I'm sick of the crap corned beef and pastrami that's available here, and I'm just frosted enough to try to make my own. Anyone know a good spice recipe and cooking technique so I can relieve my sometimes pangs of longing for "the old country?"
I get the Penzys (no apostrophe) catalog ... I don't believe the spice blend they offer will result in a NY Kosher deli style corned beef. Have you tried it and compared the result to, say, the corned beef at the Carnagie deli, or Katz's, or Ben's in Queens? I could be wrong, but some of those ingredients just don't seem appropriate for what iIwant. Anyway, I want to make my own.
Thanks for jumping in. Why don't you post some Indian recipes? I'd love a nice, authentic Sahbsi (sabzi) Masala recipe.
I can tell you that good Hamisha type Jewish style corned beef like Bens in Queens who I know very well has to be pumped. It is cured both externally and internally. It is best made from a Beef Brisket. The junk they sell at the supermarket deli dept. is corned bottom rounds which if not shaved thin are extremely tough. It is pumped with a saltpeter type concentrate with spices which is available premixed or in powder form from supply houses. Kosher corned beef is again salted and rinsed as per religious law.
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