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Old 03-16-2018, 10:42 AM   #1
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Corned beef

Most ShopRite’s in my area in New Jersey have JP O’Reilly corned beef flat $2.88/lb. this week. BUT the store in Parsippany (different owners from around my area) has a super coupon $1.88/lb. so I picked one up on Sunday and will try to grab another tomorrow for the freezer. Hub and I love corned beef. The shame is that I have 4 coupons but feel lousy so will only be making 1 trip because it is a bit of a ride and I am still fighting with a cold.

I would love to make a pastrami.

How do you cook yours?
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Old 03-16-2018, 11:22 AM   #2
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Shameful. I paid $3.98 yesterday at the grocery store and its not the flat cut.
I did pick one that looked flat, with a thinner fat layer than the others in the case. I looked at most every cut in there!
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Old 03-16-2018, 11:27 AM   #3
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Aldi's was selling point cut corned beef for $1.99 a lb a few weeks ago. I simmered it with a little extra vinegar, salt, pickling spices, then cooled it and wrapped it in foil and ate it the next week. I love that stuff whether it is from the store or home brined.
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Old 03-16-2018, 11:57 AM   #4
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I may stop into Fairway market to get a corned beef. It is store brined in the butcher case and I can get any size I want. I usually get a piece with point and flat together. I think point has more flavor and is more tender than the flat. So it is the best of both worlds. Fat = Flavor They also give me some brine liquid to take home and cook my corned beef in. Of coarse Fairway is more expensive but worth it.
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Old 03-16-2018, 11:59 AM   #5
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Quote:
Originally Posted by blissful View Post
Aldi's was selling point cut corned beef for $1.99 a lb a few weeks ago. I simmered it with a little extra vinegar, salt, pickling spices, then cooled it and wrapped it in foil and ate it the next week. I love that stuff whether it is from the store or home brined.
I also mix up my own Corning/Pickling spices. I put it in a tea ball and add to pot with the water, meat and salt.
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Old 03-16-2018, 05:56 PM   #6
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We usually try to buy a Nathan's corned beef because it has the lowest fat per serving, around 12 g, I think. Most of the other brands are north of 16 g per serving.

Then it gets boiled to death for 4 hours, with the quartered cabbage added in the 3rd hour, and the whole redskin spuds added in the last 45 minutes or so.
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Old 03-16-2018, 05:58 PM   #7
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Oh, mofet, if you're going to use a store bought corned beef to smoke to make a pastrami, follow Pacanis's advice and soak it first, changing the water 3 times. If you don't, the pastrami will be too salty.
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Old 03-17-2018, 05:09 AM   #8
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Oh, mofet, if you're going to use a store bought corned beef to smoke to make a pastrami, follow Pacanis's advice and soak it first, changing the water 3 times. If you don't, the pastrami will be too salty.
I thought the salt was counter balanced by the massive amount of black pepper used as a rub.
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Old 03-17-2018, 10:54 AM   #9
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The corned beef dinner I made last night was the best of mine ever. The lean flat cut was $3.49 lb. I didn't do anything unusual so it's a mystery. I think it's just luck.
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Old 03-17-2018, 10:57 AM   #10
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I always boil mine low and slow for 2-3 hours until fork tender.
Any other method that works as well?

I waited until today to go and get the rye bread.
We eat sandwiches and only sometimes cook cabbage in the cooking liquid.
So its corned beef sandwiches, french fries and Clausen pickle spears.
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