Cheezz, any luck with the corned beef this time? Mine were both awful!

Did my usual bake in foil, low and slow- PERFECT!, in fact

I used the cheap 89 cent per pound ones from Ralphs, Lisa!! You gotta try the baking in tinfoil- in fact, i am now enjoying leftovers (OK, so they aren't leftover, I cooked another one last night!!) with fried cabbage and mstard!!! YUMMMMMM!

 
I smoked my corned beef this year; it turned out great!

This is how the process went:

5 pound point-cut corned beef
2 T. freshly cracked black peppercorns
1 T. cracked coriander seeds
1 tsp garlic powder

Combine the seasonings and spread across the fat side of the corned beef. (Did I mention that you throw away the little packet that comes with the beef? Well, you do!)

Prepare a fire using 12 charcoal briquets in a covered kettle. When coals are ready, top with smoking chips or chunks of hardwood--I used a combo of pecan and apple this time--place the beef on a rack across from the fire, cover and smoke. You will smoke the corned beef until it reaches an internal temperature of 165º F., and that will take about 5 hours depending on the fire, the weather, etc. Plan to add more charcoal every 1&1/2 hours or so and to add more wood for smoke as necessary. (Sorry to be so inexact here, but Kingsford charcoal may burn differently than grovery store brand, your wood chunks may be larger/smaler than mine, etc. The main idea is that you keep the cooking temperature at about 250º F, so don't throw in 30 charcoal briquets at one time!

When the corned beef has reached internal 165º, remove from the fire, wrap in foial, and refrigerate several hours.

Before you plan to serve it, steam the corned beef for about two hours--I use a Dutch oven with an inch of water and the beef on a vegetable steamer basket.

You are now ready to slice thinly and serve.
Good luck!

 
Yes, I did 325, because my oven's slow. Molly Stevens did an article on oven-braising for

fine cooking awhile back and did it without a lid. I've wondered how the method would work for corned beef. However, she only brings the liquid to half the depth of the meat, if I remember correctly. Did you cover the corned beef with the liquid? I did, but wondered if it was necessary. This brisket brined up a little saltier because it was a thinner piece and I left it for 13 days. Interestingly, many of the reviews for the corned beef and cabbage on Epi that is now in the Most talked about recipes mention oven-braising it instead of cooking on the stove top.

 
Tammy, I've copied and kept your recipe, but have always been afraid that without the liquid, the

corned beef would be too salty. Do you do anything to remove excess salt before you bake it? I'm very tempted to buy a corned beef and prepare it your way.

.89 a lb, wow, that's unbelievably cheap! Btw, which cut do you use? Does it work with flats?

 
This sounds great Susan. I think I'll be really late and buy a leftover brisket this weekend.

 
Sorry, I'm still confused - I thought the point and flat cuts

were different from each other and were the two most common - flat being the cheaper of the two.

You say, "point (flat) cut is leaner and drier" (not as good), and "corned round is worthless" -- so what should I ask for to get the fattier (but more flavorful/more tender/less stringy) cut? Flat, point, or round?

Maybe it's low blood sugar, but I'm confused and can't find a good description on the internet. Thanks!! :eek:)

 
Hey Dawn - flat and point cuts are brisket, round is, well, round.

The brisket, both flat and point cut, have more fat than round, which is very lean.

IMO, you need some fat to make a good corned beef, so I wouldn't bother with the round.

 
I'm realy owndering if they are doing something different, I've never had the issues like the ones

these past two years.


I do know that I can't follow the "one hour per lb at XXX degrees" with a smaller piece. The minimum cooking time should be at least 4 hours.

You mentioned you cooked yours that long and still poor results, though. It really makes me think it is the grade of meat the commercial providers are using.

I'ma gonna get me some good stuff next year and corn it myself!

 
Yes, it should. I bought one yesterday, states USDA choice, but "contains up to 30% water, sodium

erythorbate, sodium nitrate added". That sure seems like a lot. It is Mosey's brand, the only one I saw at Publix. I've had the same experience with purchased ones you and Cheezz had a few times, always assumed it was something I did like letting it boil too hard, now I'm not so sure.

 
Thanks Curious. I'm going to check the packaging at the store tomorrow for the brand I bought -

we've been joking about it having been diverted from the glue factory, that's how bad it was!

 
Yes, thanks everybody. I didn't know deckle was the same as point - I think that's what I want, as

it has more fat. I also didn't know corned beef could come from the round. "Whole" (in Charlie's recipe/discussion) must mean the whole brisket. 'Got it now!

 
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