It's funny because these TV type cooks that all want to change up old favorite recipes don't realize that people in today's economy cant afford all of the extra things like the whole grain mustard for just one meal. Plus wow... she uses so much salt, no wonder people have high cholesterol. Horrible horrible recipe.
It was brown because she didn't use Saltpetre, a chemical additive used in commercial cornbeef briskets that gives them that characteristic pink color.
@syrienna - She's brining a large piece of meat, yes, a lot of salt is required. A lot of that salt doesn't remain in the meat, but is required as part of the removal of the original water from the meat to allow the flavors to infuse. The resulting stock is rich and flavorful though, and is perfect for soups later.
It's funny because these TV type cooks that all want to change up old favorite recipes don't realize that people in today's economy cant afford all of the extra things like the whole grain mustard for just one meal. Plus wow... she uses so much salt, no wonder people have high cholesterol. Horrible horrible recipe.
syrienna 1 year ago
Why is your corned beef brown looking?
Corned beef usually has that nice pinkish color.
Joop5000 1 year ago
@Joop5000
It was brown because she didn't use Saltpetre, a chemical additive used in commercial cornbeef briskets that gives them that characteristic pink color.
@syrienna - She's brining a large piece of meat, yes, a lot of salt is required. A lot of that salt doesn't remain in the meat, but is required as part of the removal of the original water from the meat to allow the flavors to infuse. The resulting stock is rich and flavorful though, and is perfect for soups later.
vskbadcrc 11 months ago