The latest stop on the “52 Bakeries in 52 Weeks” Goal – The Redbud Cafe (#9) in Blanco, Texas.
The Redbud was huge inside, serving bakery items along with lunch and breakfast, and a big selection of wine and beer. They also had a nice selection of cookies and other baked goods – yeah for the peanut butter cookie.
We don’t vacation ofter, but this year we took a trip to visit family in Austin, Texas for Spring Vacation. We went into Austin the first day, visited their new VooDoo Doughnut (from Portland), went down to Congress street, and saw the Capital Building. That evening we took a boat trip on Ladybird Lake to see the thousands of bats come out from under the Congress Bridge at dusk.
The second day, we drove down the highway to San Antonio, saw the Alamo and the beautiful buildings downtown. We took the highway through Hill Country home. We drove through the beautiful little towns of Dripping Springs and Blanco. The wildflowers were just starting to bloom –Bluebonnet (Lupinus texensis)and Indian paintbrush (Castilleja spp.) were just starting to peek out.
The next day, we went back to Blanco to visit the cafe, pottery studio and antique stores that were all closed when we drove through the day before. On the way down we tried to stop at the Texas Hills Olive Oil Company but it was closed on Tuesdays. Along the little country road we found a spill-over – rather than the water running through a culvert under the road, it runs right over the road n- gorgeous. In Blanco, I found an antique butter press for a souvenir and a handmade casserole dish with an armadillo on the lid and had a bite to eat at the Redbud Cafe. On the way home, we stopped at the Andalusia Whiskey Co. where Joe tried the White Pearl, the Revanent Oak and the Striker. The place is beautiful and the proprietor was so friendly and knowledgable.
- 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.