"The New Other Guy" > wrote in message
...
> On Thu, 10 Mar 2016 21:32:33 -0000, "Ophelia" >
> wrote:
>
>>> Picked up 4 chubs. 2 are point cut, 1 a bit under 3 pounds,
>>> the other 3.5. Plus 2 that are bottom round flat cut, the
>>> smaller is almost 4 pounds, the larger just short of 5 pounds.
>>
>>I don't have a clue about your chubs!
>
> A 'whole' piece of corned beef is called a chub.
>
> Point cut is fattier, but more tender and more flavor.
>
> Sizes are 1.3 kg, and 1.6 kg.
>
> Larger, flat cuts (flatter, more square, good for sandwich slices),
> sizes 1.7 kg and 2.3 kg.
>

Thank you! Perhaps butcher here might have known that but I didn't

--
http://www.helpforheroes.org.uk/shop/

On Thu, 10 Mar 2016 07:57:50 -0700, Janet B >
wrote:

> On Wed, 09 Mar 2016 22:06:30 -0800, sf > wrote:
>
> >On Wed, 9 Mar 2016 12:20:47 -0000, "Ophelia" >
> >wrote:
> >
> >> I am very interested in what you say about not having
> >> to use spices.
> >
> >Did you open the Ruhlman link I gave you?
>
> that link has a very good looking recipe and instructions. I like the
> spices he is using. I would do it this year but I'm having eye
> surgery on the 17th. I'll prepare my corned beef and cabbage
> casserole the day before and just have my husband put it in the oven
> the day of. By dinnertime the anesthesia and dilation should mostly
> be worn off.
> Janet US

Wishing you a speedy recovery!

--

sf

On Thu, 10 Mar 2016 19:35:29 -0000, Janet > wrote:

> In article >, cshenk1
> @cox.net says...
> >
> > jmcquown wrote in rec.food.cooking:
> >
> > > >
> > > Everyone has posted tons of links over the last few years. She keeps
> > > asking this question but obviously pays no mind to the answers.
> > >
> > > Jill
> >
> > Maybe part of the problem is posting LINKS instead of actual recipes
> > people have tried?
>
> FGS. You must know, when many posters here post a link, it's to
> their favourite tried and tested recipe! It's far quicker than typing
> out ingredients and a method; and very often, the link shows useful
> pictures of technique and finished product.
>

I bet at the most one person in rfc has ever made corned beef from
scratch. Let the professionals do it. I'm going to buy mine from the
place that supplies local restaurants.

--

sf

On Thursday, March 10, 2016 at 5:26:16 PM UTC-5, The New Other Guy wrote:
> On Thu, 10 Mar 2016 21:32:33 -0000, "Ophelia" >
> wrote:
>
> >> Picked up 4 chubs. 2 are point cut, 1 a bit under 3 pounds,
> >> the other 3.5. Plus 2 that are bottom round flat cut, the
> >> smaller is almost 4 pounds, the larger just short of 5 pounds.
> >
> >I don't have a clue about your chubs!
>
> A 'whole' piece of corned beef is called a chub.

Really? Never heard of it.

Here's what' I've always known as a chub:

<http://www.cargillgroundbeef.com/learn-packaging.aspx>

You may have to scroll down a bit.

Cindy Hamilton

On 3/11/2016 6:44 AM, Cindy Hamilton wrote:
> On Thursday, March 10, 2016 at 5:26:16 PM UTC-5, The New Other Guy wrote:
>> On Thu, 10 Mar 2016 21:32:33 -0000, "Ophelia" >
>> wrote:
>>
>>>> Picked up 4 chubs. 2 are point cut, 1 a bit under 3 pounds,
>>>> the other 3.5. Plus 2 that are bottom round flat cut, the
>>>> smaller is almost 4 pounds, the larger just short of 5 pounds.
>>>
>>> I don't have a clue about your chubs!
>>
>> A 'whole' piece of corned beef is called a chub.
>
> Really? Never heard of it.
>
> Here's what' I've always known as a chub:
>
> <http://www.cargillgroundbeef.com/learn-packaging.aspx>
>
> You may have to scroll down a bit.
>
> Cindy Hamilton
>

I've heard the whole piece of brisket referred to as a "packer cut",
never a chub. That is what some sausage comes in, a plastic tube. It
is also slang for a semi-erect penis.

