We started with a first cut chuck shoulder. We submerged it in a vadouvan spiked version of Ruhlman's pastrami brine. Then we cold smoked the shoulder for 2 hours using the Amazen Tube Pellet Smoker. After it was smoked we braised it for 5 hours in a tomato and white wine sauce. We cooled the meat in the sauce and let the meat sit for several days. This morning we warmed it gently in the sauce. When the meat was just pliable, we took it off the heat, and pulled the smoked corned beef from the bones. We removed the fat pockets and connective tissue and cut the meat into chunks. We reserved the meat, after repeated flavor tests, for our chili. The smoke and meat infused tomato sauce became the foundation for the chili proper. We added beans and vegetables and let them simmer all afternoon long. Just before serving we'll add the meat back to the chili and let it warm gently in the stew. Something to look forward to during the big game.
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