Saturday, 27 October 2012

Corned Veal



I have some Welsh Veal - a rolled back rib, a brisket and some knuckle. I plan to make suet puddings from the knuckle and roast the rolled back rib.


Trimmed Veal Brisket

As for the brisket I thought I'd corn it. This requires patience but you will be rewarded by the best corned veal you can get - much better than the tinned beef stuff (though that does have it's place, especially in a pasty!)

Veal Brisket Rolled Nice and Tight

I'll update the blog with the finished product in about a week :)

Here's what you need:-

Meat

2kg Veal Brisket (rolled)


For the Pickling Brine

2 litres of cold water
240g sea salt
60g Brown Sugar
120ml Organic cider vinegar (or another pale vinegar of about 5% acidity)
2 Bay Leaves
2 Cloves of Garlic (bashed)
10g Black Peppercorns
5g Yellow Mustard Seeds
5g Cloves, buds pinched

For the Cooking Liquid

Enough water to cover 3/4 of the veal
5g Black Peppercorns
2g Yellow Mustard Seeds
2g Allspice Berries
3 Whole Cloves
2 Bashed cloves of Garlic


Method

Put all the brine ingredients into a pot and bring to the boil to dissolve the salt into a solution. Let this cool and then put in the fridge overnight to allow to come to the same temperature as the veal.
The next day take your rolled brisket and put it in a food safe bag and pour in the chilled brine, now secure the bag and put back into the fridge for about a week turning each day.

Once the veal has been brined drain and dispose of the brine. Rinse the meat well and put into a large saucepan with the cooking liquid as detailed above.

Bring to a simmer and skim off any scum/foam that appears on the top of the pan. 

Simmer on low for about 2-2.5hrs.

Take out and let it rest for 20mins then serve with cabbage and potatoes. You can also eat it cold with pickles or in sandwiches or even fry it up with spuds to make a nice corned veal hash with runny fried ducks eggs. NOM! :)



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