ISO: ISO Anne in SF's Baked Corned Beef Recipe. I tried to find this at a post (1058) from 2006, but it

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marianne

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the link to the recipe won't open for me. Many thanks for your help. I'd like to make it on Tuesday. Or if you have any other ideas for this technique, please let me know. BTW, my butcher said the flat cut is much better than the point.

 
Here's what I have in my files pulled together from several posts at Gails.

Marilyn posted this brief synopsis of Anne in SF’s, original recipe is at Archive 49873

Anne in SF: What I will do for St. Pat's... Posted: Mar 13, 2002
This is how I do corned beef: First I place the corned beef fat side up (I usually do 2 at a time in 1 large pan) on a rack in a pan, sprinkle the contents of the spice packet on top, pour a can of beer over the corned beef, cover pan with foil, and bake at 325 for 2.5-3 hours depending on how large/how many I am making. You can also do Tammy/Arcadia's glaze of Apricot preserves, mustard and horseradish under the broiler after it is baked to finish it off. For potatoes, I do potatoes colcannon (potatoes, some chopped cabbage, little bit of minced garlic, little bit of green onions, little bit of grated cheese all mixed up together to taste) For cabbage, I do a very nontraditional Savoy Cabbage and Lemon Slaw. It's light and tasty and very salady for those who don't particularly care for cabbage. (I do live in California, after all.) I'll do Amy/CT's (31117) Irish Soda Bread Muffins this year, a first for me. Muffins just seem easier/more elegant for a dinner party. I will make the Peanut butter cake & chocolate frosting at 43569. I made it last week and it went over well.

Another post by Anne in SF:
I place the corned beef fat side up on a wire rack, then pour a bottle of beer over (Irish or not, doesn't matter--whatever you have in the fridge is fine). Then sprinkle spice packet over. Then cover with foil. I bake in the oven, 300 degrees one hour per pound, but no more than 3.5 hours in total, even if I am doing 2 corned beefs at the same time (or ~6 lbs). There are a couple of different cuts of corned beef. The fattier one works better. You can always trim the fat before serving/eating.

Sarah in Charleston said: Anne in SF, did your baked corned beef yesterday. Excellent!!!! One person said she did not like corned beef, but really liked this one. It was 4 1/2 lbs, so I went ahead and cooked it for 4 hours. I added some garlic and peppercorns to the spice mix and 2 cans of beer. It was not stringy, did not shrink all up, did not even put knives on the table. I was hoping for some leftovers to make corned beef hash, but noooo. So much easier than simmering - no more boiled beef for me. THANK YOU.

 
Oh geesh, I just bought a point cut brisket instead of the flat cut, thinking the more $$, the

better/more tender it would be. SHould I go back and get a flat? This is what I don't know - they say the flat cut has more fat, but the point cut is supposed to be more flavorful/more tender/better.

I'll probably roast it in the oven as Anne did... or if the point cut isn't tender maybe I should slow cook it.

Any advice? This is what I was wondering before I went to the store to buy it, but I suppose $6 won't break me if I have to buy another.

 
You don't need to buy a different one, actually some people consider the point cut the better

piece. It has more fat and probably more tenderness and flavor because of it. You may want to trim some of the fat before serving, but you should have a nice result. Note that in Anne's recipe, she says the fattier piece, which is the point, works best.

If you really like it, try the flat cut next time and see which you like best.

 
Oh geeeeesh, again! I just looked at it again and I DID get the flat cut, but

now am wondering if I got a tough cut. Will post my results. Why didn't America's Test Kitchen do a bit on this thing?

More trivia - '...make sure you get the "lefthand brisket". Cows are right handed, and when they get up from a laying position, they always push themselves up with their right front leg. Much tougher meat on that side.'

 
Lol, no, it will be fine. I'm brining a flat cut brisket for corned beef and have always had good

results. I got it in cryovac and trimmed some of the fat before brining. I think it's just a matter of personal preference. The flat makes really nice sandwiches, if there's any left.

And that answered my question, I was wondering why you had to pay more for the point, they're usually less. I think you "done good".

 
You brine the meat? Doesn't that make it way too salty? Thanks for your advice though, I'll

try this leaner cut this time :eek:)

 
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