Corned Beef

[Lucy Baker]

Hi All,
I think I ask this every year and I have yet to write it down. What is the best way to cook a prepared CB flat? Do I boil it so I have the yummy liquid to cook the cabbage in, or roast it covered? I think the last time I roasted it, it came out dry. I'd appreciate any opinions.
Thanks - Erin go braghless
Lucy

[flyfish]

Lucy-

I do a corned beef almost every year for St. Patrick's Day, and many times in between as it's one of our family's favourites.

I have found that the best thing to do is BOTH.

Here's what I do:

I first place the beef in water and let it soak for a couple of hours - this may not be absolutely necessary, but I find corned beef to be saltier these days than I like.

I then boil the beef in water just to cover - low boil for 3 hours or so, until fork tender. During the last hour you can add the potatoes and carrots and onions if you like - it works out well.

If you have a big pot, you can also place the cabbage in there, or you can remove the beef when done and put aside for a bit and cook the cabbage after.

When it is all boiled up and the beef is fork tender and the cabbage is done (it only takes 20 minutes or so), I put the beef in one end of a large flat pan, and add everything else (veggies/cabbage and all) into the other end. I cook this in the oven for 30 minutes at 350. I tend to use a mustard and maple syrup mix over the top of the beef at this stage (but hey that's the Vermonter/New England background in me coming out - anything is better with Maple Syrup.

I usually make extra of the mustard/maple sauce to pass around at the table.

The beef done this way will be moist and tender, the vegetables will carry that wonderful smell, and the potatoes will get tinged brown a bit (particularly if you brush some oil or butter on them).

Hope that helps,

Bill

[Kurt Lucas]

I always simmer mine.

Kurt

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[Merrill Powers]

Lucy,
I also simmer. Tried the oven once had true same dry result that you experienced.

Merrill

[Steve Shortridge]

I agree with Bill up to the addition of anything sweet. To me sweet doesn't go with corned beef. Make sure you cook enough to allow for leftovers. I have found that the leftovers make a great sandwich. Good luck
Enjoy
Steve

[Lucy Baker]

OOOOH!!  I like that!

Thanks, Bill

Lucy

[flyfish]

You can make the sauce with just mustard -

It would be a bit of butter and flour, vinegar and mustard. That would make a not sweet sauce to put on the beef if you like it that way. I know some who use a Horseradish sauce. 

I agree with the part about leftovers - I love corned beef sandwiches and also corned beef hash made with the leftover beef and the potatoes and onions.

Happy St. Patrick's Day!

Bill

[Buzz Dean]

Corned my own beef this year--what a difference from the commercial product that is available--great flavors--and cheaper too!

[Jon Stine]

Now you've done it Buzz, any tips you could give us on your method?

Jon

[Robert King]

We are doing something different this year. We usually do the simmer thing and add cabbage and vegetables. We are going to make corned beef sandwiches instead. Got some nice kraut and mustard and will pick up some marble rye bread.

Going to pick up about 3 more to make pastrami with though. Sales on them aren't that great this year.

Robert King

[JohnDouglas]

Happy St Pat's all!!

I thought horseradish was the "only" way to go........never heard of sweet, but sweet is good on ham.

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flyfish

Sunday, March 17, 2013 5:51 AM

Steve Shortridge

Saturday, March 16, 2013 11:04 PM

I agree with Bill up to the addition of anything sweet. To me sweet doesn't go with corned beef. Make sure you cook enough to allow for leftovers. I have found that the leftovers make a great sandwich. Good luck
Enjoy
Steve

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Lucy Baker

Saturday, March 16, 2013 8:02 PM

[Jon Stine]

Just joined Restaurant Depot, and got a packer corned beef for 2.86/lb.  Should have lots of sandwihes!

Jon

[Scot Murphy]

On 3/17/13 4:26 PM, Jon Stine wrote:
> Just joined Restaurant Depot, and got a packer corned beef for
> 2.86/lb. Should have lots of sandwihes!

