On impulse, I picked up a brisket that was on sale.

I've never made brisket. When I got it home, I realized that it was
corned.

Can I still use a brisket recipe such as:

http://beef.allrecipes.com/az/MidwstBriskt.asp

What exactly does "corned" change?

wrote:

> On impulse, I picked up a brisket that was on sale.
>
> I've never made brisket. When I got it home, I realized that it was
> corned.
>
> Can I still use a brisket recipe such as:
>
> http://beef.allrecipes.com/az/MidwstBriskt.asp
>
> What exactly does "corned" change?

Corned means it's cured with salt, sugar and spices. It will
give it a different color and flavor than a fresh brisket.

The recipe looks ok. Instead of cooking by time (the recipe
says 5 hours at 300 F), you'll have a better chance of getting
it right if you cook by internal temperature. It's finished
at about 190 F at dead center of the meat.

You can also tell if it's done by the degree of tenderness. Stick
a fork in the middle and if it twists easily, it's done. If it
still feels tough, keep cooking.

--
Reg

>The recipe looks ok. Instead of cooking by time (the recipe
>says 5 hours at 300 F), you'll have a better chance of getting
>it right if you cook by internal temperature.

Thanks! It's 2.5 pounds. It came with a spice packet, but I was
going to toss that and go with the recipe I quoted, since it had so
many rave reviews.

>> On impulse, I picked up a brisket that was on sale.
>> I've never made brisket. When I got it home, I realized that it was
>> corned.
>> Can I still use a brisket recipe such as:
>> http://beef.allrecipes.com/az/MidwstBriskt.asp
>> What exactly does "corned" change?
>
>Corned means it's cured with salt, sugar and spices. It will
>give it a different color and flavor than a fresh brisket.
>The recipe looks ok.

What you bought is corned beef brisket, which is highly salted and
flavored. It will NOT work in a recipe that calls for regular brisket.
I don't know what Reg is smoking, but corned beef brisket is not
interchangeable with plain brisket, which is what the recipe calls
for. Also, the cooking times and temperatures he recommends are not
applicable to corned beef.

Lightly boil the corned beef for about 2 hours. Remove and slice
thinly across the grain. Serve on a sturdy rye bread with plenty of
mustard. Yum.

wrote:
> On impulse, I picked up a brisket that was on sale.
>
> I've never made brisket. When I got it home, I realized that it was
> corned.
>
> Can I still use a brisket recipe such as:
>
> http://beef.allrecipes.com/az/MidwstBriskt.asp
>
> What exactly does "corned" change?

Well, corned beef is not very good for you because it has lots of salt
and sodium nitrate (salt peter) in it. The salting process takes
several weeks and tenderizes the meat all right, but adds lots of
sodium. You could try and soak the chemicals out of it, but won't get
all of it out. Yes, you can use any brisket recipe, but I would look up
corned beef recipes. Corned beef hash is really good as is corned beef
and cabbage. Speaking of processed meat, if you have never had a fresh
ham, meaning it is not smoked and cured, it is at least as good as the
smoked ham. Smoking meat, along with adding preservatives like nitrates
and nitrites are strongly implicated in cancer. I wouldn't eat any of
the stuff personally, but I'm vegetarian anyway. It won't kill you
right away probably. Ha. If you ever want to try to wean yourself off
of meat for health reasons, you will find after a couple of weeks
without meat, that you don't crave it. Not only that, but all meat
starts smelling rotten like there is something wrong with it.

Abe wrote:
>>> On impulse, I picked up a brisket that was on sale.
>>> I've never made brisket. When I got it home, I realized that it was
>>> corned.
>>> Can I still use a brisket recipe such as:
>>> http://beef.allrecipes.com/az/MidwstBriskt.asp
>>> What exactly does "corned" change?
>>
>> Corned means it's cured with salt, sugar and spices. It will
>> give it a different color and flavor than a fresh brisket.
>> The recipe looks ok.
>
> What you bought is corned beef brisket, which is highly salted and
> flavored. It will NOT work in a recipe that calls for regular brisket.
> I don't know what Reg is smoking, but corned beef brisket is not
> interchangeable with plain brisket, which is what the recipe calls
> for. Also, the cooking times and temperatures he recommends are not
> applicable to corned beef.
>
> Lightly boil the corned beef for about 2 hours. Remove and slice
> thinly across the grain. Serve on a sturdy rye bread with plenty of
> mustard. Yum.

Doesn't have to be sandwiches, although there is nothing wrong with that!

