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Corned Beef At Home: Recipes, Tips, etc.

richw

By richw
in Cooking

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rotuts

rotuts

Posted
Posted

@gfweb

 

it presents and interesting problem

 

papain i n that C.B. you just bought

 

on that sale .

 

Id think there would be away to factor that in 

 

on a pellet smoker   ( seems 6 h or so )

 

and a SV 'd

 

Im thinking papain ' works '  at a certain temp range 

 

that's been mentioned here in threads    ( I hope to tied )

 

thus , if your method is in that range 

 

' tenderness ' will come sooner , maybe much sooner .

 

your ideas on this are of interest .

 

Papain Times , any method 

 

have not been mentioned 

 

Im sure there is an offset , in times // temps

 

 

rotuts

rotuts

Posted
Posted

@gfweb

 

thanks .  excellent 

 

So ....

 

w SV  you pick a temp     for doneness

 

and a time     for tenderness.

 

In something brined , 

 

doneness is a bit different , but you get the idea :

 

for me , 140 F - 145 F  SV  to tenderness works well

 

so I do 142.5 F , to split the difference :

 

a bit more tender , but more Jus in then bag 

 

dichotomy.

 

news tomorrow on the S%S item

 

 

  • Thanks 1
FeChef

FeChef

Posted
Posted (edited)
13 hours ago, rotuts said:

S&S  $ 1.49 /lb CB has papain.

 

I passed .  non-papain ,  $ 7.49 more.

 

passed on that too

 

WHPS  has 6 points

 

this Rx :

 

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/

 

Ill suggest taking one off @ 140 F in eternal , and see if its tender.

 

 

Why not just flush it for a few hours before cooking. If memory serves, Papain is only active at temps above 120F. I wouldnt pass up $1.49/lb at least nowadays.

Edited by FeChef (log)
  • Like 1
rotuts

rotuts

Posted
Posted

@FeChef

 

its my impression , after reading the package 'double-speak'

 

is that the papain in injected into the CB

 

thus soaking it won't help too much.

 

I remember when papain was introduced into the $ 1.49 CB.

 

put me off my game , which was 10 - 12 packages a year 

 

cut into decent chunks , SV 143.5 x 48 hours , then

 

i hour cold smoke outside , in the cold , on a cold Weber.

 

that was some good eating in the summer time .

 

if papain simply tenderizes at working temps 

 

ie there days the Yoder , check tenderness when the center reaches 140

 

and remove from Yoder when tender.

 

 

rotuts

rotuts

Posted
Posted

I have a general question re papain in CB:

 

StP's day is a big deal in this next of the country.  

 

much less so where I grew uo N.Calif.

 

traditional CB Dinner :  cured brisket , potatoes , carrots  and cabbage 

 

got simmered together , in a big pot , possibly brunt out for the occation

 

for several hours.   veg added at times so it all get done at the same time.

 

S&Shop always had the best deals , but all the major supermarkets did.

 

traditional deals vanished ,prossibly during the pandemic 

 

and took quite some time , i.e. this year

 

to S&Shops level.  Market Basket :  point 2.99 /lb   savings of $ 3.00

 

my assumption is that there are many households that use the sale point or flat 

 

w the papain , in a traditional simmer.

 

adjustments , simpler the better , no doubt evolved 

 

to get a similar result , esp texture.  

 

re SV  :  I remember an early way much result , hen knotted the 

 

papain , washed it off  , very brief soak

 

and SV'd    

 

Im sure ( made note of it  in the Red Book , and probably here.

 

to sum up :

 

large conglomerates ( Stop & Shop is a chain Dutch owned, and very large )

 

wouldn't sell the papain , esp on deep sale 

 

it if didn't turn out to be popular , year after  year.

 

 

rotuts

rotuts

Posted
Posted

Im pleased to report a test SV of 

 

that the S&S point , w papain @ $ 1.49 //lb 

 

145 F x 36 H came out , Im told ' perfect '

 

tender , not mushy 

 

made into a panini :

 

thumbnail-2.thumb.jpg.bece579f1e64950531e47a6ecdcc99da.jpg

 

said to be the best Ruben-esk ever.

