Corned beef

margad

15 years ago

I am getting ready for St Patrick's Day and wonder - which is the best cut of corned beef, point cut or flat cut?

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Comments (8)

sheilajoyce_gw
15 years ago
flat
clubm
15 years ago
I also buy flat.
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Redolent.........Corned beef and cabbage
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Comments (27)
I couldn't wait for Wednesday.....just another day really :-) So I fixed my corned beef and cabbage early and have since been enjoying leftovers. A couple of sandwiches and hash. Having the last of the hash for dinner tonite. Fixed mine today and it came out wonderfully. I love corned beef hash and always have the canned variety on hand, but may try to make home made. I'm looking forward to Reuben sandwiches. It may not be an Irish dish but my part Irish Dad always had it on Saint Patrick's Day. Would sometimes sing a few Irish ballads too. I sure miss him.
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Corned beef and cabbage time!
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Comments (65)
Marilyn, you're welcome. :-) This is another one I like with corned beef. Like the Horseradish Sauce, you can decrease amounts to make less. Mustard Cream Sauce Makes About 3 1/4 cups 2 T. butter 2 T. flour 2 cups broth from cooking your corned beef and vegetables 1 cup heavy cream 1 T. prepared horseradish sauce 2 T. whole grain mustard (or add to taste) 2 T. fresh chives, minced To make the roux: Melt the butter in small sauté pan, then slowly stir in the flour and cook over low heat for about a minute, stirring constantly. To finish the sauce: In a small pot, bring the stock, cream, horseradish and mustard to a low boil. Reduce heat to a simmer and slowly add the flour/butter, a little at a time, until the sauce is thick enough to coat the back of a spoon. Stir in the chives.
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Tasty Corned Beef
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Comments (3)
One more sauce I’ve made for it. Recipe courtesy of Bristol Farms here in SoCal. This also makes a lot but easy to reduce. Mustard Cream Sauce Makes about 3 1/4 Cups 2 T. butter 2 T. flour 2 cups broth from cooking your corned beef and vegetables 1 cup heavy cream 1 T. prepared horseradish sauce 2 T. whole grain mustard (or add to taste) 2 T. fresh chives, minced For the roux: Melt the butter in small sauté pan, then slowly stir in the flour and cook over low heat for about a minute, stirring constantly. To finish the sauce: In a small pot, bring the stock, cream, horseradish and mustard to a boil. Reduce heat to a simmer and slowly add the flour/butter, a little at a time, until the sauce is thick enough to coat the back of a spoon. Stir in the chives.
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Too salty corned beef
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Comments (8)
You might also try just soaking the sliced pieces in cold water and maybe change the water out a few times. How much water did he use for cooking it? I use enough to just cover the meat for low simmering.
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angela_nor_calif
15 years ago
I always get flat and cook in my crock pot. Turns out wonderful every time.
trishaw
15 years ago
I cook corned beef about once a month for sandwich makings. I always use the flat.

Trish
missindia2020
15 years ago
I buy the flat - I LOVE corned beef with potatoes, carrots, onions and then cabbage! I make it several times a year!
patti43
15 years ago
Flat for sure. And like Angela said, it's great in the crockpot. I cook the meat in the CP then take the broth out and put it in a dutch oven to cook the potatoes, onions, carrots and cabbage on the stovetop. Put some foil over the meat to keep it warm while the veggies cook.
kframe19
15 years ago
I like the point, but because I now do it in my pressure cooker, and the point has just a bit more connective tissue.
spencersmom
15 years ago
I do flat, crock pot, 1 bottle lager then cover w water. OMG it's good and the alcohol cooks off as we know.

This is my time of year!
~ERIN!!

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Corned beef

Comments (8)

sheilajoyce_gw

clubm

Related Discussions

angela_nor_calif

trishaw

missindia2020

patti43

kframe19

spencersmom

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