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Thread: Where did I go wrong ?

  1. #1
    Guest

    Default Where did I go wrong ?


    re Corned Beef & Cabbage;

    I had the choice of "tip cut" or "flat"
    I chose the tip cut...
    They all come in transluscent bags...
    so I chose by weight.

    Prepared it pretty much "a-la-Sheldon".

    And it was FATTY....darn near inedible fatty.
    After a while, we put it back in the pot,
    and finished off the carrots/cabbage/taters.

    I chilled the meat overnite, hoping for some snack cuts.
    Again... more fat than meat ! We fed the neighbors dawg.

    I've eaten great corned beef meals before,
    but this was way too fatty.

    How do I avoid this next time ? ( if there IS a next time? )

    <rj>

  2. #2
    Puester Guest

    Default Re: Where did I go wrong ?

    <RJ> wrote:
    > re Corned Beef & Cabbage;
    >
    > I had the choice of "tip cut" or "flat"
    > I chose the tip cut...


    >
    > And it was FATTY....darn near inedible fatty.


    >
    > How do I avoid this next time ? ( if there IS a next time? )
    >



    Buy the FLAT CUT brisket which is a solid slab of meat
    with a layer of fat on top and bottom. The grain of the
    meat is similar to flank.

    The point or tip cut is actually two hunks of meat
    with fat on top, bottom and quite a bit of fat layered
    between the hunks. As a result of the layers it
    tends to curl when cooked, making it harder to slice.

    gloria p

  3. #3
    Pennyaline Guest

    Default Re: Where did I go wrong ?

    <RJ> wrote:
    > re Corned Beef & Cabbage;
    >
    > I had the choice of "tip cut" or "flat"
    > I chose the tip cut...
    > They all come in transluscent bags...
    > so I chose by weight.
    >
    > Prepared it pretty much "a-la-Sheldon".
    >
    > And it was FATTY....darn near inedible fatty.
    > After a while, we put it back in the pot,
    > and finished off the carrots/cabbage/taters.
    >
    > I chilled the meat overnite, hoping for some snack cuts.
    > Again... more fat than meat ! We fed the neighbors dawg.
    >
    > I've eaten great corned beef meals before,
    > but this was way too fatty.
    >
    > How do I avoid this next time ? ( if there IS a next time? )


    It's self-explanatory. Flat next time, old man. Flat.

  4. #4
    Jed Guest

    Default Re: Where did I go wrong ?

    On Sat, 22 Mar 2008 03:16:12 GMT, [email protected] (Little
    Malice) wrote:

    >One time on Usenet, [email protected] said:
    >>
    >> re Corned Beef & Cabbage;
    >>
    >> I had the choice of "tip cut" or "flat"
    >> I chose the tip cut...

    >
    ><snip>
    >
    >Go with the flat cut next time. I hate the tips, they're, as
    >you've found, too fatty...


    For some. I love a fat-laced corned beef or pastrami. Not something
    one should indulge in regularly, but the taste is so much better on
    those rare occasions that you allow yourself -- with a good mustard or
    horseradish.

    In NYC delis, I understand, you are given the choice of fatty or not.
    In others, your choice is fatty or the door.


  5. #5
    Leonard Blaisdell Guest

    Default Re: Where did I go wrong ?

    In article <[email protected]>,
    "<RJ>" <[email protected]> wrote:

    > re Corned Beef & Cabbage;
    >
    > I had the choice of "tip cut" or "flat"
    > I chose the tip cut...
    > They all come in transluscent bags...


    In my neck of the woods, they all come in clear plastic on three sides
    with brand, instructions, etc. on the fourth side.

    > so I chose by weight.


    I choose by how good the beef looks on the three sides I can see. I
    carefully select the one I want. I prefer lots of beef and little fat,
    but sometimes, I screw up.
    The best corned beef I ever had might have been a round roast, but it
    was prepared by the best butcher shop in our area and was expensive.

    leo

  6. #6
    Edwin Pawlowski Guest

    Default Re: Where did I go wrong ?


    "<RJ>" <[email protected]> wrote in message
    >
    > I chilled the meat overnite, hoping for some snack cuts.
    > Again... more fat than meat ! We fed the neighbors dawg.



    Did yo think by refrigerating it, the fat would go away?

    >
    > I've eaten great corned beef meals before,
    > but this was way too fatty.
    >
    > How do I avoid this next time ? ( if there IS a next time? )


    Now you know why the flat costs about double the point.



