I have brined pork, chicken, etc...but has anyone brined a beef
tenderloin roast?

Here is my brine recipe...and I usually alter it to personal taste.

@@@@@ Now You're Cooking! Export Format

Mark Peel's Brine

marinade

2/3 cup salt
1/2 cup sugar
1/2 cup black pepper, cracked
1 pinch thyme, dried
13 cloves
13 allspice, cracked
3 bay leaves
13 juniper berries, crushed
1 water

Combine salt, sugar, pepper, thyme, cloves allspice, bay leaves and
juniper berries in saucepan. Add 1 quart water and bring to boil.
Simmer
5 minutes, then add 1 gallon cold water. Chill thoroughly before
using
brine.

Makes about 1 1/4 gallon brine.... enough for a 12 to 14 pound
turkey.

The spicing is very faint, mostly you taste the salt and a bit of the
sugar. It's a bit like a very elegant version of commercial smoked
turkey, only without the smoke. A couple of dashes of liquid smoke
might
be nice also. Peel also used this recipe for roast pork and smoked.
fish.
For a pork loin, cut all the amounts by half. for fish or chops, cut
them
to 1/4.

Yield: 1 servings


** Exported from Now You're Cooking! v5.82 **

In article . com>,
wrote:

> I have brined pork, chicken, etc...but has anyone brined a beef
> tenderloin roast?

I'll be interested in the answers, although I'll never use them. IMO, a
beef tenderloin needs no such assault. However check out sauerbraten
marinades for lesser cuts of beef.

leo

On Fri, 26 Oct 2007 15:34:57 -0700, Leonard Blaisdell
> wrote:

>In article . com>,
> wrote:
>
>> I have brined pork, chicken, etc...but has anyone brined a beef
>> tenderloin roast?
>
>I'll be interested in the answers, although I'll never use them. IMO, a
>beef tenderloin needs no such assault. However check out sauerbraten
>marinades for lesser cuts of beef.
>
>leo

Try pre-salting a la Judy Rodgers of Zuni Cafe fame. Start about 2
days or so in advance and salt it with about 3/4 tsp of sea salt/per
pound of beef. Wrap it loosely in plastic wrap and let it sit in the
fridge for about 2 days. The day you want to cook it, unwrap it, and
dry it off, and let it air dry in the fridge. Then cook it the way
you want to cook it.

I posted an article a week or so ago, from Russ Parsons of the LA
Times, about this method. In that article, I think there was a recipe
for a beef tenderloin pre-salted in this manner. I don't know if I
can find it now, but if anyone else saved this article, maybe you can
post it?

Christine

"Christine Dabney" > wrote in message
...
> On Fri, 26 Oct 2007 15:34:57 -0700, Leonard Blaisdell
> > wrote:
>
>>In article . com>,
>> wrote:
>>
>>> I have brined pork, chicken, etc...but has anyone brined a beef
>>> tenderloin roast?
>>
>>I'll be interested in the answers, although I'll never use them. IMO, a
>>beef tenderloin needs no such assault. However check out sauerbraten
>>marinades for lesser cuts of beef.
>>
>>leo
>
> Try pre-salting a la Judy Rodgers of Zuni Cafe fame. Start about 2
> days or so in advance and salt it with about 3/4 tsp of sea salt/per
> pound of beef. Wrap it loosely in plastic wrap and let it sit in the
> fridge for about 2 days. The day you want to cook it, unwrap it, and
> dry it off, and let it air dry in the fridge. Then cook it the way
> you want to cook it.

