Browning corned beef before simmering

[Kent]

Do any NG'ers brown corned beef simmering. Last year we tried a corned
beef recipe where the meat was browned before the simmer and we felt it was
the best we'd ever had. Browning is not a part of almost all recipes for
cooking corned beef.
http://www.food.com/recipe/corned-beef-and-cabbage-in-guinness-86868
The other important ingredient was Guinness draught beer.

Kent

[Kent]

"Kent" <keh...@ana.yahoo.com> wrote in message
news:jjgcki$efa$1...@dont-email.me...

Do any of you brown your corned beef before you simmer it? I'm correcting
my first sentence above.

Kent


I just realized I didn't complete a sentence.
>
>

[Brooklyn1]

"Kent" <keh...@ana.yahoo.com> wrote:

>"Kent" <keh...@ana.yahoo.com> wrote:
>
>> Do any NG'ers brown corned beef simmering. Last year we tried a corned
>> beef recipe where the meat was browned before the simmer and we felt it
>> was the best we'd ever had. Browning is not a part of almost all recipes
>> for cooking corned beef.
>> http://www.food.com/recipe/corned-beef-and-cabbage-in-guinness-86868
>> The other important ingredient was Guinness draught beer.

Makes no sense unless you're going to make briney soup/gravy from the
simmering water.

[merryb]

On Mar 10, 6:05 pm, Brooklyn1 <Gravesend1> wrote:
> "Kent" <keh6...@ana.yahoo.com> wrote:

I like your method for doing the opposite.

[Michael OConnor]

I made corned beef today, but I can't stand it boiled. I bought one
of those briskets that come sealed in the bag in red liquid, opened it
up and ran it under the sink to take off the liquid on the exterior.
Next, I trimmed off as much of the exterior fat as I could and rubbed
it with Montreal Steak Seasoning and cooked it in the oven at 200 to
225 for about three or four hours until the internal temperature in
the middle was at 170 degrees. After letting it rest, I sliced it up
thin and put it together with some kraut I had cooking in the crock
pot all day and made Reubens. The corned beef came out delicious.

[Tim May]

I always give the beef a good searing (Maillard reaction)

Browning or searing is not a part of the British boiled beef tradion,
this is true. Which was a big part of why Briish boiled beef was
considered so gnarsty. (ObMeg)

Fortunately, even Brits now tend (or their chefs advise) browning the
beef before throwing it in the boiler. Not that that accomplishes much.

--
Tim May

[Tim May]

A wrong comment. Yes, it makes sense to brown/sear/Maillard react a
piece of beef (or meat in general) before later boiling, braising,
whatver.


--
Tim May

[Jim Elbrecht]

Roughly the same in this house-- Though I do steal some of the
drippings to flavor the carrots/cabbage/potatoes that are boiling.

Jim

[George M. Middius]

Tim May wrote:

>Fortunately, even Brits now tend (or their chefs advise) browning the
>beef before throwing it in the boiler. Not that that accomplishes much.

How about simmering it first, then browning it? That works for cheap
cuts of pork.

[jmcquown]

"Michael OConnor" <mpoco...@aol.com> wrote in message
news:eb2b2ee7-4a72-45ea...@p12g2000yqe.googlegroups.com...

> I made corned beef today, but I can't stand it boiled. I bought one
> of those briskets that come sealed in the bag in red liquid, opened it
> up and ran it under the sink to take off the liquid on the exterior.

That's the only kind I'm familiar with. Comes with a packet of bay leaves
and peppercorns. I, too, rinse off the packing liquid. It's pretty
useless.

> Next, I trimmed off as much of the exterior fat as I could and rubbed
> it with Montreal Steak Seasoning and cooked it in the oven at 200 to
> 225 for about three or four hours until the internal temperature in
> the middle was at 170 degrees.

Baked corned beef is nothing new. I alternate between boiled (or
crock-potted) or baked. Just depends on my mood. I wouldn't slather mine
with seasoning rub. But then again I love the taste of fairly unadulterated
corned beef. It's already been brined and that's flavour enough for me. I
cook small red potatoes and quartered cabbage to go along with it.

Jill

[Kent]

"Tim May" <tc...@att.net> wrote in message
news:2012031022470045972-tcmay@attnet...

Tim, can you cook corned beef in your sous vide machine? Will it cook at
180F or so, or to whatever internal temp. you're shooting for? Then, I
assume, you'd brown after, or not at all. It strikes me that cooking corned
beef in this fashion would result in something very salty. You'd really have
to soak a long time first.

Kent

[Kent]

"Sqwertz" <swe...@cluemail.compost> wrote in message
news:10fdaadt1efr9$.dlg@sqwertz.com...

