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
½ star anise (in homage to Heston Blumenthal)
1 carrot, chopped
1 onion chopped
4 potatoes cubed
small handful mushrooms
½ cabbage in wedges
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.
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.
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.
Step 4: Slice and serve: