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Cheezz, any luck with the corned beef this time? Mine were both awful!
- Thread starter lisainla
- Start date
Not sure what a point is? But wouldn't think round would be very nice? I have never used
anything but brisket. It has always been realiable?
We did 100# at the Moose lodge here. Since I was crippled, I was prep cook and helper. We simmered it till tender and then on the advice of one of the guys rubbed it with a mustard and brown sugar mix and baked it for a bit.
Served the regular dinner and sandwiches.
I made Shepherds Pie using a Emeril recipe the cook brought from Food Network--it got raves!! and sold out.
I still think I prefer the oven method, But there wasn't enough room here.
Gosh Lisa I'm sorry though, such a bummer!
Nan
anything but brisket. It has always been realiable?
We did 100# at the Moose lodge here. Since I was crippled, I was prep cook and helper. We simmered it till tender and then on the advice of one of the guys rubbed it with a mustard and brown sugar mix and baked it for a bit.
Served the regular dinner and sandwiches.
I made Shepherds Pie using a Emeril recipe the cook brought from Food Network--it got raves!! and sold out.
I still think I prefer the oven method, But there wasn't enough room here.
Gosh Lisa I'm sorry though, such a bummer!
Nan
Here is Emeril's Shepherd's Pie recipe I used, tweaks inside--
was a last minute add on to menu, no leg in town, so they had purchased shoulder, worked beautifully.
Did not have veal reduction, reduced red wine down a bit and used chicken stock (store bought)
Also I would not use that much butter on topping, didn't add much and just didn't seem necessary, maybe just drizzle with a little melted?
Also had fresh thyme!
Oh yes, I seven timed it, and made three full size 2" hotel pans.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6060,00.html?rsrc=search
was a last minute add on to menu, no leg in town, so they had purchased shoulder, worked beautifully.
Did not have veal reduction, reduced red wine down a bit and used chicken stock (store bought)
Also I would not use that much butter on topping, didn't add much and just didn't seem necessary, maybe just drizzle with a little melted?
Also had fresh thyme!
Oh yes, I seven timed it, and made three full size 2" hotel pans.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6060,00.html?rsrc=search
Wow, you must have had some happy Moose! I did the oven braising method this time, but
I covered it. Next time, I may try it uncovered. I used a large oval Le Creuset oven and it came so tender we had a time slicing it while warm. I might have over cooked it. Then I took the broth, which remained amazingly clear and used a little to cook the veggies. We had leftover corned beef with mashed potatoes and rutabagas. I still have enough for corned beef hash tonight. Good stuff.
Did your leg hurt after all that cooking? Have you had good walking weather?
I covered it. Next time, I may try it uncovered. I used a large oval Le Creuset oven and it came so tender we had a time slicing it while warm. I might have over cooked it. Then I took the broth, which remained amazingly clear and used a little to cook the veggies. We had leftover corned beef with mashed potatoes and rutabagas. I still have enough for corned beef hash tonight. Good stuff.
Did your leg hurt after all that cooking? Have you had good walking weather?
Sounds good, did you cook it on a low temp, I usually do about 300F and check after about 3 hours--
I get 10-12# briskets. They are covered and seem to be done inside then, 165F or so, but still not tender--need some more time, but try not to let them get over done. Still taste good, but hard to slice.
Yes, thanks for asking, I only planned on putting in a few hours, but some of the other volunteers didn't show, so I pretty much worked about three hours Friday and all day Saturday--really wiped me out, sort of a reality check though about how much work I have to do.
PT is very aggressive now.
Weather sucks, supposed to get better this week. Been going to rec center to use machines and walking track, several days was too icy to drive down my hill to get there!
Been doing my stairs up and down to house as a workout, getting easier.
Nan
I get 10-12# briskets. They are covered and seem to be done inside then, 165F or so, but still not tender--need some more time, but try not to let them get over done. Still taste good, but hard to slice.
Yes, thanks for asking, I only planned on putting in a few hours, but some of the other volunteers didn't show, so I pretty much worked about three hours Friday and all day Saturday--really wiped me out, sort of a reality check though about how much work I have to do.
PT is very aggressive now.
Weather sucks, supposed to get better this week. Been going to rec center to use machines and walking track, several days was too icy to drive down my hill to get there!
