Making your own corned beef takes some time, but it's well worth the wait.
Curing the meat with spices, salt, and curing salt gives it corned beef's characteristic flavor.
There are two basic steps to corned beef: the rub, and the cooking. The rub consists of a mix of spices, and more importantly, the salt and nitrites that give corned beef its characteristic hammy flavor. I've spent a few weeks exhaustively poring over every step of the curing and cooking process in an effort to produce the absolute best corned beefI've cooked 38 pounds of beef in my tiny apartment, which is driving the dog absolutely wild.
*This is back in the day when shops still came with an extra "pe" at the end and kernels were not the bridge between applications and processing centers in modern computers., has to say about salt-cured hams, which aside from basic taxonomy, are extraordinarily similar to corned beef: This brine in turn would dissolve protein filaments, allowing the beef to retain more moisture, and causing it to eventually reabsorb the brine, which should gradually work its way towards the center of the meat. If all goes well, the flavorful compounds from the spices should be able to pull an Arthur Dent* and hitch along for the ride. And indeed, it works.
Moral of the story: You can certainly corn beef without the nitrites, but it won't taste the same, last as long, or look the same.Here's the deal: brisket is not a tender cut of meat. It contains a ton of connective tissue, all of which must be broken down before it can be easily chewed and digested. This means applying heat.
Of course, time is not the only factor when slow-cooking—temperature can be just as important, if not more so.
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