"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 01-24-2008, 02:05 PM   #1
Senior Cook
 
sage™'s Avatar
 
Join Date: Oct 2007
Location: Sugar Land, Texas
Posts: 316
Corned Beef

I want to cook a corned beef so it can be sliced deli thin to make corned beef sandwiches. I have only cooked corned beef once before, one from the store with the spice packet and it was cooked to where it fell apart. I wanna make some piled high corn beef on rye. I'm going to buy an electric slicer so I can do this. Does anybody know how the deli's cook them? lol..I don't want to corn the beef myself..will buy the ones from the store.

__________________

__________________
sage™ is offline   Reply With Quote
Old 01-24-2008, 02:14 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,380
It may have been cooked too long if it fell apart. Also, the deli slices the corned beef after it's cold. That will make it easier to slice.
__________________

__________________
"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 01-24-2008, 02:33 PM   #3
Sous Chef
 
Ol-blue's Avatar
 
Join Date: Apr 2007
Location: Bremerton, Washington
Posts: 902
I use a Pressure Cooker to cook mine. Andy M is right, slicing it cold is better. I like to remove the fat from the meat when it's warm.
__________________
Ol-blue is offline   Reply With Quote
Old 01-24-2008, 02:40 PM   #4
Senior Cook
 
sage™'s Avatar
 
Join Date: Oct 2007
Location: Sugar Land, Texas
Posts: 316
Thanks =o) It was so long ago that I cooked it, I'm not sure it fell apart..lol I just know I had hard time trying to slice it without it fallin apart.
__________________
sage™ is offline   Reply With Quote
Old 02-04-2008, 04:29 PM   #5
Assistant Cook
 
Join Date: Feb 2008
Posts: 9
Ya corn beef tends to fall apart when it is cooked. Andy had a good point try slicing it when it is cold.
__________________
http://www.freewebs.com/creck01
STORMmcfearson is offline   Reply With Quote
Old 02-04-2008, 09:28 PM   #6
Head Chef
 
David Cottrell's Avatar
 
Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,194
Exclamation Serve hot with cabbage, cold with kraut.!

Quote:
Originally Posted by sage™ View Post
I want to cook a corned beef so it can be sliced deli thin to make corned beef sandwiches. I have only cooked corned beef once before, one from the store with the spice packet and it was cooked to where it fell apart. I wanna make some piled high corn beef on rye. I'm going to buy an electric slicer so I can do this. Does anybody know how the deli's cook them? lol..I don't want to corn the beef myself..will buy the ones from the store.
The others got it - made corned beef and cabbage a couple of weeks ago - slow cooker with beer. It was fork tender hot, but the left over wrapped and stored in the ice box was good for thin slicing next day.
(Next time I'm going to use apple juice and brown sugar and compare - should be all together different taste.)

My daughter is ready for Rubin sandwiches.
__________________
David Cottrell is offline   Reply With Quote
Old 02-04-2008, 09:33 PM   #7
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
My bet is Delis get them precooked. But yes, cook following package directions, and then cool, chil in fridge. THis year I'm buying two cause one just wasn't enough last year, it was SOOOOOOOOOOO good!
__________________
Robo410 is offline   Reply With Quote
Old 02-05-2008, 12:41 AM   #8
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
Carefully simmer for 2 1/2 hours and start checking with a fork . When it is just about fork tender remove and wrap and refrigerate. When cold!! slice with a very sharp knife across the grain. You should be able to slice as thin as you want.
__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 02-05-2008, 09:30 AM   #9
Senior Cook
 
Ask-A-Butcher's Avatar
 
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
Quote:
Originally Posted by Robo410 View Post
My bet is Delis get them precooked. But yes, cook following package directions, and then cool, chil in fridge. THis year I'm buying two cause one just wasn't enough last year, it was SOOOOOOOOOOO good!
Yes, deli's get them precooked. Also, why the deli Corned Beef looks so pretty is that they use a trimmed Bottom or Eye Round, instead of the fatty Brisket.

Ditto to what every one else has said about slicing the Corned Beef while it's cold and against the grain. And Corned Beef really doesn't need to be cooked past 190° or 195° internal to be tender, BUT slicing it against the grain will help to make it more tender.

Buy three Corned Beef's this year and make your own "Pastrami" per the instructions below. Not 'true' Pastrami, but I call it "Lazy Mans Pastrami" and it's pretty darn good and easy to make.

Here is a store bought Corned Beef Brisket that has the fat trimmed off, a cold water bath for 12 hours (to help leech some of the salt, water was changed every 4 hours) and seasoned with garlic powder then a dusting of fresh ground pepper.

Onto a 250° indirect grill with some cherry and hickory smoke.



After approx 5 hours, the temp was up to 188°. It was pulled off the grill, allowed to cool and then wrapped in the fridge over night.



Here we are cut in half....purdy, ain't it?



Onto the slicer and sliced thin against the grain.



This was some mighty fine "Pastrami"



Rye, Swiss, mustard and some pickles

__________________
[SIGPIC][/SIGPIC]Ask-A-Butcher

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole
Ask-A-Butcher is offline   Reply With Quote
Old 02-06-2008, 06:19 PM   #10
Senior Cook
 
sage™'s Avatar
 
Join Date: Oct 2007
Location: Sugar Land, Texas
Posts: 316
looks perfect !! thanks..gonna have to buy a few this year to try..I'm still debating about buying a meat slicer. I have limited space and I'm not sure how much I would use it. I have been looking at them on the web..so many to choose from. I may end up getting an electric knife to try first.
I love rubens and I also love corned beef with horseradish. Gotta have rye bread !
I have seen a few delies on TV that cook their own.
__________________

__________________
sage™ is offline   Reply With Quote
Reply

Tags
None

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 11:31 AM.


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