But please! NOT a tenderloin
>
> I posted an article a week or so ago, from Russ Parsons of the LA
> Times, about this method. In that article, I think there was a recipe
> for a beef tenderloin pre-salted in this manner. I don't know if I
> can find it now, but if anyone else saved this article, maybe you can
> post it?
>
> Christine

On Oct 27, 8:40 am, Christine Dabney > wrote:
> On Fri, 26 Oct 2007 15:34:57 -0700, Leonard Blaisdell
>
> > wrote:
> >In article . com>,
> > wrote:
>
> >> I have brined pork, chicken, etc...but has anyone brined a beef
> >> tenderloin roast?
>
> >I'll be interested in the answers, although I'll never use them. IMO, a
> >beef tenderloin needs no such assault. However check out sauerbraten
> >marinades for lesser cuts of beef.
>
> >leo
>

> Try pre-salting a la Judy Rodgers of Zuni Cafe fame. Start about 2
> days or so in advance and salt it with about 3/4 tsp of sea salt/per
> pound of beef. Wrap it loosely in plastic wrap and let it sit in the
> fridge for about 2 days. The day you want to cook it, unwrap it, and
> dry it off, and let it air dry in the fridge. Then cook it the way
> you want to cook it.
>
> I posted an article a week or so ago, from Russ Parsons of the LA
> Times, about this method. In that article, I think there was a recipe
> for a beef tenderloin pre-salted in this manner. I don't know if I
> can find it now, but if anyone else saved this article, maybe you can
> post it?
>
> Christine

I love cooking by dry-salting! I got hold of the Zuni Cafe recipe a
year or so ago and have used it a lot, and was thrilled to try the
real thing when we were in San Francisco last month. I'm sure beef
would work as well as chicken does.

Cheers, Judy

http://www.cook-books.com.au

> wrote in message
ups.com...
>I have brined pork, chicken, etc...but has anyone brined a beef
> tenderloin roast?
>

Why? Tenderloin won't gain anything from a brine. You just might ruin it.

On Oct 26, 7:33 pm, Sqwertz > wrote:
> On Fri, 26 Oct 2007 15:15:39 -0700, wrote:
> > I have brined pork, chicken, etc...but has anyone brined a beef
> > tenderloin roast?
>
> Oh, to answer this one - you can brine beef but expect it have a
> corned beef taste.
>
> -sw

I have brined for years...and never recall corned chicken or a corned
pork product. Why would that be the result with beef?

> wrote in message
>
> I have brined for years...and never recall corned chicken or a corned
> pork product. Why would that be the result with beef?
>

Beef does not brine well as it is a different chemical composition. As for
the pork, ham is corned pork that was smoked. "Corning is a city in New
York, as well as curing with salt.

Edwin wrote on Sat, 27 Oct 2007 02:15:50 GMT:


EP> > wrote in message
??>>
??>> I have brined for years...and never recall corned chicken
??>> or a corned pork product. Why would that be the result
??>> with beef?
??>>

Is corned beef different from brined? I remember a brined turkey
as being very good tho' perhaps not worth the time involved.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Sqwertz" > wrote in message
...
> On Fri, 26 Oct 2007 17:15:41 -0700, wrote:
>
>> On Oct 26, 7:33 pm, Sqwertz > wrote:
>>> On Fri, 26 Oct 2007 15:15:39 -0700, wrote:
>>>> I have brined pork, chicken, etc...but has anyone brined a beef
>>>> tenderloin roast?
>>>
>>> Oh, to answer this one - you can brine beef but expect it have a
>>> corned beef taste.
>>
>> I have brined for years...and never recall corned chicken or a corned
>> pork product. Why would that be the result with beef?
>
> And if you brine your chicken or pork with some nitrates, it
> won't taste very different from one brined with just salt
> (assuming you didn't smoke it). The heavier salt concentrations
> work differently on beef. Try it and report back (but don't try
> it on tenderloin).
>
> -sw
>
>
That's not true. If you brine, or dry rub your spareribs for a day with
Morton's Tenderquick it will develop a hamlike cured taste.

Kent

"Sqwertz" > wrote in message
...
> On Fri, 26 Oct 2007 15:15:39 -0700, wrote:
>
>> I have brined pork, chicken, etc...but has anyone brined a beef
>> tenderloin roast?
>
> Oh, to answer this one - you can brine beef but expect it have a
> corned beef taste.
>
> -sw
>
Corned beef contains nitrites. Simple brining with salt and H20 should only
change the salt and water concentration of the meat.

