The beef brisket was brined for a couple of days then brushed with a quickie barbecue sauce before going into the broiler. How that happened is quite a story.
I love corned beef but not the canned variety. I prefer cured beef in large slabs that can be simmered then sliced when tender. I love serving the thinly sliced meat on a bad of boiled shredded cabbage and smothering them with mushroom sauce. But that kind of corned beef is not easy to find. Not where I live anyway. So, I’ve long wanted to be able to prepare my own corned beef at home. Do the brining, ditch the preservatives… you know, the old fashioned way.
About two weeks ago, I bought two large pieces of good quality Australian beef briskets and decided I would brine them. And brine them I did. I placed them in a container with a home made brining solution of one cup water and one cup of rock salt plus half a teaspoonful of baking soda. I kept the beef in the fridge for a couple of days, turning them over ever day.
At the end of the brining period of about four days, I rinsed them and simmered them for two hours. The beef was so tasty and tender. I sliced some and used them to make noodle soup.
The rest, I spread with a quickly prepared barbecue sauce, then I put them in the turbo broiler for about 15 minutes per side (use a grill and the smoky flavor will make the meat even better). When they came out of the broiler, I sliced them and spooned some sauce over them. Lovely. Just lovely.
If you’re not into brining, you can just simmer slabs of beef brisket in salted water until tender. Cool then proceed with the barbecue part. Just brush the meat with barbecue sauce and broil or grill, basting often.
- 1/4 cup grainy mustard
- 1/4 cup ketchup
- 1/4 cup sugar
- 4 cloves garlic grated
- 4 tablespoons Worcestershire sauce
Mix all the ingredients together.
Use to baste meat several times during broiling or grilling.
Note, however, that because sugar burns fast, watch the meat carefully to avoid scorching.
If you want to serve your barbecued beef brisket with an easy-to-make vegetable side dish, you can try the spinach dish that you see in the photo. My husband, Speedy, was the one who prepared it.
Trim the spinach, discarding any tough stalks. Rinse and drain well.
Melt some butter in a pan. How much depends on the amount of spinach you’re cooking. Just eyeball it. Spinach wilts so much and even if it looks like you have a lot, by the end of cooking time, you’ll end up with a very modestly sized side dish so go easy on the butter.
Saute some chopped garlic (again, how much is relative) in the butter. Add the spinach. Sprinkle with salt and pepper. Cook, stirring lightly, until the spinach is wilted.
Serve with grilled meat or seafood.