> I thought you were asking the black people, in particular.
>
> -sw
>
>
Swertz, I suggest you don't post after you've been drinking. You look
pretty bad.

Kent

[Janet]

> "Tim May" <tc...@att.net> wrote in message
> news:2012031022470045972-tcmay@attnet...
> > On 2012-03-10 20:13:02 +0000, Kent said:
> >
> >> Do any NG'ers brown corned beef simmering. Last year we tried a corned
> >> beef recipe where the meat was browned before the simmer and we felt it
> >> was the best we'd ever had. Browning is not a part of almost all recipes
> >> for cooking corned beef.
> >> http://www.food.com/recipe/corned-beef-and-cabbage-in-guinness-86868
> >> The other important ingredient was Guinness draught beer.
> >
> > I always give the beef a good searing (Maillard reaction)
> >
> > Browning or searing is not a part of the British boiled beef tradion, this
> > is true. Which was a big part of why Briish boiled beef was considered so
> > gnarsty. (ObMeg)
> >
> > Fortunately, even Brits now tend (or their chefs advise) browning the beef
> > before throwing it in the boiler. Not that that accomplishes much.

only, Brit recipes were and are not for *corned* beef.

Janet
>
>

[Lou Decruss]

On Sun, 11 Mar 2012 10:32:42 -0700, "Kent" <keh...@ana.yahoo.com>
wrote:

>
>"Sqwertz" <swe...@cluemail.compost> wrote in message
>news:10fdaadt1efr9$.dlg@sqwertz.com...

>>> Do any of you brown your corned beef before you simmer it? I'm
>>> correcting
>>> my first sentence above.
>>
>> I thought you were asking the black people, in particular.
>>
>> -sw
>>
>>
>Swertz, I suggest you don't post after you've been drinking. You look
>pretty bad.

I don't know if you drink but you look bad all the time.

Lou

[jmcquown]

"Janet" <H...@invalid.net> wrote in message
news:MPG.29c6f34df...@news.eternal-september.org...

LOL Here we go again :) As St. Patrick's Day approaches, many people in
the US seem to think corned beef is a traditional UK meal. It's really not.

I just got back from the grocery store. Bought a corned beef blade roast.
I already have small potatoes and a cabbage. I'm all set! And no, I don't
plan to sear it it before I cook it. I haven't decided yet whether to boil
it, crock pot it or do it in the oven. There's plenty of time to decide
that before the 17th :)

Jill

[Lou Decruss]

On Sun, 11 Mar 2012 15:12:31 -0400, "jmcquown" <j_mc...@comcast.net>
wrote:

>LOL Here we go again :) As St. Patrick's Day approaches, many people in
>the US seem to think corned beef is a traditional UK meal. It's really not.
>
>I just got back from the grocery store. Bought a corned beef blade roast.
>I already have small potatoes and a cabbage. I'm all set! And no, I don't
>plan to sear it it before I cook it. I haven't decided yet whether to boil
>it, crock pot it or do it in the oven. There's plenty of time to decide
>that before the 17th :)

Since it's just you why not go to that nice country club you belong
to?

Lou

[Janet]

In article <9s4bor...@mid.individual.net>, j_mc...@comcast.net
says...

It used to be in WW2, but what we mean by corned beef is very different
from what Americans mean by it. You mean a joint of beef that's been
brined for days before cooking. We usually mean, a small square tin of
cheap reddish broken meat with a lot of fat that used to be a cow a long
time ago in Argentina. Usually fried up with some potatoes. Or worse,
served cold in slices. I haven't eaten tinned corned beef for 50 years
and intend to go for the century.

Neither kind of corned beef has anything to do with what Brits call
potroast, which is a joint of fresh beef (not brined) simmered with veg in
stock till tender. AKA, "boiled beef and carrots". Ribsticking good homely
food for a cold day. I cook dumplings with it, in the pot.

Janet UK

[Ophelia]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:9s4bor...@mid.individual.net...

> LOL Here we go again :) As St. Patrick's Day approaches, many people in
> the US seem to think corned beef is a traditional UK meal. It's really
> not.

Huh the only corned beef popular here is tinned/canned!!!



--
http://www.shop.helpforheroes.org.uk/

[S Viemeister]

On 3/11/2012 4:01 PM, Janet wrote:

> It used to be in WW2, but what we mean by corned beef is very different
> from what Americans mean by it. You mean a joint of beef that's been
> brined for days before cooking. We usually mean, a small square tin of
> cheap reddish broken meat with a lot of fat that used to be a cow a long
> time ago in Argentina.
>

Argentine tinned corned beef was responsible for an outbreak of typhoid,
back in 1964. I remember that because the series of inoculations I had
to prevent, it made me miserable for three weeks.

[Kent]

"Lou Decruss" <LouDe...@biteme.com> wrote in message
news:tprpl796mqgsd17dk...@4ax.com...