Kent

Kent wrote:

> "Sqwertz" > wrote in message
> ...
>
>>On Fri, 26 Oct 2007 15:15:39 -0700, wrote:
>>
>>
>>>I have brined pork, chicken, etc...but has anyone brined a beef
>>>tenderloin roast?
>>
>>Oh, to answer this one - you can brine beef but expect it have a
>>corned beef taste.
>>
>>-sw
>>
>
> Corned beef contains nitrites. Simple brining with salt and H20 should only
> change the salt and water concentration of the meat.



Not true there, Kent. Of course corned beef can be mode without
nitrites. Salt only. Corned beef has a history going back centuries.
Nitrites do not.

See: Ye Olde Corned Beef

--
Reg

Reg wrote on Sat, 27 Oct 2007 05:27:14 GMT:

??>> "Sqwertz" > wrote in message
??>> ...
??>>
??>>> On Fri, 26 Oct 2007 15:15:39 -0700,
wrote:
??>>>
??>>>> I have brined pork, chicken, etc...but has anyone brined
??>>>> a beef tenderloin roast?
??>>>
??>>> Oh, to answer this one - you can brine beef but expect it
??>>> have a corned beef taste.
??>>>
??>>> -sw
??>>>
??>> Corned beef contains nitrites. Simple brining with salt
??>> and H20 should only change the salt and water
??>> concentration of the meat.

R> Not true there, Kent. Of course corned beef can be mode
R> without nitrites. Salt only. Corned beef has a history going
R> back centuries. Nitrites do not.

R> See: Ye Olde Corned Beef

Remember O'Brien's sea stories? Isn't salt beef what the British
Navy lived on even if it was also referred to as "Salt Horse"
with some justification?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Reg" > wrote in message
et...
> Kent wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>>On Fri, 26 Oct 2007 15:15:39 -0700, wrote:
>>>
>>>
>>>>I have brined pork, chicken, etc...but has anyone brined a beef
>>>>tenderloin roast?
>>>
>>>Oh, to answer this one - you can brine beef but expect it have a
>>>corned beef taste.
>>>
>>>-sw
>>>
>>
>> Corned beef contains nitrites. Simple brining with salt and H20 should
>> only
>> change the salt and water concentration of the meat.
>
>
>
> Not true there, Kent. Of course corned beef can be mode without
> nitrites. Salt only. Corned beef has a history going back centuries.
> Nitrites do not.
>
> See: Ye Olde Corned Beef
>
> --
> Reg
>
I should have said potassium nitrate, or saltpeter. Saltpeter has been used
to preserve beef at least since the mid 19th century, and I would guess
earlier.
http://72.14.253.104/search?q=cache:...lnk&cd=9&gl=us

Kent

Kent wrote:

> "Reg" > wrote in message
> et...
>
>>Kent wrote:
>>>
>>>Corned beef contains nitrites. Simple brining with salt and H20 should
>>>only
>>>change the salt and water concentration of the meat.
>>
>>
>>Not true there, Kent. Of course corned beef can be mode without
>>nitrites. Salt only. Corned beef has a history going back centuries.
>>Nitrites do not.
>>
>>See: Ye Olde Corned Beef
>
> I should have said potassium nitrate, or saltpeter. Saltpeter has been used
> to preserve beef at least since the mid 19th century, and I would guess
> earlier.
> http://72.14.253.104/search?q=cache:...lnk&cd=9&gl=us

Nope. Not true. Corned Beef doesn't require the use of nitrates,
either. Your statement "Corned beef contains nitrites" with a
period at the end is incorrect. Substituting "nitrates" doesn't
fix it.

Corned beef can optionally be made with nitrites, but it can
be and often is made with salt as the only curing agent.

That's true of *any* cured product, Kent.

