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Forum -> Yom Tov / Holidays -> Pesach

Corned beef

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skinny

Mon, Mar 29 2010, 12:52 am

recipe for corned beef (not sweet plz) anyone?

ra_mom

Mon, Mar 29 2010, 2:05 am

Is your corned beef pickled?

skinny

Mon, Mar 29 2010, 8:08 am

I orderd it pickl but it came plain so I got some pickling spice but how do I season it w/o ketchup/brown suger my hubby doesnt like it sweet? thanks

ra_mom

Mon, Mar 29 2010, 10:44 am

skinny wrote:

I orderd it pickl but it came plain so I got some pickling spice but how do I season it w/o ketchup/brown suger my hubby doesnt like it sweet? thanks

Rub the roast with lots of crushed garlic, coarse salt, and some olive oil. Marinate it in a bag, in the fridge, for however long you have.
Saute onions in pot. Lower heat to lowest setting. Place roast in pot. Allow roast to change color on all sides for about an hour. (Should not brown, just change color on super low setting.) Add water to pot to almost cover. Add 2 drumsticks and a parsnip if you have, to keep roast moist and give flavor.
Cook up and simmer for about an hour. (More if roast is larger than 3 lbs.)
Allow roast to cool completely. Place in frige. Reserve cooking liquid in container in fridge.
When roast is completely cold, slice it. Place in fridge or freezer.
Before serving, place slices in reserved cooking liquid, and heat.

anonymom

Sun, Apr 17 2011, 5:06 pm

ra_mom wrote:

Is your corned beef pickled?

I ordered a pickled roast for Pesach. I know how to cook it, just basically boil it for a bunch of hours, but what sauce do I put on it when I reheat it?

nicole81

Sun, Apr 17 2011, 5:37 pm

anonymom wrote:

ra_mom wrote:

Is your corned beef pickled?

I ordered a pickled roast for Pesach. I know how to cook it, just basically boil it for a bunch of hours, but what sauce do I put on it when I reheat it?

I actually LOVE plain pickled corned beef, cooled and sliced.

acccdac

Sun, Apr 17 2011, 5:44 pm

skinny wrote:

I orderd it pickl but it came plain

same as me.

I'm willing to make mine sweet.

if I go to the market I can find something called "pickling spices"?
does anyone have any ideas of how I should cook it without the spices?

(I'd rather not use the garlic recipe above since I'll be making a garlic roast as well)

anonymom

Sun, Apr 17 2011, 7:41 pm

nicole81 wrote:

anonymom wrote:

ra_mom wrote:

Is your corned beef pickled?

I ordered a pickled roast for Pesach. I know how to cook it, just basically boil it for a bunch of hours, but what sauce do I put on it when I reheat it?

I actually LOVE plain pickled corned beef, cooled and sliced.

I may just do that. I don't want to ruin it with any experiments.

acccdac

Sun, Apr 17 2011, 10:51 pm

but how do you actaully cook it?

when I've ordered pickled corned beef in the past it's in a bag with the spices and I boil it till it's cooked.

here there are no spices and no bag

do I still boil it?
will it lose it's flavor?
do I need to flavor the water?

ra_mom

Sun, Apr 17 2011, 11:00 pm

acccdac wrote:

Is it pickled?
If so, rinse well. Place in snug pot. Add water 3/4 cup. Bring to a boil. Lower to a simmer and cook in partially covered pot. (30 minutes per lb.)
(You can add some garlic cloves and bay leaves, optional.)

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