  7. #7
    Dave Bugg Guest

    Default Re: Where did I go wrong ?

    <RJ> wrote:
    > re Corned Beef & Cabbage;
    >
    > I had the choice of "tip cut" or "flat"


    That would be the 'point' or the 'flat'. They may have mis-labeled it, but
    there is no such thing as a 'tip' cut of brisket.

    > I chose the tip cut...
    > They all come in transluscent bags...
    > so I chose by weight.
    >
    > Prepared it pretty much "a-la-Sheldon".
    >
    > And it was FATTY....darn near inedible fatty.


    The point has much more fat and collagen than the flat.

    > After a while, we put it back in the pot,
    > and finished off the carrots/cabbage/taters.
    >
    > I chilled the meat overnite, hoping for some snack cuts.
    > Again... more fat than meat ! We fed the neighbors dawg.
    >
    > I've eaten great corned beef meals before,
    > but this was way too fatty.
    >
    > How do I avoid this next time ? ( if there IS a next time? )


    You buy the flat. it is the much leaner portion of the brisket.

    --
    Dave
    www.davebbq.com



  8. #8
    Sheldon Guest

    Default Re: Where did I go wrong ?

    "<RJ>" wrote:
    >
    > re Corned Beef & Cabbage;
    >
    > I had the choice of "tip cut" or "flat"
    > I chose the tip cut...
    > They all come in transluscent bags...
    > so I chose by weight.
    >
    > Prepared it pretty much "a-la-Sheldon".
    >
    > And it was FATTY....darn near inedible fatty.
    > After a while, we put it back in the pot,
    > and finished off the carrots/cabbage/taters.
    >
    > I chilled the meat overnite, hoping for some snack cuts.
    > Again... more fat than meat ! We fed the neighbors dawg.
    >
    > I've eaten great corned beef meals before,
    > but this was way too fatty.
    >
    > How do I avoid this next time ? ( if there IS a next time? )


    Had you actually read my recipe you'd have noticed that one of the
    very first instructions is to buy the flat cut... I know, you were
    thinking you're gonna save yerself some sheckles... wrong!

    The point cut is fine if it contains the "cap", the deckle... but
    you're not going to find that at your local stupidmarket so pass the
    point cut by.

    http://findarticles.com/p/articles/m...0/ai_n16101608





  9. #9
    Little Malice Guest

    Default Re: Where did I go wrong ?


  10. #10
    sf Guest

    Default Re: Where did I go wrong ?

    On Fri, 21 Mar 2008 19:34:15 -0700, Jed
    <zyzygy@plenipôtentiary.com.invalid> wrote:

    >
    >For some. I love a fat-laced corned beef or pastrami. Not something
    >one should indulge in regularly, but the taste is so much better on
    >those rare occasions that you allow yourself -- with a good mustard or
    >horseradish.


    Have you ever smoked your own pastrami?

    --
    See return address to reply by email
    remove the smile first

  11. #11
    hahabogus Guest

    Default Re: Where did I go wrong ?

    Puester <[email protected]> wrote in news:rPZEj.59076$cQ1.47648
    @bgtnsc04-news.ops.worldnet.att.net:

    > <RJ> wrote:
    >> re Corned Beef & Cabbage;
    >>
    >> I had the choice of "tip cut" or "flat"
    >> I chose the tip cut...

    >
    >>
    >> And it was FATTY....darn near inedible fatty.

    >
    >>
    >> How do I avoid this next time ? ( if there IS a next time? )
    >>

    >
    >
    > Buy the FLAT CUT brisket which is a solid slab of meat
    > with a layer of fat on top and bottom. The grain of the
    > meat is similar to flank.
    >
    > The point or tip cut is actually two hunks of meat
    > with fat on top, bottom and quite a bit of fat layered
    > between the hunks. As a result of the layers it
    > tends to curl when cooked, making it harder to slice.
    >
    > gloria p
    >


    Or make your own outa some bottom round...I posted on that with hag a
    year or so ago. It ain't hard it just takes time. (a thing a lot of 55 yr
    old men say) To make cornbeef I mean.

    --

    The house of the burning beet-Alan

    A man in line at the bank kept falling over...when he got to a teller he
    asked for his balance.


  12. #12
    Edwin Pawlowski Guest

    Default Re: Where did I go wrong ?


