I'm a first time buyer of a piece of corned beef and would appreciate any
tips on doing it right. I have several recipes but could use some
tips....thanks....Sharon

On Sun, 5 Aug 2007 13:59:59 -0400, "biig" > wrote:

> I'm a first time buyer of a piece of corned beef and would appreciate any
>tips on doing it right. I have several recipes but could use some
>tips....thanks....Sharon

The method that worked best for me was one David Rosengarten claimed,
on his old Food Network show Taste, was his father's method.

Put the corned beef in a pot and cover with water. Bring slowly to a
simmer. When it starts to simmer, pour out the water and repeat for a
total of three times.

Cover the corned beef again with water and add all its juices and
spices, then cook as directed on the package. Add onion, carrot,
garlic if desired, but don't add cabbage or potatoes.

When the corned beef is finished, put it into a preheated 300 degree
oven for 30 - 40 minutes lighly covered with foil.

Cook the cabbage and potatoes separately.

Serve.

This method makes for a very tender, less greasy corned beef. I think
the oven treatment at the end tends to intensify the flavor by cooking
off some of the water the meat may have absorbed.

i buy corned beef, in a package that includes spices.
i put the meat in a crock pot, cover with water, using the juices from the
envelope and the spice from the packet.
i put it on low and cook all day.
effortless, and it comes out tender and tasty, every time.





"biig" > wrote in message
...
> I'm a first time buyer of a piece of corned beef and would appreciate any
> tips on doing it right. I have several recipes but could use some
> tips....thanks....Sharon
>
>

"biig" > wrote in :

> I'm a first time buyer of a piece of corned beef and would appreciate
> any
> tips on doing it right. I have several recipes but could use some
> tips....thanks....Sharon
>
>

Search for a mention of sheldon's recipe...It's pretty good.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sun, 05 Aug 2007 22:39:23 GMT, hahabogus > wrote:

>"biig" > wrote in :
>
>> I'm a first time buyer of a piece of corned beef and would appreciate
>> any
>> tips on doing it right. I have several recipes but could use some
>> tips....thanks....Sharon
>>
>>
>
>Search for a mention of sheldon's recipe...It's pretty good.

Dimitri's recipe is also very, very good! Have you tried that one?

Christine

Christine Dabney > wrote in
:

> On Sun, 05 Aug 2007 22:39:23 GMT, hahabogus > wrote:
>
>>"biig" > wrote in :
>>
>>> I'm a first time buyer of a piece of corned beef and would
appreciate
>>> any
>>> tips on doing it right. I have several recipes but could use some
>>> tips....thanks....Sharon
>>>
>>>
>>
>>Search for a mention of sheldon's recipe...It's pretty good.
>
> Dimitri's recipe is also very, very good! Have you tried that one?
>
> Christine
>

Alas corned beef isn't what I do to brisket....so far I only braise it in
beer...but there is now a smoker in my life.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sun, 05 Aug 2007 22:43:30 GMT, hahabogus > wrote:

>Christine Dabney > wrote in

>Alas corned beef isn't what I do to brisket....so far I only braise it in
>beer...but there is now a smoker in my life.

Well...I have a new smoker too..but sadly, I haven't had much of a
chance to put it together yet. However, it *has* to be put together
this week, as I have some homecured bacon to smoke !!!

Nancy has a copy of Dimitri's recipe..maybe we can induce her to post
it again?

Christine

Christine Dabney > wrote in
:

> On Sun, 05 Aug 2007 22:43:30 GMT, hahabogus > wrote:
>
>>Christine Dabney > wrote in
>
>>Alas corned beef isn't what I do to brisket....so far I only braise it
>>in beer...but there is now a smoker in my life.
>
> Well...I have a new smoker too..but sadly, I haven't had much of a
> chance to put it together yet. However, it *has* to be put together
> this week, as I have some homecured bacon to smoke !!!
>
> Nancy has a copy of Dimitri's recipe..maybe we can induce her to post
> it again?
>
> Christine

So far I've smoked a boneless pork butt roast, 2 cut up chickens and
several porksteaks (around 6)...Of all of them I likes the pork steaks
the best. I use a rub,and mop with apple juice and finish with my apple
butter bbq sauce. and wood I like hickory so far.

I'm liking the smoker...but lack the patience to smoke for the correct
amount of time. But the taste is good.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Christine Dabney" > wrote

> Nancy has a copy of Dimitri's recipe..maybe we can induce her to post
> it again?

Heh, happy to.

