 at 11:32am
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