Been doing my stairs up and down to house as a workout, getting easier.
Nan
I really think the best cut for corned beef is the flat cut. . .
but I saw no flat cuts advertised this year. My mom bought a round cut which was virtually fat-free looking and it was good but somewhat tough when she cooked it Sunday. I would have cooked that puppy till I could pierce it easily with a fork.
The point cuts I have tried in the past always cooked up tender enough for me but the ones we get out here are extremely fatty throughout.
Did anyone here buy a flat cut?
but I saw no flat cuts advertised this year. My mom bought a round cut which was virtually fat-free looking and it was good but somewhat tough when she cooked it Sunday. I would have cooked that puppy till I could pierce it easily with a fork.
The point cuts I have tried in the past always cooked up tender enough for me but the ones we get out here are extremely fatty throughout.
Did anyone here buy a flat cut?
Cheezz, are you boiling the corned beef?
I sort of "double-corn" my corned beef and use any old cuts that I can find (not a lot of choice here.) This time I had the cheapest, worst looking corned beef I ever saw but I was able to get it tender and falling apart after about 4 hours. I start by putting in about 4 tbsp of pickling spice with the corned beef and some water and simmering, not boiling, for about 3 hours covered. Then, I dump the liquid out and pour in low sodium chicken broth and the veggies I use (potatoes, onions, garlic, carrots, celery), more pickling spice and I simmer for another hour covered. It always works for me to do it this way.
I sort of "double-corn" my corned beef and use any old cuts that I can find (not a lot of choice here.) This time I had the cheapest, worst looking corned beef I ever saw but I was able to get it tender and falling apart after about 4 hours. I start by putting in about 4 tbsp of pickling spice with the corned beef and some water and simmering, not boiling, for about 3 hours covered. Then, I dump the liquid out and pour in low sodium chicken broth and the veggies I use (potatoes, onions, garlic, carrots, celery), more pickling spice and I simmer for another hour covered. It always works for me to do it this way.
I really think that's the key to a great corned beef--buy the cheap (whole) cut.l..
the point (flat) cut is leaner and drier. My store had only flat cuts this year, so my beef was not as juicy as it should have been. I cooked it about 3 1/2 hrs, so it was tender, but it's the fat layer on a whole corned beef that adds juiciness and flavor. After it is cooked you just cut off as much fat as you like--it's cheaper anyway. Corned round is worthless IMHO.
the point (flat) cut is leaner and drier. My store had only flat cuts this year, so my beef was not as juicy as it should have been. I cooked it about 3 1/2 hrs, so it was tender, but it's the fat layer on a whole corned beef that adds juiciness and flavor. After it is cooked you just cut off as much fat as you like--it's cheaper anyway. Corned round is worthless IMHO.
Cathy, is the pickling spice the same as the packet that's included when
you buy the corned beef prepackaged? I have always heard it's best to throw that out and use mustard. Boy, can you tell I don't eat much corned beef? Better for me to go out on St. Patty's day and have someone else prepare it for me.
When I do cook it, it comes out tough. But I'd really like to try one soon following the suggestions in this thread!
you buy the corned beef prepackaged? I have always heard it's best to throw that out and use mustard. Boy, can you tell I don't eat much corned beef? Better for me to go out on St. Patty's day and have someone else prepare it for me.
When I do cook it, it comes out tough. But I'd really like to try one soon following the suggestions in this thread!
It is similar but I usually toss the packet that comes with the corned beef and
pour in the type that comes in the jars I get in the spice section at the store. I think it is better and fresher.
I think it is all a matter of individual tastes- I am not a real mustard fan- mustard seed yes but not so much prepared mustard (except when mixed into things) and I love the different pickling spices flavoring the beef.
pour in the type that comes in the jars I get in the spice section at the store. I think it is better and fresher.
I think it is all a matter of individual tastes- I am not a real mustard fan- mustard seed yes but not so much prepared mustard (except when mixed into things) and I love the different pickling spices flavoring the beef.
susankentfieldca
Well-known member
Been making this recipe for the past 7 yrs.