On 3/10/2016 11:40 AM, Cheri wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 3/10/2016 6:03 AM, The New Other Guy wrote:
>>> On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>>> I guess it will look odd, but a good gravy would hide that
>>>>>
>>>>> Corned beef isn't served with gravy.
>>>>
>>>> LOL well I've never had real corned beef, only canned and I must
>>>> agree, I
>>>> wouldn't serve that with gravy
>>>
>>> I don't put gravy on corned beef, but if someone else wants it served
>>> that way, more power to them.
>>>
>> Corned beef brisket pretty much tastes like the canned stuff. What
>> type of gravy would you suggest?
>>
>> Jill
>
> I think canned/or corned beef with cream gravy would be a lot like
> chipped beef and gravy, nothing wrong if someone likes it.
>
> Cheri

Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
corned beef never occurred to me.

Jill

On Fri, 11 Mar 2016 02:55:51 -0800, sf > wrote:

>On Thu, 10 Mar 2016 07:57:50 -0700, Janet B >
>wrote:
>
>> On Wed, 09 Mar 2016 22:06:30 -0800, sf > wrote:
>>
>> >On Wed, 9 Mar 2016 12:20:47 -0000, "Ophelia" >
>> >wrote:
>> >
>> >> I am very interested in what you say about not having
>> >> to use spices.
>> >
>> >Did you open the Ruhlman link I gave you?
>>
>> that link has a very good looking recipe and instructions. I like the
>> spices he is using. I would do it this year but I'm having eye
>> surgery on the 17th. I'll prepare my corned beef and cabbage
>> casserole the day before and just have my husband put it in the oven
>> the day of. By dinnertime the anesthesia and dilation should mostly
>> be worn off.
>> Janet US
>
>Wishing you a speedy recovery!

thanks . No big deal. Apparently when I had cataract surgery a teeny
bit of the original lens didn't get vacuumed up and hid away
somewhere. Recently it moved. The doctor will stick a needle in a
previous stitch point and suck it out. The part I don't like is
having to wear an eye patch at night for 10 days. Otherwise you're
pretty much good to go as soon as anesthesia and dilation wear off.
Janet US

On Fri, 11 Mar 2016 02:58:55 -0800, sf > wrote:

>On Thu, 10 Mar 2016 19:35:29 -0000, Janet > wrote:
>
>> In article >, cshenk1
>> @cox.net says...
>> >
>> > jmcquown wrote in rec.food.cooking:
>> >
>> > > >
>> > > Everyone has posted tons of links over the last few years. She keeps
>> > > asking this question but obviously pays no mind to the answers.
>> > >
>> > > Jill
>> >
>> > Maybe part of the problem is posting LINKS instead of actual recipes
>> > people have tried?
>>
>> FGS. You must know, when many posters here post a link, it's to
>> their favourite tried and tested recipe! It's far quicker than typing
>> out ingredients and a method; and very often, the link shows useful
>> pictures of technique and finished product.
>>
>
>I bet at the most one person in rfc has ever made corned beef from
>scratch. Let the professionals do it. I'm going to buy mine from the
>place that supplies local restaurants.

I would like to make pastrami. The stuff in the store is
disappointing -- unless pastrami itself is disappointing?
Janet US

On Fri, 11 Mar 2016 09:38:54 -0500, jmcquown >
wrote:

>On 3/10/2016 11:40 AM, Cheri wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 3/10/2016 6:03 AM, The New Other Guy wrote:
>>>> On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
>>>> wrote:
>>>>
>>>>>>> I guess it will look odd, but a good gravy would hide that
>>>>>>
>>>>>> Corned beef isn't served with gravy.
>>>>>
>>>>> LOL well I've never had real corned beef, only canned and I must
>>>>> agree, I
>>>>> wouldn't serve that with gravy
>>>>
>>>> I don't put gravy on corned beef, but if someone else wants it served
>>>> that way, more power to them.
>>>>
>>> Corned beef brisket pretty much tastes like the canned stuff. What
>>> type of gravy would you suggest?
>>>
>>> Jill
>>
>> I think canned/or corned beef with cream gravy would be a lot like
>> chipped beef and gravy, nothing wrong if someone likes it.
>>
>> Cheri
>
>Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
>corned beef never occurred to me.
>
>Jill

I make a casserole with canned corned beef. The sauce is a white
sauce with Dijon mustard. That tastes pretty good. I think fresh
cooked corned beef is much stronger tasting than the canned stuff
Janet US

jmcquown wrote:
>
> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
> corned beef never occurred to me.

The thought of corning beef then boiling it to death has never occured
to me. Needless to say, I'm not a fan of that meal. So many people
make it this time of year but you rarely hear about it other than
St.Patricks day.

One thing to me is....WHY boil off all the flavorful fat? oh well.

