Thread: How Do You Prefer To Cook Corned Beef?

On Feb 16, 11:47*am, jhaff...@webtv.net (Judy Haffner) wrote:
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )

In the bag it comes in, at a very low temperature, for a long time.
>
> Judy

--Bryan

Judy Haffner <[email protected]> wrote:
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother
> use to bring it to a boil on top of the stove, drain the water, and
> then transfer it to a big roasting pan with the veggies and bake it,
> as that's the way my dad liked it. I've made it in the crock pot
> before and it would always turn out nice, but hubby likes to fix it
> for us and he does it on top of the stove. The meat is always so nice
> and tender, and he puts onions, cabbage, small white, or red potatoes
> and carrots in with it. I love the flavor of the veggies cooked in
> with the beef. Mmmmmm can't wait!!!! )
>
> Judy

I cook it in a smoker. Unlike regular brisket it doesn't usually need to be
wrapped later in the process.

It also tastes good simmered if not cooked to death, but your mom's method
is more appealing to me. You can always boil the cabbage in the brine from
the bag cut with some water.

MartyB

On Feb 16, 9:47*am, jhaff...@webtv.net (Judy Haffner) wrote:
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )
>
> Judy

I usually boil it, and then finish in the oven to cook off some of the
fat. This was a method recommended by Sheldon, I believe, and really
like the results.

On Feb 16, 11:51*am, Bryan <bryangsimm...@gmail.com> wrote:
> On Feb 16, 11:47*am, jhaff...@webtv.net (Judy Haffner) wrote:
>
> > With St. Patrick's Day a month away now, I've been thinking of corned
> > beef, and starting to really get hungry for it! Is it something you
> > traditionally fix for St. Pat's Day? We always do, and other times of
> > the year, as well.
>
> > When you prepare it at home, how do you prefer fixing it? My mother use
> > to bring it to a boil on top of the stove, drain the water, and then
> > transfer it to a big roasting pan with the veggies and bake it, as
> > that's the way my dad liked it. I've made it in the crock pot before and
> > it would always turn out nice, but hubby likes to fix it for us and he
> > does it on top of the stove. The meat is always so nice and tender, and
> > he puts onions, cabbage, small white, or red potatoes and carrots in
> > with it. I love the flavor of the veggies cooked in with the beef.
> > Mmmmmm can't wait!!!! )
>
> In the bag it comes in, at a very low temperature, for a long time.

Sous Vide?


John Kuthe...

"Judy Haffner" <[email protected]> wrote in message
news:[email protected]..
>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )

Boil for an hour in spices, bake for two with veggies. Yep, my favorite
method.

Paul

On Feb 16, 12:14*pm, John Kuthe <johnkuth...@gmail.com> wrote:
> On Feb 16, 11:51*am, Bryan <bryangsimm...@gmail.com> wrote:
>
>
>
>
>
>
>
>
>
> > On Feb 16, 11:47*am, jhaff...@webtv.net (Judy Haffner) wrote:
>
> > > With St. Patrick's Day a month away now, I've been thinking of corned
> > > beef, and starting to really get hungry for it! Is it something you
> > > traditionally fix for St. Pat's Day? We always do, and other times of
> > > the year, as well.
>
> > > When you prepare it at home, how do you prefer fixing it? My mother use
> > > to bring it to a boil on top of the stove, drain the water, and then
> > > transfer it to a big roasting pan with the veggies and bake it, as
> > > that's the way my dad liked it. I've made it in the crock pot before and
> > > it would always turn out nice, but hubby likes to fix it for us and he
> > > does it on top of the stove. The meat is always so nice and tender, and
> > > he puts onions, cabbage, small white, or red potatoes and carrots in
> > > with it. I love the flavor of the veggies cooked in with the beef.
> > > Mmmmmm can't wait!!!! )
>
> > In the bag it comes in, at a very low temperature, for a long time.
>
> Sous Vide?

Or at least close I don't want to boil out the flavor, nor bake out
the moisture.
>
> John Kuthe...

