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Old 10-19-2006, 07:11 AM   #1
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Corned Beef

So who likes corned beef and cabbage? Pretty big up my way. Just grabbed a 3lb hunk of corned beef brisket along with some cabbage and roots.

Just curious how you guys cook yours. I was brought up with the "all in a pot with water" method staggering the addition of the vegetables for proper cooking times.


Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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Old 10-19-2006, 07:23 AM   #2
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I soak it first to get some of the salt out. Then just a very gentle simmer and into the oven to keep it gentle. I do it for sandwiches mostly and not the boiled dinner concept.

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Old 10-19-2006, 08:24 AM   #3
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We love corned beef and cabbage and I cook it like you do Nicholas, all in one pot. Beef, cabbage and carrots and then I put it all on one large platter and set on the table.Now I'm really getting hungry
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Old 10-19-2006, 08:43 AM   #4
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Nick, I do as you do. Have you ever made your own corned beef?
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-19-2006, 08:47 AM   #5
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ahhhhh corned beef we love it too, i think cooking it this way is the best
tasting corned beef and cabbage ever. we have a clay cooker (rometofel) (sp). Basically it is a clat pot with a clay lid. you soak the pot in water
for at least 15 mins. dump the water out put the corned beef in fat side up
add potatoes or root vegies on the sides quarter the cabbage and put it on
top of the meat. add just a bit of water maybe 1/4 cup put the lid on
and put in a cold oven set the oven to 375 and once you start to smell
the wonderful aroma begin basting every half hour or so there will be alot of liquid in the pot from the cabbage. normal baking time is about 3-4 hrs.

serve with black pumpernickel bread and butter. for dipping standard
sour cream with horseradish.

left overs great for rubens use the cabbage for the sour kraut yummmy
is your glass half full or empty? my is half full
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Old 10-19-2006, 09:11 AM   #6
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I make mine in one pot, also. One addition I make is a sliced navel orange in the pot. Yummy
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Old 10-19-2006, 09:23 AM   #7
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Originally Posted by lyndalou
I make mine in one pot, also. One addition I make is a sliced navel orange in the pot. Yummy
That sounds like a great idea. Thanks.
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Old 10-19-2006, 09:36 AM   #8
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This turned into my favorite way to cook corned beef when I first tried it!!
Thanks Attie -

I've worked in an Irish place for a while and we developed a pretty tasty and easy method for doing a kick-*** corned beef. Lay your brisket in a deep hotel pan. If the meat is too big, cut it into more managable pieces. Then, discard the seasoning mix, if one's included. Next, throw in a couple chopped onions, a couple handfuls of garlic cloves, some whole peppercorns and a couple bay leaves. Next, in a mixing bowl, mix about half a gallon of dark beer (a good brown or stout works well) with a cup of molasses and half cup brown sugar, and pour over the meat till about 2/3 covered (supplement with water if needed). Cover tightly with foil and throw into a 350-400 degree oven. For 12lb of beef, it could take upwards of 6-7 hours to cook, but start checking after about 4 hours. You want the beef at an internal temperature of 200 degrees. I know that may sound overcooked, but the brisket is full of tough connective tissue that won't break down until it gets to around 200 degrees. At that point, it'll be fork tender. When it's done, remove the meat to a rack of some sort and allow to rest and cool for a little while. The cooking liquid can then be strained, defatted and used to cook the remainder of the boied dinner, thickened as a gravy or sauce, or just used as a jus.

Here are the notes I made after cooking the above -

I cooked mine four hours and it was perfect (mine was ~2 1/2 lbs.)
Amounts I used:
1 onion
3 cloves garlic, smashed up
10-12 black peppercorns
1 Bay leaf
2 bottles (11 oz. each, more than needed, but more beer can't hurt ) Guinness Draught
~ 1/3 c molasses
2 T. brown sugar

Note #1 - I set my Mickey Mouse oven for 375F - so it was in the neighborhood of this, +/-

Note #2 - After four hours, the beef had reached 210F, and was very tender, so I removed from oven then.

Oh my, it tasted as good as it smelled all afternoon. I can hardly wait for the Corned beef and Muenster sandwiches!!
You can't go wrong with this one!
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Old 10-19-2006, 09:56 AM   #9
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corned beef or ham n cabbage n roots ... and yes the orange is a great touch! really quite related to the French pot au feu a gentle simmer of meat and vegetables.

I do add more roots than just potatoes and onion ... got carrots parsnips turnips leeks. Makes a fabulous meal, then a stew, then a pie, then soup broth...escarole is a great addition to the pot too.
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Old 10-19-2006, 10:05 AM   #10
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I put my corned beef in the crock-pot with the seasoning packet and a beer. When it's tender, I remove it and add the cabbage, potatoes and carrots. The reason for the separate cooking is that my husband absolutely hates, despises and detests cabbage, but he does enjoy a corned beef sandwich. By cooking it this way, the cabbage doesn't "contaminate" his corned beef.

We get by with a little help from our friends
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