On Thu, 10 Mar 2016 14:26:07 -0800, The New Other Guy
> wrote:

>On Thu, 10 Mar 2016 21:32:33 -0000, "Ophelia" >
>wrote:
>
>>> Picked up 4 chubs. 2 are point cut, 1 a bit under 3 pounds,
>>> the other 3.5. Plus 2 that are bottom round flat cut, the
>>> smaller is almost 4 pounds, the larger just short of 5 pounds.
>>
>>I don't have a clue about your chubs!
>
>A 'whole' piece of corned beef is called a chub.
>
>Point cut is fattier, but more tender and more flavor.
>
>Sizes are 1.3 kg, and 1.6 kg.
>
>Larger, flat cuts (flatter, more square, good for sandwich slices),
>sizes 1.7 kg and 2.3 kg.
>
>
That term use is new to me. Back in the US Midwest, a chub is a fish.
That would sure change the dinner plans if the butcher didn't get it
right
Janet US

On 3/10/2016 3:34 PM, Ophelia wrote:
>
>
> "Helpful person" > wrote in message
> ...
>> On Thursday, March 10, 2016 at 2:29:27 PM UTC-5, Ophelia wrote:
>>>
>>> Never! I just don't understand soggy fries.
>>>
>> Then you've never had them smothered with salt and vinegar.
>
> Salt and malt vinegar always, but not 'smothered'
>
>
Yep, just a few dashes of malt vinegar on the fish and a bit on the
fries. Gravy on french fries seems to be a Canadian thing.

Jill

On 3/10/2016 2:10 PM, Brooklyn1 wrote:
> On Wed, 09 Mar 2016 22:29:12 -0800, sf > wrote:
>
>> On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "The New Other Guy" > wrote in message
>>> ...
>>>> On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia" >
>>>> wrote:
>>>>
>>>>> Are you saying it is not necessary to use it. I do know that saltpetre
>>>>> is
>>>>> a preservative but is it only for the colour in this recipe?
>>>>>
>>>>> Thanks, I will look around
>>>>
>>>> Absolutely not necessary, as long as you can handle the gray meat.
>>>
>>> I guess it will look odd, but a good gravy would hide that
>>
>> Corned beef isn't served with gravy.
>
> Sure it is, more of a sauce, mustard with brown sugar or honey.
>
In your world, perhaps. Mustard is fairly common on corned beef when
you're talking about slices for sandwiches made with the leftovers.
Feel free to use brown sugar or honey on corned beef if that's what you
like. Corned beef is salty and that's one reason I love it. I sure
don't want to add anything sweet to it.

Jill

On 3/11/2016 10:53 AM, Gary wrote:
> jmcquown wrote:
>>
>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
>> corned beef never occurred to me.
>
> The thought of corning beef then boiling it to death has never occured
> to me. Needless to say, I'm not a fan of that meal.

Who said boil it to death? I cook mine in a crock pot (which doesn't
get very hot) along with potatoes and cabbage wedges cooked in the
liquid. It's a one pot meal and I enjoy the leftovers.

> So many people
> make it this time of year but you rarely hear about it other than
> St.Patricks day.
>
I cooked a corned beef brisket last October. I don't expect you to
remember but I did mention it.

> One thing to me is....WHY boil off all the flavorful fat? oh well.
>
Perhaps because some of us don't want to chew on fat? I only trim the
fat if the fat cap is *really* thick.

Jill

On 3/11/2016 10:44 AM, Janet B wrote:

> I would like to make pastrami. The stuff in the store is
> disappointing -- unless pastrami itself is disappointing?
> Janet US
>

Pastrami is pretty much smoked corned beef. I add a rub of coriander,
black pepper and garlic when smoking it.

On 11/03/2016 8:49 AM, Janet B wrote:
> On Fri, 11 Mar 2016 09:38:54 -0500, jmcquown >
> wrote:
>
>> On 3/10/2016 11:40 AM, Cheri wrote:
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>> On 3/10/2016 6:03 AM, The New Other Guy wrote:
>>>>> On Thu, 10 Mar 2016 08:30:27 -0000, "Ophelia" >
>>>>> wrote:
>>>>>
>>>>>>>> I guess it will look odd, but a good gravy would hide that
>>>>>>>
>>>>>>> Corned beef isn't served with gravy.
>>>>>>
>>>>>> LOL well I've never had real corned beef, only canned and I must
>>>>>> agree, I
>>>>>> wouldn't serve that with gravy
>>>>>
>>>>> I don't put gravy on corned beef, but if someone else wants it served
>>>>> that way, more power to them.
>>>>>
>>>> Corned beef brisket pretty much tastes like the canned stuff. What
>>>> type of gravy would you suggest?
>>>>
>>>> Jill
>>>
>>> I think canned/or corned beef with cream gravy would be a lot like
>>> chipped beef and gravy, nothing wrong if someone likes it.
>>>
>>> Cheri
>>
>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
>> corned beef never occurred to me.
>>
>> Jill
>
> I make a casserole with canned corned beef. The sauce is a white
> sauce with Dijon mustard. That tastes pretty good. I think fresh
> cooked corned beef is much stronger tasting than the canned stuff
> Janet US
>
What about corned beef hash? I'm sure I was served it made with canned
CB many, many years ago but have never felt the need to make it:-)