--Bryan

"Judy Haffner" <[email protected]> wrote in message
news:[email protected]..
>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )
>
> Judy

I make the NY Corned Beef & Cabbage recipe. When it's done cooking you put
the potatoes aside and create a great side dish.
http://www.food.com/recipe/nyc-corne...-cabbage-15846


W. Pooh (AKA Winnie P.)

On Thu, 16 Feb 2012 08:47:38 -0900, [email protected] (Judy Haffner)
wrote:

>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )
>
Boiling is okay (I like it), but I really like the oven method for
corned beef. The problem is how to cook the potatoes and cabbage. I
think this year, I'll roast the potatoes the way I usually do and
roast the cabbage this way
http://www.marthastewart.com/315062/...cabbage-wedges

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

Nunya Bidnits <[email protected]> wrote:
> Judy Haffner <[email protected]> wrote:
>> With St. Patrick's Day a month away now, I've been thinking of corned
>> beef, and starting to really get hungry for it! Is it something you
>> traditionally fix for St. Pat's Day? We always do, and other times of
>> the year, as well.
>>
>> When you prepare it at home, how do you prefer fixing it? My mother
>> use to bring it to a boil on top of the stove, drain the water, and
>> then transfer it to a big roasting pan with the veggies and bake it,
>> as that's the way my dad liked it. I've made it in the crock pot
>> before and it would always turn out nice, but hubby likes to fix it
>> for us and he does it on top of the stove. The meat is always so nice
>> and tender, and he puts onions, cabbage, small white, or red potatoes
>> and carrots in with it. I love the flavor of the veggies cooked in
>> with the beef. Mmmmmm can't wait!!!! )
>>
>> Judy
>
> I cook it in a smoker. Unlike regular brisket it doesn't usually need
> to be wrapped later in the process.
>
> It also tastes good simmered if not cooked to death, but your mom's
> method is more appealing to me. You can always boil the cabbage in
> the brine from the bag cut with some water.
>
> MartyB

I should add that if I smoke it I add some pastrami type spices... a heavy
coating of black pepper, ground coriander, and some garlic powder. Also it
should be soaked or rinsed several times to reduce saltiness.

MartyB

Not at all! Blech.

"Judy Haffner" <[email protected]> wrote in message
news:[email protected]..
>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it?
>
(snippage)
> Judy
>
I love corned beef brisket I've cooked it on the stovetop, in a crockpot
and baked in the oven. It doesn't seem to come out any better or worse no
matter how I cook it. I do par-boil it then put it in fresh water if I'm
going to add vegetables to it. I don't mind salt but I don't want the
potatoes and cabbage to taste overly salty as a result of the brine.

Jill

On Thu, 16 Feb 2012 14:21:50 -0500, "jmcquown" <[email protected]>
wrote:

> I do par-boil it then put it in fresh water if I'm
> going to add vegetables to it. I don't mind salt but I don't want the
> potatoes and cabbage to taste overly salty as a result of the brine.

I've noticed in the last few years that parboiling isn't necessary.
Maybe it's just a west coast thing, but corned beef isn't as salty as
it used to be.

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

On Feb 16, 9:47*am, jhaff...@webtv.net (Judy Haffner) wrote:
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! .....
> When you prepare it at home, how do you prefer fixing it? [snip]

When this topic came up a couple of years ago, I and quite a few
others pointed to Sheldon's method.
Its salient features are to simmer the brisket for a half hour and
then discard that water with its salt and nitrites. Then simmer
again,
adding fresh pickling spices. Then finish the brisket in the oven
rubbed
with brown sugar (or in our case, brown sugar and mustard). The oven
finish makes a big difference. We've enjoyed it many times since I
found it here on rfc.

Attributed to Sheldon and Dmitri. I'm
sure it's Google-able. -aem

On Feb 16, 12:40*pm, aem <aem_ag...@yahoo.com> wrote:

> When this topic came up a couple of years ago, I and
> quite a few others pointed to Sheldon's method.

<snip>

> sure it's Google-able. *-aem

Here's what I saved from some time ago:

corned beef -- thin-cut
pickling spices
whole carrots
whole potatoes
cabbage wedges
brown sugar

Choose good grade of thin-cut corned beef (I
prefer Nathan's).

Cook in the largest pot you own. Seriously, cook
in lots of water.

Rinse corned beef and and discard spices if
present (old spices were used up), or save
spice packet if present. Start in cold water.
Bring to the boil (uncovered). Simmer 1/2 hour,
dump water!

Start in cold water (again? yes, again!). Add
spice packet (if none exists or since you dumped
the first batch, add new pickling spices. Bring to
the boil, lower heat to low simmer. Simmer approx-
imately 1 hour and add peeled carrots (whole) and
unpeeled potatoes (whole), bring to simmer again
and add cabbage wedges. Simmer til veggies are
tender and remove. Continue simmering til corned
beef is tender yet firm; test with fork.

