Had 5 guests plus 3 of us and made simmered corned beef with cabbage,
potatoes, and carrots. I bought two packages of Safeway's "Butcher's
Cut" (IIRC) center cut corned beef, very tender and delicious. No fair
fussing at me about going to a real butcher, either -- we don't have
them here...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

A few years ago Sheldon / Penmart posted a corned beef recipe that
featured finishing it off in the oven after its long simmer.
Unfortunately I don't know how to find it in the recipe archives.
Perhaps he or someone else could resurrect it -- it was a remarkable
improvement on the old standy.

-aem

Gal Called J.J. wrote:
> Had 5 guests plus 3 of us and made simmered corned beef with cabbage,
> potatoes, and carrots. I bought two packages of Safeway's "Butcher's
> Cut" (IIRC) center cut corned beef, very tender and delicious. No
fair
> fussing at me about going to a real butcher, either -- we don't have
> them here...

Fussing at you... why are you so paranoid? A "real" butcher wouldn't
typically sell corned beef anyway... corned beef is pickled beef,
nowadays typically wholesaled by a provisioner and retailed at the
stupidmarket, cryovac wrapped same as what you bought... for kosher
corned beef you'd need to move to Brooklyn, and wear a yamulka. hehe
Sheldon

aem wrote:
> A few years ago Sheldon / Penmart posted a corned beef recipe that
> featured finishing it off in the oven after its long simmer.
> Unfortunately I don't know how to find it in the recipe archives.
> Perhaps he or someone else could resurrect it -- it was a remarkable
> improvement on the old standy.

That recipe may be in the RFC Cook Book too.

---= 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.
---

Sheldon

One time on Usenet, "Sheldon" > said:
> aem wrote:

> > A few years ago Sheldon / Penmart posted a corned beef recipe that
> > featured finishing it off in the oven after its long simmer.
> > Unfortunately I don't know how to find it in the recipe archives.
> > Perhaps he or someone else could resurrect it -- it was a remarkable
> > improvement on the old standy.
>
> That recipe may be in the RFC Cook Book too.

<snip recipe>

Yes, it is, and had I remembered that, I'd have tried it last night
rather than plain corned beef. Dang, missed opportunity... :-(

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Sheldon wrote:
> That recipe may be in the RFC Cook Book too.
> [snip recipe]

Thanks for repeating it. It'll be my next rainy day meal. When I
stopped frequenting rfc the cook book was in preparation but not yet
published. I take it that was done. Is it still available?

-aem

Sheldon wrote:
> aem wrote:
> > A few years ago Sheldon / Penmart posted a corned beef recipe that
> > featured finishing it off in the oven after its long simmer.
> > Unfortunately I don't know how to find it in the recipe archives.
> > Perhaps he or someone else could resurrect it -- it was a
remarkable
> > improvement on the old standy.
>
> That recipe may be in the RFC Cook Book too.
>
> ---= 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.
> ---
>
> Sheldon

aem wrote:
> Sheldon wrote:
>> That recipe may be in the RFC Cook Book too.
>> [snip recipe]
>
> Thanks for repeating it. It'll be my next rainy day
> meal. When I stopped frequenting rfc the cook book was
> in preparation but not yet published. I take it that was
> done. Is it still available?
>
> -aem

Ask Nancy Young.

BOB
running and ducking for cover

" BOB" > wrote in message
.. .
> aem wrote:
>> Thanks for repeating it. It'll be my next rainy day
>> meal. When I stopped frequenting rfc the cook book was
>> in preparation but not yet published. I take it that was
>> done. Is it still available?

> Ask Nancy Young.
>
> BOB
> running and ducking for cover

If you don't hide but good, I'll take to spelling your name
backwards as a hex!!!

