Corn beef twist

[Nevada Ed]

I thought I would try something new on the old way of cooing the brisket.

I did bring a pot of water to boil and reduce to simmer for just under two hours for a small beef section.

I then plated it and took it out to my Trager to be smoked at 180*
until it hit 190*, which took 49 minutes.

My wife complained of the fat cap on the last one, so I trimmed 95% of it off, before boiling.

The meat hit 192 with the temp stick and rested 10 minutes until the cabbage was done.

My wife told me that she liked it and that it had more flavor
plus she liked the no fat cap, better.

I did not think the small amount of Hickory smoke time added anything and
I though that it actually dried out the meat a little.

The meat was placed on the grill, not in a pan with liquid, on this test. ( Brat's )

I have yet to try cooking CB in the oven and was not happy with
my tries with the quick cooker, the meat seemed tough, for some reason.

The good thing, is that we now have two containers of meat for sandwiches
for my bottle of Durkey's dressing.

 

[bigwheelzip]

Daughter had a corned beef that was hijacked by her SIL, to be smoked by him. Unanimous opinion of the final product was negative.

Sent from my motorola one 5G using Tapatalk

 

[soFlaNative]

Isn't smoked corned beef called pastrami?
I've had really good results roasting beef in a charcoal grill, if I should see an after St. Pat's Day price I may pick up a small flat to try.
Trick might be to soak the thing in water for at least 4 hours?

 

[Rudi]

Always a great dinner. I use Mom's old method. After boiling, mix up a glaze of mustard, brown sugar, and ground cloves. Goober it all over the meat and bake @350 for 1/2 hour. Gooey goodness.

 

[Onomea]

I got one, a prepared corn beef — prepared meaning already brined and spiced — half off at the supermarket the other day. Turns out it is traditional food for St. Patrick's (traditional in the US, not in Ireland — it's an immigrant thing), which is probably why it was on sale.

Anyway, instructions on the package say to simmer, not boil, for three to four hours, until tender but not falling apart.

As I understand it, it starts out as a beef brisket but is soaked in brine for a week, initially this being for preservation. I suspect if you want to smoke it, best start off with a regular beef brisket.

Got it simmering on the stove now.

Edited to add, after four hours simmering and a cool off: That was great! Plenty of leftovers, too. And what an easy cook!

 

[Rustyt1953]

DoorDash...

 

[ladder13]

Katz’s since 1888. How the experts do it.

[ame]https://www.youtube.com/watch?v=e4gSi-0oIao[/ame]

 

[robvious]

I crock pot a corned beef point and a venison round roast in beef stock, spice & roasted cabbage... cool slice & make Reubens...

 

[chuckie]

Thought I would try something different this year that I read about on the net, baked corned beef. It came out just ok, it wasn't as tender or flavorful. I guess it's back to the old way for next year.

 

[URIT]

Hat's off to all the laddies that spent hours preparing their corned beef brisket dinners.

I gave up cooking brisket when my wife and I became empty-nesters. Too expensive for a couple who hate left-overs. Last year, it was salmon, and lamb chops the previous year. We've even done cottage pie with a mix of lamb and beef.

This Saint Patrick's Day it was planned to be quick, inexpensive stove top cooked meal - corned beef and cabbage, Colcannon, and asparagus.

Instead of a brisket, I bought a couple sliced of 1/8" thick cut deli corned beef and diced it into bite sized pieces. I made a pan of Kerrygold butter fried cabbage and reserved some of the fried cabbage to be added to a mashed potato with butter, french onion dip and chives to make Colcannon. I added the diced corned beef to the hot cabbage dish and plated along with some butter fried asparagus for a bit of green.

We had a few neighbors over that evening to help celebrate, and served my wife's Bailey Irish Cream Bundt Cake with BIC buttercream frosting. Of course, a splash of the old Irish ended up in a few cups too.

 

[CAJUNLAWYER]

If you want to try somethin g G-O-O-D, boil a regular 3 pound piece of brisket. Season the water as you wish. Take the brisket out when done.
Make vegetable soup with the stock. Either cut up the brisket and put back in the coup-or serve it along side sliced with a nice horseradish. I'm telling ya it's slap yo momma good.

 

[Jon651]

I thought I would try something new on the old way of cooing the brisket.

I did bring a pot of water to boil and reduce to simmer for just under two hours for a small beef section.

I then plated it and took it out to my Trager to be smoked at 180*
until it hit 190*, which took 49 minutes.

My wife complained of the fat cap on the last one, so I trimmed 95% of it off, before boiling.

The meat hit 192 with the temp stick and rested 10 minutes until the cabbage was done.

My wife told me that she liked it and that it had more flavor
plus she liked the no fat cap, better.

I did not think the small amount of Hickory smoke time added anything and
I though that it actually dried out the meat a little.

The meat was placed on the grill, not in a pan with liquid, on this test. ( Brat's )

I have yet to try cooking CB in the oven and was not happy with
my tries with the quick cooker, the meat seemed tough, for some reason.

The good thing, is that we now have two containers of meat for sandwiches
for my bottle of Durkey's dressing.

Congratulations, you've discovered pastrami!

 

[soFlaNative]

if I should see an after St. Pat's Day price I may pick up a small flat to try.

the Miz found a 4lb. at Target for $1.25 a lb.

 

[soFlaNative]

After a 4 hour soak, changing the water every hour, drying overnight then a simple rub for 8 hrs. the 4 pounder went on the Weber at 1530 yesterday. Pulled at 1930 a 160*, foil wrapped and back on until 208*.

Had to wait until tonight to gently nuke back to temp, and pretty much rule this attempt as a fail. Tasty as could be but dry. Just OK with a honey mustard sauce I made I was glad for the mashed potatoes to help choke it down.

 

[waffles]

Tossed it in the instant pot for 90 minutes or so with some potatoes. Came out about as well as I've ever had it, used it to make plenty of reubens and some hash.

 

[Rustyt1953]

Beef. It's what's for dinner.

Tonight's repast.

 

[jeffrefrig]

Well Rusty peaked my interest there! Sriracha sauce and Busch light…it’s what’s for breakfast! The food looks good too!
I smoked a chicken today, about 3 hours and it melted in mouths, mrs. and mine. Sriracha was involved!

 

[rwsmith]

Isn't that a song you can dance to?

o/' Come on, baby. Let's corn beef twist o/'

 

[Nevada Ed]

3/31/2023 Friday;

Practice makes perfect.
Going to do it again, since those sandwiches were so darn dang good!!

However, I am itching for a nice big Ham on my smoker, real soon, also.

 

[soFlaNative]

Good luck Ed.
You may have read of my fail, 5hr in a Weber, the last hour in foil where the temp went from 165 to 205* all over a water pan with lemon juice, herbs and some cherry chips added. Tasty as could be but dry. The slab had no fat cap to trim.

Was the temp of the meat at 180* when it hit the Traegar for that first cook?