What did I do?

K

karennoca

Well-known member
I saw this recipe and thought it sounded wonderful and the picture had my mouth watering. So, I went to our local old-fashioned meat shop and asked for a beef brisket, flat cut. He went to his cold case and pulled out a large brisket and said how much do you want. I said, "around 5 lbs" The cut came to about 5 1/2 lbs. This morning I took it out of the fridge, it was sealed in a heavy, clear plastic...no markings on it. When I opened the package, it had spices on it, peppercorns, and other dried spices on both sides. I must have gotten a corned beef...but I did not ask for corned beef. Just "brisket". I prepared the recipe as written, and it will go into the oven later today.

I'm assuming since the author of the recipe did not say "corned beef brisket" he meant a fresh cut of brisket? What will happen to this piece of corned beef cooked as the recipe calls for?

http://www.onceuponachef.com/2012/12/onion-braised-beef-brisket.html

 
If you added the salt and seasoning the recipe calls for on top of the corning

spices already present in the corned beef, it will likely be too salty.

Not sure what the browning step before braising will do with corned beef. Since corning is essentially brining, it might have released too much liquid from the meat.

 
Your old fashioned butcher was the one in error. You did

want a fresh brisket for the recipe that you posted. You got a corned beef brisket which will be delicious but maybe fixed a bit differently from the recipe. You do not want to follow that recipe.

 
Yikes, it is already to go into the oven....what will happen to the corned beef?

I'm thinking less cooking time, rather than the 3 hours or so it mentions?

 
The cooking time should remain the same, assuming the corned beef brisket he sold you...

...wasn't pre-cooked, like deli meat.

If it was raw corned beef, you will still need to cook it low and slow for about 3 to 5 hours, covered.

If you used the salt your recipe calls for, it will likely be very salty.

Michael

 
Not precooked. About 325

It is sitting on 8 sliced onions, which have been sauteed to golden brown and lots of carrots surrounding it.

 
This recipe is also unusual in that it calls for slicing the meat halfway through the cooking time

I don't recall ever seeing that before.

 
It all worked out!

By the time I got home yesterday, I had three hours to get the corned beef taken care of. I had it all prepped, so it was just a matter of putting into the oven. I started it out at 350° for 45 minutes. Then reduced the temp to 325°. I was worried about it drying out, so at 90 minutes I checked and was very surprised that the liquid was boiling out of the braiser. There was liquid to the top and partially over the meat, just from the onions, carrots and meat. Great! 90 minutes later I took it out, put it on the cutting block and it was very tender, juicy and good tasting. I was not too concerned about the salt as I buy my corned beef from the same place every year. They process their own and they are never salty
I also did not take the meat out and slice it as the recipe suggested at before it was finished cooking. I cooked this in my Le Creuset Braiser

Tonight, for the left overs I am going to mix brown sugar with spicy brown mustard like I do for our St. Pat's Day corned beef.

Next time I will make sure I get the correct cut of meat.

 
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