I am going to cook two corn beef briskets in a crock-pot overnight.
Some recipes on the Internet suggest even with a crock-pot to cover
the briskets with water. Others say to just add a cup or two and then
slow cook them. Which would you suggest?

Just adding a cup or so of water seems more logical to me, but I
wanted to check with the more experienced cooks here first.

Anthony

On Sun, 16 Mar 2008 12:48:05 -0400, Anthony Ferrante
> wrote:

>I am going to cook two corn beef briskets in a crock-pot overnight.
>Some recipes on the Internet suggest even with a crock-pot to cover
>the briskets with water. Others say to just add a cup or two and then
>slow cook them. Which would you suggest?
>
>Just adding a cup or so of water seems more logical to me, but I
>wanted to check with the more experienced cooks here first.
>

Put the meat into your pot and cover with water.... don't float it.

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

"Anthony Ferrante" > wrote in message
...
>I am going to cook two corn beef briskets in a crock-pot overnight.
> Some recipes on the Internet suggest even with a crock-pot to cover
> the briskets with water. Others say to just add a cup or two and then
> slow cook them. Which would you suggest?
>
> Just adding a cup or so of water seems more logical to me, but I
> wanted to check with the more experienced cooks here first.
>
> Anthony
>
>
I think you should cover it with water. We've been lightly browning our
briskets before simmering to render some of the fat. We also now routinely
put a bottle of dark beer into the simmer. It probably makes up about 25% of
the volume.

Happy Patty Day,

Kent

Kent <Kent >> wrote:

> I think you should cover it with water. We've been lightly browning our
> briskets before simmering to render some of the fat. We also now routinely
> put a bottle of dark beer into the simmer. It probably makes up about 25% of
> the volume.

Browning your [corned beef] brisket won't render any more fan than
simmering it.

-sw

Anthony Ferrante wrote:
> I am going to cook two corn beef briskets in a crock-pot overnight.
> Some recipes on the Internet suggest even with a crock-pot to cover
> the briskets with water. Others say to just add a cup or two and then
> slow cook them. Which would you suggest?
>
> Just adding a cup or so of water seems more logical to me, but I
> wanted to check with the more experienced cooks here first.
>
> Anthony

Cover it with water. Corned beef is mighty salty and the water helps to
leech some of it out of the meat. My mom used to soak it for a few hours
then change the water.

When I make corned beef (always a flat cut brisket), I use the crock
pot, too. I put in some extra pepper corns, a few bay leaves, a few
cloves of bruised garlic and a little bit of mustard seed. I cover the
meat with water and cook it overnight.

In the morning, I remove the meat and wrap it in foil then put it into
the fridge. I put the water from the crock pot into a container and put
that into the fridge, too.

Later in the day, about an hour before serving, I slice the cold meat.
It slices so much easier when cold. I heat up the "dirty" water and cook
the cabbage and potatoes in that water. When cooked, remove fromt he pot
and put the sliced meat into the water to heat up.

This reminded me! I promised to bring some Irish soda bread to a St.
Paddy's Day party tomorrow. Gotta go and preheat the oven!

Happy St. Patrick's Day to everyone!

Texas Janet
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Anthony Ferrante wrote:
> I am going to cook two corn beef briskets in a crock-pot overnight.
> Some recipes on the Internet suggest even with a crock-pot to cover
> the briskets with water. Others say to just add a cup or two and then
> slow cook them. Which would you suggest?
>
> Just adding a cup or so of water seems more logical to me, but I
> wanted to check with the more experienced cooks here first.


Pitiful waste of corned beef.

Search for my recipe... perhaps some kind soul will post it for you.

On Sun, 16 Mar 2008 14:35:04 -0500, Janet Wilder
> wrote:

>Anthony Ferrante wrote:
>> I am going to cook two corn beef briskets in a crock-pot overnight.
>> Some recipes on the Internet suggest even with a crock-pot to cover
>> the briskets with water. Others say to just add a cup or two and then
>> slow cook them. Which would you suggest?
>>
>> Just adding a cup or so of water seems more logical to me, but I
>> wanted to check with the more experienced cooks here first.
>>
>> Anthony
>
>Cover it with water. Corned beef is mighty salty and the water helps to
>leech some of it out of the meat. My mom used to soak it for a few hours
>then change the water.
>
>When I make corned beef (always a flat cut brisket), I use the crock
>pot, too. I put in some extra pepper corns, a few bay leaves, a few
>cloves of bruised garlic and a little bit of mustard seed. I cover the
>meat with water and cook it overnight.
>
>In the morning, I remove the meat and wrap it in foil then put it into
>the fridge. I put the water from the crock pot into a container and put
>that into the fridge, too.
>
>Later in the day, about an hour before serving, I slice the cold meat.
>It slices so much easier when cold. I heat up the "dirty" water and cook
>the cabbage and potatoes in that water. When cooked, remove fromt he pot
>and put the sliced meat into the water to heat up.

