I will be cooking a corned beef tonight. It comes with a small packet of
spices buit I can't help but think there's a better way. Any tried and true
ideas?

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:
> I will be cooking a corned beef tonight. It comes with a small packet of
> spices buit I can't help but think there's a better way. Any tried and true
> ideas?

You're trolling, eh?

Sheldon wrote:

> Peter Aitken wrote:
> > I will be cooking a corned beef tonight. It comes with a small packet of
> > spices buit I can't help but think there's a better way. Any tried and true
> > ideas?
>
> You're trolling, eh?

Nah, that's your job.
Or was it getting in a pickle?

Peter Aitken wrote:
> I will be cooking a corned beef tonight. It comes with a small packet of
> spices buit I can't help but think there's a better way. Any tried and true
> ideas?
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

We sometimes mix corned beef with eggs and fry it - maybe make an
omelet out of it.

On Mon, 20 Feb 2006 15:22:18 GMT, Peter Aitken wrote:

> I will be cooking a corned beef tonight. It comes with a small packet of
> spices buit I can't help but think there's a better way. Any tried and true
> ideas?

I prefer corned beef that comes with a separate spice package. That
way I can bring the corned beef to a boil and change out the water....
in the olden days I thought most corned beef was too salty, but I
think they've fixed the problem now. I also like to add even more
pickling spices to the water, so I keep a jar on hand just for that
purpose.

As far as something different... have you ever finished it off in the
oven? Take it out 1/2 an hour before it's done and slather a brown
sugar/yellow mustard coating over it - bake at 325° for 20-30 minutes.
You only need a small dab of mustard to melt the sugar, so be careful
and don't waste your decent mustard on this, just use the cheap yellow
stuff.
--

Practice safe eating. Always use condiments.

sf wrote:
>
> As far as something different... have you ever finished it off in the
> oven? Take it out 1/2 an hour before it's done and slather a brown
> sugar/yellow mustard coating over it - bake at 325° for 20-30 minutes.
> You only need a small dab of mustard to melt the sugar, so be careful
> and don't waste your decent mustard on this, just use the cheap yellow
> stuff.
>
I don't understand this point. Why wouldn't you use the good mustard
you will use when you eat the finished product? I don't eat the "cheap
yellow stuff" on bad hotdogs, so why use it here? -aem

On 20 Feb 2006 11:40:19 -0800, aem wrote:

>
> sf wrote:
> >
> > As far as something different... have you ever finished it off in the
> > oven? Take it out 1/2 an hour before it's done and slather a brown
> > sugar/yellow mustard coating over it - bake at 325° for 20-30 minutes.
> > You only need a small dab of mustard to melt the sugar, so be careful
> > and don't waste your decent mustard on this, just use the cheap yellow
> > stuff.
> >
> I don't understand this point. Why wouldn't you use the good mustard
> you will use when you eat the finished product? I don't eat the "cheap
> yellow stuff" on bad hotdogs, so why use it here? -aem

I've done it both ways many times, in fact I started off using good
mustard for it. Then I tried the cheap stuff (we always have it
because my kids are cretins when it comes to mustard) and it worked
just as well, in fact I thought it was better for some unknown reason.
IMO (in this particular case)... cooking with mustard doesn't follow
the same rule as cooking with wine.
--

Practice safe eating. Always use condiments.

sf wrote:
> I've done it both ways many times, in fact I started off using good
> mustard for it. Then I tried the cheap stuff (we always have it
> because my kids are cretins when it comes to mustard) and it worked
> just as well, in fact I thought it was better for some unknown reason.
> IMO (in this particular case)... cooking with mustard doesn't follow
> the same rule as cooking with wine.
> --
Ooookay, if you say so. It's just a thin coating anyway.... -aem

On 20 Feb 2006 14:54:17 -0800, aem wrote:

>
> sf wrote:
> > I've done it both ways many times, in fact I started off using good
> > mustard for it. Then I tried the cheap stuff (we always have it
> > because my kids are cretins when it comes to mustard) and it worked
> > just as well, in fact I thought it was better for some unknown reason.
> > IMO (in this particular case)... cooking with mustard doesn't follow
> > the same rule as cooking with wine.
> > --
> Ooookay, if you say so. It's just a thin coating anyway.... -aem

Not only is it a thin coat, the mustard is practically nonexistant.
You only use a dab of it to a rather large amount of brown sugar.
--

Practice safe eating. Always use condiments.

"sf" > wrote

> Not only is it a thin coat, the mustard is practically nonexistant.
> You only use a dab of it to a rather large amount of brown sugar.

