"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Thread Tools Display Modes
Old 07-18-2004, 09:24 PM   #1
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549


4 pounds whole corned beef
5 bay leaves
1 onion, choppped
1 tablespoon prepared mustard
1/4 cup brown sugar
whole cloves
1 can (1 pound 15 ounces) spiced peaches

Cover corned beef with water in a large pot. Add
bay leaves and onion. Cook over medium heat about
3 hours, until meat is very tender.

While meat is cooking, mix mustard and brown sugar. Preheat oven to 325°.

Take meat from water and remove all visible fat.
Insert cloves into meat as if it were ham. Cover
the meat with the mustard mixture and bake 1
hour, basting frequently with the peach syrup.

Surround meat with spiced peaches and serve.

Serves 6.


Raine is offline   Reply With Quote
Old 07-25-2004, 07:42 PM   #2
Master Chef
Join Date: Mar 2004
Location: NW Chicago Burbs'
Posts: 6,070
Send a message via Yahoo to -DEADLY SUSHI-
I LOVE corned Beef! I remember when it was actually inexpensive too. They found out we enjoy it.

-DEADLY SUSHI- is offline   Reply With Quote
Old 07-26-2004, 03:03 PM   #3
Senior Cook
LMJ's Avatar
Join Date: Apr 2004
Location: Kent, Ohio
Posts: 216
Yeah. Is weird how a garbage piece of meat like brisket has gone through the roof thanks to corned beef and barbeque.

One could achieve the same results using top round for a lot of the same recipes, no?
"It's not a bald spot, it's a solar panel for my electric personality."
-Red Green
LMJ is offline   Reply With Quote
Old 07-26-2004, 03:12 PM   #4
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
Same with oxtails. We used to have oxtail vegetable soup several times each winter. Then oxtails suddenly became a gourmet food and we could hardly afford to buy them!

:) Barbara
Barbara L is offline   Reply With Quote
Old 07-28-2004, 11:29 PM   #5
Senior Cook
Join Date: Mar 2004
Location: Seattle
Posts: 246
If you have the chance try corning a pork shoulder/boston butt roast.

The brining is about the same taste what ever the cut but the texture of the pork is devine. I must admit I really like the pig fat better than beef fat on a brisket.

I read something by James Beard that suggested corned pork was better in his eyes so I ask my butcher to corn me a shoulder. We eat both but I do prefer the pig.
May you eat well,
Robt is offline   Reply With Quote
Old 07-29-2004, 12:16 AM   #6
Senior Cook
Join Date: Mar 2004
Location: Seattle
Posts: 246
Thought you might enjoy reading how to corn your own so I looked up J Beard and Bruce Aidells receipe. They are about the same.

Aidell suggests brisket but can use bottom round assuming beef.

8C water or enough to cover the meat
1 1/4 cups ofkosher salt
1 cup sugar
3 Tbsp pickling spices
1 6-8 lb whole brisket OR bottom round trimed of excess fat

1 med onion spiked w/3 cloves
3 garlic cloves
1 carrot coarsely chopped
1 rib celery coarsely chopped
3 bay leaves
1 tsp peppercorns

Bring water to a boil, add salt and sugar, stir in pickling spices, let cool to room temp, then refrigerate to 45 degrees F.

Pour brine into large crock or bowel and submerge the meat in it making sure the meat stays submerged by weighting with a heavy plate or some such [non reactive], Refrigerate for 8-12 days. Stir the brine daylyand turn the meat occasionally [?].

To cook remove meat from brine, put in large pot. Cover w/ water and add veggies,bay leaves,and peppercorns. Simmer over low heat until tender- 2 1/2 to 3 hours " or more if necessary." Thinly slice across the grain and serve - hot or cold.

They say this will serve 8-10 with leftovers, phuey. my kids would have this cleaned up by bedtime.

May you eat well,
Robt is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
FYI-Large ground beef recall PA Baker Beef, Pork, Lamb & Venison 5 02-18-2005 07:04 PM
my first attempt at beef jerky buckytom Beef 12 02-10-2005 02:44 PM
Has anyone made Corned Beef before? abjcooking Beef, Pork, Lamb & Venison 8 12-17-2004 10:33 AM
101 Burger Builders Filus59602 Beef, Pork, Lamb & Venison 1 11-02-2002 10:19 PM

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:28 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.