And, here is your rhetoric from your three posts following the above.

The Following, from Lou Decruss today, 03/11/12
1. "Reasoning with barbara llorent is a waste of time. She sticks up for
aNdy and puts useful posters in her killfile. It's amazing."
2. "Since it's just you why not go to that nice country club you belong
to?"
3. "The kangaroo kicked him in the head too about 100 times."

I was actually trying to help Swertz. His posts while drinking don't do
anything for him. He does know a fair amount about cooking.

Go Away,

[sf]

On Sun, 11 Mar 2012 14:05:35 -0700, "Kent" <keh...@ana.yahoo.com>
wrote:

Poor little babies are craving attention again. Lou is just parroting
whatever his idol, squirts, says and they're both upset that they're
permanent residents of my kill file.

--
Food is an important part of a balanced diet.

[Victor Sack]

Tim May <tc...@att.net> wrote:

> Browning or searing is not a part of the British boiled beef tradion,
> this is true. Which was a big part of why Briish boiled beef was
> considered so gnarsty. (ObMeg)
>
> Fortunately, even Brits now tend (or their chefs advise) browning the
> beef before throwing it in the boiler. Not that that accomplishes much.

A repost:

Some of the greatest, monumental dishes in the world involve boiled
beef. Consider bollito misto, pot-au-feu, boeuf à la ficelle,
Tafelspitz (or another cut), or New England boiled dinner (when done
right).

Here is the _Tafelspitz for the Hofrat_ chapter (unfortunately badly
scanned) from _Blue Trout and Black Truffles_: by the immortal Joseph
Wechsberg:
<http://www.gourmet.com/magazine/1950s/1953/02/boiledbeef>.

And here are two delectable articles by the late and much lamented R. W.
Apple Jr.:
<http://www.nytimes.com/2004/02/18/dining/four-nations-where-forks-do-knives-work.html>
<http://www.nytimes.com/2004/02/18/dining/rustic-styles-coast-to-coast.html>.

Victor

[cshenk]

Ophelia wrote in rec.food.cooking:

>
> "jmcquown" <j_mc...@comcast.net> wrote in message
> news:9s4bor...@mid.individual.net...
>
> > LOL Here we go again :) As St. Patrick's Day approaches, many
> > people in the US seem to think corned beef is a traditional UK
> > meal. It's really not.
>
> Huh the only corned beef popular here is tinned/canned!!!

Grin, 2 types. True corned beef (brined, spiced, hole hunks, may be
cooked 'pot roast' style or other method but moist heat more common).

Then you have canned, normally titled 'corned beef hash' which is mixed
with potato chunks and cooked mildly spiced beef.

Culinarily the only simularity is the name really when you get down to
it.

--

[S Viemeister]

On 3/11/2012 6:51 PM, cshenk wrote:
> Ophelia wrote in rec.food.cooking:
>> "jmcquown"<j_mc...@comcast.net> wrote

>>> LOL Here we go again :) As St. Patrick's Day approaches, many
>>> people in the US seem to think corned beef is a traditional UK
>>> meal. It's really not.
>>
>> Huh the only corned beef popular here is tinned/canned!!!
>
> Grin, 2 types. True corned beef (brined, spiced, hole hunks, may be
> cooked 'pot roast' style or other method but moist heat more common).
>
> Then you have canned, normally titled 'corned beef hash' which is mixed
> with potato chunks and cooked mildly spiced beef.
>

And there's also canned corned beef, not just corned beef hash - even
Amazon US stock it. So then - _3_ types?

What I know in the UK as 'salt beef', is 'corned beef' in the US.

[dsi1]

On Mar 11, 10:04 am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:
> "jmcquown" <j_mcqu...@comcast.net> wrote in message

Oddly enough, canned corned beef is pretty important to the Samoans
too. I guess it was that way too in Hawaii 60 years ago, at least
that's what some folks told me about growing up in Kauai. All they had
was canned meat. I guess that's why this place has a somewhat nutty
fondness for Spam.

[Kent]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:jfq9in0b9v7w$.dlg@sqwertz.com...

> On Sun, 11 Mar 2012 14:05:35 -0700, Kent wrote:
>
>> I was actually trying to help Swertz. His posts while drinking don't do
>> anything for him.
>

> The childish insults, even if they were true, really don't do anything
> for your failed reputation. Look at Peter's posts to me - that what
> YOU look like, too.
>
> -sw
>
>
Remember, you're in Austin. Please stay out of ba.food. You don't belong
there.

Kent

[sf]

On Sun, 11 Mar 2012 15:12:31 -0400, "jmcquown" <j_mc...@comcast.net>
wrote:

>

I don't know who jumps to that conclusion. Corned beef is an
Irish-American tradition for St. Patrick's Day and so what? Why do we
have to replicate what's served over there?