(laugh) email me, aem.

nancy

BOB wrote:
> aem wrote:
>
>>Sheldon wrote:
>>
>>>That recipe may be in the RFC Cook Book too.
>>>[snip recipe]
>>
>>Thanks for repeating it. It'll be my next rainy day
>>meal. When I stopped frequenting rfc the cook book was
>>in preparation but not yet published. I take it that was
>>done. Is it still available?
>>
>>-aem
>
>
> Ask Nancy Young.
>
> BOB
> running and ducking for cover
>
>

Some of us have extra copies.

gloria p

On Tue, 01 Feb 2005 02:43:08 GMT, Puester >
wrote:

> BOB wrote:
>> aem wrote:
>>
>>>Sheldon wrote:
>>>
>>>>That recipe may be in the RFC Cook Book too.
>>>>[snip recipe]
>>>
>>>Thanks for repeating it. It'll be my next rainy day
>>>meal. When I stopped frequenting rfc the cook book was
>>>in preparation but not yet published. I take it that was
>>>done. Is it still available?
>>>
>>
>> Ask Nancy Young.
>>
>> BOB
>> running and ducking for cover

>Some of us have extra copies.
>
I'm down to one copy, myself, though some of the people I gave copies
to probably didn't deserve them.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Michael Odom > wrote in
:

> On Tue, 01 Feb 2005 02:43:08 GMT, Puester >
> wrote:
>
> > BOB wrote:
> >> aem wrote:
> >>
> >>>Sheldon wrote:
> >>>
> >>>>That recipe may be in the RFC Cook Book too.
> >>>>[snip recipe]
> >>>
> >>>Thanks for repeating it. It'll be my next rainy day
> >>>meal. When I stopped frequenting rfc the cook book was
> >>>in preparation but not yet published. I take it that was
> >>>done. Is it still available?
> >>>
> >>
> >> Ask Nancy Young.
> >>
> >> BOB
> >> running and ducking for cover
>
> >Some of us have extra copies.
> >
> I'm down to one copy, myself, though some of the people I gave copies
> to probably didn't deserve them.
>
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore
>

Is there a re-print coming up?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"aem" > wrote in
ups.com:

> A few years ago Sheldon / Penmart posted a corned beef recipe that
> featured finishing it off in the oven after its long simmer.
> Unfortunately I don't know how to find it in the recipe archives.
> Perhaps he or someone else could resurrect it -- it was a remarkable
> improvement on the old standy.
>
> -aem
>
>


* Exported from MasterCook *

Sheldon's Corned Beef

Recipe By :Sheldon
Serving Size : 0 Preparation Time :0:00
Categories : beef main dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
corned beef -- thin-cut
pickling spices
whole carrots
whole potatoes
cabbage wedges
brown sugar

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 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 approximately 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.

Source:
"rec.food.cooking"

- - - - - - - - - - - - - - - - - -

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Dog3 wrote:
> SO was off yesterday and we had a lazy fun day together. He bought
> these huge rib eye steaks on sale at Straubs. I'm not kidding, they
> were about an inch thick. He marinated and grilled them to
> perfection. Meanwhile I'm in the kitchen deciding what I can put
> together to go with the steaks. I don't know why but I decided on
> breakfast food.

Breakfast for dinner is great! Steak & eggs - yum! Glad you had a nice
lazy day

Jill

On Tue 01 Feb 2005 06:32:26a, Dog3 wrote in rec.food.cooking:

> SO was off yesterday and we had a lazy fun day together. He bought these
> huge rib eye steaks on sale at Straubs. I'm not kidding, they were about
> an inch thick. He marinated and grilled them to perfection. Meanwhile
> I'm in the kitchen deciding what I can put together to go with the
> steaks. I don't know why but I decided on breakfast food. I made hash
> brown potatoes, eggs over easy, toasted bagels/cream cheese and I took a
> cherry pie from the freezer and baked it for dessert. We had the pie
> later in the evening a'la'mode of course Simple, easy, lazy and we had
> fun.
>
> Michael
>

Sounds like a nice day! We don't ever have enough of 'em. :-)

Wayne