Janet,
What you described is exactly how I planned on cooking my meal.
Everyone says to cool the corned beef in the fridge and then easily
slice later. I just wanted some idea of how much to add.

Thanks to you and others for your suggestions.

Anthony

>
>This reminded me! I promised to bring some Irish soda bread to a St.
>Paddy's Day party tomorrow. Gotta go and preheat the oven!
>
>Happy St. Patrick's Day to everyone!
>
>Texas Janet

"l, not -l" > wrote in
:

>
> On 16-Mar-2008, Anthony Ferrante > wrote:
>
>> I am going to cook two corn beef briskets in a crock-pot overnight.
>> Some recipes on the Internet suggest even with a crock-pot to cover
>> the briskets with water. Others say to just add a cup or two and then
>> slow cook them. Which would you suggest?
>
> I cooked mine overnight Friday, completely covered with water.
> Saturday morning, I removed the corned beef and replaced it with
> coarsely cut cabbage, which cooked in about 2 hours on high it the
> corned beef broth.
>
> This broth also works well for all manner of vegetables (carrot,
> potato, etc) that might go well with corned beef; you get the flavor
> from the broth without effecting the flavor of the corned beef. I
> don't care to have my corned beef sandwiches taste of anything but
> good rye, corned beef and spicy brown.

I'd suggest little or no liquids...maybe some beer say 1/2 cup and some
sliced onions on top and carrots perhaps some celery underneath plus
spices you like...You'll get enough liquid from the brisket. If you cover
it in water and cook it all night you'll get stew or soup. Make a raft
outa the celery and or carrots to keep the meat up off the bottom of the
crock and outa it own juices. Or it'll taste boiled.

A handful of those grape tomatoes wouldn't hurt either.

The thing with crockpot cooked meats is that they release a mess of
liquids and fat so you need not add much other than as flavouring stuff.
Beer, tomato sauce, v-8, chicken or beef stock whatever but never more
than a cup at the most. Plus keeping the meat off the bottom of the crock
is helpfull too.

--

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.

"Sqwertz" > wrote in message
...
> Kent <Kent >> wrote:
>
>> I think you should cover it with water. We've been lightly browning our
>> briskets before simmering to render some of the fat. We also now
>> routinely
>> put a bottle of dark beer into the simmer. It probably makes up about 25%
>> of
>> the volume.
>
> Browning your [corned beef] brisket won't render any more fan than
> simmering it.
>
> -sw
>
>
It decreases the amount of fat rising to the top of the braise more than you
would imagine it would. That's not that important because you should use a
separator funnel before you squirt the braising liquid onto the meat and
veggies. The light browning, however, seals in moisture and enhances flavor
as it does with any braised meat dish. I was dubious about this until I
tried it. The beer made a big difference as well.

Kent

On Sun 16 Mar 2008 10:23:03p, hahabogus told us...

> "l, not -l" > wrote in
> :
>
>>
>> On 16-Mar-2008, Anthony Ferrante > wrote:
>>
>>> I am going to cook two corn beef briskets in a crock-pot overnight.
>>> Some recipes on the Internet suggest even with a crock-pot to cover
>>> the briskets with water. Others say to just add a cup or two and then
>>> slow cook them. Which would you suggest?
>>
>> I cooked mine overnight Friday, completely covered with water.
>> Saturday morning, I removed the corned beef and replaced it with
>> coarsely cut cabbage, which cooked in about 2 hours on high it the
>> corned beef broth.
>>
>> This broth also works well for all manner of vegetables (carrot,
>> potato, etc) that might go well with corned beef; you get the flavor
>> from the broth without effecting the flavor of the corned beef. I
>> don't care to have my corned beef sandwiches taste of anything but
>> good rye, corned beef and spicy brown.
>
> I'd suggest little or no liquids...maybe some beer say 1/2 cup and some
> sliced onions on top and carrots perhaps some celery underneath plus
> spices you like...You'll get enough liquid from the brisket. If you cover
> it in water and cook it all night you'll get stew or soup. Make a raft
> outa the celery and or carrots to keep the meat up off the bottom of the
> crock and outa it own juices. Or it'll taste boiled.
>
> A handful of those grape tomatoes wouldn't hurt either.
>
> The thing with crockpot cooked meats is that they release a mess of
> liquids and fat so you need not add much other than as flavouring stuff.
> Beer, tomato sauce, v-8, chicken or beef stock whatever but never more
> than a cup at the most. Plus keeping the meat off the bottom of the crock
> is helpfull too.
>

