I'm a corned beef virgin
Holly- Kay
9 years ago
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years agochas045
9 years agoRelated Discussions
OT - power out, toss new corned beef?
Comments (17)Another option, although this works better for a local power outage than a widespread one, is to get some dry ice (maybe 10 lbs) and add it to the fridge/freezer (the fridge if you don't mind things near it freezing). I read this tip before the hurricane and thought it not so helpful at the time -- if there is a widespread crisis, either the stores will be closed or sold out. Then a week later, the workers at our house cut power to our detached garage for all day on a hot day without letting us know. We have a chest freezer, and upright freezer, and a fridge out there. Oops. We lost about half the stuff (ouch) -- the parts in the colder areas of the freezers and the chest freezer were still solid and so we made a quick dry ice run to salvage the rest until they could come back the next morning and fix it. We have temperature probes on the devices (but the remote alarms have been off for a bit -- I'm upgrading to a new system that should work better, but we have to manually check right now until I get it up and running). 3 days later we noticed the fridge in the house being not so cold -- we were faked out by the fact that its LCD display had frozen on. Lost pretty much everything there but made another trip to our local 24-hour grocery for some dry ice to make it cold again. If you don't know where to buy it, it might be good emergency planning to look up your local stores and then make sure they do carry it and know how to sell it (most have it in a locked cooler and some have clerks that don't know how to open it)....See MoreQuestion about roasting corned beef
Comments (2)It's MOST important to cook meat to a certain internal temperature, rather than so many hours per pound at a certain oven temperature. In this case, the meat is done when it reaches the internal temperature of 160-degrees F. If you bake them in individual oven bags, the bags are more forgiving for time (and meat often cooks a little faster in the bags) and your meat won't dry out if one has to cook longer than the other. -Grainlady...See MoreYour Favorite, T&T Corned Beef & Cabbage/Boiled Dinner
Comments (15)Not an expert, but what makes it pink is the "corning"... a several day soak in sort of a brine. I don't think it technically even has to be done under refrigeration, but then again, not an expert. If hunka beef, no matter what cut, has not gone thru that "corning" process, would certainly turn out gray after just boiling... and probably wouldn't remotely taste like CB. I have tried to find out if a cut, other than brisket, can be used to corn. Not brisket is NOT corned beef unless it's corned... just a flat-ish cut of beef with LONG fibers running the length. Perfect for something slow... like simmering in a pot, in crock pot, or low and slow on a grill. I buy a corned beef, all ready to cook, in vac seals with that dinky packet of spices included. I add more garlic, a few more bay leaves and maybe a little more pickling spices. Then simmer on stove top till fork tender. Sometimes stop a bit short of fork tender, rub with spice mix for pastrami, and finish in oven. Chunked up cabbage and potatoes go into the liquid after the meat comes out till "done". I like a spicy mustard to dip the corned beef in. Like butter on potatoes and cabbage. Like a drizzle of vinegar on cabbage. Nothing fancy....See MoreBrining your own Corned Beef
Comments (12)I don't worry a lot about it, but I avoid adding them when possible. I made the canadian bacon and the peameal bacon without it, as they were only brined two and three days, respectively. The salt brine for corned beef is going to keep the meat fine for five days in the fridge without an issue, but if I were leaving it for a couple of weeks, I might have second thoughts. Then again, those fancy steakhouses dry age beef for 40 days or more, so there's that, everyone has to make their own choices about what they are comfortable with. I know that 90% of the nitrates in our bodies come from vegetables, and 10% from processed meats, but there's a difference in nitrates. According to the University of Minnesota: "Normally, sodium nitrate in vegetables does not pose the same health risk as nitrites found in processed meat. The nitrites added to processed meats as preservatives and color enhancers can combine with proteins called amines to form compounds called nitrosamines. Nitrosamines have shown cancer-causing potential in animal studies. Nitrates and nitrites themselves do not have cancer-causing potential. Vegetables contain ascorbic acid, a form of vitamin C and an antioxidant which helps prevent nitrosamine formation, although it might not completely prevent it. Store fresh cooked vegetables high in nitrates for no more than one to two days in the refrigerator or cook only as much as you plan to eat at one time." So, are you more concerned about the food safety issues with leaving beef in brine alone, or with the nitrates added to your diet? It's strictly your call, the flavor will be there no matter what. Laceyvail, I never thought of corning the tongue, that's a good idea! Do you take the skin off it first, or brine with the skin on? Annie...See Moresushipup1
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