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ra_mom
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Fri, Sep 15 2017, 9:22 am
Bizzydizzymommy wrote: | Thanks! What would you refer to as a more tender cut? I've only made a corned beef once. It was brisket and I didn't find it appealing. What would you suggest? I want tender. |
2nd cut brisket is more tasty and more tender than the other cuts. Don't overcook and don't spill out the water partway through boiling up the roast. Skip the sauces and just enjoy the hot salty corned beef. Rewarm in the cooking liquid.
Rinse well. Place in snug pot. Add water 3/4 cup. You can add some garlic cloves and bay leaves, optional. Bring to a boil. Lower to a simmer and cook in partially covered pot for 30-35 minutes per lb. (it will simmer a bit more when you rewarm it on YT). Freeze the cooking liquid.
Refrigerate the roast overnight. Slice when very cold. Double wrap and freeze.
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MagentaYenta
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Fri, Sep 15 2017, 11:04 am
I frequently pickle my own brisket. I will braise a flat cut in beer low and slow in my LeCreuset Dutch oven. The point cut will be pickled with a bit more black and red pepper, dry rubbed and smoked for pastrami.
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smile12345
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Sun, Sep 17 2017, 8:22 am
So I started the meat and browned the sides (fried) first with onions like I do with other meats...
Apparently I'm not supposed to do this though with corned beef. Why not and will it ruin it?
Thanks and sorry for my ignorance
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ra_mom
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Sun, Sep 17 2017, 8:26 am
It's a deli meat not a roast beef.
But do tell us how you enjoyed it.
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smile12345
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Sun, Sep 17 2017, 8:31 am
ra_mom wrote: | It's a deli meat not a roast beef. |
So does frying spoil it?
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ra_mom
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Sun, Sep 17 2017, 8:35 am
smile12345 wrote: | So does frying spoil it? |
I wouldn't say spoil.
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smile12345
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Sun, Sep 17 2017, 8:37 am
ra_mom wrote: | I wouldn't say spoil. |
So what would you say?
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smile12345
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Sun, Sep 24 2017, 8:31 am
ra_mom wrote: | It's a deli meat not a roast beef.
But do tell us how you enjoyed it. |
Was delicious, thanks for your help.
And thank you OOT Bubby for the delicious glaze recipe, was a big hit!
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momi
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Thu, Sep 06 2018, 12:16 am
Hi! I’m trying to find a good corned beef recipe and chanced upon this post. My corned beef is generally dried out after the boiling and baking process. I am considering boiling the meat in the vacuum pack. Has anyone done this? Is the pickling flavor too strong? Any recommendations or ideas which can lead to a tender brisket are welcome ! TIA
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Befree
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Sun, Sep 03 2023, 6:54 pm
OOTBubby wrote: | Here are 2;
1:
4-6 lb. pickled corned beef
1 c. light brown sugar
1/3 c. ketchup
3 T. apple cider vinegar
1 Toil
1 T mustard
Boil corned beef for a few hours until tender. Cool, Slice meat. Combine remaining ingredients in saucepan and bring to boil. Cook until smooth. Pour over sliced meat and bake uncovered at 350 degrees for 35-40 minutes.
2:
4 1/2 pounds corned beef
1 cup apricot preserves
1/4 cup brown sugar
2 tablespoons soy sauce
Boil corned beef for a few hours until tender. Cool, Slice meat. In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 minutes, or until the meat is tender; basting occasionally with pan drippings. |
I know this is a really old post but I’ve made this so many times and it’s a real winner!
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nightingale1
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Fri, Sep 08 2023, 8:31 am
Befree wrote: | I know this is a really old post but I’ve made this so many times and it’s a real winner! |
Which one? Does it freeze nicely?
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