 

 

 

 

  • Like 5
FeChef

FeChef

Posted
Posted (edited)

Not bad for $1.77/lb on sale. Stay away @rotuts you dont want this, it has papain in it.

Btw, Instant Pot, 70 minutes, came out im told "Perfect".

 

20240323_195849.jpg

Edited by FeChef (log)
  • Like 1
  • Delicious 2
Shelby

Shelby

Posted
Posted (edited)
48 minutes ago, rotuts said:

@Shelby

 

excellent.

 

what was the sale price ?

 

was this after St.P's day ?

I don't remember the price--maybe 2.99/ lb? --nothing majorly cheap.  No, the sale price was before St. Pat's.

Edited by Shelby (log)
  • Like 1

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lindag

lindag

Posted
Posted

For the first time that I can remember Corned Beef is still available after the holiday.  In the past, when the day was over all the CB was gone until the next year.  I wanted a flat cut but that was sold out before the 17th so had to to do with a point cut.  Now they have more of the flat.  (No longer on sale though.)

  • Like 1
rotuts

rotuts

Posted
Posted (edited)

@Shelby

 

$ 2.99  sale price sounds about right for here

 

MarketBasket had papain free point for that 

 

on sale.

 

regular price $ 5.99  

 

as indicated on you CB label.

 

nothing even close to S&S's $ 1.49 //lb

 

w papain in the area.

Edited by rotuts (log)
  • Like 1
dtremit

dtremit

Posted
Posted (edited)
On 3/16/2024 at 11:17 AM, rotuts said:

Im pleased to report a test SV of 

 

that the S&S point , w papain @ $ 1.49 //lb 

 

145 F x 36 H came out , Im told ' perfect '

 

tender , not mushy 

 

I appreciate the report — I have two each of the S&S points and flats in the coldest part of the fridge, awaiting their date with the Jacuzzi. 

Did you soak prior or repeat your water-in-bag technique reported upthread?

 

The $0.17/lb cabbage will end up serving some sauerkraut experiments, I think.

Edited by dtremit (log)
  • Like 2
rotuts

rotuts

Posted
Posted

@dtremit

 

I do not know if some water was added to the bag for the 36 H cook.

 

adding a little , say an ice cube's worth makes a bit of sense to decrease the salt content

 

but that's just guesswork.  I think the meat was just thoroughly rinsed off.

 

i do remember keeping a few CB's in the coldest part of my refrigerator , fr0m the papain days

 

and I think they may have become a bit mushy after cooking.  

 

I ended up , during the peak of my CB-0n-sale days of preferring to cook everything

 

on the earlier side , then rapidly chill and freeze.  that way most of the work is done

 

at one time.  

 

my current thinking is to not do a  lot of trimming oof fat pre cook.  its extra work

 

and fat adds some flavor.  trimming is fine at the point of eating.  i would trim out huge gobs of fat

 

but Id leave most of it on for the cooking.

 

I do highly recommend cold smoking  after cooking , rebating and freezing 

 

remember that when you open a pasteurized bag , its no longer pasteurized.

 

I used a Wber , cold , w a smoke tube for that, simply because it was readily available .

 

any enclosed space outside might work just as well.  I did 1 hour , cold smoke.

 

initially I did some w the CB still warm from the cooking .   I did light up the Weber , bring it to 350 F

 

turn it off and let it completely cool down closed .  that would sterilize the Webwer innards 

 

later I did the cold smoking from rapidly chilled and refrigerated meat.  both techniques had good somke

 

flavor when used at a later date.

 

good luck.  please post some pics of your work if you are able.

gfweb

gfweb

Posted
Posted

I generally add a cup or two of water to the SV bag for store-cured CB.  It de-salinates nicely and I can cook the potatoes in it later.

  • Like 1
  • 4 months later...
FeChef

FeChef

Posted
Posted (edited)
On 3/24/2024 at 8:09 AM, rotuts said:

@FeChef

 

Wagyu CB Point ?

