Brainy Gourmet

Brainy Gourmet
The Doctor is into Delicious!

Monday, December 7, 2015

Blackened Belly Side Bacon ~ Its Beef!

For those of you who love bacon and beef, here is a recipe that will give you a great deal of delicious delight. We had this at a renown Chicagoland steakhouse and we were amazed. Though, they would not reveal the recipe, I found it. At first, one would think it is bacon, but it is not. Its actually beef!

Corned Beef Bacon
  • 1500 grams (3 pounds) beef navel
  • 75 grams (2 oz) kosher salt
  • 17 grams (4 tbs) granulated sugar
  • 4 grams (2 tbs) pink salt
  • 4 grams (2 tbs) minced garlic
  • 4 grams (2 tbs) pickling spice (includes peppercorns, mustard seed, coriander, red pepper flakes, allspice, mace, cinnamon, bay leaves, cloves and ginger)
Step one: Mix cure and rub beef navel with cure. Refrigerate in a dish which fits the navel snugly. Cover with cling-wrap. Cure for a week, flipping daily.
Step two: Rinse the navel of all of the cure and dry overnight.
Step three: Hot smoke to an internal temperature of 140 degrees.
Step four: On a rack in a sheet pan, cook the navel in an oven preheated to 450 degrees for 30 minutes.















Step five: Reduce temperature to 250 degrees and finish off with a slow cook in the oven on a sheet pan on a rack for an additional 25 - 30 minutes depending on your oven and amount of beef. Or you can blacken on the grill til it is crispy black on the outside. Prior to that, I like to drizzle on organic honey. When blackened to your liking, slice and serve hot!


*I've heard you can take a short cut and just buy a corned beef (beef belly cut), slow cook (slow cooker would work best) as you would normally for a good corned beef outcome but no veggies  and then wrap a few slices of smoked pork bacon around it and blacken it on the grill. The smoked pork bacon wrap gives it the smoked taste since this is the shortcut version.

No comments:

Post a Comment