Huh, my proportion of mustard to brown sugar is the opposite.
Good either way, no doubt.

nancy

"Peter Aitken" > wrote in message
m...
>I will be cooking a corned beef tonight. It comes with a small packet of
>spices buit I can't help but think there's a better way. Any tried and true
>ideas?
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>

I haven't seen corned beef sold with spice packets in Australia before, so I
have to set up my own...recipe tends to be fairly simple but tasty; always
gets rave reviews

For every 1.2kg piece (approx 2.6 pounds)

take meat out of bag, rinse under cool water and place in pot with enough
cold water to cover; bring to boil, take off heat and drain off first lot of
water

fill pot with enough cold water to cover meat, add one peeled whole onion
(brown or white); 6 cloves; 2 bay leaves (fresh or dry); 10 dried
peppercorns; 2 tablespoons brown sugar; 2 tablespoons malt vinegar; rind of
one orange

bring to boil, reduce heat to slow simmer and cook for 2 hours (or
longer...even better)

Serve with mustard sauce, made with béchamel sauce, then add 1 tablespoon
Dijon mustard, fresh chopped parsley, salt & pepper to taste

enjoy

On Mon, 20 Feb 2006 23:05:00 -0500, Nancy Young wrote:

>
> "sf" > wrote
>
> > Not only is it a thin coat, the mustard is practically nonexistant.
> > You only use a dab of it to a rather large amount of brown sugar.
>
> Huh, my proportion of mustard to brown sugar is the opposite.
> Good either way, no doubt.
>
Really? How do you keep it from being too runny? I just put in
enough to "melt" the brown sugar... I put in more one time and was not
happy with the result.
--

Practice safe eating. Always use condiments.

In article >, sfpipeline_at_gmail.com wrote:
>On Mon, 20 Feb 2006 15:22:18 GMT, Peter Aitken wrote:
>
>> I will be cooking a corned beef tonight. It comes with a small packet of
>> spices buit I can't help but think there's a better way. Any tried and true
>> ideas?
>
>I prefer corned beef that comes with a separate spice package. That
>way I can bring the corned beef to a boil and change out the water....
>in the olden days I thought most corned beef was too salty, but I
>think they've fixed the problem now. I also like to add even more

Yeah. I think they took out one salt (NaCl) and put in another
(NaNO2) as the preservative. I *much* preferred the old style; the
modern stuff tastes "chemical" to me. I used to really like corned
beef; now I only eat it for convenience.

>pickling spices to the water, so I keep a jar on hand just for that
>purpose.
>
>As far as something different... have you ever finished it off in the
>oven? Take it out 1/2 an hour before it's done and slather a brown
>sugar/yellow mustard coating over it - bake at 325° for 20-30 minutes.
>You only need a small dab of mustard to melt the sugar, so be careful
>and don't waste your decent mustard on this, just use the cheap yellow
>stuff.

Cheers, Phred.

--
LID

"sf" > wrote

> On Mon, 20 Feb 2006 23:05:00 -0500, Nancy Young wrote:

>> Huh, my proportion of mustard to brown sugar is the opposite.
>> Good either way, no doubt.
>>
> Really? How do you keep it from being too runny? I just put in
> enough to "melt" the brown sugar... I put in more one time and was not
> happy with the result.

I used Gulden's Spicy Brown, it stays there even during baking.
The slices have a yellowish stripe on one side when I slice it.

nancy

: > I will be cooking a corned beef tonight. It comes with a small packet
: > of spices buit I can't help but think there's a better way. Any tried
: > and true ideas?

: Oh dear... This is too late (obviously). Peter... those "spices" are
: peppercorns and peppers and salt and maybe even salt-peter. Okay, forget
: the salt-peter. But man... just cook it! I do mine in the crock pot,
: although I have done it in a roasting pan with a little water around it.
: Roast some quartered cabbage next to it for the last 25 minutes or so basted
: with a little of the cabbage broth. How about a white onion, sliced. Ooooh
: man!


The spices provided in the packets with a corned beef are usually mustard
seed, allspice, and peppercorns. I always add lots of extra mustard seed
and allspice whenever I cook a corned beef because what's in the little
packet simply isn't enough.

wrote on 22 Feb 2006 in rec.food.cooking

> : > I will be cooking a corned beef tonight. It comes with a small
> : > packet of spices buit I can't help but think there's a better way.
> : > Any tried and true ideas?
>
> : Oh dear... This is too late (obviously). Peter... those "spices"
> : are peppercorns and peppers and salt and maybe even salt-peter.
> : Okay, forget the salt-peter. But man... just cook it! I do mine in
> : the crock pot, although I have done it in a roasting pan with a
> : little water around it. Roast some quartered cabbage next to it for
> : the last 25 minutes or so basted with a little of the cabbage broth.
> : How about a white onion, sliced. Ooooh man!
>
>
> The spices provided in the packets with a corned beef are usually
> mustard seed, allspice, and peppercorns. I always add lots of extra
> mustard seed and allspice whenever I cook a corned beef because what's
> in the little packet simply isn't enough.
>

you forgot the garlic and the bay leaf...

I also use chinese 5 spice some times.

--
-Alan