Farm to Fork Blog

Farm to Fork is a small catering and eatery located in Leander, Texas. Chef Shelley Pogue is the owner and founder of Chef Pogue's Farm To Fork. A Le Cordon Bleu Honor's Graduate with background in Recipe Development that were mass produced in large retail markets. Food has been changing for the past couple of decades some good and some not so much. I want to be able to help other,s and share my knowledge about the benefits of eating fresh local foods.

I am going to offer healthy local food choices from our local farmers that will bring healthy food options to the diner table. There will be seasonal fresh food choices for the carnivore, or the vegetarian regardless of the busy lifestyle we all seem to have these days. My goal is to feed my community, with great fresh food that is locally grown. It will help our local farmers, and if you have ever eaten something fresh from the farm you definitely know the difference! 

Brining Corned Beef

There will be a corned beef sandwich on the menu at Farm To Fork and it will be made from brining it ourselves. It will take anywhere from about 10-12 days but the corned beef will be able to speak for itself when you take a bite! 

Ingredients needed:

One 4-5 pound organic beef brisket, trim the fat cap some but do not remove all.

2 quarts of water

1 cup of sea salt

1/2 cup organic brown sugar

2 T curing salt, or prague powder

2 T black peppercorns

1T mustard seeds

1T coriander seeds

8-10 cloves

1 tsp allspice berries

1 tsp juniper berries

1 tsp fresh minced ginger

1/2 tsp roasted cinnamon powder ( I make my own much better than store bought)

1/2 tsp garlic powder

2 bay leaves

Instructions:

Put all of the ingredients into a pan and heat until the sugar and salt dissolve. Let cool until at least room temperature, you will then add to the beef brisket with fat cap trimmed. Make absolutely sure that the brine is cooled you do not want to add a hot brine to your meat!

For the brining process place the brisket in a large container with a lid and cover, or bag large enough for the meat and the brine. You will add the brine and make sure the brisket is completely submerged in the brine. It will need to be completely submerged or covered in a bag with the liquid, this is really important you are curing the brisket at this point.

Place in the fridge into a lexan, or plastic dish to prevent it from leaking if you are using a bag and leave it there for at least 10 up to 12 days. Each day you will flip it over and move the brine around, or if it is in a bag you will massage it. After 10-12 days, remove the corned beef brisket from the brine, rinse with cool water, and cook as you normally would a corned beef brisket. I always boil mine for about 3-4 hours until fork tender and then I add a secret sauce to it, and no that recipe is not coming soon :) Enjoy!

Personal Chef and Catering Austin Texas