Corned Beef

[Leaky]

Tis the season that everyone has corned beef on sale. Coborns in Mora has it on sale for $2.49 (both points and flats). I prefer flats if I'm looking to pull out the meat slicer for Ruebens. Points for Corned Beef and Cabbage - they are much fatterier, messier, but taste better (in my opinion).

For you corn beef eaters, what is your preference? Points or flats?

On another note, I saw Cub had em for $2.99, then a page later in their ad, I saw another brand at 4 something per LB. What would make a guy spend that much more for what I perceive to be the same product?

[reinhard1]

i think the $2.49 at Coborns for point or flats is a great price at this time. Rainbow has points for 1.88 and flats for 2.99 for buckley farms brand that i know nothing about. then they have Roundy's "angus" for 2.99 and further down they have Colorado premium corned beef round for 3.99.

i haven't looked at the "grade" of beef used for any of these corned beef products. if they are less than choice they will be cheaper. if they are points they should be cheaper. and then comes the flats, which i also prefer. the rounds will be more expensive and they always were. less waste is the key. that's what you want in my opinion. i dont want to pay for fat when it comes to corned beef. doesn't go well on a sandwich. if cured properly a flat is just as tasty as a point as far as corned beef. dont waste money on a point. after you cut away the fat you will see your return and you wont be happy. good luck.

[Leaky]

Thats the kind of input I was looking for. Thanks RH.

[Leaky]

This has pretty much been my go to recipe for Corned Beef. What do you guys do? I'm going to pick up 4 3-4 lb packages so I'll be able to try some different things over the next few months. Has anyone smoked one of these?

Ingredients

2 (3 pound) corned beef briskets with spice packets

2 (12 fluid ounce) bottles beer

2 bay leaves

1/4 cup peppercorns

1 bulb garlic cloves, separated and peeled

Directions

1.Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.

2.Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.

3.Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve.

If I'm using strictly for sandwiches, I'll let it cool down, wrap in plastic, and let set up in the fridge overnight. The meat slicer really likes when I do this. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.

[Dark Cloud]

Anyone ever use a pressure cooker?

I love corned beef but have never made it. Saturday im going to be working on my basement finishing project and was gonna cook one.

I have had real good results doing "pot roasts" in the oven. I usually cover the meat in a liquid and a lid and pop it in the over for a long time at 250-275. Was thinking of doing this with a brisket.

Any thoughts???

[pushbutton]

Cant imagine that would not work out for you.....low and slow baby!

Myself.....going to smoke one. Did it last year and was quite tasty.

[Leaky]

Cant imagine that would not work out for you.....low and slow baby!

Myself.....going to smoke one. Did it last year and was quite tasty.

When you smoked it, did you do anything with the spice pack? Add it the night before and wrap in the fridge? Not use it?

I've always boiled mine, but I would think the low and slow (oven or smoker) would work like it does with any brisket. Have never cooked with a pressure cooker, but from what I've heard, I would think it would great for this.

[pushbutton]

I actually soaked it in water overnight to leach some of the sodium out, and just used the seasoning pack as a rub. Too many years of use and abuse has caught up to me. Think the wrap it in the fridge would be a great idea. Still plenty salty after the soak. Either way it is tasty, almost like a pastrami. Made a breakfast hash, fried it up like bacon for a CBLT, a couple of reubens, and Third Eye came up with this reuben pizza thingy that i tried. Starting to drool a little bit thinking about it.......

[Leaky]

Sold! I'm going to give this a whirl for sure. Thanks!

[Walleyehooker]

I picked up a few of these at Coburns mainly for Rueben sandwiches. I usually just bake them in the oven in a roaster with a rack in the bottom and add a little liquid on the bottom like water or beer etc. I might also try soaking it for a while and smoked looks good also.

[Ebiz]

Usually just put it in the crockpot, cover with beer/water, turn on low and it's falling apart delicious when we get home from work. Use a large spatula to take it out and let it sit for 10 minutes to firm up a bit before slicing.

[SkunkedAgain]

Last spring I bought four different corned beefs. Two from Rainbow, a cheap and expensive, and two from Lunds, a cheap and expensive. I cooked and ate them all eventually. I really didn't see much difference in the quality but that's just me.

[Leaky]

Here's a real easy homemade Thousand Island recipe for those Reubens. I like to double this and add a finely chopped hard boiled egg.

1 cup mayonnaise

1/2 cup ketchup

1 cup sweet pickle relish

1 pinch salt

1 pinch ground black pepper

[Leaky]

Want to finish you brisket with a glaze? Try this under the broiler for a few minutes at the end.

