it's that time again... corned beef brisket

5 years ago

did mine low and slow ... 6 hours at 250 ... in the oven, bathed with berbere spice, and then increased the temp to 350 for another 45 minutes ... still wondering what happened to the leftovers ...

¯\_(ツ)_/¯

bonus. asparagus is 99 a lb now

Featured Answer

chloebud

5 years ago

last modified: 5 years ago

Picked up ours last week. I always buy plenty. Ahhh...the leftovers!

I've been using this version for many years. Easy to tweak this way or that.

ETA - Meant to say the recipe came from the Silver Palate girls.

Corned Beef and Cabbage

1 corned beef (5-6 pounds)
2 onions, halved or quartered (optional: studded with 4-6 whole cloves)
4 carrots, peeled and halved
2 ribs celery, halved
4 sprigs Italian parsley

1 green cabbage (about 3 pounds), cored and cut into 6 wedges
12 small red new potatoes
6 small leeks (white part and 2 inches of green), well rinsed
6 carrots, peeled and cut into 2 1/2-inch lengths
Salt and fresh ground pepper, to taste
4 T. chopped Italian parsley

Place corned beef in large kettle or dutch oven. Add the onions, halved carrots, celery, and parsley sprigs (use seasoning packet if provided with your corned beef). Cover with cold water and bring to a boil. Reduce heat, cover, and simmer for 2 3/4 to 3 hours, turning beef over in broth every 30 minutes. DO NOT allow water to boil again; keeping at a very low simmer will ensure tenderness. When it is very tender, remove it from kettle and keep warm.

Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes.

Arrange beef on warmed serving platter, and surround it with the cooked vegetables. Ladle broth over beef and vegetables, and sprinkle with remaining 2 T. chopped parsley.

Love serving it with this.

Horseradish Cream Sauce

(Makes 2 cups - easy to reduce, if needed)

3/4 cup whipping cream
1/2 cup mayonnaise
1/2 cup prepared horseradish, drained
2 T. Dijon mustard
Pinch of sugar
Salt and fresh ground pepper, to taste

Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to serving bowl.

Sort by:Oldest

Comments (22)

LoneJack Zn 6a, KC
5 years ago
last modified: 5 years ago
You were a week+ early for St. Patrick Mahomes day :-)

We are going down to the lake cabin on March 19 and plan to have corn beef and cabbage for our Saturday meal.

