Author Topic: Corned beef? (Read 5695 times)

Jim147 · « **on:** March 21, 2012, 12:18:57 PM »

I had a couple guys stay in the cabin last week. They grabbed a brisket out of the deep freeze and then left it in my refrigerator.

I was wondering what to do with it, I love brisket but I'm not a corn beef and cabbage guy, when I noticed the best by date. 03-03-2009.

It looks good in the bag with all the juices and spices in it but I'm not sure if I want to cook it.

What do you think? Anyone want to come over for some sammiches?

jim

HankB · « **Reply #1 on:** March 21, 2012, 12:51:13 PM »

The "best by" date probably was based on refrigeration, not freezing. Something solidly frozen a long time would still be safe to eat (I remember a story about people dining on mammoth or mastodon recovered from a glacier) but it might lose a bit of flavor and texture.

Still, I don't believe I've ever knowingly eaten something that was out of date by over 3 years . . . and I'm not interested in participating in the experiment now.

Be sure to report on how it turned out. (If you can.

)

K Frame · « **Reply #2 on:** March 21, 2012, 12:59:41 PM »

Pressure cook it, then turn it into corned beef hash.

You'll never notice the toxins as they slowly dissolve your....

wait...

it will be fine.

Harold Tuttle · « **Reply #3 on:** March 21, 2012, 01:07:08 PM »

In soviet russia, scientists eat permafrost mastodon

lee n. field · « **Reply #4 on:** March 21, 2012, 01:29:10 PM »

Quote from: Jim147 on March 21, 2012, 12:18:57 PM

I had a couple guys stay in the cabin last week. They grabbed a brisket out of the deep freeze and then left it in my refrigerator.

I was wondering what to do with it, I love brisket but I'm not a corn beef and cabbage guy, when I noticed the best by date. 03-03-2009.

It looks good in the bag with all the juices and spices in it but I'm not sure if I want to cook it.

What do you think? Anyone want to come over for some sammiches?

jim

Rueben.

HankB · « **Reply #5 on:** March 21, 2012, 02:09:27 PM »

Quote from: Harold Tuttle on March 21, 2012, 01:07:08 PM

In soviet russia, scientists eat permafrost mastodon

Best food in Gulag!

280plus · « **Reply #6 on:** March 21, 2012, 06:43:25 PM »

Quote from: Harold Tuttle on March 21, 2012, 01:07:08 PM

In soviet russia, permafrost mastodon eat scientists

FTFY

Hutch · « **Reply #7 on:** March 21, 2012, 08:17:48 PM »

Corned beef hash. The only contribution Yankees have made to the nutritional lexicon of breakfast.

Azrael256 · « **Reply #8 on:** March 21, 2012, 08:38:00 PM »

Corned beef (if it's really cured) would probably have been fine for three years in the fridge. It should be fine after being hard frozen.

Jim147 · « **Reply #9 on:** March 21, 2012, 08:58:27 PM »

I think I'll check the ingredient label and see if I want to cook it up.

jim

Jamie B · « **Reply #10 on:** March 21, 2012, 09:04:05 PM »

I like Mike Irwin's idea.

Hash with rough chopped Corned beef and potatoes cut about 3/8" cubed is awesome!!

Get a nice brown on the potatoes first, and dump in the CB.

K Frame · « **Reply #11 on:** March 21, 2012, 09:48:58 PM »

A REALLY good variation on corned beef hash that they used to make at my hunting camp was basic corned beef and potatos, but with lots of chopped sauerkraut thrown in with the potatoes.

I could go for some of that right now...

birdman · « **Reply #12 on:** March 21, 2012, 09:59:49 PM »

Quote from: Mike Irwin on March 21, 2012, 09:48:58 PM

A REALLY good variation on corned beef hash that they used to make at my hunting camp was basic corned beef and potatos, but with lots of chopped sauerkraut thrown in with the potatoes.

I could go for some of that right now...

Oh god...I want this....

RevDisk · « **Reply #13 on:** March 21, 2012, 10:36:32 PM »

Quote from: birdman on March 21, 2012, 09:59:49 PM

Oh god...I want this....

Too bad you don't live in an extremely German area. Would it be rubbing it in to tell you I can't throw a rock without hitting three places that serve sauerkraut? And fresh pretty much six out of seven days?

