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Old 07-14-2011, 09:06 PM   #1
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Corned beef overcooked?

Today I made my first corned beef and cabbage dish. I put the beef in 2 qrts of water and braised under 225 for 4 hours, and it turned out really loose and falling apart. Which is fine for stewed meat, but corned beef should have a dense, deli-like texture. Did I over cook the beef?




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Old 07-14-2011, 09:18 PM   #2
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Yes you did overcook it a bit. Corned beef is done when a fork goes in easily. Don't you hate the shrinkage?!
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Old 07-14-2011, 09:33 PM   #3
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One solution (my inattentive favorite) is to do the beef a day in advance, then chill the beef, to let the gelatin set, and slice thinly. Cook the cabbage and any other veg in teh beef stock, then reheat the beef on top of the simmering liquid.
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Old 07-14-2011, 11:11 PM   #4
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That looks like overcooked YUM!!! My favorite way to have it.
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Old 07-14-2011, 11:49 PM   #5
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Quote:
Originally Posted by PrincessFiona60 View Post
That looks like overcooked YUM!!! My favorite way to have it.
actually I prefer if the beef looks like a piece of bologna lol
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Old 07-14-2011, 11:58 PM   #6
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Originally Posted by Hyperion View Post
actually I prefer if the beef looks like a piece of bologna lol
I'm odd, I like to eat my corned beef like others eat string cheese. Actually, I like corned beef anyway I can get it!
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Old 07-15-2011, 06:42 AM   #7
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I gave up braising CB because it seemed like the results were uneven: Now, I cook it in the pressure cooker in Guiness. Turns out great every time.
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Old 07-15-2011, 06:46 AM   #8
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Seinfeld reference, Andy?
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Old 07-15-2011, 06:58 AM   #9
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Nora, that's how I do it. I like my cooked cabbage but don't like the entire dinner to taste of boiled cabbage. So it goes in last. I also put in extra whole spices (peppercorns, whole allspice, bay leaves, whole mustard seed), then when I take the meat out I strain the broth. The results are that I can use the broth, chop the meat and vegetables more finely, and make a soup for one of mu shut-in friends (and me!). As an alternative, I add sourkraut instead of fresh cabbage, and serve with rye bread and swiss cheese and call it "Reuben" soup. The lady really loves it!
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Old 07-15-2011, 07:34 AM   #10
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Overcooked or not it looks absolutely delicious.
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