Gus is now a buck here too but I haven't yet found the thicker spears I want for pickling. I'm going to run to Aldi today to check theirs.
User
5 years ago
I've got mine -- it's one of our favorite meals! Love the leftovers!
Related Discussions
How long does corned beef keep?
Q
Comments (2)
Botulism isn't usually a concern if its cured with nitrates/nitrites. The 'Prague' is adding nitrites (and nitrogen) to the meat and has a preservative effect, which makes it stay pink. They use these in pepperoni, and you have probably seen pepperoni and other meats that are not even refrigerated, like some specialty sausages and even summer sausages. Because you don't have good control over the amount or salt and nitrites/nitrates in the Morton Tender Quick, it tends to be suitable for those who are not too concerned if its overly salty, or just want to give it a simple single try. When I make this brine, its usually the meat that gets weighed and the brine amount its based on the salt and Prague (nitrites/nitrates) and water. Here, I do use measuring devices, as its important to get the right amount of salt, and after curing if its too salty its hard to remove it. Prague is also got pink color and salt added so its not just pure nitrites/nitrates. If it were, it would be about 1/8 the amount that is in a tablespoon of Prague. They do this so that its easier to measure or weigh the nitrites/nitrates, and you are less likly to over do the amount. Soaking the meat for that long (2 weeks!? )is too much time. No matter what the books say. I use a meat pump, an oversized hypodermic needle and syringe and inject the brine into the meat. Because a brisket is quite thin, it needs very little brining, maybe 2-3 days tops. A very low, slow cooking is essential for a tender result. In this forum are many sources for the nitrites and nitrates and other curing supplies as well as links to recipes. Corned beef is also made into pastrami, by coating the outside with the same pckling spices and baking very slowly like 6 hours at 250 degrees. Usually the nitrates are used for longer, slower air curing, and nitrites are used for fast curing like sausages and corned beef. They also identify these as Instacure #1 and Instacure #2. Here, I don't use a pickling spice mix per se, but instead grind up peppercorns, mustard seed, coriander, bay leaf, celery seed, dried garlic, onion, and a few other spices (done in a small blender type coffee grinder) THis spice mix is also added to the brine. Suggest that uou remove it from the brine now, and rinse it off well, then either simmer to cook it very slowly for several hours, or bake at a very low 200-250 degree oven, covered, for about 4-6 hours. The internal temp should eventially reach about 160. I have even made a great pastrami from very lean eye of the round, which in itself tends to be quite tough. Not sure if you actaully tasted the brine before it was soaking the meat, but if it was overly salty, it may result in that same end result. Years ago, before I started making cured meats, my mom had gotten a recipe off a package of Morton Tender Quick to make a hamburger type pepperoni that was wrapped in aluminim foil like a big sausage and baked. It did turn out quite interesting, but was a bit salty. I still have that almost full bag of Morton Tender Quick here, for nearly 30 years now, and have not used any since. Lots of good info on nitrates and nitrites at this link to: http://www.butcher-packer.com/pages-document_general_info/product-743/nitrite-and-nitrate-curing-salt.html Here is a link that might be useful: Butcher Packer
...See More
Need some cooking advice for a beef brisket
Q
Comments (9)
Low and slow. Iowagirl's would be good. A long time ago (look at the date! LOL) I posted about cooking a brisket for bison and this sounds pretty close to what I did..shred or sliced thin and made a BBQ sauce. Posted by jen_tx (My Page) on Thu, Jun 22, 06 at 12:19 I have a wonderful brisket recipe. It's from a cookbook called Stir Ups that the Junior Welfare League of Enid, OK put out. I usually make this in my roaster oven and put it out in the garage so it doesn't invade my dreams! Everytime I make it, it gets rave reviews. (I already had it typed out in Word, thank goodness!) BBQ Brisket 5-6 lb. Brisket (I use one with the fat trimmed off) Seasoning Salt Garlic Salt Worcestershire Sauce Pepper Sprinkle brisket generously with seasoning salt, garlic salt, Worcestershire sauce and pepper. Bake 30 minutes at 450Â°. (I put the brisket in a disposable pan with deep sides.) Cover brisket in foil and bake 7-8 hours at 225Â°. When done, pour juice off and chill both brisket and juice. Remove solidified fat from top of juice and slice brisket thinly. (an electric knife works best) Sauce: 1 C. Ketchup 1/3 C. Worcestershire Sauce Â¾ C. Brown Sugar 1 Tbsp. Lemon juice For sauce: Use 2 cups of juice (add water if needed to make 2 cups). Combine all sauce ingredients with the 2 cups of juice from the cooked brisket and heat. Pour sauce over sliced brisket and heat in medium oven till hot
...See More
cooking beef brisket
Q
Comments (6)
I do what colleen does....but I don't use ginger ale. I remove the meat from the package, save the spice package, rinse the meat and put it into a roaster or a dutch oven large enough to cover it with water. I add the spice packet and an onion quarters a couple of whole peeled cloves of garlic. Bring to a simmer on the stove top....turn the heat down and keep at just the barest simmer for about an hour per pound of meat.... Or in the oven at a temp between 200 and 225 ( 212!). Cool a 20 minutes in the broth, remove....and for really easy slicing, chill, then slice. And that broth makes a really good base for pea soup....it's very salty so you will want to add some water.....but don't toss the broth!!
...See More
question about beef brisket
Q
Comments (15)
I just cooked one Sunday and it was delicious! I use to do the marinade and barbecue sauce and all that junk.I prefer serving my homemade barbecue sauce on the side.Liquid smoke is very strong so if you have never used it be careful.My DS used a whole bottle of it once for marinading one and it was so strong I couldn't eat it. For the past couple of years the only seasoning I use is salt,pepper and garlic powder.Sprinkle all three liberally over both sides of the brisket.Cut a large onion in quarters and place on top.Wrap tightly in a double layer of heavy duty aluminum foil,(or if you have a big enough slow cooker or electric roaster,use that on low heat),fat side down and place in a large baking pan.The pan should be deep enough to catch any juices that might "accidentally" seep out.Trust me,I know this from experience.LOL Briskets produce a lot of juice. Preheat oven to 400* and place the pan in the middle rack.Let it cook for about 30 minutes then turn the oven down to 300* and cook for about 6 hours for a 7-8 lb. brisket.I usually put it in the oven before I go to bed around midnight.After the 400* temp bake,I turn the oven to 200* and let it cook all night and turn off the oven around 7-8 AM.After it is done you can pour off the juice and add barbecue sauce or anything else you like or make gravy from the liquid.Let it stand for at least 30 minutes before slicing.Slice against the grain. Lately I have been buying the trimmed briskets.They are a little more expensive per pound but in the long run it is a bargain because you aren't paying for 3 pounds of fat.The ones I buy have just enough fat on the bottom to keep them tender and juicy.I cook them the same way as the whole ones. Briskets are one of the easiest cuts to cook in my opinion.Very little preparation and no watching! Leftovers,if you have any,can be made into sandwiches. Enjoy your brisket! Here is a link that might be useful: Cooking times for Brisket
...See More
Louiseab
5 years ago
That’s what I want to make for Paddy’s day. My husband is Irish, but isn’t overly fond of it, but I love it. So it’s going to happen! I figure it I have a bottle of Jameson’s on had and make his favourite soda bread, he’ll get through it. And, I’ll be happy! I’m kind of torn though as to slow cooker or oven. I’m hoping that the beef price will go down next week closer to the day.
cooper8828
5 years ago
The one I got last year was rancid when I opened it. Vacuum-sealed and before the sell by date. This year, they had brisket on sale for 1.97 a pound. I brined my own and froze it. I'm all ready!
sleevendog (5a NY 6aNYC NL CA)
5 years ago
Corned, brisket, or pastrami....that is the question. I think we will go pastrami this year. A hybrid smoked/brisket. Mini corned/brined.

