Posted: 3/24/2014 2:26:11 PM EDT
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what's the trick?
This stuff could be either nasty tough, tastless or incredible.... Seems like the trick is "how you cook it" what's the trick to cooking corned beef? |
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what's the trick? This stuff could be either nasty tough, tastless or incredible.... Seems like the trick is "how you cook it" what's the trick to cooking corned beef? Someone here had an awesome write up on the full process of a DIY corned beef. It looked amazing 
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Soak it overnight in the fridge to get some of the salt out of it. Change the water a few times if you can.
Grind the spice packet and smear over the meat. Roast it at 250 'til it's at about 180 internal temp. Use a large pans so you have room for the veg. This will take 3-6 hours, depending on the size of the brisket. Add large chunks of carrot, potato, and cabbage and crank up the heat to 350. Roast until the veg are down and the brisket is tender. |
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Someone here had an awesome write up on the full process of a DIY corned beef. It looked amazing Quoted:
Quoted:
what's the trick? This stuff could be either nasty tough, tastless or incredible.... Seems like the trick is "how you cook it" what's the trick to cooking corned beef? Someone here had an awesome write up on the full process of a DIY corned beef. It looked amazing I remember it.
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Quoted: I simmer mine in apple juice or cider for 6 hours. The last hour or so the veggies go in and I top off with water. I also cut off the fat cap but throw it into the pot for flavor. Never tough.  |
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I may have hillbilly roots, but mom always fixed the kind that came in a can and it was way better than any I've ever had. I agree, mom would also fry it on the stove and we would have it on white bread with mayo. Fond memories of her making sandwiches in the morning as dad took us squirrel hunting. Then a pot of chilli when we got home. |
| Cast iron dutch oven, enough liquid to cover about 3/4 of the brisket, add seasoning packet, simmer 45 minutes per pound. Made it many times but tried something a little different last week. Instead of adding water I used 1/2 pint Guinness and one cup of beef stock (or bullion cube dissolved in cup of water will do). Added great flavor. If you want to add veggies for a complete meal, cut them up into bite sized pieces. With about 20 minutes to go, drain the pot until there is about 1/4 liquid remaining (I also rinsed the beef of the seasoning, I find it bitter tasting if left on the meat) and throw all in the pot. The drained juices are very tasty and can be reused for making a sauce or as stock for another roast, put in tupperware and freeze it for a later day. |
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So...you soak your meat in cider? I've done that...but it was hard to keep her still.
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I simmer mine in apple juice or cider for 6 hours. The last hour or so the veggies go in and I top off with water. I also cut off the fat cap but throw it into the pot for flavor. Never tough.
 we'll done 
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Next day leftovers. Sliced thin and piled on good rye bread. with Baby Swiss cheese and homemade sauerkraut and Thousand Island dressing. Toast/Melt sandwich on cast iron griddle for the win. Good Eats! Hell yes the Reuben is Sandwich King. With the scraps left after making Reubens I chop it up along with the carrots and cabbage and fold it into mashed potatoes to make colcannon.
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Here is how I cook it, Old cake pan 1/2" of water in it, depending on brisket size or if you have a rack you can suspend the brisket above the water, need be use aluminum foil to make a stand. Lay the brisket fat side up and season with packet or seasoning. Cover entire pan with foil, this keeps the water from escaping and keeps the meat moist without water logging it. "optional preheat skillet with a little bit of oil and sear outside of the brisket both sides." Preheat oven to 275 and cook brisket for 4-4.5 hours or until internal temp reaches 190 degrees. I use this meat mostly for Reuben sandwiches, I also add some gravy to it for beef hot shots. Ruben teaspoon butter beef and sauerkraut fry in pan 5 min two slices of cheeze and bam. |
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Slow cooker. Spice packet, beef broth halfway up the brisket, a can of lager or light ale and enough water to just cover the meat. Low and slow for 7-8 hours. Toss in the carrots, cabbage and potatoes in the last 2 hours. Awesome!
And yes, corned beef and cabbage is a distinctly American dish. The Irish prepare ham. |
