It was pieces, so didn’t look like corned beef. Big pieces, so not like salt beef I’d seen before. And it was not in a pail. Too bad, because a pail would probably the only thing we were going to get from this ‘bargain’!
No cooking directions on the package. Tony’s Meats website had the package of beef in brine, alongside pails of salt beef. No recipes, but at least I knew they were two different things. Googling introduced me to a whole world of brining meat. But precious little on what to do with it once it’s brined. From my reading, I figured out a tactic. It worked, so here’s my surprisingly easy sort-of Jigg’s dinner.
Beef in Brine Jigg’s Dinner
Take beef out of the package and put in a bowl of cold water. Soak it, changing the water a couple of times. I did it for 10 minutes. You could soak it longer, but that worked fine.
Bring to the boiling point and let simmer an hour. Skim off froth as needed.
Add chunks of cabbage and let simmer another half hour. I added no seasonings – certainly no salt! And that’s it.
I froze the liquid for use as beef stock. But remember, it’s already salty.
I’m happy that I have finally cooked salt beef. It’s a cooking hurdle that I never would have taken on if I’d known that’s what I was doing! So I’ll try it again. And next time, I’ll make pease pudding with it. Then it would be a real Newfoundland Jigg’s dinner.