On 3/11/2016 11:47 AM, graham wrote:
> On 11/03/2016 8:49 AM, Janet B wrote:
>>>> I think canned/or corned beef with cream gravy would be a lot like
>>>> chipped beef and gravy, nothing wrong if someone likes it.
>>>>
>>>> Cheri
>>>
>>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
>>> corned beef never occurred to me.
>>>
>>> Jill
>>
>> I make a casserole with canned corned beef. The sauce is a white
>> sauce with Dijon mustard. That tastes pretty good. I think fresh
>> cooked corned beef is much stronger tasting than the canned stuff
>> Janet US
>
Sorry to hear about your upcoming eye surgery, Janet. Hope the fix
turns out well and quick recovery!

> What about corned beef hash? I'm sure I was served it made with canned
> CB many, many years ago but have never felt the need to make it:-)

Corned beef hash is certainly one way to use up leftovers. I know they
sell cans of it.

Me, I just slice up the cooked corned beef brisket. After I've eaten
enough to satisfy the corned beef craving, I package up and freeze the
leftover slices of beef. I also usually freeze the cooked cabbage.
You'd be surprised, cooked cabbage freezes very nicely. Homemade
freezer meals that don't involve turning it into hash.

Jill

On Friday, March 11, 2016 at 11:37:09 AM UTC-5, Ed Pawlowski wrote:

>
> Pastrami is pretty much smoked corned beef. I add a rub of coriander,
> black pepper and garlic when smoking it.

And a helluva lot more expensive, in my experience.


Lenona.

On Friday, March 11, 2016 at 10:44:58 AM UTC-5, Janet B wrote:
> On Fri, 11 Mar 2016 02:58:55 -0800, sf > wrote:
>
> >On Thu, 10 Mar 2016 19:35:29 -0000, Janet > wrote:
> >
> >> In article >, cshenk1
> >> @cox.net says...
> >> >
> >> > jmcquown wrote in rec.food.cooking:
> >> >
> >> > > >
> >> > > Everyone has posted tons of links over the last few years. She keeps
> >> > > asking this question but obviously pays no mind to the answers.
> >> > >
> >> > > Jill
> >> >
> >> > Maybe part of the problem is posting LINKS instead of actual recipes
> >> > people have tried?
> >>
> >> FGS. You must know, when many posters here post a link, it's to
> >> their favourite tried and tested recipe! It's far quicker than typing
> >> out ingredients and a method; and very often, the link shows useful
> >> pictures of technique and finished product.
> >>
> >
> >I bet at the most one person in rfc has ever made corned beef from
> >scratch. Let the professionals do it. I'm going to buy mine from the
> >place that supplies local restaurants.
>
> I would like to make pastrami. The stuff in the store is
> disappointing -- unless pastrami itself is disappointing?

Good pastrami is veritable ambrosia. This stuff is good:
<http://www.unitedmeatanddeli.com/products/gold-label-pastrami>

Of course, you have to cook it respectfully.

Cindy Hamilton

On Thursday, March 10, 2016 at 3:49:26 AM UTC-5, Ophelia wrote:
> <lenona> wrote in message
>

> > https://books.google.com/books?id=5N...ing%22&f=false

> >
> >
> > Um, once you click on the link, just scroll upwards a little. What did you
> > see when you clicked?
>
> A book for sale.
> --


Did anyone ELSE really have that problem? That part only took up a tiny amount of space on the left, when *I* clicked on it. Most of the page was blank space with the recipe page in the middle - which is what ALWAYS happens in Google Books! (Unless all they have is "snippets," for a particular book, which was not the case here.)

Anyway, the recipe was (with a little editing):

1. 1 can corned beef (not cb hash)
2. 1 can tomatoes
3. 3 medium potatoes (cubed)
4. 1 large chopped onion
5. 1 teaspoon sugar
6. 2 slices fatback (again, I just used bacon)
7. 1 bayleaf


Fry 4 and 6 till limp. Add 3 and fry, stirring, till brown. Add 1, 2, 5, 7. Salt and pepper to taste and serve with grits or rice.

Again, I loved it.

BTW, the Jail-House Chili includes 3 lbs. diced beef, 6 Tbs. chili powder, 3 Tbs. paprika, 1 tsp. red pepper, and cornmeal. Plus about 8 more ingredients.


Lenona.

