primitives discuss cooking corned beef

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x75883

Oh my.

No comment; I've never touched the stuff even with a ten-foot primitive.

Fire1  (1000+ posts)        Thu Mar-11-10 06:25 PM
Original message
 
So how do you cook your corned beef? This year for St. Paddy's Day, I'm going to 'roast' it, for the first time. I usually boil the brisket. Feel free to share recipes!

The empressof all   (1000+ posts)        Thu Mar-11-10 06:44 PM
THE IMPERIOUS PRIMITIVE
Response to Original message

1. I have cooked them in the oven with good results

I believe this cut does well with a slow braise as an alternative to boiling. I wouldn't cook it "dry" like you would for a good roast. You need some moist heat to break down that tough cut and a tight fitting lid. I've cooked it in the dutch oven with beer and one year I even did it with white wine. I usually dry roast the veggies on a separate sheet pan and steam the cabbage on top of the stove with a bit of caraway and garlic.

I have also cooked the corned beef in the slow cooker and in the pressure cooker. Pressure Cooking the beef in beer is probably my favorite method though you really need to be spot on with your timing or the end product could be too stringy.

Fire1  (1000+ posts)        Thu Mar-11-10 06:53 PM
Response to Reply #1
 
2. I plan to add water for moisture, as well. I've always wanted a pressure cooker. I've heard that it cuts cooking time in half. I'm going to cook cabbage and v*****s on top of the stove, too.

The empressof all   (1000+ posts)        Thu Mar-11-10 08:47 PM
THE IMPERIOUS PRIMITIVE
Response to Reply #2

3. I love, love, love my pressure cooker

I have an electric one that sits on my counter because I use it almost every day. I cook most of my v*****s in there and make a lot of v****e purees. I use a steamer basket and steam potatoes for SO's m*****s. It saves so much time and infuses tons of flavor into what you are cooking. Soups and stews are a breeze and it makes a great pulled pork in no time at all. Once you get the hang of it it's hard to live without one.

Fire1  (1000+ posts)        Thu Mar-11-10 08:56 PM
Response to Reply #3
 
4. I just told my son and hubby that I want one for my birthday but I don't think I can wait that long!

Blues Heron  (217 posts)      Thu Mar-11-10 09:29 PM
Response to Original message
 
5. Just roasted some last sunday

St. Paddy's day came early this year!

I bought a pre-brined wellshire farms brisket from Whole Paycheck, 7.5 lbs

Soaked it for a couple hours in cold water to de-salt it a bit, scraped off some of the seeds and whatnot

Studded it with cloves like it was a ham, slathered it with honey mustard

Baked it covered with foil in a large pyrex baking dish at about ~ 310 degrees for a total of 4 or 5 hours ( I did some errands during part of the cooking and it was off but in the oven for that period - maybe an 90 minutes) , till it was around 190 degrees in the thickest part - uncovered for the last 45 min

A lot of water came out in the first hour or so, I let it braise in that for maybe 2 hours, then removed the liquid.

Hope this helps! It was (still is in fact) delicious!!

Fire1  (1000+ posts)        Thu Mar-11-10 10:07 PM
Response to Reply #5
 
6. Thanks for the temp and timing. I figured about 185 to 190 degrees. I'll take the cover off for the last 45 minutes, too. That's one thing I like about corned beef, the left overs. It tastes even better the next day.

Warpy  (1000+ posts)        Fri Mar-12-10 12:07 AM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Original message

7. I'm letting the cows keep their muscles but I always make a batch of fancy Irish bread for the occasion, spiked with caraway and black currants. It's really my favorite bread, I don't know why I don't do it more often.

pengillian101  (1000+ posts)        Fri Mar-12-10 12:16 AM
Response to Original message
 
8. So how do you cook your corned beef?

I have tried and tried to make it - baked in the oven or boiled it - and it always is just FATTY!

The past few years, our neighbor pal who owns a resort makes dinners to serve or take home. She gets restaurant quality meat. Her Mom is almost 80 years old and makes it the way best ever!

I wonder if that's the difference - getting restaurant quality meat to start with.

Just thinking about it, until I get her extreme meal, today I made some leftover new potatoes and deli corned beef and made a hash (w/butter, spring onions and fresh parsley. Fixed me right up, for now, anyway

pengillian101  (1000+ posts)        Fri Mar-12-10 12:26 AM
Response to Reply #8
 
9. And I used brussel sprouts instead of cabbage.

In a pinch as a micro-steamed vegie.

