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-> Shabbos and Supper menus
cbg
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 Wed, Aug 28 2019, 10:17 am
Can I boil corn beef and tongue in the oven
Seperate tins.
How long, what temp
Can I leave it to cool in the oven
I want to set the oven to shut off and when I get home take it out- is that safe?
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ra_mom
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Wed, Aug 28 2019, 10:51 am
| cbg wrote: | Can I boil corn beef and tongue in the oven
Seperate tins.
How long, what temp
Can I leave it to cool in the oven
I want to set the oven to shut off and when I get home take it out- is that safe? |
For a 4 pound corned beef, put it into a deep pan with snug bottom (roast should take up the surface of the bottom of the pan so you don't lose flavor).
Add water to almost/barely cover.
Cover tightly and bake at 300 for 4 hours.
If making in advance, bake for 3 hours. Cool overnight. Slice and freeze. Freeze liquid separately as well.
Rewarm in liquid.
You can do similar with a pickled tongue.
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cbg
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Wed, Aug 28 2019, 1:28 pm
| ra_mom wrote: | For a 4 pound corned beef, put it into a deep pan with snug bottom (roast should take up the surface of the bottom of the pan so you don't lose flavor).
Add water to almost/barely cover.
Cover tightly and bake at 300 for 4 hours.
If making in advance, bake for 3 hours. Cool overnight. Slice and freeze. Freeze liquid separately as well.
Rewarm in liquid.
You can do similar with a pickled tongue. |
It’s a regular tongue- not pickled does it make a difference
Can I leave in the oven to cool
What do you do with the liquid
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ra_mom
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Wed, Aug 28 2019, 2:59 pm
| cbg wrote: | It’s a regular tongue- not pickled does it make a difference
Can I leave in the oven to cool
What do you do with the liquid |
If it doesn't need flavoring and you're just boiling it, I don't see why not.
Don't leave it in the oven to cool or it will dry out. Remove, let cool a bit on the counter, then wrap and place in the fridge.
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BatyaEsther
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Wed, Aug 28 2019, 3:52 pm
I make my corn beef and pastrami in the oven.
300 for 3 hours (2.5-3 lb)
Make sure you cover tightly.
I have not enjoyed non-pickled tongue in the past. This time I added some apple cider vinager, sugar and pickling spices. It wasn't perfect, but much better than plain
(Also the glaze I put on after helps.)
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