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Corned beef - is 'dry' just part of what a corned beef is all about?
- Thread starter cheezz
- Start date
Here is a recipe for leftover corned beef--reuben casserole
It is fun and delicious. Be sure to rinsed the sauerkraut.
http://www.the-girl-who-ate-everything.com/2014/03/reuben-casserole.html
I have just oven braised a 5# point cut in 1 can of beer (no more liquid) in a 6qt. dutch oven. Covered. 300* for 2.5 hours. Delicious, not salty. It has large fat cap and I'll trim that down a bit now and slide it under the broiler to crisp it a bit. The point is fattier and will cook up a bit juicier, I think.
It is fun and delicious. Be sure to rinsed the sauerkraut.
http://www.the-girl-who-ate-everything.com/2014/03/reuben-casserole.html
I have just oven braised a 5# point cut in 1 can of beer (no more liquid) in a 6qt. dutch oven. Covered. 300* for 2.5 hours. Delicious, not salty. It has large fat cap and I'll trim that down a bit now and slide it under the broiler to crisp it a bit. The point is fattier and will cook up a bit juicier, I think.
Hi cheezz, I've had similar experiences with the past years making it. I've had
good results with corning own, but anything I've bought in the market has turned out as you describe. I did one again last night, flat cut - DH loved it but the texture was odd and meat itself was dry, My theory is that I should be able to cook it as I do an uncured brisket -a low and slow braise, and get a similar result, but it never works that way.
My MIL made the best, she did it as a boiled dinner on the stovetop. This was on the East Coast, so I can't help but wonder if it has to do with the beef we get here in CA that is already commercially corned.
good results with corning own, but anything I've bought in the market has turned out as you describe. I did one again last night, flat cut - DH loved it but the texture was odd and meat itself was dry, My theory is that I should be able to cook it as I do an uncured brisket -a low and slow braise, and get a similar result, but it never works that way.
My MIL made the best, she did it as a boiled dinner on the stovetop. This was on the East Coast, so I can't help but wonder if it has to do with the beef we get here in CA that is already commercially corned.
I used commercially corned beef this past St. Patrick's day. . .
But I too "boiled it". Used two smaller flat cuts (about 3 lbs). Put it in crock pot in morning, cooked on high for about 3 hours then turned to low for the rest of day till dinner. Pulled it out and kept warm in a cup of cooking juice in the crockpot (turned off) while I cooked the veggies and everything else in the juice. Sliced it after it had rested in the juice in crock pot for about 1-1/2 hours. Sliced beautifully and was moist and juicy. I was able to slice on the bias pretty dang thinly.
I have cooked flat and point cuts in the pressure cooker, but have always made sure to cover them with water. They too have come out just fine. The were rested before slicing too.
But I too "boiled it". Used two smaller flat cuts (about 3 lbs). Put it in crock pot in morning, cooked on high for about 3 hours then turned to low for the rest of day till dinner. Pulled it out and kept warm in a cup of cooking juice in the crockpot (turned off) while I cooked the veggies and everything else in the juice. Sliced it after it had rested in the juice in crock pot for about 1-1/2 hours. Sliced beautifully and was moist and juicy. I was able to slice on the bias pretty dang thinly.
I have cooked flat and point cuts in the pressure cooker, but have always made sure to cover them with water. They too have come out just fine. The were rested before slicing too.
Corned Beef and Cabbage posted by Charlie is a great way to cook corned beef, even if you omit
the vegetables. If you let corned beef boil, or even simmer vigorously, it will not cook up as tender in my experience. This oven method is great. My 5 lb thinnish flat cut was done in a little more than 4 hours in a 9 qt Le Crueset oval Dutch Oven. I've had better luck with this method than stove-top. I don't own a pressure cooker.
My home-cured version was a little saltier than I would have liked but it was my fault because I realized Michael Ruhlman was using Morton salt instead of the Diamond Crystal I use. As Morton's salt is denser, a cup weights more than a cup of Diamond Crystal so I tried to make up the difference and it was a mistake for our tastes.
Corned Beef and Cabbage
Recipe By: CooksCountry.com
Yield: Serves 6 to 8
Summary: Why this recipe works:
Corned beef and cabbage makes its way to the dinner table (in this country, anyway) but once a year in celebration of St. Patrick’s Day, and maybe for good reason. This meat can be unbearably salty, dry, and rubbery. And when cooked with the stale spice packet that often gets packaged with the meat, it’s flavorless at best. The accompanying vegetables are usually mushy, greasy, and monotone in flavor. To solve the dry, stringy meat texture, we got rid of the typical stovetop simmer and moved a covered pot into a low-temperature oven for gentler cooking. To help flavor the meat, we replaced some of the water with chicken broth and added celery, carrot, and onion, along with peppercorns, allspice, a bay leaf, and thyme, to the cooking liquid. For the cabbage, carrots, and potatoes typically served with the corned beef, we strained and defatted the cooking liquid and then cooked the vegetables in stages––potatoes first, then carrots and cabbage. A little butter added to the pot helped flavor the vegetables.