Mike's "variation" is pretty standard fair around here. There's a diner down the street that can serve it 24/7. In fairly massive portions for a reasonable rate.

mmm, taste that nice corned beef, with lightly fried potatos, and crisp sharp sauerkraut. Can't you just smell it? Driving you slowly mad?

Think I might go out and try it now.

coppertales · « **Reply #14 on:** March 21, 2012, 10:48:30 PM »

Ditto what Hutch says....................chris3

charby · « **Reply #15 on:** March 22, 2012, 12:02:16 AM »

I've eaten a 3 year old frozen steak, it tasted fine.

Jim147 · « **Reply #16 on:** March 22, 2012, 12:06:24 AM »

Corned beef and beer at jims this weekend.

The hospital is a bit of a drive but I'm sure it will be fine.

jim

roo_ster · « **Reply #17 on:** March 22, 2012, 10:17:35 AM »

A slab of cured beef that has been frozen? Sort of a belt & suspenders approach to food preservation.

If it has been frozen those years, I bet the corned beef is good to go.

41magsnub · « **Reply #18 on:** March 22, 2012, 10:22:18 AM »

It was 2 years ago I finally had my corned beef epiphany. I had thought corned beef was always that canned abomination you get in a cheap restaurant or the grocery store. Ordered corned beef at little cafe here in town and it was actual chunks of corned beef with breakfast potatoes with onions and peppers. It was amazing. It is too salty for me to eat on a routine basis, but every once in a while!

Jamie B · « **Reply #19 on:** March 22, 2012, 10:33:48 AM »

Quote from: RevDisk on March 21, 2012, 10:36:32 PM

Too bad you don't live in an extremely German area. Would it be rubbing it in to tell you I can't throw a rock without hitting three places that serve sauerkraut? And fresh pretty much six out of seven days?

Mike's "variation" is pretty standard fair around here. There's a diner down the street that can serve it 24/7. In fairly massive portions for a reasonable rate.

mmm, taste that nice corned beef, with lightly fried potatos, and crisp sharp sauerkraut. Can't you just smell it? Driving you slowly mad?

Think I might go out and try it now.

Smartazz plick!

mtnbkr · « **Reply #20 on:** March 22, 2012, 11:12:26 AM »

Quote from: Mike Irwin on March 21, 2012, 09:48:58 PM

A REALLY good variation on corned beef hash that they used to make at my hunting camp was basic corned beef and potatos, but with lots of chopped sauerkraut thrown in with the potatoes.

I could go for some of that right now...

I have some of that as leftovers in my fridge right now. May have that for lunch today...

Chris

MillCreek · « **Reply #21 on:** March 22, 2012, 12:06:16 PM »

My corned beef hash recipe is cooked corn beef, onions and cubed potatoes. I cook it until crisp, and I recently discovered that it is greatly improved with a few splashes of Worcestershire sauce added during the last stages of cooking. I have been wondering about tossing some bacon in there as well.

geronimotwo · « **Reply #22 on:** March 22, 2012, 02:19:45 PM »

properly cured beef should not need refrigeration for some time, but todays "corned beef" may not be prepared for storage, but for taste. i don't know, but they do put enough salt into it.

the best corned beef i've had was at a church's st patty's diner. when i asked what was different they said it had been broiled! however, when i suggested this approach to the local butcher, her thought was that it would be too tough done that way. maybe they boiled it first, and finished it off in the broiler?

lupinus · « **Reply #23 on:** March 22, 2012, 06:56:15 PM »

Quote from: geronimotwo on March 22, 2012, 02:19:45 PM

properly cured beef should not need refrigeration for some time, but todays "corned beef" may not be prepared for storage, but for taste. i don't know, but they do put enough salt into it.

the best corned beef i've had was at a church's st patty's diner. when i asked what was different they said it had been broiled! however, when i suggested this approach to the local butcher, her thought was that it would be too tough done that way. maybe they boiled it first, and finished it off in the broiler?

not an uncommon method. Boil, but for as little as half the normal time. Then broiled, grill, pan, etc.

K Frame · « **Reply #24 on:** March 22, 2012, 06:59:02 PM »

I use my pressure cooker.

50 minutes and it's perfectly done.

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Author Topic: Corned beef? (Read 5695 times)