I ended up doing just the classic recipe, although I added a bunch of spices
(white peppercorns, coriander seeds, bay) to the packet that came with the
meat. With cabbage, potatoes, onions, and carrots it was a great treat,
something we have not had for years. Now, hash and sandwiches!

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

"Michael "Dog3" Lonergan" > wrote

> I love corned beef and usually use the same type of method you just did. I
> also like to roast it. I'll have to look but I think I use Sheldon's
> actual recipe.

Doesn't the roasting part make the texture fabulous? Love it!

nancy

On Tue, 21 Feb 2006 21:46:43 +0000, Peter Aitken wrote:

> I ended up doing just the classic recipe, although I added a bunch of spices
> (white peppercorns, coriander seeds, bay) to the packet that came with the
> meat. With cabbage, potatoes, onions, and carrots it was a great treat,
> something we have not had for years. Now, hash and sandwiches!

It is good..and too easy. I looked at your fishing pictures. Very nice!
We caught a 55 lb ling last trip. It was great eating. My favorite is
red snapper and red fish. Catching 'em and cooking 'em..does not get
better than that.

Michael "Dog3" Lonergan wrote:


> I love corned beef and usually use the same type of method you just
> did. I also like to roast it. I'll have to look but I think I use
> Sheldon's actual recipe.

These days I do my corned beef in the smoker. First I soak it in plain
water for a few days, changing water now and then, to remove some of
the salt. Then smoked for hours until nice and tender.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Nancy Young" > wrote in message
...
>
> "Michael "Dog3" Lonergan" > wrote
>
>> I love corned beef and usually use the same type of method you just did.
>> I
>> also like to roast it. I'll have to look but I think I use Sheldon's
>> actual recipe.
>
> Doesn't the roasting part make the texture fabulous? Love it!
>
> nancy
>

You mean a dry roast? I'd think the result would be too salty - but I'd like
the recipe.


--
Peter Aitken

"jay" > wrote in message
news
> On Tue, 21 Feb 2006 21:46:43 +0000, Peter Aitken wrote:
>
>> I ended up doing just the classic recipe, although I added a bunch of
>> spices
>> (white peppercorns, coriander seeds, bay) to the packet that came with
>> the
>> meat. With cabbage, potatoes, onions, and carrots it was a great treat,
>> something we have not had for years. Now, hash and sandwiches!
>
> It is good..and too easy. I looked at your fishing pictures. Very nice!
> We caught a 55 lb ling last trip. It was great eating. My favorite is
> red snapper and red fish. Catching 'em and cooking 'em..does not get
> better than that.
>
>
>

Yes, those are two of my favorites. This spring we hope to hook into some
yellowfin tuna. They show up off the coast in March. We can also catch
redfish (called puppy drum around here) although our luck has not been that
good.


--
Peter Aitken

"Default User" > wrote in message
...
> Michael "Dog3" Lonergan wrote:
>
>
>> I love corned beef and usually use the same type of method you just
>> did. I also like to roast it. I'll have to look but I think I use
>> Sheldon's actual recipe.
>
> These days I do my corned beef in the smoker. First I soak it in plain
> water for a few days, changing water now and then, to remove some of
> the salt. Then smoked for hours until nice and tender.
>

How is the result different from smoking a regular brisket? Less salty I
imagine, anything else?


--
Peter Aitken

"Peter Aitken" > wrote

>> Doesn't the roasting part make the texture fabulous? Love it!

> You mean a dry roast? I'd think the result would be too salty - but I'd
> like the recipe.

No, I follow how I first saw Dimitri made it, prepare it as the package
says, except add 1 or 2 onions and a carrot. Coat the fat side with
a paste of brown sugar and a lot of seedy mustard (I'm quoting).
Bake 1 hour in a moderate (325 to 350) oven for about an hour.

I was never a fan of the boiled corned beef, to be honest, and I was
a convert to this method. The texture and the flavor.

Sheldon's recipe also gets great reviews but Dimitri got to me first.
If I recall correctly the method is quite similar but more water changing
is involved.

nancy

Peter Aitken wrote:

> "Default User" > wrote in message
> ...

> > These days I do my corned beef in the smoker. First I soak it in
> > plain water for a few days, changing water now and then, to remove
> > some of the salt. Then smoked for hours until nice and tender.
> >
>
> How is the result different from smoking a regular brisket? Less
> salty I imagine, anything else?

It tastes like corned beef, not regular beef. Much in the same what
that corned beef simmered on the stove top doesn't taste much like pot
roast.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)