Prepare the corned beef as the package directs, except add 1 or 2 onions
and a carrot to the pot. Coat the fat side with a paste of brown sugar and
a lot of seedy mustard. Bake in a moderate (325 to 350) oven for about
an hour.

nancy

"Nancy Young" > wrote in
:

>
> "Christine Dabney" > wrote
>
>> Nancy has a copy of Dimitri's recipe..maybe we can induce her to post
>> it again?
>
> Heh, happy to.
>
> Prepare the corned beef as the package directs, except add 1 or 2
> onions and a carrot to the pot. Coat the fat side with a paste of
> brown sugar and a lot of seedy mustard. Bake in a moderate (325 to
> 350) oven for about an hour.
>
> nancy
>
>

@@@@@ Now You're Cooking! Export Format

Corned Beef & Cabbage Boiled By James Beard



6 lb corned beef brisket
1 each onion; peeled & stuck with:
3 each cloves (for onion)
10 large garlic cloves; peeled
1 tablespoon pepper; freshly ground black
----ACCOMPANYING VEGETABLES----
6 medium onions; peeled (stick cloves in o
6 large carrots; scraped
6 medium potatoes; (or 10 for hash)
6 each turnips; peeled
1 medium cabbage

Note: To cook the corned beef you will need a good, 8 to 10 quart
size pot which can be aluminum, Magnalite, Corning Ware or anything
of that sort. The size is more important than the material. * Cooking
the Corned Beef * Wipe the corned beef well with a damp cloth; put it
in the pot and cover with cold water. Bring to a boil over rather
high heat. Boil for 5 to 6 minutes, skimming off the grey foamy scum
that rises to the surface with a wire skimmer or large spoon. This
will give you a clearer, purer broth. It's very important with any
boiled meat, to skim off this scum drawn from the meat. Add the onion
stuck with cloves, the garlic cloves, and the pepper and boil another
10 minutes, skimming. Then reduce the heat to a simmer (250dF on a
burner with a thermostat), cover the pot, and let it simmer at a
faint, gentle ebullition for 2 hours. At this point test the meat for
tenderness with a large fork. As this is not a very tender piece of
meat, it will offer some resistance, but it should just yield to the
fork. You must be careful not to overcook corned beef or the meat
will become dry and stringy. It's very important to maintain some
moisture in the meat. If you are not sure about the tenderness,
remove the meat to a plate and cut of a tiny piece from the edge and
taste it. If you have a meat thermometer check the internal
temperature, which should be between 145dF and 150dF. If the meat
seems tender turn off the heat and let it rest in the liquid. If it
does not test tender either continue cooking or, if you have started
it in the morning and are ahead of serving time, leave it in the
liquid and finish the cooking later. * Cooking the Vegetables * Start
1 hour before serving. Traditionally, all the vegetables for a corned
beef dinner are cooked in the pot with the meat. I have long since
decided that the vegetables look and taste better if they are cooked
separately in plain salted water, instead of in a briny, fatty broth.
If you have sufficient pots and burners, I recommend that you follow
this procedure, as each vegetable will then retain its own character
and flavor. However, it is perfectly acceptable to cook the potatoes
with the beef, provided you scrub them and leave them in their skins
so they don't absorb the fat, and to use only one extra pot, first
putting in the longest-cooking vegetables (the onions and carrots),
then the turnips, and finally the cabbage. Or, if you have a large
pot and a steamer, put the onions and carrots in the water and steam
the turnips over them. Cook the cabbage separately.
Here is a timetable for the vegetables:
: ONIONS. Put in a pot with water to cover, season with 1 tblsp
salt. Bring to a boil, cover, and simmer 1 hour or until crisply
tender when tested with the point of a knife. : CARROTS. Follow the
same procedure, seasoning the water with 2 tsps salt and 1/2 tsp.
marjoram. Simmer 30 minutes, or until tender when tested.
: POTATOES. Scrub but to not peel. Follow the same procedure,
seasoning the water with 1 tblsp salt, or simmer with the corned beef
for 30 minutes or until tender. If you are planning to make corned
beer hash, cook the 4 extra potatoes, otherwise allow 1 potato per
person. : TURNIPS. Leave whole if small; halve or quarter if large.
Follow the same procedure, seasoning the water with 3 tsps salt.
Simmer for 20 minutes or until tender when tested.
: CABBAGE. Remove coarse or discolored outer leaves and cut in
sixths. Put in a pot with water to cover, seasoned with 2 tsps salt;
cover. Bring to a boil and boil rapidly for 10 to 12 minutes, or
until just tender but not overcooked or soggy. When ready to serve,
remove the beef and discard the broth as it cannot be saved for any
other use. Let the beef stand on a hot platter in a warm place for 10
minutes, to firm and settle the meat. This makes it easier to carve.
Surround it with the drained vegetables, the potatoes still in their
skins. Do not add butter. The vegetables are better plain. Slice only
as much meat as you need, keeping the rest in one piece for future
use. (Corned beef hash, or cold corned beef sandwiches). Serve with a
variety of mustards, horseradish, and, if you have any, good homemade
pickles.

Yield: 6 servings
** Exported from Now You're Cooking! v5.82 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sun, 05 Aug 2007 23:50:38 GMT, hahabogus > wrote:

>Christine Dabney > wrote in
:
>
>> On Sun, 05 Aug 2007 22:43:30 GMT, hahabogus > wrote:
>>
>>>Christine Dabney > wrote in
>>
>>>Alas corned beef isn't what I do to brisket....so far I only braise it
>>>in beer...but there is now a smoker in my life.
>>
>> Well...I have a new smoker too..but sadly, I haven't had much of a
>> chance to put it together yet. However, it *has* to be put together
>> this week, as I have some homecured bacon to smoke !!!
>>
>> Nancy has a copy of Dimitri's recipe..maybe we can induce her to post
>> it again?
>>
>> Christine
>
>So far I've smoked a boneless pork butt roast, 2 cut up chickens and
>several porksteaks (around 6)...Of all of them I likes the pork steaks
>the best. I use a rub,and mop with apple juice and finish with my apple
>butter bbq sauce. and wood I like hickory so far.
>
>I'm liking the smoker...but lack the patience to smoke for the correct
>amount of time. But the taste is good.