I guess there is more than one school of thought about corned beef. Corned
Beef and Cabbage is typically a *boiled* dinner, as is plain brisket
prepared similarly.

Roasted corned beef (usually sealed tightly) in the oven is another dish
altogether.

I like the crockpot for many things, but not particularly for any sizeable
cut of meet like a roast or brisket.

The pickling solution used for corned beef introduces enough salt to
"require" larger quantities of liquid, usually water that is well seasoned
with additional spices and veggies that will be tossed before actually
introducing the vegetables to be eaten.

While it's quite true that cooking meat in a crockpot releases considerable
liquid, I personally don't think it's a good application for corned beef.

JMO

--
Wayne Boatwright
-------------------------------------------
Sunday, 03(III)/16(XVI)/08(MMVIII)
-------------------------------------------
Today is: Palm Sunday
Countdown till Memorial Day
10wks 40mins
-------------------------------------------
The rarity of genuine feeling in human
society sometimes makes me stop in the
street to watch a dog gnawing a bone.

Kent <Kent >> wrote:

> "Sqwertz" > wrote in message
> ...
>> Kent <Kent >> wrote:
>>
>>> I think you should cover it with water. We've been lightly browning our
>>> briskets before simmering to render some of the fat. We also now
>>> routinely
>>> put a bottle of dark beer into the simmer. It probably makes up about 25%
>>> of
>>> the volume.
>>
>> Browning your [corned beef] brisket won't render any more fan than
>> simmering it.
>>
> It decreases the amount of fat rising to the top of the braise more than you
> would imagine it would.

It's still not rendering any more fat, as you claimed. And where
did braising come in all the sudden? I thought you were simmering
(as in covered with water).

Whatever- forget I asked. I don't need to hear another Kent
Shuffle.

-sw

One time on Usenet, Sheldon > said:
> Anthony Ferrante wrote:
> > I am going to cook two corn beef briskets in a crock-pot overnight.
> > Some recipes on the Internet suggest even with a crock-pot to cover
> > the briskets with water. Others say to just add a cup or two and then
> > slow cook them. Which would you suggest?
> >
> > Just adding a cup or so of water seems more logical to me, but I
> > wanted to check with the more experienced cooks here first.
>
>
> Pitiful waste of corned beef.
>
> Search for my recipe... perhaps some kind soul will post it for you.

You rang?

---= Sheldon's® Corned Beef =---


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.
First, 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! Yes, discarding water removes excess
salt/nitrites. Okay, now the actual cooking begins.

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 aproximately 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
(your forking may vary). 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.

--
Jani in WA

"hahabogus" > wrote in message
...
> "l, not -l" > wrote in
> :
>
>>
>> On 16-Mar-2008, Anthony Ferrante > wrote:
>>
>>> I am going to cook two corn beef briskets in a crock-pot overnight.
>>> Some recipes on the Internet suggest even with a crock-pot to cover
>>> the briskets with water. Others say to just add a cup or two and then
>>> slow cook them. Which would you suggest?
>>
>> I cooked mine overnight Friday, completely covered with water.
>> Saturday morning, I removed the corned beef and replaced it with
>> coarsely cut cabbage, which cooked in about 2 hours on high it the
>> corned beef broth.
>>
>> This broth also works well for all manner of vegetables (carrot,
>> potato, etc) that might go well with corned beef; you get the flavor
>> from the broth without effecting the flavor of the corned beef. I
>> don't care to have my corned beef sandwiches taste of anything but
>> good rye, corned beef and spicy brown.
>
> I'd suggest little or no liquids...maybe some beer say 1/2 cup and some
> sliced onions on top and carrots perhaps some celery underneath plus
> spices you like...You'll get enough liquid from the brisket. If you cover
> it in water and cook it all night you'll get stew or soup. Make a raft
> outa the celery and or carrots to keep the meat up off the bottom of the
> crock and outa it own juices. Or it'll taste boiled.
>
> A handful of those grape tomatoes wouldn't hurt either.
>
Corned beef & grape tomatoes?! Must be a Canadian thing!