[jmcquown]

"Janet" <H...@invalid.net> wrote in message

news:MPG.29c7150bd...@news.eternal-september.org...

> In article <9s4bor...@mid.individual.net>, j_mc...@comcast.net
> says...
>>

>> > only, Brit recipes were and are not for *corned* beef.
>> >
>> > Janet
>> >
>> LOL Here we go again :) As St. Patrick's Day approaches, many people in
>> the US seem to think corned beef is a traditional UK meal. It's really
>> not.
>
> It used to be in WW2, but what we mean by corned beef is very different
> from what Americans mean by it. You mean a joint of beef that's been
> brined for days before cooking. We usually mean, a small square tin of
> cheap reddish broken meat with a lot of fat that used to be a cow a long
> time ago in Argentina. Usually fried up with some potatoes. Or worse,
> served cold in slices. I haven't eaten tinned corned beef for 50 years
> and intend to go for the century.
>

I hear that!

> Neither kind of corned beef has anything to do with what Brits call
> potroast, which is a joint of fresh beef (not brined) simmered with veg in
> stock till tender. AKA, "boiled beef and carrots". Ribsticking good homely
> food for a cold day. I cook dumplings with it, in the pot.
>
> Janet UK
>

Must be how my grandmother got in the habit of cooking dumplings on top of
the beef she boiled for stew :) Wonderful stuff!

Jill

[George M. Middius]

sqwishy has dried out for the nonce.

>> I was actually trying to help Swertz. His posts while drinking don't do
>> anything for him.
>

>The childish insults, even if they were true, really don't do anything
>for your failed reputation. Look at Peter's posts to me - that what
>YOU look like, too.

Are you aware how little sense is contained in those 2 sentences?

Also noteworthy is your failure to set the record "straight" (as it
were) on your propensity for drunken posting.

[Tim May]

I haven't yet had a chance to do this, but, yes, it will easily do up
to 185 F for as many hours or days as one wishes to do. Various books
and Web recipes have instructions. (My Sous Vide Supreme apparently
maxes out at 185 F. Maybe a degree or three or five higher. I haven't
yet done enough testing. Obviously, close to boiling and the
vapor/steam loss is too great. Sous vide is definitely not a "boil in
the bag" method.)

We had a discussion over on ba.food about the temps and times. The
consensus, which is close to what Keller recommends in "Under
Pressure," is something like a minimum of 8 hours at 160 F, with some
saying 12 hours at 170 F for any brisket or corned beef with a lot of
connective tissue (collagen).

My surmisal is that nearly all of the putative advantages of "low and
slow" smoking or barbecuing methods can be duplicated via water bath
methods, except for the putative "smoke flavor" and "smoke ring" (the
layer near the surface of the meat). After all, if a smoker is cooking
at, for instance, 180 F for 12 hours, a water bath will do the same
thing (or better, with more consistent heat transfer). To the extent a
smoke flavor is important, it can probably be replicated pretty well
with add-ins (like Liquid Smoke).

But I have many months of experiments ahead of me.

--
Tim May

[Tim May]

Sure, the English would've done more pork than beef or mutton.

And of course corning refers to salting, having nothing to do with corn
(maize).

But boiling as a method of cooking is very English. Boiled beef, boiled
pork, etc.

And many who make English-style dishes, whether stews or boiled beef,
or even their Americanized versions of English and Irish briskets, they
often throw the protein directly into the water.

This was my point, that we now better understand the role of browing,
of the Maillard reaction. Which applies to chicken, beef, pork, even
fish.

So, brown your beef or pork before boiling or braising.

Tim May

[Tim May]

Because "corned beef" really means "salted beef." (The cognate is
between corn as in kernel, as in chunks of salt. Corn, as in canned
corn or corn on the cob, comes from the same cognate, kernel. Another
cognate is core, as in the core of an apple or the core of the earth.
Or the kernel of an idea. That the grain sometimes called "maize" is
sometimes called "corn" is just an accident of language. The kernel of
an idea is also the core of an idea, and there's a grain of truth in
that, and all of these usages are cognate.)

There's a difference between the canned, or salted, or corned beef that
comes out of Argentina or other places. Disparagingly called "bully
beef." Likewise, the "corned beef hash" sold by Hormel or Libby is not
much related to a corned beef brisket sold in the refrigerated meat
section. Accidents of naming.

Fact is, in the U.S. every year at around this time of year there are a
lot of beef briskets and rounds (and other cuts) sold with packets of
spices, berries, etc., that are called "corned beef briskets" and
various other names. These are associated with St. Patrick's Day in the
U.S.. Whether the Irish in Ireland had access to cheap American beef is
obviously a tangential issue.

