How do you cook corned beef?

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daisy

Thu, Nov 24 2005, 12:17 pm

My husband bought corned beef for shabbos. The package says Rubashkin cured meat mock tender. I have no idea what to do with it. Any suggestions?

Last edited by daisy on Thu, Dec 01 2005, 10:21 pm; edited 1 time in total

Motek

Thu, Nov 24 2005, 12:27 pm

boil it for about two hours, cool, then slice

shoy18

Thu, Nov 24 2005, 12:28 pm

Ditto motek! and then make a sauce for it

Bebe

Thu, Nov 24 2005, 12:38 pm

My husband is very into corn beef too and I had no idea what to do with it when I made it! I did just that. boiled it for 2 hours and sliced and then made a sauce for it that we werent crazy over so next time I have to try a new one. anyone have any idea for a good sauce for corn beef???

amother

Thu, Nov 24 2005, 12:42 pm

I know for tounge, you just heat it in sweet and sour duck sauce, and it's very good. maybe you could do the same for cornbeef?

Bebe

Thu, Nov 24 2005, 12:44 pm

Actually my mother in law makes it like that. My husband loves it just last time I wanted to try a real sauce. I guess next time thats how ill make it. Maybe well like it better!

supermom

Thu, Nov 24 2005, 12:49 pm

we eat it like cold cuts boil it for every two pounds one hour but first boil the water and then put the corned beef in snd enjoy it taste best when it is warm to hot

sarahd

Thu, Nov 24 2005, 12:53 pm

My mother made a great sauce on Sukkos: a can of mandarin oranges, about 1/4 cup mustard and brown sugar (but I can't remember how much, maybe 1/2 cup.) It was really good.

daisy

Thu, Nov 24 2005, 12:59 pm

thanks! and I would welcome some more sauce suggestions.

Motek

Thu, Nov 24 2005, 3:02 pm

THE ULTIMATE CORNED BEEF SAUCE

5 Tbls ketchup
3 Tbls marg. (oil?)
2 Tbls mustard
1/4 cup (dark) brown sugar
1 Tbls vinegar

dissolve, heat over low flame

it's very rich, don't thin, just use sparingly

put on slices and bake for 10 min. in 350 oven

Estee2

Thu, Nov 24 2005, 3:47 pm

What brand and type of duck sauce does everybody use ??

How about a sweet and sour brand ??

Motek

Thu, Nov 24 2005, 6:14 pm

aren't they all very sweet, no matter what they're called? look at the ingredients ...

Estee2

Thu, Dec 01 2005, 9:52 pm

Yes, I like sweet, but some of the duck sauce
gets a "Chinese"/ginger taste.

I use that for Chinese stir fry, but...

What's a good duck sauce brand for Shabbos chicken ??

mother48

Thu, Dec 01 2005, 9:54 pm

I use Golds brand.

usually I season then use sweet and sour,-always sweet and good

sometimes I'll use the spicy garlic, which is NOT sweet.-still good

Estee2

Thu, Dec 01 2005, 9:58 pm

What do you first season it with ??
Question

Also, do you cover the chicken for the first half of
baking, or leave it uncovered the whole time ??

Thanks...

Mishie

Tue, Apr 18 2006, 3:08 am

We bought a HUGE Corned Beef for Yomtov, kept it in the freezer, and devided it into 3. We've been eating it this whole Pesach. The last peice is cooking now for tonight and tomorrow.

We let it cook for 4 hours!!! just cook it in water, no need to add any spices, it's already FULL of spices. (mostly salt, black pepper and DILL)

After it's done, take it out of the pot (without any of the water) wrap in foil and put in fridge to cool down. When it's cool, take out and slice VERY THINLY!!!

Meantime, put a whole bunch of potatoes, carrots and whatever veggies you like, into the water that the meat has been cooking in. (I also add: onions, garlic, zucchini, sweet potatoes), and cook until soft.

When you're ready to serve, put the slices of meat on top of the veggies and heat up the pot.

I'ts HEAVEN!!!
We can eat this for breakfast, lunch and dinner!!!!!!!!!!

8)

happy2beme

Thu, Apr 27 2006, 12:19 pm

I have to second motek's post.
that recipe is the best sauce for corned beef I have ever tried! comes out absolutely delicious & e/o loves it!!!!

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