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Old 03-17-2011, 11:27 AM   #1
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Uncorned beef question

Please Please tell me what I want to hear. LOL LOL
So last minute here - bought some corned beef (beef briskett) at the butcher section of Hannaford. Making a UNCORNED BEEF Dinner.

The recipe I'm following has this dry rub/paste you put on it the night before.
It's 11:30am right now and I'm serving this tonight.

am I ruining the entire dish by not following the instructions for the rub?
Is it worth putting the rub on it for a couple of hours?

BULK OF the cooking recipe is here:

Preheat oven to 350 degrees. Combine beer and juice. Top brisket with onion, and surround with beets. Pour in 1 1/2 cups beer mixture. Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours to 3 hours 15 minutes.



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Old 03-17-2011, 11:35 AM   #2
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Your recipe is usually made with a fresh brisket rather than a corned one so the taste will be different. Put the rub on ASAP and continue with the recipe. I'd leave out any added salt because a corned beef can be salty.
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Old 03-17-2011, 11:36 AM   #3
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legend, i would rub it, wrap itin plastic - or better vacu-seal it if you have one, then put it on a plate or in a container and add some weight to the top the help press the rub into the meat, if only for a few hours. i'd also up the amount of salt a bit in the rub to help it work a bit quicker.

hth.

happy st. pat's day, btw.
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Old 03-17-2011, 11:39 AM   #4
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sorry I just bought a regular beef brisket at hannaford. It isn't corned. It's angus chuck flat cut beef brisket. Are there any changes with what you said knowing this?

Thanks - Happy Saint Patricks Day!!
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Old 03-17-2011, 11:45 AM   #5
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Just rub the rub and go ahead fallow the recipe. Do not worry about keeping it overnight. You'll be fine, just make sure it is well-well done. Brisket is very tough, but if cooked long enough is delicious.
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Old 03-17-2011, 12:01 PM   #6
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Quote:
Originally Posted by CharlieD View Post
Just rub the rub and go ahead fallow the recipe. Do not worry about keeping it overnight. You'll be fine, just make sure it is well-well done. Brisket is very tough, but if cooked long enough is delicious.
so 350 at the 3 1/2 hours seems decent?
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Old 03-17-2011, 12:32 PM   #7
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Originally Posted by legend_018 View Post
so 350 at the 3 1/2 hours seems decent?

Yes it does. It's done when you can easily stick a fork in it. If you have an instant read thermometer, cook it to 190 F. internal temperature.
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Old 03-17-2011, 01:52 PM   #8
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Depends on how big your brisket is. I would cook at a lower temperature, but longer.
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