    <sf> wrote in message news:[email protected]..
    > On Fri, 21 Mar 2008 19:34:15 -0700, Jed
    > <zyzygy@plenipôtentiary.com.invalid> wrote:
    >
    >>
    >>For some. I love a fat-laced corned beef or pastrami. Not something
    >>one should indulge in regularly, but the taste is so much better on
    >>those rare occasions that you allow yourself -- with a good mustard or
    >>horseradish.

    >
    > Have you ever smoked your own pastrami?
    >


    I do a couple of times a year. I cure my own brisket and them make pastrami
    out of it. Good eating.



    How do I make my own corned beef?


    For best results, use trimmed briskets.





    Start with a curing brine. This recipe makes enough for 25 lbs of meat.





    5 quarts ice water (about 38-40F)

    8 oz. salt

    3 oz. Prague Powder #1

    3 oz. powdered dextrose



    Spray pump the briskets to about 12-15% of their original weight. After
    pumping, the briskets are packed in a vat, and sprinkled with whole pickling
    spice. If more than one brisket is done at a time, pack them flesh to flesh
    with the fat sides out. Add enough brine to cover and allow to cure for 3-4
    days at 38-40F. The meat is then ready to use (but still requires cooking).











    What is pastrami and how do I make my own?


    For best results, use trimmed briskets.





    Start with a curing brine. This makes enough for 25 lbs of meat.





    5 quarts ice water (about 38-40F)

    8 oz. salt

    5 oz. Prague Powder #1

    5 oz. powdered dextrose

    1 Tb garlic juice



    Prepare and cure as for corned beef.



    After curing, remove from brine and rub liberally with cracked black pepper
    and coriander seeds.



    Smoke at 140F until the meat is dry and then increase smoker temperature to
    200-220F and hold until internal temperature of meat reaches 170-180F.



    Chill overnight before using. This meat is fully cooked.



  13. #13
    Leonard Blaisdell Guest

    Default Re: Where did I go wrong ?

    In article <[email protected]>, sf wrote:

    > Have you ever smoked your own pastrami?


    I tried it once in the seventies. It made the Zig Zags soggy and hard to
    light. I bet the group's heard that one before, so I'll groan for
    everybody.
    I have another one that requires limberness.

    Uh... OBFood: I'm eating left over pot roast tonight when I get around
    to it.

    leo

  14. #14
    Wayne Boatwright Guest

    Default Re: Where did I go wrong ?

    On Fri 21 Mar 2008 06:55:16p, <RJ> told us...

    >
    > re Corned Beef & Cabbage;
    >
    > I had the choice of "tip cut" or "flat"
    > I chose the tip cut...
    > They all come in transluscent bags...
    > so I chose by weight.
    >
    > Prepared it pretty much "a-la-Sheldon".
    >
    > And it was FATTY....darn near inedible fatty.
    > After a while, we put it back in the pot,
    > and finished off the carrots/cabbage/taters.
    >
    > I chilled the meat overnite, hoping for some snack cuts.
    > Again... more fat than meat ! We fed the neighbors dawg.
    >
    > I've eaten great corned beef meals before,
    > but this was way too fatty.
    >
    > How do I avoid this next time ? ( if there IS a next time? )
    >
    > <rj>


    Basically, you got a bad piece of meat. While many/most may recommend the
    flat cut, I have had good luck many times with the tip cut. It's important
    to really examine the piece of meat, however, and if you can't then you
    should move on. I usually by a flat, but when I buy a point I examine the
    meat very carefully for the amount and location of the fat.

    --
    Wayne Boatwright
    -------------------------------------------
    Friday, 03(III)/21(XXI)/08(MMVIII)
    -------------------------------------------
    Today is: Good Friday
    Countdown till Memorial Day
    9wks 2dys 1hrs 45mins
    -------------------------------------------
    I'd love to, but the man on TV said to
    stay tuned.
    -------------------------------------------

  15. #15
    Paul M. Cook Guest

    Default Re: Where did I go wrong ?