> wrote in message
...
> On Thursday, March 10, 2016 at 3:49:26 AM UTC-5, Ophelia wrote:
>> <lenona> wrote in message
>>
>
>> > https://books.google.com/books?id=5N...ing%22&f=false
>
>> >
>> >
>> > Um, once you click on the link, just scroll upwards a little. What did
>> > you
>> > see when you clicked?
>>
>> A book for sale.
>> --
>
>
> Did anyone ELSE really have that problem? That part only took up a tiny
> amount of space on the left, when *I* clicked on it. Most of the page was
> blank space with the recipe page in the middle - which is what ALWAYS
> happens in Google Books! (Unless all they have is "snippets," for a
> particular book, which was not the case here.)
>
> Anyway, the recipe was (with a little editing):
>
> 1. 1 can corned beef (not cb hash)
> 2. 1 can tomatoes
> 3. 3 medium potatoes (cubed)
> 4. 1 large chopped onion
> 5. 1 teaspoon sugar
> 6. 2 slices fatback (again, I just used bacon)
> 7. 1 bayleaf
>
>
> Fry 4 and 6 till limp. Add 3 and fry, stirring, till brown. Add 1, 2, 5,
> 7. Salt and pepper to taste and serve with grits or rice.
>
> Again, I loved it.
>
> BTW, the Jail-House Chili includes 3 lbs. diced beef, 6 Tbs. chili powder,
> 3 Tbs. paprika, 1 tsp. red pepper, and cornmeal. Plus about 8 more
> ingredients.

Thank you. I am not looking to use canned corned beef. I want to actually
corn the beef myself.

--
http://www.helpforheroes.org.uk/shop/

On 11/03/2016 10:04 AM, jmcquown wrote:
> On 3/11/2016 11:47 AM, graham wrote:
>> On 11/03/2016 8:49 AM, Janet B wrote:
>>>>> I think canned/or corned beef with cream gravy would be a lot like
>>>>> chipped beef and gravy, nothing wrong if someone likes it.
>>>>>
>>>>> Cheri
>>>>
>>>> Hmmm... cream gravy, maybe. The thought of putting any type of
>>>> gravy on
>>>> corned beef never occurred to me.
>>>>
>>>> Jill
>>>
>>> I make a casserole with canned corned beef. The sauce is a white
>>> sauce with Dijon mustard. That tastes pretty good. I think fresh
>>> cooked corned beef is much stronger tasting than the canned stuff
>>> Janet US
>>
> Sorry to hear about your upcoming eye surgery, Janet. Hope the fix
> turns out well and quick recovery!
>
>> What about corned beef hash? I'm sure I was served it made with canned
>> CB many, many years ago but have never felt the need to make it:-)
>
> Corned beef hash is certainly one way to use up leftovers. I know they
> sell cans of it.
>
> Me, I just slice up the cooked corned beef brisket. After I've eaten
> enough to satisfy the corned beef craving, I package up and freeze the
> leftover slices of beef. I also usually freeze the cooked cabbage.
> You'd be surprised, cooked cabbage freezes very nicely. Homemade
> freezer meals that don't involve turning it into hash.
>
> Jill

I like it cold in sandwiches. When I was young, we always bought a ~7lb
piece of salt beef at easter and xmas prepared by the village butcher.
Mum simmered it for hours and we always ate it cold. His Suffolk
Sweet-Cure Hams were famous and he supplied Harrods of London.

"Gary" wrote in message ...

jmcquown wrote:
>
> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
> corned beef never occurred to me.

The thought of corning beef then boiling it to death has never occured
to me. Needless to say, I'm not a fan of that meal. So many people
make it this time of year but you rarely hear about it other than
St.Patricks day.

One thing to me is....WHY boil off all the flavorful fat? oh well.

I make mine in the oven. I love it, but usually only buy it a couple of times a
year.

Cheri

On Fri, 11 Mar 2016 09:21:56 -0500, Ed Pawlowski > wrote:

>On 3/11/2016 6:44 AM, Cindy Hamilton wrote:
>> On Thursday, March 10, 2016 at 5:26:16 PM UTC-5, The New Other Guy wrote:
>>> On Thu, 10 Mar 2016 21:32:33 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>> Picked up 4 chubs. 2 are point cut, 1 a bit under 3 pounds,
>>>>> the other 3.5. Plus 2 that are bottom round flat cut, the
>>>>> smaller is almost 4 pounds, the larger just short of 5 pounds.
>>>>
>>>> I don't have a clue about your chubs!
>>>
>>> A 'whole' piece of corned beef is called a chub.
>>
>> Really? Never heard of it.
>>
>> Here's what' I've always known as a chub:
>>
>> <http://www.cargillgroundbeef.com/learn-packaging.aspx>
>>
>> You may have to scroll down a bit.
>>
>> Cindy Hamilton
>>
>
>I've heard the whole piece of brisket referred to as a "packer cut",
>never a chub. That is what some sausage comes in, a plastic tube. It
>is also slang for a semi-erect penis.