--
Tim May

[Tim May]

Corning really refers to a process of preserving (where "corning" has
to do with kernels of salt, not of the grain the Indians call maize,
blah blah).

In tropical climes where refrigeration is expensive or nonexistent,
obviously canning comes to the fore. Adding salt (corning) is often a
core (no pun intended) approach. Spam, Corned Beef, etc. (Spam could've
been called "Corned Pork," by analogy.)

Core is corn ist kern is kernel is grain is center...all are cognate in
various Indo-Germanisches languages.

--
Tim May

[Ophelia]

"dsi1" <dsi...@yahoo.com> wrote in message
news:ee966866-0e6b-4894...@i5g2000yqo.googlegroups.com...

> Oddly enough, canned corned beef is pretty important to the Samoans
> too. I guess it was that way too in Hawaii 60 years ago, at least
> that's what some folks told me about growing up in Kauai. All they had
> was canned meat. I guess that's why this place has a somewhat nutty
> fondness for Spam.

I had heard about that:))


--
http://www.shop.helpforheroes.org.uk/

[Ophelia]

"cshenk" <csh...@cox.net> wrote in message
news:AOCdnWTIzvr0scDS...@giganews.com...

I guessed:) Do you 'corn' the beef yourself or it bought like that?


--
http://www.shop.helpforheroes.org.uk/

[Janet]

In article <2012031123214431848-tcmay@attnet>, tc...@att.net says...

>
> On 2012-03-11 23:08:55 +0000, S Viemeister said:
>
> > On 3/11/2012 6:51 PM, cshenk wrote:
> >> Ophelia wrote in rec.food.cooking:
> >>> "jmcquown"<j_mc...@comcast.net> wrote
> >>>> LOL Here we go again :) As St. Patrick's Day approaches, many
> >>>> people in the US seem to think corned beef is a traditional UK
> >>>> meal. It's really not.
> >>>
> >>> Huh the only corned beef popular here is tinned/canned!!!
> >>
> >> Grin, 2 types. True corned beef (brined, spiced, hole hunks, may be
> >> cooked 'pot roast' style or other method but moist heat more common).
> >>
> >> Then you have canned, normally titled 'corned beef hash' which is mixed
> >> with potato chunks and cooked mildly spiced beef.

I don't think I've ever seen that combo in a tin in the UK.

> > And there's also canned corned beef, not just corned beef hash - even
> > Amazon US stock it. So then - _3_ types?
> >
> > What I know in the UK as 'salt beef', is 'corned beef' in the US.
>
> Because "corned beef" really means "salted beef."

Only to Americans.

> (The cognate is
> between corn as in kernel, as in chunks of salt. Corn, as in canned
> corn or corn on the cob, comes from the same cognate, kernel. Another
> cognate is core, as in the core of an apple or the core of the earth.
> Or the kernel of an idea. That the grain sometimes called "maize" is
> sometimes called "corn" is just an accident of language. The kernel of
> an idea is also the core of an idea, and there's a grain of truth in
> that, and all of these usages are cognate.)

You're overlooking the fact that what "corn" means to Americans does not
necessarily match what it means to other counbtries, such as Britain. It's
a good example, because until just about 30 years ago to virtually every
Brit , corn meant wheat or barley. It's only very, very recent that we've
started to use corn meaning maize. In Britain, a corn field, still means
a field of wheat (or barley).

In the UK, corned beef invariably means that poverty meat in a square
tin.
We do have joints of salt beef, but we don't call it corned beef.
Janet

[Janet]

In article <2012031123084466768-tcmay@attnet>, tc...@att.net says...

>
> On 2012-03-11 17:37:51 +0000, Janet said:
>
> >
> >> "Tim May" <tc...@att.net> wrote in message
> >> news:2012031022470045972-tcmay@attnet...
> >>> On 2012-03-10 20:13:02 +0000, Kent said:
> >>>
> >>>> Do any NG'ers brown corned beef simmering. Last year we tried a corned
> >>>> beef recipe where the meat was browned before the simmer and we felt it
> >>>> was the best we'd ever had. Browning is not a part of almost all recipes
> >>>> for cooking corned beef.
> >>>> http://www.food.com/recipe/corned-beef-and-cabbage-in-guinness-86868
> >>>> The other important ingredient was Guinness draught beer.
> >>>
> >>> I always give the beef a good searing (Maillard reaction)
> >>>
> >>> Browning or searing is not a part of the British boiled beef tradion, this
> >>> is true. Which was a big part of why Briish boiled beef was considered so
> >>> gnarsty. (ObMeg)
> >>>
> >>> Fortunately, even Brits now tend (or their chefs advise) browning the beef
> >>> before throwing it in the boiler. Not that that accomplishes much.
> >
> > only, Brit recipes were and are not for *corned* beef.
>
> Sure, the English would've done more pork than beef or mutton.
>
> And of course corning refers to salting, having nothing to do with corn
> (maize).
>
> But boiling as a method of cooking is very English. Boiled beef, boiled
> pork, etc.