Jill

On Mar 17, 5:32�am, (Little Malice) wrote:
> One time on Usenet, Sheldon > said:
>
> > Anthony Ferrante wrote:
> > > I am going to cook two corn beef briskets in a crock-pot overnight.
> > > Some recipes on the Internet suggest even with a crock-pot to cover
> > > the briskets with water. Others say to just add a cup or two and then
> > > slow cook them. Which would you suggest?
>
> > > Just adding a cup or so of water seems more logical to me, but I
> > > wanted to check with the more experienced cooks here first.
>
> > Pitiful waste of corned beef.
>
> > Search for my recipe... perhaps some kind soul will post it for you.
>
> You rang?
>
> �---= Sheldon's� Corned Beef =---
>
> 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..
> First, 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! �Yes, discarding water removes excess
> salt/nitrites. Okay, now the actual cooking begins.
>
> 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 aproximately 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
> (your forking may vary). 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.
>
> --
> Jani in WA

Thank you, Jani. This corned beef recipe is also in the RFC Cookbook.
This is the first St Paddy's Day in I don't know how many that I
didn't buy corned beef, iin fact I have no idea what I will have for
dinner tonight. I have green food coloring... how about Kelly green
rice with baked glazed Virginia Spam. Now if only I had some green
maraschino cherries, I have red.

On Mar 17, 5:31Â*am, Sheldon > wrote:
> On Mar 17, 5:32�am, (Little Malice) wrote:
>
>
>
>
>
> > One time on Usenet, Sheldon > said:
>
> > > Anthony Ferrante wrote:
> > > > I am going to cook two corn beef briskets in a crock-pot overnight.
> > > > Some recipes on the Internet suggest even with a crock-pot to cover
> > > > the briskets with water. Others say to just add a cup or two and then
> > > > slow cook them. Which would you suggest?
>
> > > > Just adding a cup or so of water seems more logical to me, but I
> > > > wanted to check with the more experienced cooks here first.
>
> > > Pitiful waste of corned beef.
>
> > > Search for my recipe... perhaps some kind soul will post it for you.
>
> > You rang?
>
> > �---= Sheldon's� Corned Beef =---
>
> > 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.
> > First, 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! �Yes, discarding water removes excess
> > salt/nitrites. Okay, now the actual cooking begins.
>
> > 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 aproximately 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
> > (your forking may vary). 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.
>
> > --
> > Jani in WA
>
> Thank you, Jani. Â*This corned beef recipe is also in the RFC Cookbook..
> This is the first St Paddy's Day in I don't know how many that I
> didn't buy corned beef, iin fact I have no idea what I will have for
> dinner tonight. Â*I have green food coloring... how about Kelly green
> rice with baked glazed Virginia Spam. Â*Now if only I had some green
> maraschino cherries, I have red.
>

Then re-bleach them and try dying green. From envy.

In article >, (Little Malice) wrote:
>One time on Usenet, Sheldon > said:
[snip]
>> Search for my recipe... perhaps some kind soul will post it for you.
>
> ---= Sheldon's® Corned Beef =---
>
>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.
>First, 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! Yes, discarding water removes excess
>salt/nitrites. Okay, now the actual cooking begins.
>
>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 aproximately 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.

Sheldon, why do you peel carrots (which have negligible "skin") and
not spuds (which have an obvious "skin")? [FWIW I don't peel either
of them, hence my curiosity about your treatment of carrots.]

>Continue simmering til corned beef is tender yet firm; test with fork
>(your forking may vary). 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.


Cheers, Phred.

