So how unhealthy does a meal have to be before Mitch Omer tells you to trim the fat? I started the Corned Beef tonight and the first direction is to “trim some (not all) of the excess fat.” I like to believe that Mitch doesn’t tell people to trim the fat for health reasons, but rather for quality of the end result. There was a lot of fat on the brisket and I am sure it would have made for some tough chewing. Anyone who fries their toast in bacon grease can’t be worried about a little extra fat on the brisket.
I’m a bit behind because I had planned on starting the Corned Beef over the weekend, but my busy life has caused my cooking calendar to slip a little. The beef brisket has to brine for seven days which means I will be cutting things a little close. I’m going to need to run out tomorrow and buy some curing salt so I can start the brining, but luckily for me tonight I only had to marinate.
My sauerkraut is sauering very well (krauting very well?). It is day four and it still looks like shredded cabbage. I’m don’t think I put in enough brine. the recipe only calls for a cup, but it also calls for one head of cabbage which is subjective. Worst case we’ll use store-bought sauerkraut and I’ll try to make the sauerkraut again once we get into summer and start grilling brats.
Damn Good Food Quote of the Day: Why is it called corned beef if it didn’t originate in Iowa?