Recipes Afloat: #2 Corned Beef

An occasional series of practical recipes to cook aboard using the ingredients at hand.

Preserved Brisket Corned Beef

1 tub of Drummond Export Cured Brisket
2 cloves of garlic
1 bay leaf
5 peppercorns
½ star anise (in homage to Heston Blumenthal)
½ lemon
1 carrot, chopped
1 onion chopped
4 potatoes cubed
small handful mushrooms
½ cabbage in wedges

The Vegetables

Drummond Export Cured Brisket (prepared in Quebec, Canada) may be obtained from the Price Club Store (cash only) in  Provenciales, Caicos.  It comes in a 6 lb plastic bucket and refrigeration is unnecessary.

Drummond's brisket

Drummond Export Cured Brisket


Step 1:  Add garlic, bay leaf, peppercorns, star anise, and half lemon to the brine and leave at room temperature for 24 hours.  This converts cured brisket in to corned beef.

Brisket Conversion Kit

Step 2:  Drain and soak in fresh water for 36 hours with 3 changes (until supernatant no longer tastes excessively salty).  This part, as we discovered during our first attempt, is very important.  This cured brisket has much more salt in it than normal corned beef; it is there for preservation more than taste.

Step 3: Place in a slow cooker with carrot, onion, potato, and cabbage and cover with water (fresh spices, such as rosemary, may also be added at this juncture).  Cook for eight hours.

Ready to go!

Step 4: Slice and serve:

Ready to Serve



5 thoughts on “Recipes Afloat: #2 Corned Beef

  1. Did u brine it in seawater? 🙂
    And, off topic, you are looking ‘sailboat’ tanned girl! Are you speaking more slowly now with an Island accent? No worries? 🙂 I wish I could teleport over with a few bottles from my cellar then zip back after a fortnight…

  2. Gayle looks 10 years younger? Ahh, you didn’t need to travel so far, you only needed to fly to Quebec. The Drummond Export Brisket is Ponce DeLeon’s missing fortune. You have discovered the fountain of youth. It is French Canadian salted beef!

  3. Wow, St. Patrick’s dinner in Puerto Rico–looks yummy! And look how tan you are 🙂

  4. Thanks, all, for the comments! It was cooking day of fun as the sous chef to our master in command. The corned beef later became part of the small plate sampler kit for afternoon snacks and was accompanied by cheese, andouille and white beans and a gnocchi with pancetta sauce.

  5. great shot gayle!!! So what time is dinner? guys are all having the time of your life!!! we are very envious here..miss you.

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