--
LID

"jmcquown" > wrote in
:

>
> "hahabogus" > wrote in message
> ...
>> "l, not -l" > wrote in
>> :
>>
>>>
>>> On 16-Mar-2008, Anthony Ferrante >
>>> wrote:
>>>
>>>> I am going to cook two corn beef briskets in a crock-pot overnight.
>>>> Some recipes on the Internet suggest even with a crock-pot to cover
>>>> the briskets with water. Others say to just add a cup or two and
>>>> then slow cook them. Which would you suggest?
>>>
>>> I cooked mine overnight Friday, completely covered with water.
>>> Saturday morning, I removed the corned beef and replaced it with
>>> coarsely cut cabbage, which cooked in about 2 hours on high it the
>>> corned beef broth.
>>>
>>> This broth also works well for all manner of vegetables (carrot,
>>> potato, etc) that might go well with corned beef; you get the flavor
>>> from the broth without effecting the flavor of the corned beef. I
>>> don't care to have my corned beef sandwiches taste of anything but
>>> good rye, corned beef and spicy brown.
>>
>> I'd suggest little or no liquids...maybe some beer say 1/2 cup and
>> some sliced onions on top and carrots perhaps some celery underneath
>> plus spices you like...You'll get enough liquid from the brisket. If
>> you cover it in water and cook it all night you'll get stew or soup.
>> Make a raft outa the celery and or carrots to keep the meat up off
>> the bottom of the crock and outa it own juices. Or it'll taste
>> boiled.
>>
>> A handful of those grape tomatoes wouldn't hurt either.
>>
> Corned beef & grape tomatoes?! Must be a Canadian thing!
>
> Jill
>
>

It was late, I was tired and only thinking brisket.

--

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.

Janet Wilder wrote:
>
> Cover it with water. Corned beef is mighty salty and the water helps to
> leech some of it out of the meat.

Leeches... euwwww

Sheldon wrote:
> Janet Wilder wrote:
>> Cover it with water. Corned beef is mighty salty and the water helps to
>> leech some of it out of the meat.
>
> Leeches... euwwww

oh pooh.. Leeches can be fun
We use them at times on surgical wounds and when those lil debils decide
to drop off...you track 'em down by the little dash-dash trail they
leave across the floor.
Leech races can fill a dull night..

(Phred) wrote:
>
> Sheldon, why do you peel carrots (which have negligible "skin") and
> not spuds (which have an obvious "skin")? �[FWIW I don't peel either
> of them, hence my curiosity about your treatment of carrots.]

No real reason other than an aesthetic preference... most people are
used to seeing potatoes with skins on but not carrots. But you can
certainly leave the skins on boiled carrots if you choose to. I think
carrots boiled with their skins on look unappetizing, the skins tend
to loosen and hang like dirty rags. I would peel the potatoes too but
I've found since they're starchy and starch absorbs water that with
long slow simmering pared spuds tend to become waterlogged, split, and
decompose... the skins act as a shield that for a while helps keep
the water from penetrating.. eventually potato skins will slough off
too but they tend to hold up far longer than carrot skins.

I know all about the nutrition of carrots and potatoes being in and
just under the skins but with long cooking in water a goodly portion
dissolves into the water anyway... corned beef and cabbage with
potatoes and carrots at first glance appears a healthful meal... NOT..
you want good nutrition with your St Paddy's Day meal drink lots of
stout.

Goomba38 wrote:
> Sheldon wrote:
>> Janet Wilder wrote:
>>> Cover it with water. Corned beef is mighty salty and the water helps to
>>> leech some of it out of the meat.
>>
>> Leeches... euwwww
>
> oh pooh.. Leeches can be fun
> We use them at times on surgical wounds and when those lil debils decide
> to drop off...you track 'em down by the little dash-dash trail they
> leave across the floor.
> Leech races can fill a dull night..
Hey, aren't they an endangered species? Well, anyway I suspect the
racing ones are.

--
John Kane, Kingston ON Canada

Phred wrote:

> Sheldon, why do you peel carrots (which have negligible "skin") and
> not spuds (which have an obvious "skin")? [FWIW I don't peel either
> of them, hence my curiosity about your treatment of carrots.]

I'm not Sheldon but I find that unpeeled carrots have a slighty
unpleasent 'earthy' taste while unpeeled potatos don't.