Ingredients:
1 (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
4 cups low-sodium chicken broth
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise)
2 celery ribs, chopped
1 onion, peeled and quartered
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon minced fresh thyme
1 teaspoon whole allspice
3 tablespoons unsalted butter
1 1/2 lbs. small red potatoes
1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
Pepper
Directions:
1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4½ to 5 hours.
2. Transfer meat to 13 by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste. (Reserve cooking liquid for making Creamed Chipped Beef using leftover corned beef; recipe at right.)
4. Transfer beef to carving board and slice against grain into ¼-inch-thick slices. Serve with vegetables.
Notes:
Use flat-cut corned beef brisket, not point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking.
TO MAKE AHEAD: Prepare corned beef through step 2. Refrigerate moistened beef and cooking liquid separately for up to 24 hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Transfer meat to carving board and slice against grain into ¼-inch-thick slices and return to baking dish. Cover dish tightly with foil and bake until meat is heated through, about 25 minutes. While meat is heating, proceed with step 3.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=223243
the vegetables. If you let corned beef boil, or even simmer vigorously, it will not cook up as tender in my experience. This oven method is great. My 5 lb thinnish flat cut was done in a little more than 4 hours in a 9 qt Le Crueset oval Dutch Oven. I've had better luck with this method than stove-top. I don't own a pressure cooker.
My home-cured version was a little saltier than I would have liked but it was my fault because I realized Michael Ruhlman was using Morton salt instead of the Diamond Crystal I use. As Morton's salt is denser, a cup weights more than a cup of Diamond Crystal so I tried to make up the difference and it was a mistake for our tastes.
Corned Beef and Cabbage
Recipe By: CooksCountry.com
Yield: Serves 6 to 8
Summary: Why this recipe works:
Corned beef and cabbage makes its way to the dinner table (in this country, anyway) but once a year in celebration of St. Patrick’s Day, and maybe for good reason. This meat can be unbearably salty, dry, and rubbery. And when cooked with the stale spice packet that often gets packaged with the meat, it’s flavorless at best. The accompanying vegetables are usually mushy, greasy, and monotone in flavor. To solve the dry, stringy meat texture, we got rid of the typical stovetop simmer and moved a covered pot into a low-temperature oven for gentler cooking. To help flavor the meat, we replaced some of the water with chicken broth and added celery, carrot, and onion, along with peppercorns, allspice, a bay leaf, and thyme, to the cooking liquid. For the cabbage, carrots, and potatoes typically served with the corned beef, we strained and defatted the cooking liquid and then cooked the vegetables in stages––potatoes first, then carrots and cabbage. A little butter added to the pot helped flavor the vegetables.
Ingredients:
1 (4- to 5-pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick
4 cups low-sodium chicken broth
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise)
2 celery ribs, chopped
1 onion, peeled and quartered
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon minced fresh thyme
1 teaspoon whole allspice
3 tablespoons unsalted butter
1 1/2 lbs. small red potatoes
1 head green cabbage (2 pounds), cut into 8 (2-inch) wedges
Pepper
Directions:
1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4½ to 5 hours.
2. Transfer meat to 13 by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste. (Reserve cooking liquid for making Creamed Chipped Beef using leftover corned beef; recipe at right.)
4. Transfer beef to carving board and slice against grain into ¼-inch-thick slices. Serve with vegetables.
Notes:
Use flat-cut corned beef brisket, not point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking.
TO MAKE AHEAD: Prepare corned beef through step 2. Refrigerate moistened beef and cooking liquid separately for up to 24 hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Transfer meat to carving board and slice against grain into ¼-inch-thick slices and return to baking dish. Cover dish tightly with foil and bake until meat is heated through, about 25 minutes. While meat is heating, proceed with step 3.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=223243
I went in too late to find the $1.99 stuff. I wuz robbed! I am jealous. . .
the point is juicier, though much fattier. And it is more tender too, I think.
My flat cuts did not give off very much fat; I did not have to de-fat like I usually do with the point cuts. The cooking liquid wasn't too salty either, especially after cooking the potatoes, carrot, celery and cabbage in it.
I wanted to have some leftover corned beef, but then the oldest daughter invited herself over and absconded with almost all of the corned beef. I must admit, there wasn't much leftover, hardly enough to make two sandwiches.
the point is juicier, though much fattier. And it is more tender too, I think.
My flat cuts did not give off very much fat; I did not have to de-fat like I usually do with the point cuts. The cooking liquid wasn't too salty either, especially after cooking the potatoes, carrot, celery and cabbage in it.
I wanted to have some leftover corned beef, but then the oldest daughter invited herself over and absconded with almost all of the corned beef. I must admit, there wasn't much leftover, hardly enough to make two sandwiches.