--
Reg

"Reg" > wrote in message
...
> Kent wrote:
>
>> "Reg" > wrote in message
>> et...
>>
>>>Kent wrote:
>>>>
>>>>Corned beef contains nitrites. Simple brining with salt and H20 should
>>>>only
>>>>change the salt and water concentration of the meat.
>>>
>>>
>>>Not true there, Kent. Of course corned beef can be mode without
>>>nitrites. Salt only. Corned beef has a history going back centuries.
>>>Nitrites do not.
>>>
>>>See: Ye Olde Corned Beef
>>
>> I should have said potassium nitrate, or saltpeter. Saltpeter has been
>> used to preserve beef at least since the mid 19th century, and I would
>> guess earlier.
>> http://72.14.253.104/search?q=cache:...lnk&cd=9&gl=us
>
> Nope. Not true. Corned Beef doesn't require the use of nitrates,
> either. Your statement "Corned beef contains nitrites" with a
> period at the end is incorrect. Substituting "nitrates" doesn't
> fix it.
>
> Corned beef can optionally be made with nitrites, but it can
> be and often is made with salt as the only curing agent.
>
> That's true of *any* cured product, Kent.
>
> --
> Reg
>
Reg, I know that. You use nitrosamines to change the flavor and color of
the meat. It prevented botulism in unrefrigerated raw ham in the old days.
Today there isn't any reason to use anything other than salt. What I'm
trying to ask is: "when was saltpeter first used to preserve and to prevent
botulism, and as well, when was it used for the flavor it adds to whatever
you're curing". Gun powder with KNO3 has been around 500 years; in China
before that. When did it become connected to its use in food for
preservation and later for flavor.

Kent

"Sqwertz" > wrote in message
...
> On Sat, 27 Oct 2007 11:17:56 -0700, Kent wrote:
>
>> "Reg" > wrote in message
>> et...
>>> Kent wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>
>>>>>On Fri, 26 Oct 2007 15:15:39 -0700, wrote:
>>>>>
>>>>>
>>>>>>I have brined pork, chicken, etc...but has anyone brined a beef
>>>>>>tenderloin roast?
>>>>>
>>>>>Oh, to answer this one - you can brine beef but expect it have a
>>>>>corned beef taste.
>>>>>
>>>>>-sw
>>>>>
>>>>
>>>> Corned beef contains nitrites. Simple brining with salt and H20 should
>>>> only
>>>> change the salt and water concentration of the meat.
>>>
>>>
>>>
>>> Not true there, Kent. Of course corned beef can be mode without
>>> nitrites. Salt only. Corned beef has a history going back centuries.
>>> Nitrites do not.
>>>
>>> See: Ye Olde Corned Beef
>>>
>>> --
>>> Reg
>>>
>> I should have said potassium nitrate, or saltpeter. Saltpeter has been
>> used
>> to preserve beef at least since the mid 19th century, and I would guess
>> earlier.
>> http://72.14.253.104/search?q=cache:...lnk&cd=9&gl=us
>
> Your research skills leave little to be desired. Why do your
> arguments always seem so one-sided?
>
> http://www.foodtimeline.org/foodmeats.html#cornedbeef
>
> Note that primitive people have been salting meats for a long,
> long, time. It didn't get it;s current name until the 17th
> century.
>
> And there are several nitrate-free, corned beef suppliers
> nowdays.
>
> -sw
>.
>
Salting, as a preservative, has been done "forever". The question I have is
when did the addition of potassium nitrate occur. It may have been around
the time saltpeter or KNO3 was first used in the manufacture of gun powder.
Certainly the addition of nitrites and nitrates increases the preservation
time/quality of the meat. And, it changes the taste.

Recently we had the La Quercia Rossa-Heirloom Breed Culaccia, from Iowa that
is getting a lot of
press, and which contains no nitrites/nitrates. While it's an excellent
product, it doesn't have the taste of the real thing,
which contains some nitrates and/or nitrites.