Remove corned beef to roasting pan fat side up,
cover liberally with brown sugar, tent loosely with
foil, and place in 325 F oven for 30-45 minutes.

Remove corned beef from oven (now place veggies
in oven to reheat). Let corned beef rest uncovered
15 minutes. With sharp knife slice thinly across
grain, and serve with veggies, mustard, and beer.

On Feb 16, 11:55*am, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
> Judy Haffner <jhaff...@webtv.net> wrote:
> > With St. Patrick's Day a month away now, I've been thinking of corned
> > beef, and starting to really get hungry for it! Is it something you
> > traditionally fix for St. Pat's Day? We always do, and other times of
> > the year, as well.
>
> > When you prepare it at home, how do you prefer fixing it? My mother
> > use to bring it to a boil on top of the stove, drain the water, and
> > then transfer it to a big roasting pan with the veggies and bake it,
> > as that's the way my dad liked it. I've made it in the crock pot
> > before and it would always turn out nice, but hubby likes to fix it
> > for us and he does it on top of the stove. The meat is always so nice
> > and tender, and he puts onions, cabbage, small white, or red potatoes
> > and carrots in with it. I love the flavor of the veggies cooked in
> > with the beef. Mmmmmm can't wait!!!! )
>
> > Judy
>
> I cook it in a smoker. Unlike regular brisket it doesn't usually need to be
> wrapped later in the process.
>
> It also tastes good simmered if not cooked to death

When people talk about cooking a piece of beef to death, well, it
makes me glad that I buy mine already dead.
>
> MartyB

--Bryan

Bryan <[email protected]> wrote:
>> It also tastes good simmered if not cooked to death
>
> When people talk about cooking a piece of beef to death, well, it
> makes me glad that I buy mine already dead.

Wow, that's profound.

"Judy Haffner" <[email protected]> wrote in message
news:[email protected]..
>
> With St. Patrick's Day a month away now, I've been thinking of corned
> beef, and starting to really get hungry for it! Is it something you
> traditionally fix for St. Pat's Day? We always do, and other times of
> the year, as well.
>
> When you prepare it at home, how do you prefer fixing it? My mother use
> to bring it to a boil on top of the stove, drain the water, and then
> transfer it to a big roasting pan with the veggies and bake it, as
> that's the way my dad liked it. I've made it in the crock pot before and
> it would always turn out nice, but hubby likes to fix it for us and he
> does it on top of the stove. The meat is always so nice and tender, and
> he puts onions, cabbage, small white, or red potatoes and carrots in
> with it. I love the flavor of the veggies cooked in with the beef.
> Mmmmmm can't wait!!!! )

I've never cooked it and doubt I ever will. Nobody in this house likes it.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Thu, 16 Feb 2012 14:21:50 -0500, "jmcquown" <[email protected]>
> wrote:
>
>> I do par-boil it then put it in fresh water if I'm
>> going to add vegetables to it. I don't mind salt but I don't want the
>> potatoes and cabbage to taste overly salty as a result of the brine.
>
> I've noticed in the last few years that parboiling isn't necessary.
> Maybe it's just a west coast thing, but corned beef isn't as salty as
> it used to be.
>
I haven't bought a corned beef brisket in a couple of years, so I can only
comment on past purchases. Perhaps it is less salty. <shrugs>

Jill

On Thu, 16 Feb 2012 14:46:36 -0800, "Julie Bove"
<[email protected]> wrote:

>
>"Judy Haffner" <[email protected]> wrote in message
>news:[email protected]..
>>
>> With St. Patrick's Day a month away now, I've been thinking of corned
>> beef, and starting to really get hungry for it! Is it something you
>> traditionally fix for St. Pat's Day? We always do, and other times of
>> the year, as well.
>>
>> When you prepare it at home, how do you prefer fixing it? My mother use
>> to bring it to a boil on top of the stove, drain the water, and then
>> transfer it to a big roasting pan with the veggies and bake it, as
>> that's the way my dad liked it. I've made it in the crock pot before and
>> it would always turn out nice, but hubby likes to fix it for us and he
>> does it on top of the stove. The meat is always so nice and tender, and
>> he puts onions, cabbage, small white, or red potatoes and carrots in
>> with it. I love the flavor of the veggies cooked in with the beef.
>> Mmmmmm can't wait!!!! )
>
>I've never cooked it and doubt I ever will. Nobody in this house likes it.

You're daughter was obviously adopted... nobody in your house likes
sex and never will.