Same family of flavors.

Y*m to me.

Richard Steele  (1000+ posts)        Fri Mar-12-10 05:31 AM
THE GARLIC-HOARDING STEELY PRIMITIVE
Response to Original message

10. I guess my method could best be desribed as " slow braising"....

I put it in a roasting pan, add an inch or so of water, then put the pan in a 250-degree oven for several hours.

I should mention that I haven't bought any 'corned beef' for almost 3 years now; I've been making my own since I saw this thread:

http://www.democraticunderground.com/discuss/duboard.ph...

Once you try that recipe for yourself, 'store-bought' will forever seem entirely second-rate.

And I've gone beyond using BEEF- since the "corning" process works best with the LEANER roasts, and I've started getting back up to Polecat Hollow for 'deer hunting season again, I've been applying that recipe to entire haunches of fresh wild VENISON.

It's just about the BEST meat I've ever eaten, Itellyawhut!

KOBE beef can't hold a candle to Polecat Hollow Corned venison.

Tesha  (1000+ posts)      Fri Mar-12-10 06:31 AM
Response to Reply #10

11. ooohhh that sounds wonderful!
 
We corn our own too, tho' we don't have access to venison... mmmmm.

It takes time, and it takes space, but it takes the cake as the best corned meat you can get.

I always simmer it for an hour with some of the corning spices then add all the root v*****s that fit...

potatoes, rutabaga, parsnip, carrots, onion, and cabbage according to their cooking time

here's ours with corned beef ribs

after which a photograph of I guess what's some food

Richard Steele  (1000+ posts)        Fri Mar-12-10 07:06 AM
THE GARLIC-HOARDING STEELY PRIMITIVE
Response to Reply #11

13. I agree: root vegetables are the BEST with it!

Our PARSNIP & carrot crop was meager and weak last year, but our last parsnip harvest yielded just enough to cover a roast, and the tiny cabbages we harvested were remarkably sweet.

We didn't arrange them as ARTISTICALLY as you did there, but the flavor combination was just OUTSTANDING.

hippywife  (1000+ posts)        Fri Mar-12-10 07:43 AM
MRS. ALFRED PACKER
Response to Reply #10

14. Yep.

I use that recipe sazemisery posted way back then. It is truly awesome. Better for having done it yourself.

But one wonders what sort of meat Mrs. Alfred Packer used.

DrDan  (1000+ posts)      Fri Mar-12-10 06:41 AM
Response to Original message
 
12. with lots of mustard, cabbage, boiled potatoes and carrots

[kenth]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x75883

Oh my.

No comment; I've never touched the stuff even with a ten-foot primitive.

But one wonders what sort of meat Mrs. Alfred Packer used.

I think the term is, long pig.

[GOBUCKS]

I LOOOOVE corned beef, but it's a good thing for coach to avoid with his astronomical blood pressure. The best corned beef is half beef and half salt. The best sandwich in the civilized world is a reuben, with corned beef, melted Swiss cheese, a big stack of sauerkraut, 1000 island dressing, on rye bread, with a big dill pickle..... I think it's lunch time.

[debk]

I LOOOOVE corned beef, but it's a good thing for coach to avoid with his astronomical blood pressure. The best corned beef is half beef and half salt. The best sandwich in the civilized world is a reuben, with corned beef, melted Swiss cheese, a big stack of sauerkraut, 1000 island dressing, on rye bread, with a big dill pickle..... I think it's lunch time.

Ohhhhhhh.....I looooove Rueben sandwiches. They are right up there with my favorite. I want one!!! 


(it's Friday so no meat for me....I'm craving it! )

[jukin]

I LOOOOVE corned beef, but it's a good thing for coach to avoid with his astronomical blood pressure. The best corned beef is half beef and half salt. The best sandwich in the civilized world is a reuben, with corned beef, melted Swiss cheese, a big stack of sauerkraut, 1000 island dressing, on rye bread, with a big dill pickle..... I think it's lunch time.

BINGO!!

There are two types of people in this world. One believes a Reuben is with corned beef and the other thinks pastrami can be called a Reuben.  I went through a real bad binge Reuben period where I bought a meat slicer. It was a monkey on y back for a few years.

[Karin]

Meeeeeeeeeeee  too on the Reubens!  They invented the 1000 Island dressing in my neck of the woods.     I like the black pumpernickel best for the bread. 