Kent

"Kent" > wrote in message
. ..
>
> "Sqwertz" > wrote in message
> ...
>> On Sat, 27 Oct 2007 11:17:56 -0700, Kent wrote:
>>
>>> "Reg" > wrote in message
>>> et...
>>>> Kent wrote:
>>>>
>>>>> "Sqwertz" > wrote in message
>>>>> ...
>>>>>
>>>>>>On Fri, 26 Oct 2007 15:15:39 -0700, wrote:
>>>>>>
>>>>>>
>>>>>>>I have brined pork, chicken, etc...but has anyone brined a beef
>>>>>>>tenderloin roast?
>>>>>>
>>>>>>Oh, to answer this one - you can brine beef but expect it have a
>>>>>>corned beef taste.
>>>>>>
>>>>>>-sw
>>>>>>
>>>>>
>>>>> Corned beef contains nitrites. Simple brining with salt and H20 should
>>>>> only
>>>>> change the salt and water concentration of the meat.
>>>>
>>>>
>>>>
>>>> Not true there, Kent. Of course corned beef can be mode without
>>>> nitrites. Salt only. Corned beef has a history going back centuries.
>>>> Nitrites do not.
>>>>
>>>> See: Ye Olde Corned Beef
>>>>
>>>> --
>>>> Reg
>>>>
>>> I should have said potassium nitrate, or saltpeter. Saltpeter has been
>>> used
>>> to preserve beef at least since the mid 19th century, and I would guess
>>> earlier.
>>> http://72.14.253.104/search?q=cache:...lnk&cd=9&gl=us
>>
>> Your research skills leave little to be desired. Why do your
>> arguments always seem so one-sided?
>>
>> http://www.foodtimeline.org/foodmeats.html#cornedbeef
>>
>> Note that primitive people have been salting meats for a long,
>> long, time. It didn't get it;s current name until the 17th
>> century.
>>
>> And there are several nitrate-free, corned beef suppliers
>> nowdays.
>>
>> -sw
>>.
>>
> Salting, as a preservative, has been done "forever". The question I have
> is when did the addition of potassium nitrate occur. It may have been
> around the time saltpeter or KNO3 was first used in the manufacture of gun
> powder. Certainly the addition of nitrites and nitrates increases the
> preservation time/quality of the meat. And, it changes the taste.
>
> Recently we had the La Quercia Rossa-Heirloom Breed Culaccia, from Iowa
> that is getting a lot of
> press, and which contains no nitrites/nitrates. While it's an excellent
> product, it doesn't have the taste of the real thing,
> which contains some nitrates and/or nitrites.
>
> Kent
Parma Proscuitto also does not contain nitrites or nitrates. I think most
raw hams, and the Virginia hams, however, do.
As a certified tightwad we eat Parma rarely. At the moment we like
Stockmeyer raw ham from Trader Jose's, which does.

Kent

"Sqwertz" > wrote in message
...
> On Fri, 26 Oct 2007 22:25:07 -0700, Kent wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 26 Oct 2007 15:15:39 -0700, wrote:
>>>
>>>> I have brined pork, chicken, etc...but has anyone brined a beef
>>>> tenderloin roast?
>>>
>>> Oh, to answer this one - you can brine beef but expect it have a
>>> corned beef taste.
>>>
>> Corned beef contains nitrites. Simple brining with salt and H20 should
>> only
>> change the salt and water concentration of the meat.
>
> Try it, Kent. It tastes very different once you brine beef. You
> need to give up all those science manuals and try these things in
> the real world.
>
> -sw
>
I don't brine beef. I'm guessing the original poster in this thread finds
beef tenderloin to be pretty tasteless, as I do.

I did brine the beef chuck the last time I made boeuf bourguignon, with red
wine and a bit of salt. That was used as the braising liquid along with beef
stock the next day. It lessened the beef flavor, and may have dried the
meat a bit. I wouldn't recommend it.

Tonight we're making boeuf bourguignon. One of our favorite dishes.

Kent