Thread: 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

<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.

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.

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

"<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.

<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

"<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

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...

--
Jani in WA

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

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.

<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.

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

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.
-------------------------------------------

"<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

<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

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

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


--
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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

"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