Um, no, what we English cook is boiled ham or boiled bacon joints.
Ham/bacon is preserved or cured pork, but in UK culinary terms pork
always means fresh raw pig and we don't boil that.

Janet UK

[Lou Decruss]

On Sun, 11 Mar 2012 14:05:35 -0700, "Kent" <keh...@ana.yahoo.com>
wrote:

>
>"Lou Decruss" <LouDe...@biteme.com> wrote in message
>news:tprpl796mqgsd17dk...@4ax.com...
>> On Sun, 11 Mar 2012 10:32:42 -0700, "Kent" <keh...@ana.yahoo.com>
>> wrote:
>>
>>>
>>>"Sqwertz" <swe...@cluemail.compost> wrote in message
>>>news:10fdaadt1efr9$.dlg@sqwertz.com...
>>
>>>>> Do any of you brown your corned beef before you simmer it? I'm
>>>>> correcting
>>>>> my first sentence above.
>>>>
>>>> I thought you were asking the black people, in particular.
>>>>
>>>> -sw
>>>>
>>>>
>>>Swertz, I suggest you don't post after you've been drinking. You look
>>>pretty bad.
>>
>> I don't know if you drink but you look bad all the time.
>>
>> Lou
>>
>>
>And, here is your rhetoric from your three posts following the above.
>
>The Following, from Lou Decruss today, 03/11/12
>1. "Reasoning with barbara llorent is a waste of time. She sticks up for
>aNdy and puts useful posters in her killfile. It's amazing."
>2. "Since it's just you why not go to that nice country club you belong
>to?"
>3. "The kangaroo kicked him in the head too about 100 times."

I treat all the nutjobs just like you.

>
>I was actually trying to help Swertz. His posts while drinking don't do
>anything for him. He does know a fair amount about cooking.

Help him? LOL

Lou

[jmcquown]

"sf" <s...@geemail.com> wrote in message
news:nddql79u5pkd173ca...@4ax.com...

Nothing wrong with our own tradition, certainly. But at least once every
few years someone here assumes the Irish were in the habit of eating corned
beef brisket, the type we are familiar with in the US. It's simply not the
same thing.

Jill

[jmcquown]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:q0erb6jda7s2$.dlg@sqwertz.com...

> On Sun, 11 Mar 2012 15:12:31 -0400, jmcquown wrote:
>
>> LOL Here we go again :) As St. Patrick's Day approaches, many people in
>> the US seem to think corned beef is a traditional UK meal. It's really
>> not.
>

> But it was invented in the UK and was s staple food at one time.
>
> -sw


Not what we USians think of as corned beef. Boiled beef, certainly. Salted
beef, sure. "Corned" with saltpeter? Nope.

Jill

[Ophelia]

"jmcquown" <j_mc...@comcast.net> wrote in message

> Not what we USians think of as corned beef. Boiled beef, certainly.
> Salted beef, sure. "Corned" with saltpeter? Nope.

Ok show us what you would do. You have in front of you a large piece of
beef and you decide to make 'US corned beef' What is the procedure?

I would be happy to hear from anyone!


--
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[S Viemeister]

On 3/12/2012 2:11 PM, Ophelia wrote:
>
> "jmcquown" <j_mc...@comcast.net> wrote in message
>> Not what we USians think of as corned beef. Boiled beef, certainly.
>> Salted beef, sure. "Corned" with saltpeter? Nope.
>
> Ok show us what you would do. You have in front of you a large piece of
> beef and you decide to make 'US corned beef' What is the procedure?
>
> I would be happy to hear from anyone!
>

Very few people corn their own beef these days. It's generally purchased
ready-corned, in a cryovac package, often with a little sachet of
additional spices/herbs.
I can dig out a recipe - I know I have one somewhere.

[Ophelia]

"S Viemeister" <firs...@lastname.oc.ku> wrote in message
news:9s6ujo...@mid.individual.net...

> Very few people corn their own beef these days. It's generally purchased

> ready-corned, in a cryovc package, often with a little sachet of

> additional spices/herbs.
> I can dig out a recipe - I know I have one somewhere.

If it is not a lot trouble I would be interested but as you know, I don't
like highly spiced things so ....

As you also know we can't buy ready prepared corned beef which is why I was
interested. Does salt etc get injected into the beef?

