Forgive me if my memory is failing me right now, but didn't you post your
recipe/method for corned beef at one point? If I'm not crazy, could you
please repost it? Thanks!

kimberly

>"Nexis" writes:
>
>Forgive me if my memory is failing me right now, but didn't you post your
>recipe/method for corned beef at one point? If I'm not crazy, could you
>please repost it? Thanks!

It's also in the r.f.c. cookbook.

---= 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 accross grain, and serve with veggies,
mustard, and beer.

---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Nexis" > wrote in message
news:PVr4c.12444$Nj.5974@fed1read01...
: Forgive me if my memory is failing me right now, but didn't you
post your
: recipe/method for corned beef at one point? If I'm not crazy,
could you
: please repost it? Thanks!
:
: kimberly
:
: ==========

I'm not Sheldon but this is the recipe that I use and IIRC, it's
very similar to the his:

--
Cyndi
<Remove a "b" to reply>


Nova Scotia Corned Beef and Cabbage

8 c Water
1 c Salt
3 TBSP Sugar
1 Bay Leaf ( I use 2)
6 Peppercorns (I use about 30)
1 clove Garlic (HAHA several!)
2 tsp Pickling Spices (I use 1 1/2 TBSP)

Mix together and cover a beef round. Marinate in the fridge for
2 - 4 days before cooking.

3-4 # Corned Beef
2-3 cloves Garlic
3 Bay Leaves
WATER to cover
1 large head cabbage, cut into wedges

Put all the ingredients except the cabbage in a large pot and
heat to boiling. Skim the surface, then cover and simmer over
low heat until nearly tender, about 1 hour per pound. Remove the
meat and skim off all the fat from the surface. Add the cabbage
and simmer until tender but firm, about 10 minutes. One serving
(4 oz) corned beef and 1/2 c cabbage is 250 calories.
The original recipe came from "The Slim Gourmet Cook Book"

rnchackett writes:
>
>:"Nexis" wrote:
>:
>: Forgive me if my memory is failing me right now, but didn't you
>post your
>: recipe/method for corned beef at one point?
>: please repost it? Thanks!
>:
>: kimberly


>I'm not Sheldon but this is the recipe that I use and IIRC, it's
>very similar to the his:

That fercocktah recipe couldn't be any more different from mine... aside from
everything else being different yours uses ASS meat... in fact anyone prepares
your recipe will very likely become deathly ill, seriously... yoose been
warned.


>Nova Scotia Corned Beef and Cabbage
>
>8 c Water
>1 c Salt
>3 TBSP Sugar
>1 Bay Leaf ( I use 2)
>6 Peppercorns (I use about 30)
>1 clove Garlic (HAHA several!)
>2 tsp Pickling Spices (I use 1 1/2 TBSP)
>
>Mix together and cover a beef round. Marinate in the fridge for
>2 - 4 days before cooking.
>
>3-4 # Corned Beef
>2-3 cloves Garlic
>3 Bay Leaves
>WATER to cover
>1 large head cabbage, cut into wedges
>
>Put all the ingredients except the cabbage in a large pot and
---



>heat to boiling. Skim the surface, then cover and simmer over
>low heat until nearly tender, about 1 hour per pound. Remove the
>meat and skim off all the fat from the surface. Add the cabbage
>and simmer until tender but firm, about 10 minutes. One serving
>(4 oz) corned beef and 1/2 c cabbage is 250 calories.
>The original recipe came from "The Slim Gourmet Cook Book"




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

> Steve *Douche Bag* Ritter
>
> I agree on the ASS meat part. But why do you think the rest of the recipe
>is so Toxic, Mr. Martin? I'd seriously like to know. Saint Paddy's coming
>up an' all.

You don't really wanna know, you couldn't give a fiddler's ****, you ignorant
*top posting* NEWBIE mother****er

>On 13 Mar 2004 00:30:31 GMT, (PENMART01) Interjected..
>:
>
>> rnchackett writes:
>> >
>> >:"Nexis" wrote:
>> >:
>> >: Forgive me if my memory is failing me right now, but didn't you
>> >post your
>> >: recipe/method for corned beef at one point?
>> >: please repost it? Thanks!
>> >:
>> >: kimberly
>>
>>
>> >I'm not Sheldon but this is the recipe that I use and IIRC, it's
>> >very similar to the his:
>>
>> That fercocktah recipe couldn't be any more different from mine... aside
>from
>> everything else being different yours uses ASS meat... in fact anyone
>prepares
>> your recipe will very likely become deathly ill, seriously... yoose been
>> warned.
>>
>>
>> >Nova Scotia Corned Beef and Cabbage
>> >
>> >8 c Water
>> >1 c Salt
>> >3 TBSP Sugar
>> >1 Bay Leaf ( I use 2)
>> >6 Peppercorns (I use about 30)
>> >1 clove Garlic (HAHA several!)
>> >2 tsp Pickling Spices (I use 1 1/2 TBSP)
>> >
>> >Mix together and cover a beef round. Marinate in the fridge for
>> >2 - 4 days before cooking.
>> >
>> >3-4 # Corned Beef
>> >2-3 cloves Garlic
>> >3 Bay Leaves
>> >WATER to cover
>> >1 large head cabbage, cut into wedges
>> >
>> >Put all the ingredients except the cabbage in a large pot and
>> ---
>>
>>
>>
>> >heat to boiling. Skim the surface, then cover and simmer over
>> >low heat until nearly tender, about 1 hour per pound. Remove the
>> >meat and skim off all the fat from the surface. Add the cabbage
>> >and simmer until tender but firm, about 10 minutes. One serving
>> >(4 oz) corned beef and 1/2 c cabbage is 250 calories.
>> >The original recipe came from "The Slim Gourmet Cook Book"