 

papain does not seem to be a problem w SV

 

just drop the total time some .

Negative. Just your run of the mill CB point on sale for $1.77/lb. No need to drop the total time, 70 minutes in the Instant pot was perfect for pastrami on rye with spicy brown mustard.

Edited by FeChef (log)
  • Delicious 1
  • 6 months later...
rotuts

rotuts

Posted
Posted (edited)

Im back in the St.Ps Day CB game.

 

my kitchen's issues have been solved  ( electrical . counter space )  etc

 

and Stop&Shop  has prices , on sale , that are the same as back in the Era of 2010 :

 

https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/page/77/

 

 

IMG_6125.thumb.jpeg.d470801f3f666ec54f25b6883969ab8c.jpg.e0539dbd140495a9b0d75cf91d87b8c4.jpg

 

I got 2 packs , and went back this AM and got a third.  Point.

 

pack 1 "

 

IMG_6163.thumb.jpeg.cbba0a5a7e2e102e1df569ac85b2271b.jpeg

 

IMG_6161.thumb.jpeg.7de3ad0a0512c82a9bc58409839e544c.jpeg

 

IMG_6163.thumb.jpeg.3da66fe81507ea46b403eeed35522ac4.jpeg

 

you can see , although sold at the Point price , its mostly flat.

 

the second pack :

 

IMG_6165.thumb.jpeg.e960aa51d609d81e34d297bc604f318b.jpeg

 

IMG_6166.thumb.jpeg.a5fb768db69f1f6e2011f24d5aeec52c.jpeg

 

IMG_6168.thumb.jpeg.451d9468f3aa70a8be3d86ed36245823.jpeg

 

in the middle picture , the Point is on the bottom , and very firm., thus tougher than the top piece , which is flat.

 

I rinsed , and changed the cold water on each pice , several time , about 10 min. between the soaking .  each time some of the marinade // juice

 

came out , which is quite salty .  I trimmed a little of the exterior fat , not that much on the first hunk , a bit more on the second.

 

I left most of the fat between the point and flat , on the second hunk.  I can deal w the fat issues when I use the final cooked meat.

 

IMG_6175.thumb.jpeg.9da71fe985f9b12300ff028347d640a8.jpeg

 

the second hunk , bagged .  I do use the tiny pouch of dreid seasonings :  probably white pepper , bay leaf  , black pepper ++

 

IMG_6178.thumb.jpeg.64d29f2a05487a69be56075ea44a2d10.jpeg

 

in the SV ' cooler '  .  I use ' beer coolers , as they are insulated , light , and I store them easily .  I currently have 3 sizes .

 

back in the day , I had a humongous one , refereced way back up on the thread.

 

IMG_6171.thumb.jpeg.2f5e6c31308deef9fcb357e15a15daa1.jpeg

 

covered and ready for its 48 H 140 F bath .   I check the bath after a few hours , to see the bags are holding up

 

then use clear packing tape , to seal the edges to prevent water loss.

 

this particular cooler comfortably holds 7 lbs of CB.  6 packages .

 

more later @ 48 Hrs 

 

I have one more pack in the refrig , and will get a partner tomorrow AM

 

for another batch.

 

later , cold smoking outdoors  for a good portion of these , soon to be , 12 bags  ( 2 x 6 )

 

each about a pound and 1/4 .

 

good eating , all summer long, resting comfortably , in the new frost freezer 

 

P.S.:  sorry , I cant delete the lower picture .  its a dupe.

 

 

IMG_6159.jpeg

Edited by rotuts (log)
  • Like 2
rotuts

rotuts

Posted
Posted

Round Up # 2 @ Stop&Shop this AM :

 

IMG_6199.thumb.jpeg.cdc2517eff7ac139fdd8edd4892b85b2.jpeg

 

Points  , very little ' trimming '      1.25 LBS ~~

 

Im so tempted to got get to more tomorrow AM these are so nice

 

Buy Early , and study those bags carefully. !

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