The traditional corned beef & cabbage dinner that the primitives are talking about, I can do without.  I don't care for any parsnips or brussels sprouts or garbage like that, either. 

[debk]

BINGO!!

There are two types of people in this world. One believes a Reuben is with corned beef and the other thinks pastrami can be called a Reuben.  I went through a real bad binge Reuben period where I bought a meat slicer. It was a monkey on y back for a few years.

Reuben's are corned beef and corned beef only...

Pastrami should be with provolone and cole slaw...    (I will not go to the kitchen and make a pastrami sandwich....I will not go to the kitchen and make a pastrami sandwich... )

Karin....you can make the corned beef easily without any of the vegetables, just add some onion while it boils. Let it cool and slice for Reubens.

[GOBUCKS]

Meeeeeeeeeeee  too on the Reubens!  They invented the 1000 Island dressing in my neck of the woods.     I like the black pumpernickel best for the bread. 

The traditional corned beef & cabbage dinner that the primitives are talking about, I can do without.  I don't care for any parsnips or brussels sprouts or garbage like that, either.

Civilized uses for cabbage are:
1. Sauerkraut
2. Cole slaw
3. Kimchi
4. There is no fourth use.

There are no uses for parsnips, nor turnips, nor brussels sprouts.

[debk]

Civilized uses for cabbage are:
1. Sauerkraut
2. Cole slaw
3. Kimchi
4. There is no fourth use.

There are no uses for parsnips, nor turnips, nor brussels sprouts.

I will cut cabbage up into wedges and drop it into boiling chicken broth (water with a couple of tablespoons of granulated chicken bouillon) with a bit of onion, garlic and cook it until just soft. Dish it up, add butter, salt, pepper and a bit of tarragon or garlic vinegar. 

[GOBUCKS]

I will cut cabbage up into wedges and drop it into boiling chicken broth (water with a couple of tablespoons of granulated chicken bouillon) with a bit of onion, garlic and cook it until just soft. Dish it up, add butter, salt, pepper and a bit of tarragon or garlic vinegar. 

I know a lot of people like it, but to me boiling cabbage smells like an open sewer.

[Specbid]

I know a lot of people like it, but to me boiling cabbage smells like ...

Grandma's house. Always cooking cabbage. Brings back good memories.

[IassaFTots]

I love it.  Good with butter and caraway too.

I bake it with cheese sauce as well, and you don't get that cabbage smell.

[Specbid]

Ohhhhhhh.....I looooove Rueben sandwiches. They are right up there with my favorite. I want one!!! 


(it's Friday so no meat for me....I'm craving it! )

Any corned beef lovers coming to Baltimore? Gotta go here...

http://www.attmansdeli.com/

[LC EFA]

Corned Beef is on my regular rotation of foods - I get a circa 5lb lump of corned silverside from the butcher and cook to taste.

Peppercorns
Cloves
Bay Leaves
Rock Salt
Dark Brown Sugar (this is  the stuff that's fairly close to being a crystal form of molasses)

Onion - peeled and roughly chopped
Whole Garlic cloves - slightly smashed
Brown vinegar

Combine with meat and cook as normal and allow to cool somewhat in the pot somewhat before shaving and serving.

[chitownchica]

I've only had corned beef a couple of times and didn't care for it.  I can make a mean brisket though (if that counts).  I love to steam cabbage in the microwave with some onion and a little water. once it's done (soft, but not limp.  To me, that's when the bad smell comes), I take it out, put a bit of oil, garlic powder, and salt and eat right away. mmmm- so good.

[happy1ga]

Hey debk,

Thanks for the cabbage idea. I have never tried that.

Corned Beef in a crock pot is a no-brainer and turns out very moist and tender. Don't any of the DUmmies have slow cookers? They always mention 3,000 other kitchen gadgets, but I must miss it when they mention the basics.

[JLO]

I will cut cabbage up into wedges and drop it into boiling chicken broth (water with a couple of tablespoons of granulated chicken bouillon) with a bit of onion, garlic and cook it until just soft. Dish it up, add butter, salt, pepper and a bit of tarragon or garlic vinegar. 

Now THAT sounds wonderful - thanks for the idea!

[franksolich]

Don't any of the DUmmies have slow cookers? They always mention 3,000 other kitchen gadgets, but I must miss it when they mention the basics.

Well, there is a problem.

Actually two problems.