During the '40s - '50s clothing stores had a department for larger
sized boys called "Husky" and for larger sized girls it was called
"Chubby"... a la Robert Hall. I wonder if they could get away with
that today... yep:
http://www.amazon.com/Lee-Boys-Husky.../dp/B00BNT27PI
And:
http://www.becauseclothing.com/great...fat-girls.html

"Cheri" > wrote in message
...
> "Gary" wrote in message ...
>
> jmcquown wrote:
>>
>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
>> corned beef never occurred to me.
>
> The thought of corning beef then boiling it to death has never occured
> to me. Needless to say, I'm not a fan of that meal. So many people
> make it this time of year but you rarely hear about it other than
> St.Patricks day.
>
> One thing to me is....WHY boil off all the flavorful fat? oh well.
>
> I make mine in the oven. I love it, but usually only buy it a couple of
> times a year.

Share you recipe, please? I want to learn how to 'corn' it, but I would
like a recipe to cook it after.

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>> "Gary" wrote in message ...
>>
>> jmcquown wrote:
>>>
>>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
>>> corned beef never occurred to me.
>>
>> The thought of corning beef then boiling it to death has never occured
>> to me. Needless to say, I'm not a fan of that meal. So many people
>> make it this time of year but you rarely hear about it other than
>> St.Patricks day.
>>
>> One thing to me is....WHY boil off all the flavorful fat? oh well.
>>
>> I make mine in the oven. I love it, but usually only buy it a couple of
>> times a year.
>
> Share you recipe, please? I want to learn how to 'corn' it, but I would
> like a recipe to cook it after.

No recipe, just put it in a pan with a bit of water, cover with foil and
cook in the oven until tender. Add potatoes, carrots and cabbage toward the
end of the cooking time. I very seldomly use recipes for things, I cook more
like Chef at Home does, using what's on hand as a rule, and strictly to our
taste.

Cheri

On Fri, 11 Mar 2016 10:46:20 -0800, "Cheri" >
wrote:

>
>"Ophelia" > wrote in message
...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>> "Gary" wrote in message ...
>>>
>>> jmcquown wrote:
>>>>
>>>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
>>>> corned beef never occurred to me.
>>>
>>> The thought of corning beef then boiling it to death has never occured
>>> to me. Needless to say, I'm not a fan of that meal. So many people
>>> make it this time of year but you rarely hear about it other than
>>> St.Patricks day.
>>>
>>> One thing to me is....WHY boil off all the flavorful fat? oh well.
>>>
>>> I make mine in the oven. I love it, but usually only buy it a couple of
>>> times a year.
>>
>> Share you recipe, please? I want to learn how to 'corn' it, but I would
>> like a recipe to cook it after.
>
>No recipe, just put it in a pan with a bit of water, cover with foil and
>cook in the oven until tender. Add potatoes, carrots and cabbage toward the
>end of the cooking time. I very seldomly use recipes for things, I cook more
>like Chef at Home does, using what's on hand as a rule, and strictly to our
>taste.

This clown?
http://www.foodnetwork.ca/shows/chef-at-home/

--
Bruce

jmcquown wrote:
>
> On 3/11/2016 10:53 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
> >> corned beef never occurred to me.
> >
> > The thought of corning beef then boiling it to death has never occured
> > to me. Needless to say, I'm not a fan of that meal.
>
> Who said boil it to death? I cook mine in a crock pot (which doesn't
> get very hot) along with potatoes and cabbage wedges cooked in the
> liquid. It's a one pot meal and I enjoy the leftovers.
>
> > So many people
> > make it this time of year but you rarely hear about it other than
> > St.Patricks day.
> >
> I cooked a corned beef brisket last October. I don't expect you to
> remember but I did mention it.
>
> > One thing to me is....WHY boil off all the flavorful fat? oh well.
> >
> Perhaps because some of us don't want to chew on fat? I only trim the
> fat if the fat cap is *really* thick.

You *simmer it* to death and all the fat goes out in the bathwater.
I love ribeye steaks with all the fat. I certainly would never
consider cooking one in water.

On Friday, March 11, 2016 at 8:37:54 AM UTC-10, Ophelia wrote:
> "Cheri" > wrote in message
> ...
> > "Gary" wrote in message ...
> >
> > jmcquown wrote:
> >>
> >> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
> >> corned beef never occurred to me.
> >
> > The thought of corning beef then boiling it to death has never occured
> > to me. Needless to say, I'm not a fan of that meal. So many people
> > make it this time of year but you rarely hear about it other than
> > St.Patricks day.
> >
> > One thing to me is....WHY boil off all the flavorful fat? oh well.
> >
> > I make mine in the oven. I love it, but usually only buy it a couple of
> > times a year.
>
> Share you recipe, please? I want to learn how to 'corn' it, but I would
> like a recipe to cook it after.
>
> --
> http://www.helpforheroes.org.uk/shop/

I'd try making corned beef but I can't get my hands on the brisket or the saltpeter. I'd probably only do it once since mostly, I'd like to learn about the process.

