- about 2 lbs. beef – I had a London Broil and a small piece of Top Sirloin Roast
For the Brine
- 16 oz. Iron Horse Irish Death dark ale
- 1½ cups kosher salt
- 1/3 cup brown sugar
- 4 cloves minced garlic
- 4 T pickling spice
For the Corned Beef
- 16 oz. dark Ale
- 2 large carrots, chopped
- 5 medium golden potatoes, roughly chopped
For Corning the Brisket
- In pot large enough to hold brisket, combine 1 gallon of water and Guinness Extra Stout with kosher salt, sugar, sodium nitrite, garlic and pickling spice
- Bring to a simmer, stirring until salt and sugar are dissolved
- Remove from heat and let cool to room temperature, then refrigerate until chilled
- Transfer brine to 2 gallon freezer bag (double bag, trust you’ll want to double bag)
- Place brisket in brine
- Refrigerate for 6 days
- Remove brisket from brine and rinse thoroughly
Making the Guinness Corned Beef
- Place the corned brisket and Guinness Stout into a large along with enough water to cover
- Cover and set on a low simmer for 2½ hours
- After 2½ hours add the cabbage, carrots, and potatoes
- Return to a simmer and cook covered for 1 hour
- Remove from the heat and serve immediately
Today we finally took the prosciutto out of the salt. We left it in for a few extra week because, in the refrigerator, it was too cold and whatever liquid was coming off of the ham was freezing.
The weight, which had started at 20. 6 pounds, had dropped down to 18.2 pounds – a loss of 2.4 pounds or 11.6%.
We covered the exposed meat with lard and pepper, wrapped it in a game bag and hung it in the garage. Every month we’ll pull it down and check the weight.
*** That is a puppy nose in the lower left of the photo.
Wednesday, I visited Grano Bakery and Market for stop number 6 on our “52 Bakeries in 52 Weeks” Goal. Grano just opened a storefront in Oregon City after getting rave reviews at the Farmers Market. I picked up a loaf of Brioche and a Savory Bread Pudding.
We used the Brioche for sweet French Toast on Saturday morning with homemade clotted cream and maple syrup.
The Savory Bread Pudding was sliced this morning for a savory French Toast to accompany our farm fresh scrambled eggs. Yum.
The last stop on todays “52 Bakeries in 52 Weeks” Goal – Little T American Baker (#6) on 26th & Division.
The bread looks really good so we picked up a skinny baguette and a petite loaf. The crust looks just amazing – we’re going to have to get out the Texas Olive Oil.
We continued down Division on our quest for bagels, stopping for our fourth stop today on our “52 Bakeries in 52 Weeks” Goal, Back to Eden (#5) on 28th & Division. This is a bakery food cart with a small selection of cookies, cupcakes, and a breakfast pastries. We didn’t want any additional sweets, so we chose to bypass a purchase (maybe next time).
Stop two for the day on our “52 Bakeries in 52 Weeks Goal” this Sunday morning was Roman Candle Baking Co. on 33rd & Division.
They have a great selection of breads: Stecca, Ciabatta, Caraway Rye, Pane coi Santi, Seeded Whole Wheat loaf, Contadino and more. In addition they serve some wonderful looking Pizza Bianca al Taglio – “Roman style flatbread”, sandwiches and a variety of breakfast items.
They all looked wonderful so we picked up a Pizza Blanca to have during the SuperBowl – soft and fresh, sprinkled with salt and fresh rosemary.
We decided to work on our “52 Bakeries in 52 Weeks Goal” this morning. Our First Stop – Petite Provence on 48th & Division in Portland. This bakery has an attached cafe which was packed on a Sunday morning. I have a dear friend, a French teacher, that gives Petite Provence a very positive recommendation.
We stepped in from the rain to a bustling shop smelling of good coffee, breakfast and cinnamon. They had a beautiful selection of pastries so we picked up a square of coffee cake, a Kouign-amann, and a sticky pecan roll to take home for the boys.
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