Thanks, Sheila


--
http://www.shop.helpforheroes.org.uk/

[S Viemeister]

On 3/12/2012 2:54 PM, Ophelia wrote:
>
> "S Viemeister" <firs...@lastname.oc.ku> wrote in message
> news:9s6ujo...@mid.individual.net...
>
>> Very few people corn their own beef these days. It's generally purchased
>> ready-corned, in a cryovc package, often with a little sachet of
>> additional spices/herbs.
>> I can dig out a recipe - I know I have one somewhere.
>
> If it is not a lot trouble I would be interested but as you know, I don't
> like highly spiced things so ....
>

It's not at all 'hot', just flavoursome.

> As you also know we can't buy ready prepared corned beef which is why I was
> interested. Does salt etc get injected into the beef?
>

I'll look for the recipe.

[Ophelia]

"S Viemeister" <firs...@lastname.oc.ku> wrote in message

news:9s6vl2...@mid.individual.net...

Aww thanks:) Don't put yourelf out too much though eh???


--
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[sf]

On Mon, 12 Mar 2012 20:01:44 -0000, "Ophelia" <Oph...@Elsinore.me.uk>

wrote:

>
> "S Viemeister" <firs...@lastname.oc.ku> wrote in message
> news:9s6vl2...@mid.individual.net...
> > On 3/12/2012 2:54 PM, Ophelia wrote:
> >>
> >> "S Viemeister" <firs...@lastname.oc.ku> wrote in message
> >> news:9s6ujo...@mid.individual.net...
> >>
> >>> Very few people corn their own beef these days. It's generally purchased
> >>> ready-corned, in a cryovc package, often with a little sachet of
> >>> additional spices/herbs.
> >>> I can dig out a recipe - I know I have one somewhere.
> >>
> >> If it is not a lot trouble I would be interested but as you know, I don't
> >> like highly spiced things so ....
> >>
> > It's not at all 'hot', just flavoursome.
> >
> >> As you also know we can't buy ready prepared corned beef which is why I
> >> was
> >> interested. Does salt etc get injected into the beef?
> >>
> > I'll look for the recipe.
>
> Aww thanks:) Don't put yourelf out too much though eh???

Think of it like sauerkraut. It sits in a brine for a few days and
cures in pickling spices.

http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/

[Kent]

"Tim May" wrote in message news:2012031122383851729-tcmay@attnet...

Tim May
>
>
I'm going to try the #2 corned beef in our crockpot. Most recipes say 10+/-
hours on low or 5-6 hours on high. On our Crockpot band crockpot high is
190F. I'm guessing low is about 160. I'm going to brown it first. The
guinness draught added to the cooking water really did give a good taste to
the corned beef we just did.

Kent

[Ophelia]

"sf" <s...@geemail.com> wrote in message

news:p2nsl7hi03lq475vi...@4ax.com...

Thank you! I will have a look at it.

Sheila please still send your own personal recipe though?
--
http://www.shop.helpforheroes.org.uk/

[Ophelia]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:ddgilwpx...@sqwertz.com...

> On Mon, 12 Mar 2012 13:57:48 -0400, jmcquown wrote:
>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> news:q0erb6jda7s2$.dlg@sqwertz.com...
>>> On Sun, 11 Mar 2012 15:12:31 -0400, jmcquown wrote:
>>>
>>>> LOL Here we go again :) As St. Patrick's Day approaches, many people
>>>> in
>>>> the US seem to think corned beef is a traditional UK meal. It's really
>>>> not.
>>>
>>> But it was invented in the UK and was s staple food at one time.
>>

>> Not what we USians think of as corned beef. Boiled beef, certainly.
>> Salted
>> beef, sure. "Corned" with saltpeter? Nope.
>

> Corned beef was originally cured with salt. That what the "corns"
> referred to. If corned beef was ever made with saltpeter, it was very
> short-lived. It hasn't been cured with saltpeter in the U.S. for
> decades or more.

That was my understanding and what I am interested in learning about!

--
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[Ophelia]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:dgk3dwpu...@sqwertz.com...

> Somebody reading this recipe, especially somebody from the UK, is
> likely to dump 4 teaspoons of sodium nitrite into their brine. And
> that is NOT correct (and highly frowned upon from a haelth
> perspective). The correct amount of sodium nitrite would be less than
> 1/3 (one-third) of a teaspoon - *1/12th* of quantity called for in
> this recipe.
>
> Unfortunately, there is no way to correct the author on this post in
> the comments for that entry. It certainly not the first careless
> mistake Ruhlman has made.

Oh dear:(

OK so do you have a recipe I could follow? I would be very pleased to have a
good one!


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[Nunya Bidnits]

Cornstrami:

1 full packer cut brine packed corned beef brisket, or points or flats,
untrimmed preferred.

Drain and rinse well (Save the brine for cabbage if you want) Trim only the
very large chunks of fat and leave a generous fat cap.

