"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Campfire & Dutch Oven Cooking
Reply
 
Thread Tools Display Modes
 
Old 06-18-2007, 11:38 PM   #1
Senior Cook
 
Golfgar4's Avatar
 
Join Date: Apr 2007
Location: Janesville, Wisconsin
Posts: 199
Corned Beef with Cabbage and Vegetables

I cooked corned beef and cabbage for our Dutch Oven Monday Night meal tonight. It was a recipe that I found in Dale Smith's Great Meals Dutch Oven Style. It includes potatoes and carrots.

It's a good recipe, but I think the cooking time should be lengthened if you want the corned beef really tender. I followed the recipe, and after 2 hours, put the cabbage, carrots, and potatoes into the DO. It cooked for another hour when the vegetables were tender but firm. But I think that at least another hour, or possibly even 2, for a total of 4 - 5 hours would have made the corned beef "fork tender".

I'd definitely give this recipe an A. But make sure to allow enough time to get the corned beef tender.

Corned Beef with Cabbage and Vegetables

Use 12 inch dutch oven
Use 8 coals on bottom in checkerboard pattern
Use 16 coals on lid in a ring
Trivet

1 4-pound corned beef brisket
3 pounds potatoes cut into quarters
1 12 oz. package baby carrots
1 bay leaf
1 tablespoon beef paste or 2 bullion cubes
4 cups of water
1 small head of cabbage cut into quarters
10 small pearl onions
large yellow onion quartered
Salt and pepper to taste

Use a trivet in bottom of dutch oven. Place brisket, with fat side up on trivet. Season with salt and pepper. Add water, bay leaf, beef paste and yellow onion. Cover and simmer slowly for about 2 hours. Add potatoes, carrots, cabbage and pearl onions. Add enough water to cover and replace lid and continue to simmer slowly until vegetables are tender, but firm.

Attached Thumbnails
Click image for larger version

Name:	Corned Beef1.JPG
Views:	146
Size:	65.0 KB
ID:	2804   Click image for larger version

Name:	Corned Beef5.JPG
Views:	141
Size:	71.1 KB
ID:	2805  

Click image for larger version

Name:	Corned Beef7.JPG
Views:	137
Size:	58.1 KB
ID:	2806  
__________________

__________________
Garry
Golfgar4 is offline   Reply With Quote
Old 06-19-2007, 06:32 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
You should cook the corned beef until it's fork tender and ensure you slice it across the grain to ensure tenderness.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-19-2007, 09:02 AM   #3
Senior Cook
 
Golfgar4's Avatar
 
Join Date: Apr 2007
Location: Janesville, Wisconsin
Posts: 199
Quote:
Originally Posted by Andy M.
You should cook the corned beef until it's fork tender and ensure you slice it across the grain to ensure tenderness.
Clearly the recipe should allow more time so that the beef is more tender. I didn't realize that how it's sliced will help with the tenderness.

Good tips. Thanks!
__________________
Garry
Golfgar4 is offline   Reply With Quote
Old 07-26-2007, 10:40 AM   #4
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
I want to do Martha Stewart's Corned Beef and Cabbage recipe. It calls for pickling salt and pickling spices. I don't know what both are and I probably won't find them being sold here anyway. What can I subsitute for them? Thanks!
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 07-26-2007, 12:17 PM   #5
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Mixed pickling spice contains black peppercorns, yellow mustard seed, hot red pepper flakes, allspice berries, dill seed, mace, cinnamon stick, bay leaves, whole cloves and ground ginger.

Spice Mix Chart - Home Cooking

I just use the little packet of spices that comes with the vacuum packed corned beef. I guess that's not available everywhere, though.


__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 07-27-2007, 02:26 AM   #6
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Thanks Constance. What about pickling salt? Is this just like kosher salt? Thanks!
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 07-27-2007, 09:49 AM   #7
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
Hi Chop!
Pickling salt is any salt that has no additives.
Pure sodium chloride, no iodine, no sea salts.
__________________
GrillingFool is offline   Reply With Quote
Old 07-28-2007, 11:14 AM   #8
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Thanks Grillingfool! But if I can't find Sodium Chloride here, can't I just use sea salt for pickling the beef? The meat would have to be pickled in the fridge for about 6 days.
__________________

__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Reply

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



» 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- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:28 PM.


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