big country

How do you cook corned beef?

Rate this topic

87 posts in this topic

Im not a big fan of cabbage, but Id love a nice corned beef reuben on marble rye tonite with some boiled potato's...

 

I dont have a blessed clue how to cook corned beef.. how do you even buy it?

 

BC

Share this post


Link to post
Share on other sites

Alton Brown has a excellent and I mean excellent cabbage recipie...

 

very little prep and it cooks in less than 3 minutes thereby minimizing the stank...

 

 

as for cooking it....I took an 11lb Corned beef, trimmed some of the cap (fat) off, very little....cut in half so it would fit and placed it in the crock pot with some extra pickling spice, whole corriander and black peppercorns...added water until covered and put the lid on.

 

Turned the crock pot on at 8:00 this moring and we plan to eat around 6:30 tonight....

Share this post


Link to post
Share on other sites

very easy.

 

put in pot. bring to heavy boil, skim off the foam

I add a few onions cut in half(and put on a skewer so they dont break up and mix with the cabbage later)

a few bay leafs

some picking spice

 

boil for about 3 hours then start checking for tenderness. when alomst dont throw in the quartered cabbage for a few minutes and eat that sucker

Share this post


Link to post
Share on other sites

Yes, the cabbage needs to be cooked for only about 10-15 minutes, or else you begin to break down the cells and release the sulfur compounds, which gives you the stink you don't like (though it doesn't bother me).

 

Generally, as my recipe in the other thread suggests (this is the quick typing version), saute some onions, carrots and garlic in olive oil to release the goodness of them (these are not the "eating veggies"). Add about a half cup of malt vinegar and a can of Guinness. Put in the corned beef with some extra pickling spices, bring to a boil, and then turn down to a simmer for about 3-4 hours, covered. Skim the scum as needed.

 

Add some chunked carrots, potatoes, and parsnips to the pot, bring back to a simmer, and let that go about 10 minutes. Add some whole baby onions, and let it go another 10 minutes at simmer. Add the cabbage, and 10 to 15 minutes at simmer, and you are done.

 

Pull the beef, slice, and serve with the veggies and a ton of a good hot mustard slathered over all of it, and about 3 more Guinness in a glass to drink....

 

That will be our dinner Thursday night....smile.gif

Share this post


Link to post
Share on other sites
View Postvery easy.

 

put in pot. bring to heavy boil, skim off the foam

I add a few onions cut in half(and put on a skewer so they dont break up and mix with the cabbage later)

a few bay leafs

some picking spice

 

boil for about 3 hours then start checking for tenderness. when alomst dont throw in the quartered cabbage for a few minutes and eat that sucker

 

 

 

icon14.gif Don't forget the turnip, potatoes, and carrots. Try it with some white vinegar on it too.

Share this post


Link to post
Share on other sites
View PostYes, the cabbage needs to be cooked for only about 10-15 minutes,

 

 

 

Doesn't even take that long

 

The key is to have sugar in the water as well to counteract the chemical reactions of the cabbage and the boiling water.

 

Ingredients

 

  • 1/2 stick unsalted butter

  • 1/2 cup pulverized, seasoned croutons

  • 2 pinches dry mustard

  • 1 teaspoon caraway seeds

  • 1 small head cabbage, shredded

  • 1 tablespoon kosher salt

  • 1 tablespoon sugar
Directions

 

Fill your largest pot 3/4 full with water and bring to a boil on high heat.

Melt the butter and croutons in a skillet. Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty. Remove the skillet from the heat, but leave dressing in the pan.

Add the salt and sugar to the boiling water and cook until dissolved. Place the cabbage in the boiling water and cook for 2 minutes exactly.

Drain the cabbage in the bowl of the salad spinner or colander. Spin the cabbage to remove any excess water. Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.

Share this post


Link to post
Share on other sites

SUGAR....EEK.....WARNING, WARNING, WILL ROBINSON, SUGAR IN THE RECIPE.......

 

The carrots and onions should add all the NATURAL sugar you need......wink.gif

Share this post


Link to post
Share on other sites

grey corned beef

 

water to barely cover

 

4 or so bay leaves

 

pickling spice- some

 

1 onion at least, quartered, skin left on

 

a bunch of whole peppercorns

 

simmer till almost tender- about 3 hours depending

 

remove from stove and place on cutting board- eat a couple of pieces

 

throw everything out except the corned beef and the pot

 

then add: one can of guiness with enough water to barely cover

 

3 or 4 whole cloves

 

a couple of dried hot peppers

 

more whole peppercorns

 

cook till fork tender

 

take brisket out and wrap well in foil

 

cook veggies in remaining liquid, add potatoes first, then carrots after 15 minutes or so

 

EXCEPT: cook cabbage seperately in a wide pan that has a cover in the broth

 

when just done, add butter, vinegar, and some ground cumin seed

 

 

serve the whole schmear with some nice mustard, chopped parsley, butter, and vinegar

Share this post


Link to post
Share on other sites

I cooked one in a crock pot last week and added a pint of my homade oatmeal stout. Left it on medium heat for about 8hrs it was great and really easy.

Share this post


Link to post
Share on other sites

"How do you cook corned beef?"

 

I slather with mustard,coat liberally with ground coriander seeds and crushed peppercorns. Then smoke it and make pastrami.

 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to register here in order to participate.

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.