Packers went for $2.89 at Wally World when I checked last week.


Scot "scout" Murphy

--
In times of darkness,
one must simply stop searching for the light,
and become the glow for others to follow.
- Christopher Seymour

Rev. Scot L. Murphy
Ordained Dudeist Priest at Dudeism, the Church of the Latter-Day Dude

[Jeffery Jachna]

I picked up 2 big corned beef briskets from restaurant depot on friday. One 16 and the other 17 lb. I got them for 2.49/lb. I put one in the freezer and started to simmer the other one this morning. I made sure I rinsed it real good before starting to cook it. After a couple of hours it did not smell right, At first I thought it was just me. When my wife came home from shopping she wondered what smelled sour. I checked the pot and the water was a reddish color. Even after I made sure I rinsed the meat . We tasted a small piece of the meat, and it just didn't taste right. I called restaurant depot and explained to them what happened, the women asked when I purchased the meat and I explained I was there on Friday. She asked if I had the product and the receipt. Just bring them in for a store credit. I am wondering if they got a bad batch of meat. That just seemed to easy. My only problem is I threw away the receipt. I am hoping if I bring in the one I have that is frozen and the sticker off the other one I can still get credit.

Jeff
From Chicago burbs

> Date: Sun, 17 Mar 2013 16:31:16 -0400
> From: deppi...@gmail.com
> To: smoker...@googlegroups.com
> Subject: Re: [BBQ] Corned Beef

[Lucy Baker]

Robert, I noticed that! $3.99/lb the day before St. Pats!! That was for a flat. The points were a bit less, but very small and a very weird shape. I sure does smell good in here though!

I'm looking forward to the parsleyed potatoes and cabbage and sammiches tomorrow! No sweet stuff on the beef, but I sure do wish I could find some decent horseradish. Everything I've tried is either mild or sweet. I really don't want to have to make my own, I wouldn't even know how to begin. I love the stuff you get at restaurants that blows the back of your head off. Any suggestions?
Thanks,
Lucy

[phil wingo]

dont use your cc at restaurant depot, it will get hacked philw --- On Sun, 3/17/13, Jeffery Jachna <jja...@hotmail.com> wrote:

[willard syrup]

I add fresh grated horseradish to whipped cream, you can make it as hot as you like. Now that I'm in Japan I add fresh wasabi to the whipped cream or wasabi paste if I can't find fresh.

Sent from my iPad

[Lucy Baker]

Will, does grating the horseradish require ventilation?
Lucy

[Robert King]

I paid $1.59 lb at Ralph's today for points and they were pretty big. Actually the biggest I've seen them there. Got some pumpernickel rye bread to put it on. Going to get more for pastrami.

Have you tried raw horseradish in a jar? Usually in the deli section I think. You could also grate a root yourself. If you need to make it less hot then add some sour cream.

Robert King
Sent from my iPhone

[Robert King]

Yes! Don't ask me how I know..

Actually only got me one time but I remember it.

Robert King
Sent from my iPhone

[Kurt Lucas]

We cleared out a restaurant once when we decided to run a bunch of fresh
horseradish through the food processor.

Kurt


-----Original Message-----
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com]
On Behalf Of Lucy Baker

Sent: Sunday, March 17, 2013 3:22 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Corned Beef

[Buzz Dean]

pretty much Michael Ruhlmans method soaking for a week in a salt sugar cure brine then in the pot to simmer---don't have the recipe with me now---but after a week in the brine the 8lb brisket flat cooked up pretty darn good

[will syrup]

Yup!  I grate it under the stove hood or near the open kitchen window! its can be pretty powerful stuff much stronger than fresh wasabi. just for the record  wasabi paste is made from horseradish.

[Lucy Baker]

Bill,

This worked out very well.  I admit I did not use the maple syrup, that just didn't seem quite right!  :o)

Thanks for the tip.

Lucy

Sent from my iPad

On Mar 16, 2013, at 6:55 PM, flyfish <willia...@gmail.com> wrote:

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