Coat generously with
Ground Black Pepper
Ground Coriander
Granular Garlic
If there is a seasoning packet included, grind that and add to the rub

Put in a roasting pan, on a flat rack. Slow smoke at 225F until tender and
fat cap is mostly rendered. Save the pan juices. They are great with the
cabbage and vegetables after defatting.

Or if you can't easily smoke meat for 10 hours or so, you could do four
hours in smoke, finish in oven. Even a Weber kettle can do this, on indirect
charcoal with a few good wood chunks. Loosely wrapping it in foil will
finish it faster but take care not to let it steam or overcook.

If you have bought heavily trimmed flats you might do better to do the four
hour method, or wrap in the smoker in foil after 4 to 6 hours. Otherwise
they may try to get dry. This is just my theory, I don't buy trimmed flats.

Try the cornstrami method and you won't boil it any more.

MartyB

[Ophelia]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:1oms5zde...@sqwertz.com...

> Otherwise, the recipe and method are OK, and they are popular authors.
> except for that one ingredient mistake.

Is that Saltpetre? (Potassium nitrate) We are not allowed to buy that
here in case we make bombs:))
I have a large bag of 'Prontocure' which a visitor brought me a few years
ago as a gift from the New World ;) I would welcome any advice on its use.


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[Ophelia]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:z2d30vjy...@sqwertz.com...

> I don't see any references to prontocure. What else does it say on
> the package? It should list salt and some percentage of sodium
> nitrite and/or sodium nitrate. What are those percentages?

There is nothing on the package other than the name. This is what I have
found on the net:

"Contains: Preservative E252 1.40% and Preservative E250 1.00%
Usage 16.60%
Kerry Ingredients

E252 - potassium nitrate, E250 - Sodium nitrite."




--
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[Ophelia]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:z2d30vjy...@sqwertz.com...
> On Tue, 13 Mar 2012 14:59:30 -0000, Ophelia wrote:
>

[Ophelia]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:1l0vhlfuhi28r$.dlg@sqwertz.com...
> On Wed, 14 Mar 2012 22:53:39 -0500, Sqwertz wrote:

>> Can't help you there. Usually the nitrate would outweigh the nitrate,
>
> That should say "..nitrIte should outweigh nitrAte".

Noted, thanks!

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[Ophelia]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:ehfvftfgefio$.dlg@sqwertz.com...

> On Tue, 13 Mar 2012 15:54:13 -0000, Ophelia wrote:
>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> news:z2d30vjy...@sqwertz.com...
>>> On Tue, 13 Mar 2012 14:59:30 -0000, Ophelia wrote:
>>>
>>>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>>>> news:1oms5zde...@sqwertz.com...
>>>>
>>>>> Otherwise, the recipe and method are OK, and they are popular authors.
>>>>> except for that one ingredient mistake.
>>>>
>>>> Is that Saltpetre? (Potassium nitrate) We are not allowed to buy
>>>> that
>>>> here in case we make bombs:))
>>>> I have a large bag of 'Prontocure' which a visitor brought me a few
>>>> years
>>>> ago as a gift from the New World ;) I would welcome any advice on its
>>>> use.
>>
>>> I don't see any references to prontocure. What else does it say on
>>> the package? It should list salt and some percentage of sodium
>>> nitrite and/or sodium nitrate. What are those percentages?
>>
>> There is nothing on the package other than the name. This is what I have
>> found on the net:
>>
>> "Contains: Preservative E252 1.40% and Preservative E250 1.00%
>> Usage 16.60%
>> Kerry Ingredients
>>
>> E252 - potassium nitrate, E250 - Sodium nitrite."
>

> Can't help you there. Usually the nitrate would outweigh the nitrate,

> but that's potassium, not sodium. I suspect it's very similar to
> Prague Powder #2/Instacure #2 and used in the same quantities, but I
> can't say for sure. That's such a small amount of sodium nitrite that
> it's almost trying to be a Morton Tenderquick or something.
>
> IOW, one of the ingredients and the proportions are non-standard
> (according to U.S. standards), so I have no idea how you would use it.

OK thanks for looking at it though. Much appreciated:) Incidentally, this
stuff came from Canada but I see it is produced in UK. That might be an
avenue for me to explore!


--
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[RussianFoodDire]

Browning is important but too much of browning is of no use. The real
taste changes completely due to too much of browning.




--
RussianFoodDire

[Ophelia]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:gjjhxiea...@sqwertz.com...

> I should note that what you have there is for dry curing or cold
> smoking - things that may be kept under 140F for long periods of time.
> It is not recommended that you use a nitrAte-containing product for
> something like corned beef. You would typically only use nitrItes for
> that.

Noted! I need to learn a lot more than I currently do!

Thanks.

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