1/4 cup butter

1 cup packed brown sugar

2/3 cup ketchup

1/3 cup white vinegar

2 tablespoons prepared mustard

2 teaspoons prepared horseradish

[Mid-Lake Rock]

One thing I want to mention about most corned beef is that it is usually not a top cut of meat. Make sure that it cooks low and slow until it falls apart. I've done one once that was not cooked long enough. The meat was done, but it was like trying to cut through a 2x4. I usually prepare mine in the crock pot and let it cook on low for at least eight hours. The left over liquid in the pot makes a nice soup base.

Look for the best deals next week. When the stores have piles of beef that didn't sell they go really cheap.

Another tip, add some sliced rutabaga for the last 1 to 2 hours. Fantastic.

[RuKiddingMe]

I have always prepared mine in the crock pot, on high for about 4 hrs and then low for a couple more hours, pre heat the oven to 350 and anouther 15-30 mins to help firm it up and it is good to go..

Problem is I'm the only one in the house that eats it so I have to wait until I can find a small enough chunk of meat so I'm not wasting any. I mean seriously I can only eat so much of that stuff before enough is enough. LOL

[Leaky]

Last spring I bought four different corned beefs. Two from Rainbow, a cheap and expensive, and two from Lunds, a cheap and expensive. I cooked and ate them all eventually. I really didn't see much difference in the quality but that's just me.

Thats kind of what I figured. Thanks for the input. Just got back from Coburns 4 packages. 2 2 1/2 lers and 2 4lbers. Have one of the small ones cooking as we speak. Ruebens tonight. Going to smoke one of the 4 lbers that went into the freezer at a later date.

[mrklean]

picked up some corned beef this weekend and had rubens Tuesday night they were amazing another good reason for St Pattys day

[Leaky]

I have always prepared mine in the crock pot, on high for about 4 hrs and then low for a couple more hours, pre heat the oven to 350 and anouther 15-30 mins to help firm it up and it is good to go..

Problem is I'm the only one in the house that eats it so I have to wait until I can find a small enough chunk of meat so I'm not wasting any. I mean seriously I can only eat so much of that stuff before enough is enough. LOL

I have the same problem. So I'll slice whatever is left over for sandwiches and freeze in portions that will make two at a time. Quick, delicious meal. When I was at the store today, deli corned beef was going for 8.99 a lb. That's crazy!

[reinhard1]

i know i'm haveing leftovers and it's my weekend for non diet foods so here is what i have done before with corned beef leftovers at times:

Reuben Sandwich Casserole

1 32 ounce bag sauerkraut, well drained [i never use caned krout]

1 pound shredded corned beef

8 oz bottle thousand island dressing

1 pound of shredded or sliced swiss cheese

12 slices rye bread, cut into 1 inch cubes

4 tbls butter, melted

preheat the oven to 350 deg. place a layer of sauerkraut on the bottom of a 13 by 2 in high casserole. put a layer of the corned beef on next. pour the bottle of dressing over the beef evenly. sprinkle or layer the cheese to cover. in a large bowl, toss the bread cubes with the melted butter to coat, then press the bread cubes gently onto the cheese layer. as the cheese melts, it will help the crispy bread cubes adhere. bake uncovered for 30 min. let cool slightly, then cut into portions. good luck.

[Leaky]

Thanks RH. That looks great. Here's another way to use leftovers:

Rueben Soup - Excellent!

1/2 cup onion, chopped

1/4 cup celery, chopped

3 Tbs butter

1 tbls flour

4 tsp beef boullion

3 cups water

3 cups half & half

1/2 lb Corned Beef, Shredded

1 cup sauerkraut

3 cups shredded Swiss Cheese

6-8 Slices rye bread, toasted and cut into triangles

In large saucepan, cook onion & celery in butter till tender; stir in flour till smooth.

Gradually stir in water & bouillon and bring to a boil. Reduce heat, simmer uncovered for 5 min.

Add corned beef, sauerkraut, cream, and 1 cup cheese. Cook for 30 min.

Ladle into Ovenproof bowls, top with bread & remaining cheese. Broil till cheese melts

[Leaky]

Quote:

Look for the best deals next week. When the stores have piles of beef that didn't sell they go really cheap.

Dang it. Didn't think of that.

[reinhard1]

that's some tasty soup!!! ya, i should of posted that that earlier about the markdowns next week, being in the buisness an all. that is an excelent reminder!!! hopefully they have some flat cuts available. for those that have never bought sourkraut in the plastic refrigerated bag, try it some time. good luck.

[Leaky]

So plastic bag is the best store bought? That's good to know. Unfortunately, all I have is a can of Franks for Ruebens tonight. One of these years I'll learn how to make my own. Here's the flat I cooked today resting along side some homemake Thousand Island. Chow following a couple of animal beers.

[reinhard1]

Franks is the best brand in my opinion but better in the bag, trust me. doing good Leaky. good luck.