Corned beef is traditionally served with cabbage and boiled potatoes. You
can use some of the water from simmering the corned beef to cook the cabbage
in; I like to cut the cabbage into quarters and "steam" it over the broth
rather than boil it. But I do boil the white potatoes (or small new
potatoes); then add butter and dried parsley or dill weed.

Jill

Abe wrote:

>>>On impulse, I picked up a brisket that was on sale.
>>>I've never made brisket. When I got it home, I realized that it was
>>>corned.
>>>Can I still use a brisket recipe such as:
>>>http://beef.allrecipes.com/az/MidwstBriskt.asp
>>>What exactly does "corned" change?
>>
>>Corned means it's cured with salt, sugar and spices. It will
>>give it a different color and flavor than a fresh brisket.
>>The recipe looks ok.
>
>
> What you bought is corned beef brisket, which is highly salted and
> flavored. It will NOT work in a recipe that calls for regular brisket.

You're quite wrong here.

A cured (i.e. corned) cut will result in a slightly shorter
cooking time, but it's a very small amount. They cook essentially
the same as uncured.

Try it sometime.


> I don't know what Reg is smoking, but corned beef brisket is not
> interchangeable with plain brisket, which is what the recipe calls
> for.

The recipe is simple: marinate and roast. This will work with
either a cured or an uncured cut.

> Also, the cooking times and temperatures he recommends are not
> applicable to corned beef.
>

Looks like you missed the part where I recommended to cook by
internal temperature, not by time.

Reading is fundamental.


> Lightly boil the corned beef for about 2 hours. Remove and slice
> thinly across the grain. Serve on a sturdy rye bread with plenty of
> mustard. Yum.
>

You're not required to boil beef just because it's cured. You
appear to be laboring under that impression.

Ever hear of pastrami?

Besides, I'll take roasted/smoked beef over boiled
any day.

--
Reg

>>>Corned means it's cured with salt, sugar and spices. It will
>>>give it a different color and flavor than a fresh brisket.
>>>The recipe looks ok.
>> What you bought is corned beef brisket, which is highly salted and
>> flavored. It will NOT work in a recipe that calls for regular brisket.
>You're quite wrong here.
I don't believe so, but you're certainly entitle to your opinion. I
think corned beef in recipes that call for regular beef results in
very nasty stuff.
>A cured (i.e. corned) cut will result in a slightly shorter
>cooking time, but it's a very small amount. They cook essentially
>the same as uncured.
>Try it sometime.
I have. With plain beef, you cook to a desired internal temp and
remove from heat. With cured beef, I find it's important to maintain
the desired temp for longer for the fibers to relax. The salt makes
them tighten up.
>> I don't know what Reg is smoking, but corned beef brisket is not
>> interchangeable with plain brisket, which is what the recipe calls
>> for.
>The recipe is simple: marinate and roast. This will work with
>either a cured or an uncured cut.
Again, you're entitled to your opinion, but in my opinion, cooking
corned beef like a regular roast/pot roast will end up with something
really nasty.
>> Also, the cooking times and temperatures he recommends are not
>> applicable to corned beef.
>Looks like you missed the part where I recommended to cook by
>internal temperature, not by time.
See previous comment about the difference between reaching a desired
temp and maintaining a desired temp for a time, which is critical for
corned beef.
>> Lightly boil the corned beef for about 2 hours. Remove and slice
>> thinly across the grain. Serve on a sturdy rye bread with plenty of
>> mustard. Yum.
>You're not required to boil beef just because it's cured. You
>appear to be laboring under that impression.
>Ever hear of pastrami?
Yep. It's smoked then steamed corned beef (at least the real stuff you
get in the lower east side of Manhattan.
>Besides, I'll take roasted/smoked beef over boiled
>any day.
Each has its place, but I also prefer smoking to boiling.

Abe wrote:

>>>>Corned means it's cured with salt, sugar and spices. It will
>>>>give it a different color and flavor than a fresh brisket.
>>>>The recipe looks ok.
>>>
>>>What you bought is corned beef brisket, which is highly salted and
>>>flavored. It will NOT work in a recipe that calls for regular brisket.
>>
>>You're quite wrong here.
>
> I don't believe so, but you're certainly entitle to your opinion. I
> think corned beef in recipes that call for regular beef results in
> very nasty stuff.

Do you think pastrami is nasty? Because that's essentially what
you'd end up with. Pastrami without the smoke. Not anything
"nasty", IMO.

Corned beef is cured beef that is cooked by poaching or boiling.

