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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub seasonings all over meat. Place in a large plastic bag, pressing as much air out of the bag as you can; seal. You will see red juice exude inside the bag which lets you know the cure has begun. | 2. Set bag in a pan or bowl. Weight with a second pan or bowl for the first 2 days. Once or twice a day, massage meat and turn. | 3. The cure is done in about 2 weeks. It will keep in its present state for several months. It just needs to be turned every few days. | 4. Before cooking, the meat needs to be de-salted. Twenty-four hours before cooking wash the cure off the beef and soak the meat in a large bowl of cold water in the refrigerator. Change the water 2 or 3 times in the 24 hour period. | 5. Please note that once the meat has been de-salted it is just as perishable as fresh beef. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	12	lbs	boneless	8436.96	0.0	1127.8310000000001	401.1638
salt	1 1/3	1/3	coarse	-	-	-	-
peppercorn	1	teaspoon	cracked	25.191999999999997	0.1563	0.0536	2.7425
allspice	2	teaspoons		9.994	2.7406	0.2314	0.3302
thyme	2	teaspoons	dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
sage	1	teaspoon		-	-	-	-
bay leaf	1	teaspoon	crumbled	1.8780000000000001	0.4498	0.0457	0.0502

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.