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Old 10-19-2006, 02:45 PM   #11
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I can't eat Corned Beef and Cabbage because it doesn't agree with me.

My friends all love it but I have to stay away from it.
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Old 10-20-2006, 01:49 PM   #12
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Oh man, so many ideas to try out here. Some of those sound great! I see a few I want to try for sure.

I also found a couple things I'm curious about.

I found a bunch of "New England" corned beef recipes that are simmered like I normally do, but after they are dressed with a thickened horseradish cream sauce. Has anyone ever heard of this? I'm from New England and I've never heard of it. I might make a quick batch up on the side to try out this weekend. I usually just use a bit of brown mustard as a condiment or a splash of vinegar.

I've also never cooked mine in beef stock - I usually just use water. I picked up 10lbs of bones this morning to make a white beef stock tomorrow. I bet it will infuse the roots with some incredible flavor!

Cooking it in beer like someone mentioned also has my interest. Beer definetly goes with Corned Beef & Cabbage!

Sounds like a lot of you braise it too rather than "boil" it. Man, I've got some corned beef recipes to try now. I'll have to pick up a few more this weekend. The guy at work is going to be in CB&C heaven. He loves Corned Beef and Cabbage. He's Polish, but we always say he's just a confused Irish man...

I'm curious if the recipe posted with sour cream has some similarity with all the tangy horseradish cream sauces I keep seeing. My CIA book even lists a horseradish cream sauce based on a bechamel enriched with cream and spiked with horseradish. I might try making a bechamel/veloute with 50/50 milk/cooking liquid - enrich it with cream - and then add the horseradish.

Too many untested ideas... I'm going into overload here...
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Old 10-20-2006, 02:47 PM   #13
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Oh, I've never made my own Corned Beef either. Care to list your method?
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Old 10-20-2006, 03:13 PM   #14
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I used the following ingredients to make the brine for curing the fresh corned beef. You can choose any recipe you like, there are a ton on the internet.

5-6 Lb Beef Brisket
4 Qt Water
2 C Kosher Salt
2 C Brown Sugar
1 Tb Juniper Berries
2 tsp Allspice Berries
2 Bay Leaves
6 Garlic Cloves, peeled


Your butcher can get you a whole fresh brisket. Using a jacarding tool or similar implement, pierce the meat liberally on both sides. put it into an appropriately sized SS, ceramic or glass container.

Prepare the brine by combining all the ingredients and stirring until the salt and sugar are dissolved. Pour over the meat, cover and refrigerate for 10 days. You may want to weigh down the meat if it floats so it is completely submerged.

As this is a very salty mixture, use not materials that are prone to corrosion.

When the 10 days have passed, remove the meat and rinse it well in cold water. Cook as you would any corned beef.

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Old 10-20-2006, 06:28 PM   #15
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Here corned beef is generally sold packaged with an herb packet. I just put the beef in the crockpot, sprinkle the herbs over it, and just cover with water. Turn the crockpot on low and go to work. When I get home I pour the stock into a stock pot, add onions, carrots, potatoes and cabbage and cook them in the meat stock on the stove (even on high the crockpot is too slow for this IMO). One of my favorite meals...
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Old 10-20-2006, 06:51 PM   #16
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I LOVE Corned beef. I would eat it all the time if I could. I also put the meat and veggies all in a slow cooker and let it cook. A lot of these recipes look great and maybe I'll give them a try. Corned beef sounds so good, I think I'll make it over the weekend.
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Old 10-22-2006, 08:11 PM   #17
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Andy - Thats definetly something I'll have to try someday. How would you compare "homebuilt" to the commerical products?
-----
Today I tried two different preparations. I used the "Boil" method I'm used to where you cover the beef with water and simmer for a couple hours, add veggies, and then simmer another hour or so. This time I tried one with water and one with white beef stock.

I thought there was going to be a huge difference, but the corn beef and cabbage do such a good job building a flavor base that the two were only discernible when "A/B'd" right next to one another. There was a difference, but not big enough to justify spending 10hrs to make a pot of good white beef stock...

Plenty of leftovers. Tomorrow I'm going to try making a few of those horseradish cream sauces to try with it.

I also plan to try a couple braising methods this week as well with another hunk o' CB.
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Old 10-22-2006, 08:27 PM   #18
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RPCookin.. that is how i do mine..sometimes in a pressure cooker. Dove
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Old 10-22-2006, 10:34 PM   #19
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Quote:
Originally Posted by Nicholas Mosher
Andy - Thats definetly something I'll have to try someday. How would you compare "homebuilt" to the commerical products?...
It's a matter of taste. you play with the spice mix to get the taste you want, or give up and stick with the commercial stuff. I gave up.
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Old 10-22-2006, 11:01 PM   #20
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Thanks Jean, love Corned beef, corned Mutton, corned Ox tongue, any of those.
"The reason for the separate cooking is that my husband absolutely hates, despises and detests cabbage, but he does enjoy a corned beef sandwich." I don't know, what are you going to do with him. Some men are worse than kids, that's for sure LOL
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