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ThunderLund78

Corned Beef Question

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I've been wanting to try and make my own corned beef for a while. Besides it not being as lean, is there any difference or disadvantage to using a rump roast over a brisket? Very new at this. I have a lot of rump roasts from last year's 1/4 beef in my freezer and I'd like to use them up as we have another on the way shortly. Would there be a big taste difference? Anything I would have to be conscious of in using another cut? Any advice would be appreciated.

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I've made pastrami out of rump roast. That's just a spiced/smoke corned beef. It came out awesome.

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Had to delay my experiment. Ironically, I live in New Prague and can't find Prague Powder. I'm going off a specific recipe and didn't want to risk substitution with Tenderquick as I understand amounts would differ, etc.

I know I can order online but is this stuff available at Cub or other common chains? Or is it a specialty item?

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I couldn't find it in the western suburbs so I bought it online. The meat market wouldn't sell me any. I don't know if the stores are paranoid somebody is going to screw up and get sick and sue them or what? Maybe there just isn't a lot of call for it, except for us chuckleheads who like to do this kind of stuff, especially during the Winter.

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Did you ever end up making corned beef Thunderlund? or anyone?The Mrs went up to cub yesterday so I had her pick up some c beef from the deli for Ruebens, holy moly they dont give that stuff away!! 

I see most recipes call for brisket ( thinking maybe end up kind of stringy) but I do have several chuck roasts,  I'm thinking brining one and give it a whirl..If so how'd it turn out?

Edited by bobberineyes

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corned beef is right up there but we are now getting into the season where the sales will start!!  love the ruebens too!!!  but it is one thing I never made from scratch, just store bought and cooked...  go for it bobber!!! 

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Wow, Bobber! You resurrected an oldie from the good old days, here! 

 

I STILL haven't tried this yet - although I have bought a LOT of Prague Powder between then and now.😁

 

I think any roast wold work but you might get a pretty fatty result with chuck.  If you're looking to make corned beef & cabbage for St.Patty's Day and eat it more like a pot roast - a little extra fat might not be bad. But if you're looking to make your own lunch meat or eat it cold, I think chuck would get a little greasy in your mouth.  Corned beef is traditionally made with brisket.

 

Maybe I'll give this a go - it's almost that magical time of the year - that sweet spot between youth hockey season and youth baseball season when I get to do what I want... sometimes.

Edited by ThunderLund78

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Great call on the chuck, I'm still contemplating it, it sounds fun to give it a try though. At this point I'm leaning on pouring some smoke at it and trying a batch of pastrami,  just have to figure out a way to steam it in the end..

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1 hour ago, bobberineyes said:

Great call on the chuck, I'm still contemplating it, it sounds fun to give it a try though. At this point I'm leaning on pouring some smoke at it and trying a batch of pastrami,  just have to figure out a way to steam it in the end..

Sous Vide... 😀

If not sous vide, then a dutch oven with a steamer thing.

If it is too big for a dutch oven  with one of those folding steamer things then I would dig out my 18 quart roaster oven .  I think they even come with a rack.  

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I ended up buying some corned beef at the deli counter this weekend as well,  and you're right - basically have to take out a mortgage if you wanna make a homemade Ruben!  Pastrami sounds great and another thing I've been wanting to try.  We gotta be getting a warm stretch here pretty quick - we've paid our dues.  I think my smoker will keep up OK below freezing, but it's not as fun.

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22 minutes ago, Walleyehooker said:

Think Aldi is advertising corned beef roasts and other stores will be soon to. I stock up when they do otherwise its 9.99 a pound at the deli.

they are at $1.99 a pound this week for the points...

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