Mustard-Glazed Corned Beef Brisket 6 servings 1 4-5 lb corned beef brisket 8 whole black peppercorns 2 bay leaves 1/2 cup Dijon mustard 1 t dry mustard 1/2 cup honey 1/3 cup Sherry wine vinegar 1/3 cup firmly packed brown sugar 1 T sesame oil Place brisket in large pot. Add water to cover. Cover pot. Refrig 6 hrs or overnight. Drain brisket. Add water to cover,peppercorns and bay leaves. Bring to boil. Reduce heat, cover and simmer about 3 1/2 hours. Drain. Cool. Cover and chill overnight. Transfer brisket to heavy shallow roasting pan, fat side up. Bring brisket to room temp. Preheat 350. Whisk mustards in heavy sm. saucepan. Stir in remaining ingredients. Simmer 5 min. Spread evenly over top of brisket. Bake 45 min. Peppery Sauted Cabbage and Noodles 6 servings 1/2 cup butter 6 cups shredded cabbage 2 T sugar salt & pepper 12 ozs. cooked egg noodles Melt butter in lg skillet over med-high heat. Add cabbage and saute until lightly browned, about 8 minutes. Mix in sugar, salt and pepper. Add noodles and toss to combine. Reduce heat to low and stir until warmed through. Serve immediately. I add 2 T poppy seeds when I make this.
*Sorry about the format, I copied and pasted from the swap. Don't know how they got the archives so messed up. This is not how I posted it there.
Also, I don't use that much sesame oil. We just had this last night! I was a little slow getting started this year! Plus mine was 6 1/2 lbs, friends request leftovers every year.
Mustard-Glazed Corned Beef Brisket 6 servings 1 4-5 lb corned beef brisket 8 whole black peppercorns 2 bay leaves 1/2 cup Dijon mustard 1 t dry mustard 1/2 cup honey 1/3 cup Sherry wine vinegar 1/3 cup firmly packed brown sugar 1 T sesame oil Place brisket in large pot. Add water to cover. Cover pot. Refrig 6 hrs or overnight. Drain brisket. Add water to cover,peppercorns and bay leaves. Bring to boil. Reduce heat, cover and simmer about 3 1/2 hours. Drain. Cool. Cover and chill overnight. Transfer brisket to heavy shallow roasting pan, fat side up. Bring brisket to room temp. Preheat 350. Whisk mustards in heavy sm. saucepan. Stir in remaining ingredients. Simmer 5 min. Spread evenly over top of brisket. Bake 45 min. Peppery Sauted Cabbage and Noodles 6 servings 1/2 cup butter 6 cups shredded cabbage 2 T sugar salt & pepper 12 ozs. cooked egg noodles Melt butter in lg skillet over med-high heat. Add cabbage and saute until lightly browned, about 8 minutes. Mix in sugar, salt and pepper. Add noodles and toss to combine. Reduce heat to low and stir until warmed through. Serve immediately. I add 2 T poppy seeds when I make this.
*Sorry about the format, I copied and pasted from the swap. Don't know how they got the archives so messed up. This is not how I posted it there.
Also, I don't use that much sesame oil. We just had this last night! I was a little slow getting started this year! Plus mine was 6 1/2 lbs, friends request leftovers every year.
I usually buy a corned beef round. They are lean, but tasty......
It needs to be in just enough water to slightly cover the meat, bring to a rapid boil, then reduce to simmer. One hour per pound of meat is what I do. The last 40 min. I add potatoes, carrots, and place the cabbage on top of the meat, (hate limp, soggy, cabbage). I serve the corned beef with Gulden's spicy brown mustard mixed to taste with brown sugar and a bit of horseradish. I think the red spuds hold up better in the cooking liquid. I used yukon gold this year, and they did not hold up well. I like my carrots, with a bit of crunch, so I watch them and, if I have to, I remove them from the water and keep warm.
It needs to be in just enough water to slightly cover the meat, bring to a rapid boil, then reduce to simmer. One hour per pound of meat is what I do. The last 40 min. I add potatoes, carrots, and place the cabbage on top of the meat, (hate limp, soggy, cabbage). I serve the corned beef with Gulden's spicy brown mustard mixed to taste with brown sugar and a bit of horseradish. I think the red spuds hold up better in the cooking liquid. I used yukon gold this year, and they did not hold up well. I like my carrots, with a bit of crunch, so I watch them and, if I have to, I remove them from the water and keep warm.