Pastrami is cured beef that is cooked by smoking.

Contrary to what you've said, cured beef is conventionally cooked by
both wet and dry heat methods.

--
Reg

Try giving up ambrosia. After a couple of weeks it'll start smelling
rotten and you'll start hating the people still eating it. If you live
in Mississippi you might get the Attorney General to sue ambrosia
makers who are obviously a detriment to society and a deterent to your
well-being.

In article >, "jmcquown" > wrote:
[...]
>Corned beef is traditionally served with cabbage and boiled potatoes. You
>can use some of the water from simmering the corned beef to cook the cabbage
>in; I like to cut the cabbage into quarters and "steam" it over the broth
>rather than boil it. But I do boil the white potatoes (or small new
>potatoes); then add butter and dried parsley or dill weed.

I'm glad someone in this thread knows how to handle corned brisket
(which is the *only* decent corned beef anyway. ;-)

However, to save on washing up, I chuck the cabbage in with the beef
for the final 20 to 30 minutes of simmering so it retains a bit of
crunch. I also chuck in two peeled onions early in the piece -- one
to eat as a vegie with the meat, the other to mash up to help make the
white sauce. And carrots -- chuck in a couple of carrots with the
spuds. (Gotta have a bit of colour on the table. :-)

Back in the old days when my corned beef press still worked (the
aluminium bottom finally corroded, but luckily the quacks now seem to
have decided eating Al is not such a problem after all 8-) the idea
was to simmer the beef for 2.5 to 3 hours until it was virtually
falling apart. You could then press it and it made a beaut cold cut.

Mind you, as I mentioned hereabouts not so long ago, something seems
to have happened to corned brisket here in Oz that doesn't entirely
meet with my approval. Then again, that might be my imagination.

Cheers, Phred.

--
LID

wrote:

> On impulse, I picked up a brisket that was on sale.
>
> I've never made brisket. When I got it home, I realized that it was
> corned.
>
> Can I still use a brisket recipe such as:
>
> http://beef.allrecipes.com/az/MidwstBriskt.asp
>
> What exactly does "corned" change?

Usually corned beef is too salty for most people in a roasted or smoked
situation. If like very salty meat, that may not be a problem. I do a
reverse brining, soaking the corned beef in plain water for a few days,
under refigeration, changing the water now and then.

After that, into the smoker, although you can bake it like the recipe
you have. I always maintain that smoked brisket isn't pastrami because
of the texture difference you get because of the pressing step, but
others call it pastrami. It'll be tasty no matter what you do.



Brian

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

On 9 Mar 2006 20:33:56 -0800, wrote:

>
wrote:
>> On impulse, I picked up a brisket that was on sale.
>>
>> I've never made brisket. When I got it home, I realized that it was
>> corned.
>>
>> Can I still use a brisket recipe such as:
>>
>> http://beef.allrecipes.com/az/MidwstBriskt.asp
>>
>> What exactly does "corned" change?
>
>Well, corned beef is not very good for you because it has lots of salt
>and sodium nitrate (salt peter) in it.

I use David Rosengarten's father's method for corned beef from his old
FoodTV program Taste which I think mitigates some of the saltiness and
results in very tender corned beef. He also suggested dicarding the
packet spices and using fresh but that's optional.

It a large pot, cover the brisket with cold water and slowly bring to
a simmer, pour out the water and cover the brisket again with cold
water and repeat the process 2 more times. Then you can cover the
brisket again with cold water, bring to a simmer and cook for 1.75 to
2 hours depending on the size of the brisket. Finish off the brisket
in a low heat oven (250 - 275 degrees F) for 30 minutes. You can also
dress the meat with mustard or some other spice mixture just before
putting it into the oven.

Default User wrote:

> wrote:
>
>
>>On impulse, I picked up a brisket that was on sale.
>>
>>I've never made brisket. When I got it home, I realized that it was
>>corned.
>>
>>Can I still use a brisket recipe such as:
>>
>>http://beef.allrecipes.com/az/MidwstBriskt.asp
>>
>>What exactly does "corned" change?
>
>
> Usually corned beef is too salty for most people in a roasted or smoked
> situation. If like very salty meat, that may not be a problem. I do a
> reverse brining, soaking the corned beef in plain water for a few days,
> under refigeration, changing the water now and then.

I agree. Many of the supermarket brands of uncooked corned beef
are oversalted. Soaking can fix it.

--
Reg

>I agree. Many of the supermarket brands of uncooked corned beef
>are oversalted. Soaking can fix it.

Thanks for all the tips!