--
John Kane, Kingston ON Canada

On Mon, 17 Mar 2008 14:18:17 -0400, John Kane >
wrote:

>Goomba38 wrote:
>> Sheldon wrote:
>>> Janet Wilder wrote:
>>>> Cover it with water. Corned beef is mighty salty and the water helps to
>>>> leech some of it out of the meat.
>>>
>>> Leeches... euwwww
>>
>> oh pooh.. Leeches can be fun
>> We use them at times on surgical wounds and when those lil debils decide
>> to drop off...you track 'em down by the little dash-dash trail they
>> leave across the floor.
>> Leech races can fill a dull night..
>Hey, aren't they an endangered species? Well, anyway I suspect the
>racing ones are.

that's because people kept doping them with lasix.

your pal,
blake

On Mar 17, 10:09*am, The Kat > wrote:
>
> I've seen this recipe before, and it seems like SUCH a lot of effort
> for little or no gain over just boiling the meat.
>
If you like corned beef you might actually try the recipe instead of
just reading it. There's no effort to it unless draining and
refilling a pot is hard work for you. The finish in the oven makes a
much bigger difference (for the better) than I had anticipated the
first time I did it. I differ from the recipe in that I cook the
cabbage separately (in water dipped from the big pot) so I can better
control the barely-cooked state we like and so I can add just a teensy
bit of soy sauce to it. -aem

"The Kat" > wrote

> On Mon, 17 Mar 2008 09:32:40 GMT, (Little
> Malice)
> wrote:

>>Continue simmering til corned beef is tender yet firm; test with fork
>>(your forking may vary). 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.
>
> I've seen this recipe before, and it seems like SUCH a lot of effort
> for little or no gain over just boiling the meat.

It's miles different, don't knock it till you've tried it.

nancy

Goomba38 wrote:
> Sheldon wrote:
> > Janet Wilder wrote:
> >> Cover it with water. Corned beef is mighty salty and the water helps to
> >> leech some of it out of the meat.
>
> > Leeches... euwwww
>
> oh pooh.. Leeches can be fun
> We use them at times on surgical wounds and when those lil debils decide
> to drop off...you track 'em down by the little dash-dash trail they
> leave across the floor.
> Leech races can fill a dull night..

Yeah, you say that here... but what if you're swimming in a lake and
leeches crawl up into all your secret little nooks and crannies... I
bet you won't be thinking "fun". heheh

Sheldon wrote:
> Goomba38 wrote:

>> oh pooh.. Leeches can be fun
>> We use them at times on surgical wounds and when those lil debils decide
>> to drop off...you track 'em down by the little dash-dash trail they
>> leave across the floor.
>> Leech races can fill a dull night..
>
> Yeah, you say that here... but what if you're swimming in a lake and
> leeches crawl up into all your secret little nooks and crannies... I
> bet you won't be thinking "fun". heheh

On that note you would be 110% correct!! Eeeeeck.
Sadly, after our lil guys do their duty on a wound, they are euthenized
in special container. I kind of feel guilty dropping them in there.
But between waiting in their little liquid farm until called up to do
their wound duty and until tossed into the vat of alcohol.. those races
might be their one shining moment of fun?

On Tue, 18 Mar 2008 16:47:34 -0700 (PDT), aem >
wrote:

>The finish in the oven makes a
>much bigger difference (for the better) than I had anticipated the
>first time I did it.

<shrug> Finishing in the oven with mustard and brown sugar certainly
isn't his invention. I made corned beef that way long before he
posted the recipe, but I don't remember where I first learned about it
- probably some public television cooking show.

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

On Mar 18, 7:31*pm, The Kat > wrote:
>
> I may, but Monday, within 20 minutes of starting my corned beef,
> my hot plate gave up the ghost.
>
> I had to carefully stuff the whole pot into the toaster over (yes,
> it's a VERY big toaster oven), and cook it that way. [snip]

If you're cooking holiday meals with a hot plate and a toaster oven I
take back suggesting anything was not much work.... -aem

>Sheldon wrote:
>
>On that note you would be 110% correct!! Eeeeeck.
>Sadly, after our lil guys do their duty on a wound, they are euthenized
>in special container. I kind of feel guilty dropping them in there.
>But between waiting in their little liquid farm until called up to do
>their wound duty and until tossed into the vat of alcohol.. those races
>might be their one shining moment of fun?


Sounds like a fantasy Irish funeral.......