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

> Steve *Douche Bag* Ritter
>
> I agree on the ASS meat part. But why do you think the rest of the recipe
>is so Toxic, Mr. Martin? I'd seriously like to know. Saint Paddy's coming
>up an' all.

You don't really wanna know, you couldn't give a fiddler's ****, you ignorant
*top posting* NEWBIE mother****er

>On 13 Mar 2004 00:30:31 GMT, (PENMART01) Interjected..
>:
>
>> rnchackett writes:
>> >
>> >:"Nexis" wrote:
>> >:
>> >: Forgive me if my memory is failing me right now, but didn't you
>> >post your
>> >: recipe/method for corned beef at one point?
>> >: please repost it? Thanks!
>> >:
>> >: kimberly
>>
>>
>> >I'm not Sheldon but this is the recipe that I use and IIRC, it's
>> >very similar to the his:
>>
>> That fercocktah recipe couldn't be any more different from mine... aside
>from
>> everything else being different yours uses ASS meat... in fact anyone
>prepares
>> your recipe will very likely become deathly ill, seriously... yoose been
>> warned.
>>
>>
>> >Nova Scotia Corned Beef and Cabbage
>> >
>> >8 c Water
>> >1 c Salt
>> >3 TBSP Sugar
>> >1 Bay Leaf ( I use 2)
>> >6 Peppercorns (I use about 30)
>> >1 clove Garlic (HAHA several!)
>> >2 tsp Pickling Spices (I use 1 1/2 TBSP)
>> >
>> >Mix together and cover a beef round. Marinate in the fridge for
>> >2 - 4 days before cooking.
>> >
>> >3-4 # Corned Beef
>> >2-3 cloves Garlic
>> >3 Bay Leaves
>> >WATER to cover
>> >1 large head cabbage, cut into wedges
>> >
>> >Put all the ingredients except the cabbage in a large pot and
>> ---
>>
>>
>>
>> >heat to boiling. Skim the surface, then cover and simmer over
>> >low heat until nearly tender, about 1 hour per pound. Remove the
>> >meat and skim off all the fat from the surface. Add the cabbage
>> >and simmer until tender but firm, about 10 minutes. One serving
>> >(4 oz) corned beef and 1/2 c cabbage is 250 calories.
>> >The original recipe came from "The Slim Gourmet Cook Book"

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

> rnchackett writes:
>
>>:"Nexis" wrote:
>>:
>>: Forgive me if my memory is failing me right now, but didn't you
>>post your
>>: recipe/method for corned beef at one point?
>>: please repost it? Thanks!
>>:
>>: kimberly
>
>
>
>>I'm not Sheldon but this is the recipe that I use and IIRC, it's
>>very similar to the his:
>
>
> That fercocktah recipe couldn't be any more different from mine... aside from
> everything else being different yours uses ASS meat... in fact anyone prepares
> your recipe will very likely become deathly ill, seriously... yoose been
> warned.
>


I don't see anything dangerous about it, but it doesn't look all that good
either. Not enough fat, for one thing. And 3 or 4 days is not long enough
to cure a big piece of meat unless you inject it. Without any nitrate or
nitrite, the cooked meat will be gray instead of pink.

I do have a recipe for making corned beef brisket from scratch. If I were
making this, I'd use about 1 1/2 cups pickling salt, and 2 tsp "prague
powder" or "instacure #1" instead of the saltpeter. I wish David R. had
given the salt measurement in pounds instead of cups; especially since he
used kosher salt. Here's the recipe:


JEWISH STYLE CORNED BEEF
from FoodTV "TASTE" SHOW#TS4838

1 (12 pound) whole brisket
4 quarts water
2 cups Kosher salt
1 teaspoon saltpeter
5 bay leaves
7 cloves garlic, smashed
1/4 teaspoon ground cloves
2 teaspoons whole peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
1 cup white vinegar
1/2 cup white sugar

Place all ingredients except garlic and brisket in a large pan and bring
to a boil and cool. Place garlic and brisket in non-reactive pot and
cover with brining liquid, cover with a plate and weight for 3 weeks,
turning after 1 1/2 weeks.