I bought some corned beef in the market yesterday. I'll probably just put it in the slow cooker and forget about it for 10 or so hours. Then it'll be roasted in the oven for a while. It's gonna be tasty, you betcha.

"dsi1" > wrote in message
...
> On Friday, March 11, 2016 at 8:37:54 AM UTC-10, Ophelia wrote:
>> "Cheri" > wrote in message
>> ...
>> > "Gary" wrote in message ...
>> >
>> > jmcquown wrote:
>> >>
>> >> Hmmm... cream gravy, maybe. The thought of putting any type of gravy
>> >> on
>> >> corned beef never occurred to me.
>> >
>> > The thought of corning beef then boiling it to death has never occured
>> > to me. Needless to say, I'm not a fan of that meal. So many people
>> > make it this time of year but you rarely hear about it other than
>> > St.Patricks day.
>> >
>> > One thing to me is....WHY boil off all the flavorful fat? oh well.
>> >
>> > I make mine in the oven. I love it, but usually only buy it a couple of
>> > times a year.
>>
>> Share you recipe, please? I want to learn how to 'corn' it, but I would
>> like a recipe to cook it after.
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> I'd try making corned beef but I can't get my hands on the brisket or the
> saltpeter. I'd probably only do it once since mostly, I'd like to learn
> about the process.
>
> I bought some corned beef in the market yesterday. I'll probably just put
> it in the slow cooker and forget about it for 10 or so hours. Then it'll
> be roasted in the oven for a while. It's gonna be tasty, you betcha.

I am open to all ideas

--
http://www.helpforheroes.org.uk/shop/

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Cheri" > wrote in message
>> ...
>>> "Gary" wrote in message ...
>>>
>>> jmcquown wrote:
>>>>
>>>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy
>>>> on
>>>> corned beef never occurred to me.
>>>
>>> The thought of corning beef then boiling it to death has never occured
>>> to me. Needless to say, I'm not a fan of that meal. So many people
>>> make it this time of year but you rarely hear about it other than
>>> St.Patricks day.
>>>
>>> One thing to me is....WHY boil off all the flavorful fat? oh well.
>>>
>>> I make mine in the oven. I love it, but usually only buy it a couple of
>>> times a year.
>>
>> Share you recipe, please? I want to learn how to 'corn' it, but I would
>> like a recipe to cook it after.
>
> No recipe, just put it in a pan with a bit of water, cover with foil and
> cook in the oven until tender. Add potatoes, carrots and cabbage toward
> the end of the cooking time. I very seldomly use recipes for things, I
> cook more like Chef at Home does, using what's on hand as a rule, and
> strictly to our taste.

Please could you share temps and timings?

--
http://www.helpforheroes.org.uk/shop/

On 3/11/2016 1:18 PM, Cheri wrote:

>
> One thing to me is....WHY boil off all the flavorful fat? oh well.
>
> I make mine in the oven. I love it, but usually only buy it a couple of
> times a year.
>
> Cheri
>
>

A technicality, you simmer, not boil. The flavor is not all lost. You
cook it with potatoes, carrots, cabbage and they absorb a lot of the flavor.

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>> "Gary" wrote in message ...
>>>>
>>>> jmcquown wrote:
>>>>>
>>>>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy
>>>>> on
>>>>> corned beef never occurred to me.
>>>>
>>>> The thought of corning beef then boiling it to death has never occured
>>>> to me. Needless to say, I'm not a fan of that meal. So many people
>>>> make it this time of year but you rarely hear about it other than
>>>> St.Patricks day.
>>>>
>>>> One thing to me is....WHY boil off all the flavorful fat? oh well.
>>>>
>>>> I make mine in the oven. I love it, but usually only buy it a couple of
>>>> times a year.
>>>
>>> Share you recipe, please? I want to learn how to 'corn' it, but I would
>>> like a recipe to cook it after.
>>
>> No recipe, just put it in a pan with a bit of water, cover with foil and
>> cook in the oven until tender. Add potatoes, carrots and cabbage toward
>> the end of the cooking time. I very seldomly use recipes for things, I
>> cook more like Chef at Home does, using what's on hand as a rule, and
>> strictly to our taste.
>
> Please could you share temps and timings?

Set oven to 350F, timing will vary depending on size of corned beef so fork
test it for doneness after a couple of hours, and continue checking until
fork tender. Add desired veggies before it's completely done and continue
until veggies are tender.