<rj>

In article >, Sheldon > wrote:
>(Phred) wrote:
>>
>> Sheldon, why do you peel carrots (which have negligible "skin") and
>> not spuds (which have an obvious "skin")? =EF=BF=BD[FWIW I don't peel eith=
>er
>> of them, hence my curiosity about your treatment of carrots.]
>
>No real reason other than an aesthetic preference... most people are
>used to seeing potatoes with skins on but not carrots. But you can
>certainly leave the skins on boiled carrots if you choose to. I think
>carrots boiled with their skins on look unappetizing, the skins tend
>to loosen and hang like dirty rags. I would peel the potatoes too but

That's interesting. I've never noticed that effect with carrots here,
but maybe I'm so used to it I've never noticed. In a month or so it
should be cool enough again to include corned beef on the menu
occasionally, so I'll try to remember to look closer at the carrots.

>I've found since they're starchy and starch absorbs water that with
>long slow simmering pared spuds tend to become waterlogged, split, and
>decompose... the skins act as a shield that for a while helps keep
>the water from penetrating.. eventually potato skins will slough off
>too but they tend to hold up far longer than carrot skins.
>
>I know all about the nutrition of carrots and potatoes being in and
>just under the skins but with long cooking in water a goodly portion
>dissolves into the water anyway... corned beef and cabbage with
>potatoes and carrots at first glance appears a healthful meal... NOT..
>you want good nutrition with your St Paddy's Day meal drink lots of
>stout.

Well I'm not going to argue with that! :-)

Cheers, Phred.

--
LID

In article >, John Kane > wrote:
>Phred wrote:
>
>> Sheldon, why do you peel carrots (which have negligible "skin") and
>> not spuds (which have an obvious "skin")? [FWIW I don't peel either
>> of them, hence my curiosity about your treatment of carrots.]
>
>I'm not Sheldon but I find that unpeeled carrots have a slighty
>unpleasent 'earthy' taste while unpeeled potatos don't.

Hmm... Can't say I've noticed anything like that. Then again, it's
quite possible our spuds are so rat-shit there's no comparison with
yours. (Ours are certainly rat-shit compared with those you get in
the UK for example -- if I can believe a couple of rellies who spent
some time over there years ago. Tasmanian spuds may come close, but
climate and/or soils in Oz generally are probably against good spuds.)

Cheers, Phred.

--
LID

Phred wrote on Wed, 19 Mar 2008 14:16:48 GMT:

P> In article
P>
P> .com>, Sheldon > wrote:
??>> (Phred) wrote:
??>>>
??>>> Sheldon, why do you peel carrots (which have negligible
??>>> "skin") and not spuds (which have an obvious "skin")?
??>>> =EF=BF=BD[FWIW I don't peel eith=
??>> er
??>>> of them, hence my curiosity about your treatment of
??>>> carrots.]
??>>
??>> No real reason other than an aesthetic preference... most
??>> people are used to seeing potatoes with skins on but not
??>> carrots. But you can certainly leave the skins on boiled
??>> carrots if you choose to.

Along the lines of someone who asked me "What's an ice-tray" in
another context, do carrots actually have skins? Those I buy do
not!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Mon, 17 Mar 2008 09:32:40 GMT, (Little
Malice) wrote:

>One time on Usenet, Sheldon > said:
>> Anthony Ferrante wrote:
>> > I am going to cook two corn beef briskets in a crock-pot overnight.
>> > Some recipes on the Internet suggest even with a crock-pot to cover
>> > the briskets with water. Others say to just add a cup or two and then
>> > slow cook them. Which would you suggest?
>> >
>> > Just adding a cup or so of water seems more logical to me, but I
>> > wanted to check with the more experienced cooks here first.
>>
>>
>> Pitiful waste of corned beef.
>>
>> Search for my recipe... perhaps some kind soul will post it for you.
>
>You rang?
>
> ---= Sheldon's® Corned Beef =---
>
>
>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.
>First, 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! Yes, discarding water removes excess
>salt/nitrites. Okay, now the actual cooking begins.
>
>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 aproximately 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
>(your forking may vary). 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.

This really sounds great. I had a great gig's dinner this year after
having cooked the corned beef all night in the crock pot. When I took
it out, it started to fall apart. It turned out so well.

As a sauce to go with it, I went and bought some freshly made Polish
Horseradish which is quite pungent. I mixed a couple of tablespoons
with a small amount of mayonnaise. It really tastes very good and is
excellent with corn beef.

The beer sounds good.
Anthony