Your low and slow sounds so good. Thanks for the reminder. I placed my order,😀
bragu_DSM 5 thanked sleevendog (5a NY 6aNYC NL CA)
lindac92
5 years ago
Taht's the proper way to make corned beef and cabbage...but I leave out the celery ;-)
chloebud
5 years ago
Linda, easy to omit or add whatever appeals to you. I don't always include the cloves...no problem. I often toss a couple whole garlic cloves into the cooking broth. I don't core the cabbage wedges until after cooking since they tend to hold together better that way. Sometimes I tie cooking twine around the leeks for the same reason. I cut into them lengthwise to rinse out any sandy soil, so the twine helps hold them together while cooking. Truly a favorite meal. :-)
KatieC
5 years ago
Last year I bought a big ol' brisket, corned it, cut in half, vacuum sealed and froze. So we're all set for this year. Tempted to sous vide it since it's so nicely sealed, but I worry there wouldn't be enough juice to cook the potatoes and carrots in, and they have to be just right briney, lol.
bragu_DSM 5
Original Author
5 years ago
jack

You were a week+ early for St. Patrick Mahomes day :-)

practice makes ... leftovers
plllog
5 years ago
Just for something different, I ordered (nice, grass fed) corned beef brisket from the farm. Not a lick of Irish around here. :) It comes brined and with its own seasoning. ;)

Thanks, Chloebud, for the recipe. I don't have the ingredients for it, but I have lots of veg to be going on with. I appreciate your specific instructions re turning, etc. The notes with the meat just say bring to a boil then simmer 2-3 hours.
olychick
5 years ago
I've been really happy with Trader Joe's corned beef...it sells out early so I bought mine on Sunday. I love it roasted and found this recipe I'm going to try this year: She drizzles the veggies before roasting with a butter/horseradish sauce. I'll probably do a separate pan of cabbage because I don't like it overdone or browned.

Roasted Corned Beef & Cabbage with Carrots, Potatoes & Horseradish Cream Sauce

By Jennifer Segal Servings: 6 - 8 Prep Time: 20 Minutes Cook Time: 3 Hours

For the Corned Beef and Vegetables
- 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons prepared horseradish
- 1-1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 6 medium carrots, cut into 2-in chunks
- 1-1/4 lb small gold potatoes (about 2.5" in diameter), halved
- 1 very small green cabbage, cored and cut into 1/2-inch-thick slices (see note)
- 2 tablespoons chopped Italian parsley, for garnish (optional)
For the Horseradish Cream Sauce
- 1 cup sour cream
- 2 tablespoons prepared horseradish, plus more to taste
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sugar
Instructions
1. Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
2. Rinse the corned beef several times under running cold water. (No need to dry it.)
3. Place
  the corned beef fat side up in a large roasting pan (you'll trim the
  fat after the meat is cooked). Pour about 1/8 inch water around the
  meat. Sprinkle the contents of the seasoning packet into the water
  around the corned beef. Cover the pan tightly with heavy-duty aluminum
  foil and roast on the middle rack for 3 hours.
4. Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
5. Place
  the carrots, potatoes and cabbage side by side on a rimmed baking sheet
  (do not line the pan with foil; the potatoes will stick). Drizzle the
  horseradish-butter mixture over the veggies and toss with a spatula to
  coat all of the vegetables evenly, keeping the vegetables separate. Turn
  the potatoes so that they are cut side down (they'll get crispier that
  way).
6. After the corned beef has roasted for 1
  hour and 30 minutes, place the pan of vegetables on the bottom rack of
  the oven. Roast the vegetables and continue cooking the corned beef for 1
  hour and 30 minutes more, until both the meat and vegetables are
  tender. Check on the veggies occasionally to be sure they are browning
  evenly. (The cabbage will brown first, so give it a toss when the bottom
  pieces look golden. The potatoes and carrots may need to be turned, but
  only if they are nicely browned on the bottom before the cook time is
  up.)
7. Transfer the corned beef to a cutting
  board and let sit until cool enough to handle, about 5 minutes. Cut off
  the layer of fat on top of the corned beef and discard. Slice the meat
  against (or perpendicular to) the grain into 1/4-inch slices. Arrange
  the meat on a platter with the roasted vegetables and sprinkle with
  parsley, if desired. Serve with the horseradish cream sauce.
For the Horseradish Cream Sauce
1. Combine
  all of the ingredients in a small bowl and stir to combine. Taste and
  adjust seasoning, adding more horseradish to taste, if desired.
2. Note: You won't use the whole head of cabbage; just use enough to cover 1/3 of the sheet pan.
3. Note: The nutritional information does not include the horseradish cream sauce.
https://www.onceuponachef.com/recipes/corned-beef-with-roasted-cabbage-carrots-potatoes.html#tabbox
chloebud
5 years ago
"The notes with the meat just say bring to a boil then simmer 2-3 hours."