With brand-new crockpots (Rival brand) costing circa $25-35 these days, the primitives can't afford a whole lot of them.

The first problem is, because of the limited perception of the primitives, where one thing can have only one use, the primitives would need at least half a dozen.  One can't use the crockpot used for making beef stew, for boiled cabbage, after all.  And God forbid, if one uses the crockpot used for making chicken soup, for vegetable soup instead.

One doesn't dare use something for more than one purpose.

The second problem has to do with quantity, and given the limited perception of the primitives, one can't use, for example, a three-quart crockpot to cook just a quart of something.  One has to use a one-quart crockpot for that.

The primitives would have to add an extra room on their houses, just to store the crockpots they think they need.

[vesta111]

Well, there is a problem.

Actually two problems.

With brand-new crockpots (Rival brand) costing circa $25-35 these days, the primitives can't afford a whole lot of them.

The first problem is, because of the limited perception of the primitives, where one thing can have only one use, the primitives would need at least half a dozen.  One can't use the crockpot used for making beef stew, for boiled cabbage, after all.  And God forbid, if one uses the crockpot used for making chicken soup, for vegetable soup instead.

One doesn't dare use something for more than one purpose.

The second problem has to do with quantity, and given the limited perception of the primitives, one can't use, for example, a three-quart crockpot to cook just a quart of something.  One has to use a one-quart crockpot for that.

The primitives would have to add an extra room on their houses, just to store the crockpots they think they need.

I am going to give this a go.    First the chicken broth, the soaked or de-brined meat in a crock pot.  What 4 hours.?

Then the Veges. spices added, every kind of root stuff including a sweet potato and cabbage cooked in the juice of the meat in the slow cooker into the pressure cooker.

Will be either delicious or uneatable.   

Crock pots of any size are wonderful, I take the bones of a pork roast, chicken, turkey  or beef bones and cook until they are soft.  remove them and the broth is then frozen in ice trays and add them one or 2 at a time to gravy or soups.

A weird thing I found, Ra man noodles has that seasoning pack. I cook up the noodles drain and cool.   I then can stir fry with a bag of veges. add soy sauce and sesame seed oil--or if adventuresses, Worcestershire sauce--A1, barbecue,  or horse raddish, you name it.  I put a pack of sesoning in my beef chili, chicken soup, or when steaming shrimp into the water.

The seasoning packs can be used when broth is called for,   there is so much one can do with this very inexpensive food item. 

Multi-Tasking of prepared food items, I bet that there are over 100 ways to turn macaroni and cheese into a delight.  The boxed product has a packet of cheese mixture that would be great on Veges.  The noodles with just butter, salt and pepper is grand too.

 

[dandi]

The only way to cook cabbage is with the universal vegetable seasoning of the South - ham hocks.

Served with cornbread to soak up the pot likker, of course.

[kenth]

The only way to cook cabbage is with the universal vegetable seasoning of the South - ham hocks.

One of the main spices.

[JLO]

A weird thing I found, Ra man noodles has that seasoning pack. I cook up the noodles drain and cool.   I then can stir fry with a bag of veges. add soy sauce and sesame seed oil--or if adventuresses, Worcestershire sauce--A1, barbecue,  or horse raddish, you name it.  I put a pack of sesoning in my beef chili, chicken soup, or when steaming shrimp into the water.

The seasoning packs can be used when broth is called for,   there is so much one can do with this very inexpensive food item. 

Multi-Tasking of prepared food items, I bet that there are over 100 ways to turn macaroni and cheese into a delight.  The boxed product has a packet of cheese mixture that would be great on Veges.  The noodles with just butter, salt and pepper is grand too.

 
Here's a website for ya. 

The Official Ramen Homepage

http://www.mattfischer.com/ramen/

[Chris]

Shhh!  You're giving away all my secrets!

I'd spend an extra dollar on a tub of beef base.  Those ramen "spice" pakcets are 90% salt.

[Chris]

No comment; I've never touched the stuff even with a ten-foot primitive.

So that would be two of them side by side then?

I assumed the "traditional" way of preparing corned beef and cabbage was to dump everything into a single large pot, fill it with water and let it cook.  No huge secret there, but I've never prepared corned beef and cabbage myself (don't forget the potatoes).

[Chris]

I know a lot of people like it, but to me boiling cabbage smells like an open sewer.

Nothing like a hearty meal of boiled cabbage and pickled beef to clear out a room.  I love it.