This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.



2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less

The hirshon corned beef

  • Filter
  • Time
  • Show
Clear All
new posts

  • EdF
    Definitely an interesting pickling spice mix!

    Leave a comment:

  • Spinaker
    Make sure to use the curing calculator to get your nitrites correct for the specific piece of meat you are curing.

    Leave a comment:

  • jgreen
    Nice variation. I will try that. I love corned beef. Thanks.

    Leave a comment:

  • Jhirshon
    started a topic The hirshon corned beef

    The hirshon corned beef


    Or if you prefer not to click through:

    Citizens, the word corn in corned beef has nothing to do with the vegetable: it actually derives from Old English, and is used to describe any small hard particles or grains. Corned beef as a recipe probably dates back to the early Middle Ages!

    In the case of “corned beef”, the word may refer to the coarse granular salts used to cure the beef.

    Although a frequent menu choice in Jewish delis as “corned beef on rye”, the dish has strong Irish roots as well. With St. Patrick’s Day almost upon us, it seemed apropos to showcase my personal recipe to make this at home.

    Interesting anecdote – Wikipedia notes the following:

    In North America corned beef dishes are associated with traditional Irish cuisine. However there is considerable debate about the association of corned beef with Ireland. Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the “forerunner of what today is known as Irish corned beef” and in the 17th century the English named the Irish salted beef “corned beef”.

    Some say it was not until the wave of 18th century Irish immigration to the United States that much of the ethnic Irish first began to consume corned beef dishes as seen today. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America

    In Ireland today, the serving of corned beef is geared toward tourist consumption and most Irish in Ireland do not identify the ingredient as native cuisine.

    Corned beef made at home is supremely delicious and not a difficult dish to make, but it is time-consuming. Never fear, Citizens – I am here to guide you to success!

    I use a few unusual spices in my pickling spice mixture, feel free to substitute others that are easier to find if you so choose. That said, try and use my spice suggestions if you can. They aren’t THAT hard to find: for example, you can purchase Balinese Long Peppercorns here.

    I promise this will make the finest corned beef you’ll ever taste – pair it with top-quality mustard and you will truly savor the flavor! 😀

    Battle on – The Generalissimo

    For the pickling spice (makes a lot of extra for future use):

    1 tablespoon black peppercorns
    1 tablespoon chopped Balinese long pepper
    2 tablespoons mustard seeds
    2 tablespoons coriander seeds
    2 tablespoons hot red pepper flakes
    2 tablespoons Sichuan peppercorns
    1 tablespoon ground mace
    1 small cinnamon stick, crushed or broken into pieces
    1½ star anise, broken into points
    10 Juniper berries
    24 bay leaves, crumbled
    1 tablespoon whole cloves
    1 tablespoon cardamom seeds
    2 tablespoons green tea leaves

    For the brine

    1 gallon water
    2 cups Morton’s kosher salt
    ½ cup sugar (pulverized Chinese golden rock sugar is best, or use light brown sugar)
    1 ounce (5 teaspoons) pink salt (See Important Note At End Of Recipe!)– buy it here
    3 garlic cloves, minced
    2 tablespoons Hirshon pickling spice (use mine, but if you must, a good store-bought version suffices)

    One 5-pound well-marbled (first-cut) beef brisket – If you can afford a Kobe-style brisket, get it! You want the fat cap still on it, if possible. Ask your butcher.
    2 tablespoons pickling spice (above or store-bought)


    Make the pickling spice
    1. Lightly toast the dry spices in a small dry skillet, then smash them with the side of a knife just to crack them.

    2. Combine the cracked spices with the remaining ingredients, mixing well. Store in a tightly sealed plastic container or glass jar.

    Make the brine

    1. Combine the water, salt, sugar, pink salt, garlic, and pickling spices in a pot large enough to hold the brisket comfortably. Bring to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the brine until it’s completely chilled.

    2. Place the brisket in the brine and weight it down with a plate to keep it submerged. Refrigerate for 5 days.

    3. Remove the brisket from the brine and rinse it thoroughly under cool running water. (Resting is not required here because the distribution of the brine will continue in the long, slow cooking process.)

    Cooking the beef – the Hirshon method
    1. Place the soaked meat in a large pot with cold water to cover. Add 2 onions chopped in half, 2 scraped carrots, 4 bay leaves and (optionally though strongly recommended) a splash of Tanqueray gin. Bring to the boil, remove the scum and simmer VERY GENTLY for about 3-4 hours, or until you can easily pierce the meat with the point of a knife. The cooking must be so gentle that the surface barely trembles.

    Remove the beef, cover with foil to keep it warm, then add 8 small new potatoes (about 1 ¼ pounds), halved to the broth – bring to the boil and simmer 20 minutes or so till tender. Remove taters.

    Slice the corned beef across the grain of the meat into thin slices and garnish with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve with boiled vegetables and horseradish or use whole grain mustard.

    Note: Pink salt, a curing salt with nitrite, is called by different names and sold under various brand names, such as tinted cure mix or T.C.M., DQ Curing Salt, and Insta Cure #1. The nitrite in curing salts does a few special things to meat: It changes the flavor, preserves the meat’s red color, prevents fats from developing rancid flavors, and prevents many bacteria from growing.

    Use this salt ONLY in the amount listed and NEVER for any other purpose but curing meat – in large doses, it will hurt you! Keep it locked away – it’s colored pink so you never mix it up with regular salt or sugar.
    Last edited by Jhirshon; October 14, 2018, 08:02 PM.



2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less


These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear
The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order

The Pit Barrel Cooker May Be Too Easy

Pit Barrel Cooker Smoker
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them

The Undisputed Champion!

The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review

Grilla Pellet Smoker proves good things come in small packages

Grilla pellet smoker
We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker

Delta by Nuke,
Stylish and Affordable
Gaucho Grill

Weber Genesis Grill
Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

Click here to read our complete review

Genesis II E-335
A Versatile Gasser That Does It All!

Weber Genesis Grill
Webers? Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review

GrillGrates Take Gas Grills To The Infrared Zone

grill grates
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special

Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal

Our Favorite Backyard Smoker

kareubequ bbq smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here to read our complete review

Track Up To Six Temperatures At Once

Grilla pellet smoker
FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

Click here for our review of this unique device

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill
Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill
Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order