BROAD ARROW FARM CORNED PORK SHOULDER

Ingredients

• 3 - 4 pounds of Broad Arrow Farm pork shoulder steaks (approximately two steaks)

• 2 quarts water

• ¾ cup kosher salt

• ¼ cup sugar

• 2 tablespoons pickling spice

• 2 cloves of garlic, minced

• 2 celery stalks, cut on the bias into ~3” long pieces

• 2 medium carrots, cut on the bias into ~3” long pieces

• 1 ½ pounds small or medium thin-skinned potatoes

• 1 ½ pounds cabbage (1 medium sized cabbage), cut into 4 wedges

• Olive oil

• Salt and freshly ground black pepper

• Chopped fresh parsley (optional)

• Whole grain mustard (optional)

• Sour pickles such as gherkins (optional) 

1. In a sauce pot, combine the water, salt, sugar, pickling spice, and garlic. Bring to a boil. Cook until the salt and sugar have completely dissolved. Remove from the heat and let cool thoroughly.

2. After the brine has cooled, place the shoulder steaks in a non-metal container that has a tight cover. Pour the brine over the meat. Cover tightly and refrigerate for 18 - 24 hours. (As long as the meat is completely immersed, you may discard any excess brine.)

3. Put the vegetables in a roasting pan and season with salt and black pepper. Drizzle with olive oil. 

4. Remove the steaks from the brine. Rinse the pickling spices off the meat under cold running water. Place the shoulder steaks in the pan with the vegetables and season with black pepper. Cover with a domed roasting pan lid or, alternatively, with tented aluminum foil, using blunted toothpicks or short pieces of  wooden skewers to support the foil. 

5. Cook in the oven for 2 ½ hours at 225F. Remove from the oven and baste the meat and vegetables with the pan juices. Replace the cover and return to the oven. Increase the heat to 250F and cook for an additional two hours. 

6. Let the meat rest covered at room temperature for 20 minutes before slicing. Serve the corned pork with the vegetables. Garnish with parsley, whole grain mustard, and sour pickles if desired.

Ingredients

• 3 - 4 pounds of Broad Arrow Farm pork shoulder steaks (approximately two steaks)

• 2 quarts water

• ¾ cup kosher salt

• ¼ cup sugar

• 2 tablespoons pickling spice

• 2 cloves of garlic, minced

• 2 celery stalks, cut on the bias into ~3” long pieces

• 2 medium carrots, cut on the bias into ~3” long pieces

• 1 ½ pounds small or medium thin-skinned potatoes

• 1 ½ pounds cabbage (1 medium sized cabbage), cut into 4 wedges

• Olive oil

• Salt and freshly ground black pepper

• Chopped fresh parsley (optional)

• Whole grain mustard (optional)

• Sour pickles such as gherkins (optional) 

1. In a sauce pot, combine the water, salt, sugar, pickling spice, and garlic. Bring to a boil. Cook until the salt and sugar have completely dissolved. Remove from the heat and let cool thoroughly.

2. After the brine has cooled, place the shoulder steaks in a non-metal container that has a tight cover. Pour the brine over the meat. Cover tightly and refrigerate for 18 - 24 hours. (As long as the meat is completely immersed, you may discard any excess brine.)

3. Put the vegetables in a roasting pan and season with salt and black pepper. Drizzle with olive oil. 

4. Remove the steaks from the brine. Rinse the pickling spices off the meat under cold running water. Place the shoulder steaks in the pan with the vegetables and season with black pepper. Cover with a domed roasting pan lid or, alternatively, with tented aluminum foil, using blunted toothpicks or short pieces of  wooden skewers to support the foil. 

5. Cook in the oven for 2 ½ hours at 225F. Remove from the oven and baste the meat and vegetables with the pan juices. Replace the cover and return to the oven. Increase the heat to 250F and cook for an additional two hours. 

6. Let the meat rest covered at room temperature for 20 minutes before slicing. Serve the corned pork with the vegetables. Garnish with parsley, whole grain mustard, and sour pickles if desired.