    "<RJ>" <[email protected]> wrote in message
    news:[email protected]..
    >
    > re Corned Beef & Cabbage;
    >
    > I had the choice of "tip cut" or "flat"
    > I chose the tip cut...
    > They all come in transluscent bags...
    > so I chose by weight.
    >
    > Prepared it pretty much "a-la-Sheldon".
    >
    > And it was FATTY....darn near inedible fatty.
    > After a while, we put it back in the pot,
    > and finished off the carrots/cabbage/taters.
    >
    > I chilled the meat overnite, hoping for some snack cuts.
    > Again... more fat than meat ! We fed the neighbors dawg.
    >
    > I've eaten great corned beef meals before,
    > but this was way too fatty.
    >
    > How do I avoid this next time ? ( if there IS a next time? )


    Sounds like you got a really fatty cut. Very typical of those bagged
    briskets. Next time get a nice cut of lean fresh meat and make your own
    corned beef. It is super easy and can even be done in a ziplock bag in the
    fridge. Plenty of recipes on the net. You'll like the home made version a
    lot better. I never did like those store bought ones, they just never
    really taste like corned beef should taste. And their texture is all wrong
    as well.

    Paul



  16. #16
    Blinky the Shark Guest

    Default Re: Where did I go wrong ?

    <RJ> wrote:

    >
    > re Corned Beef & Cabbage;
    >
    > I had the choice of "tip cut" or "flat" I chose the tip cut...
    > They all come in transluscent bags... so I chose by weight.
    >
    > Prepared it pretty much "a-la-Sheldon".
    >
    > And it was FATTY....darn near inedible fatty. After a while, we put it
    > back in the pot, and finished off the carrots/cabbage/taters.
    >
    > I chilled the meat overnite, hoping for some snack cuts. Again... more fat
    > than meat ! We fed the neighbors dawg.
    >
    > I've eaten great corned beef meals before, but this was way too fatty.
    >
    > How do I avoid this next time ? ( if there IS a next time? )


    I don't know from corned beef. But I did make a hunk Tuesday. It was
    marked as a brisket, had only one thin (from memory, I'd say 1/4 inch)
    layer of fat on one side, which side I designated the top for cooking.


    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project: http://improve-usenet.org
    Blinky: http://blinkynet.net


  17. #17
    Blinky the Shark Guest

    Default Re: Where did I go wrong ?

    sf wrote:

    > On Fri, 21 Mar 2008 19:34:15 -0700, Jed
    > <zyzygy@plenipôtentiary.com.invalid> wrote:
    >
    >
    >>For some. I love a fat-laced corned beef or pastrami. Not something one
    >>should indulge in regularly, but the taste is so much better on those
    >>rare occasions that you allow yourself -- with a good mustard or
    >>horseradish.

    >
    > Have you ever smoked your own pastrami?


    So that's what the kids are calling it these days.


    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project: http://improve-usenet.org
    Blinky: http://blinkynet.net


  18. #18
    sf Guest

    Default Re: Where did I go wrong ?

    On Fri, 21 Mar 2008 21:31:22 -0700, Leonard Blaisdell
    <[email protected]> wrote:

    >In article <[email protected]>, sf wrote:
    >
    >> Have you ever smoked your own pastrami?

    >
    >I tried it once in the seventies. It made the Zig Zags soggy and hard to
    >light. I bet the group's heard that one before, so I'll groan for
    >everybody.


    LOL, I haven't heard it before so it was funny.

    >I have another one that requires limberness.


    Oh, man.... I hate to ask.
    >
    >Uh... OBFood: I'm eating left over pot roast tonight when I get around
    >to it.
    >

    Sounds good to me


    --
    See return address to reply by email
    remove the smile first

  19. #19
    sf Guest

    Default Re: Where did I go wrong ?

    On Fri, 21 Mar 2008 21:57:09 -0800, Blinky the Shark
    <[email protected]> wrote:

    >sf wrote:
    >
    >> On Fri, 21 Mar 2008 19:34:15 -0700, Jed
    >> <zyzygy@plenipôtentiary.com.invalid> wrote:
    >>
    >>
    >>>For some. I love a fat-laced corned beef or pastrami. Not something one
    >>>should indulge in regularly, but the taste is so much better on those
    >>>rare occasions that you allow yourself -- with a good mustard or
    >>>horseradish.

    >>
    >> Have you ever smoked your own pastrami?

    >
    >So that's what the kids are calling it these days.


    <cough>

    --
    See return address to reply by email
    remove the smile first

  20. #20
    Ophelia Guest

    Default Re: Where did I go wrong ?


    "Leonard Blaisdell" <[email protected]> wrote in message
    news:[email protected]...
    > In article <[email protected]>, sf wrote:
    >
    >> Have you ever smoked your own pastrami?

    >
    > I tried it once in the seventies. It made the Zig Zags soggy and hard to
    > light. I bet the group's heard that one before, so I'll groan for
    > everybody.
    > I have another one that requires limberness.


    Well it made me laugh



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