Smoking,, takes little time,, The first 30 minutes or so the food has
absorbed all the smoke that it's going to. A friend has gotten lazy
and when smoking turkey, with take it off after 30 minutes or so (as
soon as he gets bored) and puts it in the oven so he doesn't have to
watch the temperature. To me, I like doing my yard chores, raking
leaves mowing grass etc, and come back and check the temp every so
often.. I do need to get one of those wireless thermometers though..
The only real "rule" I've found in smoking is... Have the smoke going
BEFORE you put the meat on. Otherwise the meat will get warm or hot
and not absorb the smoke... ok two rules.. the second one is you CAN
have too much smoke on a piece of meat.. and it will make your tongue
feel numb when you taste it...

"Chuck (in SC)" wrote:
>
> Smoking,, takes little time,, The first 30 minutes or so the food has
> absorbed all the smoke that it's going to. A friend has gotten lazy
> and when smoking turkey, with take it off after 30 minutes or so (as
> soon as he gets bored) and puts it in the oven so he doesn't have to
> watch the temperature. To me, I like doing my yard chores, raking
> leaves mowing grass etc.

What kinda redneck southerner wuss are you, don't you know the ONLY
chore permitted while smokin' is sucking down brewskis... and in the
south THE wife keeps the cold ones a'comin' to lard assed Bubba
Chuckie and she (Loretta Ann) does the yard chores while yoose'all
laze, belch, n' fart.

Sheldon North

biig wrote:
> I'm a first time buyer of a piece of corned beef and would
> appreciate any tips on doing it right. I have several recipes but
> could use some tips....thanks....Sharon

I like to throw it in the crockpot with the seasoning packet and a few extra
bay leaves, cover it with water and let it cook on low about 6 hours. In
the last half hour I'll dip out some of the water and use it to steam a
quartered cabbage to go with

Jill

On Sun, 05 Aug 2007 19:40:30 -0700, Sheldon > wrote:

>"Chuck (in SC)" wrote:
>>
>> Smoking,, takes little time,, The first 30 minutes or so the food has
>> absorbed all the smoke that it's going to. A friend has gotten lazy
>> and when smoking turkey, with take it off after 30 minutes or so (as
>> soon as he gets bored) and puts it in the oven so he doesn't have to
>> watch the temperature. To me, I like doing my yard chores, raking
>> leaves mowing grass etc.
>
>What kinda redneck southerner wuss are you, don't you know the ONLY
>chore permitted while smokin' is sucking down brewskis... and in the
>south THE wife keeps the cold ones a'comin' to lard assed Bubba
>Chuckie and she (Loretta Ann) does the yard chores while yoose'all
>laze, belch, n' fart.
>
>Sheldon North
Where the hell you been? I thought you wuz done dead by now..
Chuck (in SC)... experimenting with the sig file thingy...you know how
us rednecks be..
“Life is hard; it's harder if you're stupid.”
“If you've got them by the balls their hearts and minds will follow.”
John Wayne 1907-1979

Chuck (in SC)

On Mon, 06 Aug 2007 00:08:00 GMT, hahabogus > wrote:

>"Nancy Young" > wrote in
:
>
>>
>> "Christine Dabney" > wrote
>>
>>> Nancy has a copy of Dimitri's recipe..maybe we can induce her to post
>>> it again?
>>
>> Heh, happy to.
>>
>> Prepare the corned beef as the package directs, except add 1 or 2
>> onions and a carrot to the pot. Coat the fat side with a paste of
>> brown sugar and a lot of seedy mustard. Bake in a moderate (325 to
>> 350) oven for about an hour.
>>
>> nancy
>>
>>
>
>@@@@@ Now You're Cooking! Export Format
>
>Corned Beef & Cabbage Boiled By James Beard
>
<snip>

> Then reduce the heat to a simmer (250dF on a
>burner with a thermostat), cover the pot, and let it simmer at a
>faint, gentle ebullition for 2 hours.

'ebullition.' i like that, i don't think i've seen it before.

your pal,
blake

On Mon, 06 Aug 2007 17:24:57 GMT, blake murphy >
wrote:

> don't think i've seen it before.
>
>your pal,

pal...fifty line of drivel...just to add your one line of drivel?

On Mon, 06 Aug 2007 17:02:26 -0400, Ward Abbott >
wrote:

>On Mon, 06 Aug 2007 17:24:57 GMT, blake murphy >
>wrote:
>
>> don't think i've seen it before.
>>
>>your pal,
>
>pal...fifty line of drivel...just to add your one line of drivel?

what, did you sprain your lips?

your pal,
blake