Post by: RadioFreeSeaLab on March 14, 2008, 08:56:24 AM
Post by: Scout26 on March 14, 2008, 09:22:30 AM
What else do you need to know
Post by: Paddy on March 14, 2008, 09:34:26 AM
Your best bet would probably be to just buy the corned beef already packaged and spiced. Boil it up with some cabbage and taters and you're there. Little horseradish and mustard, wash it down with your favorite brewski, and life is good.
I think Trader Joes has a good corned beef ready to go.
Post by: Teknoid on March 14, 2008, 09:47:26 AM
Post by: Werewolf on March 14, 2008, 10:05:26 AM
When the corned beef is done take it out of the oven and place it on a plate to cool. Do not slice it at this time.
Dump the liquid from the roasting pan (you did keep about a 1/4" of liquid in the pan at all times didn't you?) into a large pot. Add potatoes and carrots. Barely cover with tap water and boil until almost done. Add cabbage for last 5 minutes or so. Slice the corned beef while the cabbage is cooking.
Mix a tablespoon or two of mustard with some of the juice from the boiled potatos, carrot and cabbage - enough to make about a cup of sauce. Place in small skillet with a tablespoon of butter and mix all together. Add a 1/4 to 1/2 teaspoon of horseradish, some black pepper and if you like a bit of garlic powder. Cook for another minute or two until the butter is melted and sizzling. Should still be a bit liquidy. Add enough cornstarch to thicken to taste. Serve over the corned beef and veggies.
Ummm - umm - GOOD!
Post by: Gewehr98 on March 14, 2008, 10:07:26 AM
I have about 10lbs of pre-packaged corned beef brisket and a couple cabbages I'm doing Monday for my employees at work.
I don't know if our Mexican workers will eat it unless I bring tortillas, too.
Post by: grislyatoms on March 14, 2008, 10:25:00 AM
Maybe a dab of hot brown mustard on the side and some sweet vinegar for the cabbage but that's it.
Post by: K Frame on March 14, 2008, 10:32:54 AM
I picked up a point-cut corned beef the other day. $1.29 a pound. I may pick up a couple more.
Not because I celebrate Saint Patrick's Day, but because I love ruben sandwiches.
Post by: charby on March 14, 2008, 10:51:59 AM
I agree with Teknoid. Pressure cooker is the way to go.
I picked up a point-cut corned beef the other day. $1.29 a pound. I may pick up a couple more.
Not because I celebrate Saint Patrick's Day, but because I love ruben sandwiches.
I picked up a point-cut corned beef the other day. $1.29 a pound. I may pick up a couple more.
Not because I celebrate Saint Patrick's Day, but because I love ruben sandwiches.
I might have to go to Uncle Muck's for St Pat's
Post by: lupinus on March 14, 2008, 11:51:42 AM
Take the corn beef and pat it dry, brown on all sides lightly, then enough water to cover and the contents of the spice packet (if no packet some mustard seeds, bay leaves, and peppercorns). Light simmer till tender, the last half hour throw in some tatters and nice chunky cut cabbage.
Remove and let rest for a good ten minutes, slice, enjoy.
If you like corned beef but don't like it less strongly flavored, do a change of water halfway through cooking. This is of course sacrilege, but it has made a few people I know who don't normally like corned beef chow down.
Post by: K Frame on March 14, 2008, 06:43:11 PM
And one of these days I'm going to give a try at corning my own beef.
Post by: Desertdog on March 14, 2008, 06:58:18 PM
Post by: cassandra and sara's daddy on March 14, 2008, 07:01:13 PM
Post by: lupinus on March 15, 2008, 02:52:15 AM
Corning your own beef isn't hard at all and allows you to choose your own cut. Top or Eye round roasts corn wonderfully and are better for sandwiches then the typical brisket offered in the meat section.
Plus, you can add your own twists with different spices and what not. There's nothing overly complicated to the process, just time consuming as it takes several weeks.
In short, corning is simply pickling in a salt brine. Corn was a very generic term referring to a large grains, and on this case referred to the very large grains of salt that were used.
For a brined corned beef-
4 quarts water
1 cup salt (kosher or other large grained, non-iodized salt)
1 teaspoon saltpeter
2 beef briskets, about 4 pounds each
12 garlic cloves
3 tablespoons pickling spices
8 bay leaves
Bring all the ingredients (except the beef) to a boil to dissolve the salt and let cool. Once that cools, use either a non-metallic container or a zip top bag and pour over the beef. Let sit in the fridge or a cool place for two-three weeks.
Juniper berries make a tasty addition as well. The salt peter is optional. Ever wondered what makes a cooked corn beef that unnatural red color? Salt peter.
As said most roasts can be corned, choose ones that are a bit leaner. Tongues also work (so I'm told lol). Also, pork roasts are wonderful corned.
A search on the net wil lturn up plenty of variations also.
Post by: MillCreek on March 15, 2008, 05:01:29 AM
Post by: Manedwolf on March 15, 2008, 06:36:11 AM
It's New England, the pubs not only serve corned-beef-and-cabbage on St. Patrick's day (the kind that melts in your mouth, at that), but also start the day with a full Irish breakfast of bangers and Guinness, or black and white puddings, rashers, eggs and potatoes.
Post by: K Frame on March 15, 2008, 08:30:05 AM
Yep, I know. Alton Brown did a show on corning beef last year, and it does look very easy.
I started curing and smoking my own bacon after seeing him do it.
Post by: lupinus on March 15, 2008, 08:37:47 AM
None of it's really hard, it just takes time and the ability to do it and the basic knowledge.
One of the things I really want to do is build my own cure/smoke house so I can do my own smoked and none smoked meats. Also want to get a decent sausage set up so I can do sausages and salamis