Add to a steamer pot:
1/4 teaspoon cloves
2 teaspoons peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
3 cloves garlic
1/4 cup salt

Remove meat from the brine and rinse. Add enough water to the steamer
pot to reach just below the bottom of the steamer. Place meat in
steamer.

Steam for 3 hours, until tender.

Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth
Christoffel - Berres

PENMART01 wrote:

> rnchackett writes:
>
>>:"Nexis" wrote:
>>:
>>: Forgive me if my memory is failing me right now, but didn't you
>>post your
>>: recipe/method for corned beef at one point?
>>: please repost it? Thanks!
>>:
>>: kimberly
>
>
>
>>I'm not Sheldon but this is the recipe that I use and IIRC, it's
>>very similar to the his:
>
>
> That fercocktah recipe couldn't be any more different from mine... aside from
> everything else being different yours uses ASS meat... in fact anyone prepares
> your recipe will very likely become deathly ill, seriously... yoose been
> warned.
>


I don't see anything dangerous about it, but it doesn't look all that good
either. Not enough fat, for one thing. And 3 or 4 days is not long enough
to cure a big piece of meat unless you inject it. Without any nitrate or
nitrite, the cooked meat will be gray instead of pink.

I do have a recipe for making corned beef brisket from scratch. If I were
making this, I'd use about 1 1/2 cups pickling salt, and 2 tsp "prague
powder" or "instacure #1" instead of the saltpeter. I wish David R. had
given the salt measurement in pounds instead of cups; especially since he
used kosher salt. Here's the recipe:


JEWISH STYLE CORNED BEEF
from FoodTV "TASTE" SHOW#TS4838

1 (12 pound) whole brisket
4 quarts water
2 cups Kosher salt
1 teaspoon saltpeter
5 bay leaves
7 cloves garlic, smashed
1/4 teaspoon ground cloves
2 teaspoons whole peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
1 cup white vinegar
1/2 cup white sugar

Place all ingredients except garlic and brisket in a large pan and bring
to a boil and cool. Place garlic and brisket in non-reactive pot and
cover with brining liquid, cover with a plate and weight for 3 weeks,
turning after 1 1/2 weeks.

Add to a steamer pot:
1/4 teaspoon cloves
2 teaspoons peppercorns
1 teaspoon allspice berries
1 teaspoon mustard seeds
3 cloves garlic
1/4 cup salt

Remove meat from the brine and rinse. Add enough water to the steamer
pot to reach just below the bottom of the steamer. Place meat in
steamer.

Steam for 3 hours, until tender.

Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth
Christoffel - Berres

Steve Ritter wrote:

> I agree on the ASS meat part. But why do you think the rest of the recipe
> is so Toxic, Mr. Martin? I'd seriously like to know. Saint Paddy's coming
> up an' all.
>
> And by the way. Say "Welcome back Steve! Long time no savvy!"
> Steve
>


He probably thinks it's toxic because the cure is not nearly long enough.
But since it is cured in the refrigerator and goes straight from the cure
to the cooker, I don't see any safety problem.

If I'm wrong, we'll hear about it soon enough ;-)

Bob

Steve Ritter wrote:

> I agree on the ASS meat part. But why do you think the rest of the recipe
> is so Toxic, Mr. Martin? I'd seriously like to know. Saint Paddy's coming
> up an' all.
>
> And by the way. Say "Welcome back Steve! Long time no savvy!"
> Steve
>


He probably thinks it's toxic because the cure is not nearly long enough.
But since it is cured in the refrigerator and goes straight from the cure
to the cooker, I don't see any safety problem.

If I'm wrong, we'll hear about it soon enough ;-)

Bob

"PENMART01" > wrote in message
...
> >"Nexis" writes:
> >
> >Forgive me if my memory is failing me right now, but didn't you post your
> >recipe/method for corned beef at one point? If I'm not crazy, could you
> >please repost it? Thanks!
>
> It's also in the r.f.c. cookbook.
>
> ---= 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 accross grain, and serve with
veggies,
> mustard, and beer.
>
> ---
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````

Thanks so much, Sheldon. I did find it in the cookbook after I posted. I
have never prepared or served this, and wanted to give it a try for St.
Patrick's day this year.

Thanks again!!
kimberly
>

"PENMART01" > wrote in message
...
> >"Nexis" writes:
> >
> >Forgive me if my memory is failing me right now, but didn't you post your
> >recipe/method for corned beef at one point? If I'm not crazy, could you
> >please repost it? Thanks!
>
> It's also in the r.f.c. cookbook.
>
> ---= 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 accross grain, and serve with
veggies,
> mustard, and beer.
>
> ---
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````

Thanks so much, Sheldon. I did find it in the cookbook after I posted. I
have never prepared or served this, and wanted to give it a try for St.
Patrick's day this year.

Thanks again!!
kimberly
>