Cheri

On 2016-03-11 11:37 AM, Ed Pawlowski wrote:
> On 3/11/2016 10:44 AM, Janet B wrote:
>
>> I would like to make pastrami. The stuff in the store is
>> disappointing -- unless pastrami itself is disappointing?
>> Janet US
>>
>
> Pastrami is pretty much smoked corned beef. I add a rub of coriander,
> black pepper and garlic when smoking it.


If you ever get to Montreal you have to make a point of getting some
smoked meat. There is stuff sold here as Montreal smoked meat, but it
is not the real McCoy.

On 3/11/2016 2:10 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 3/11/2016 10:53 AM, Gary wrote:
>>
>>> One thing to me is....WHY boil off all the flavorful fat? oh well.
>>>
>> Perhaps because some of us don't want to chew on fat? I only trim the
>> fat if the fat cap is *really* thick.
>
> You *simmer it* to death and all the fat goes out in the bathwater.
> I love ribeye steaks with all the fat. I certainly would never
> consider cooking one in water.
>
You're comparing apples and oranges.

Jill

On 2016-03-11 4:59 PM, Ed Pawlowski wrote:
> On 3/11/2016 1:18 PM, Cheri wrote:
>
>>
>> One thing to me is....WHY boil off all the flavorful fat? oh well.
>>
>> I make mine in the oven. I love it, but usually only buy it a couple of
>> times a year.
>>
>> Cheri
>>
>>
>
> A technicality, you simmer, not boil. The flavor is not all lost. You
> cook it with potatoes, carrots, cabbage and they absorb a lot of the
> flavor.


Sorry. Not a technicality. There is a big difference in the way meat
turns out when simmered compared to when it is boiled. As my mother used
to say, a stew boiled is a stew spoiled.

On Fri, 11 Mar 2016 17:45:22 -0500, Dave Smith
> wrote:

>On 2016-03-11 4:59 PM, Ed Pawlowski wrote:
>> On 3/11/2016 1:18 PM, Cheri wrote:
>>
>>>
>>> One thing to me is....WHY boil off all the flavorful fat? oh well.
>>>
>>> I make mine in the oven. I love it, but usually only buy it a couple of
>>> times a year.
>>>
>>> Cheri
>>>
>>>
>>
>> A technicality, you simmer, not boil. The flavor is not all lost. You
>> cook it with potatoes, carrots, cabbage and they absorb a lot of the
>> flavor.
>
>
>Sorry. Not a technicality. There is a big difference in the way meat
>turns out when simmered compared to when it is boiled. As my mother used
>to say, a stew boiled is a stew spoiled.

Forget any instructions you may have seen for boiling in a large
amount of water and throwing the water away. Treat the meat like a
pot roast. Put the meat in a reasonable sized pot, not to big not too
small. Add water and spices about on third up the meat. Bring to a
boil, immediately reduce heat to a simmer. Simmer until almost done,
then add carrots, potatoes and cabbage. Continue to cook until the
vegetables are done. Serve the remaining liquid alongside as a sauce
to pour over the meat and vegetables.
Janet US

On Fri, 11 Mar 2016 09:14:35 -0000, "Ophelia" >
wrote:

>Thank you! Perhaps butcher here might have known that but I didn't

No problem, I never forget that others use different systems,
but I do sometimes forget exactly WHO those people are in
the groups.

On Fri, 11 Mar 2016 08:44:53 -0700, Janet B > wrote:

>I would like to make pastrami. The stuff in the store is
>disappointing -- unless pastrami itself is disappointing?

Commercial pastrami is often disappointing, but it's also
difficult to make. But if you find a producer that sells
to the public, it can be VERY good.

Small local producers can usually be found. Price will
often be higher than you might expect, but a sample can
easily convince you that it's worth the price.

On Fri, 11 Mar 2016 10:18:31 -0800, "Cheri" > wrote:

>"Gary" wrote in message ...
>
>jmcquown wrote:
>>
>> Hmmm... cream gravy, maybe. The thought of putting any type of gravy on
>> corned beef never occurred to me.
>
>The thought of corning beef then boiling it to death has never occured
>to me. Needless to say, I'm not a fan of that meal. So many people
>make it this time of year but you rarely hear about it other than
>St.Patricks day.
>
>One thing to me is....WHY boil off all the flavorful fat? oh well.
>
>I make mine in the oven. I love it, but usually only buy it a couple of times a
>year.

The fat IS the flavor, but it's not politically correct now.

I tried baking corned beef, once.

Also did it in the crock pot; not bad, but NOT good enough.

Sorry, I'll stick with boiling, WITH potatoes and cabbage,
and even carrots sometimes.