My own experience has been the time can vary, even with the same size cuts. I usually figure about 45 minutes per pound is good, and I just keep an eye on it. Main thing is to keep it at a low simmer and don't boil.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years ago
Some packaged ones say "Pre-tenderized".

Whatever that means.

dcarch
plllog
5 years ago
last modified: 5 years ago
Thanks, Chloebud! Especially for the timing since this is a one meal cut piece (I've done plenty of whole briskets and halves, but never a quarter like this, or corned beef). I'm just winging it. :) I'm sure it'll be fine. I'm also looking at a recipe for more like a traditional braise (I realize that I've never actually boiled meat that wasn't for stock/soup). Worst case scenario, we'll order pizza. :)

It's not a holiday dinner for us. When I was in 4th grade, I didn't know it was St. Patrick's Day that day (younger grades did decorations ahead of the holiday, but we were studying aviation and our projects were air related, not holiday crafts. This is in a very culturally mixed school, btw. So I just dressed as usual, in a pretty jumper and top, and a girl in my class screwed up her face in anger and socked me before class. I was utterly baffled. She was from an Irish heritage family. At age 10, I'd never even heard of Orangemen, or thought anything about my dress other than it was pretty and made me happy, in shades of pumpkin. I promise not to make orange corned beef, or green for that matter...

Dcarch, my assumption would be that they'd attacked the meat with one of those bed of nails type things because I can't imagine pounding brisket would get you anywhere... If it were a chemical tenderizer, would they be required to list it?
dcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years ago
"----Dcarch, my assumption would be that they'd attacked the meat with one of those bed of nails type things because I can't imagine pounding brisket would get you anywhere... If it were a chemical tenderizer, would they be required to list it?"

I don't think they used mechanical tenderizing, Typically, I sous vide corned beef. The end result is very tender meat, Instead of slicing thinly, I would do it pulled pork style. If they had used Jaccard tenderizer machine, I would have noticed.

dcarch
olychick
5 years ago
fawnridge (Ricky)
5 years ago
As simple as possible, ours went in the pot an hour ago. Right out of the supermarket package with a small cabbage and a bag of baby golden potatoes and baby carrots. Thankfully, Carol has a Jeep and we were able to get out to a plowed road without a problem to go food shopping.

To all who believe: Happy St. Patrick's Day. Erin Go Bragh!
sushipup1
5 years ago
We'll do our this weekend in the crock pot. In a bottle of beer. Add the veggies the last hour.
LoneJack Zn 6a, KC
5 years ago
Happy St. Patrick Mahomes day!
Lars
5 years ago
Bragu, I would expect the Berbere spice to make it taste Ethiopian - is that how it comes out? If so, I think I would really like it. I make my own Berbere spice mix but mainly use it with lentils.
bragu_DSM 5
Original Author
5 years ago
yup. and the aroma lingers for quite some time, which, to me is semi-intoxicating

it's that time again... corned beef brisket

chloebud

Comments (22)

LoneJack Zn 6a, KC

User

Related Discussions

Louiseab

cooper8828

sleevendog (5a NY 6aNYC NL CA)

lindac92

chloebud

KatieC

bragu_DSM 5
Original Author

plllog

olychick

chloebud

dcarch7 d c f l a s h 7 @ y a h o o . c o m

plllog

dcarch7 d c f l a s h 7 @ y a h o o . c o m

olychick

fawnridge (Ricky)

sushipup1

LoneJack Zn 6a, KC

Lars

bragu_DSM 5
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

it's that time again... corned beef brisket

Comments (22)

Related Discussions

bragu_DSM 5Original Author

bragu_DSM 5Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

bragu_DSM 5
Original Author

bragu_DSM 5
Original Author