Corned Beef At Home: Recipes, Tips, etc.

[SLB]

Over thisaway, an eye of round just went into Ruhlman's brine recipe; pickling spice from Penzeys, fancy pink salt from "Eric Ripert and La Boite", which I remember walking a million blocks west to acquire pre-pandemic.

 

I might cut the meat into chunks, it's 10 cm at the widest end.  

 

I hope it works out.  The cattle farmer I buy beef from tops me off with cuts that he has in surplus because he knows I'll cook almost anything; I don't have the heart to tell him that I've had it with round.  Also, turning down meat seems crazy . . . anyway.  I hope this corn concept works out tasty.  

 

 

 

[rotuts]

@gfweb

 

yes.  its in there , w who knows what .

 

rinse the meat in cold water .  In the past soaking , re salt content 

 

before SV really did not work , but , I now deal w the NaCL  after the fact .    not an issue

 

this time , I cut the CB into three , and soaked in cold water , for 10 minutes or so

 

and changed the cold water , 2 - 3 times , as I could see  ' Jus ' etc

 

then did the vac , and SV 48 H @  140f.   

 

first batch out tomorrow , and Ill try to cold smoke those , outside as I have in the past .

 

 

Edited Monday at 10:49 PM by rotuts (log)

[rotuts]

@SLB

 

fantastic !  interested to hear how it works out.

 

do you SV ?  

 

Id take that hunk , after the cure , and SV to tender , at the lowest temp possible

 

lower temp , longer to tender ness  .but no extra work involved.

 

then , slice as thin as you can , for a roast beef sandwich , w all your favorite trimmngs.

[SLB]

I don't SV; I may be the only person on here who does not.  

 

I was thinking, the old-timey pressure cooker.  That may be a bad idea with such a lean cut.  

[liuzhou]

3 minutes ago, SLB said:

I don't SV; I may be the only person on here who does not.  

 

 

Definitely not the only one!

[AlaMoi]

hard to believe . . . but our local markets only have corned beef available the day before (St Patty's) and then days to weeks after (left over stock - on sale - really good prices....)

at an 'off major' market I did find an off-brand, thin cut, point,,,, corned beef.

it was terrible.

 

any opinions on the "best" national brand?

[rotuts]

@AlaMoi

 

you must not live in a ' St. P's Day ' area.

 

 

again , the above represents states , not cities .  NY and Chicago used to have significant parades.

 

I lived in Chicago for several years , an Mayor Daley , the Original ,

 

https://en.wikipedia.org/wiki/Richard_J._Daley

 

made a big deal of St.P's day , stenciling on each crosswalk , in green ,

 

" Mayor Daley invites You and Your Family to the St Patrick days parade "

 

but that's a bit of Machine Politics , at its peak   Bread and Circus.

 

here , in the BOS area , Stop & Shop has had the best deals on CB's , for years , and good quality .

 

Im very surprised  its back @ $ 1.49 //Point // lbs.   

 

Market Basket , a less expensive store :  $ 2.99.  and Roche Bros  : $ 7.99.

 

would be interesting to know , if we had any Irish Posters from Ireland , what it goes for there.

 

and to answer your question , its a niche item , doubt there are any USA National brands.

 

This I found quite interesting , never have thought about it at all :

 

https://www.authenticvacations.com/corned-beef-and-cabbage-the-shocking-truth

Edited 20 hours ago by rotuts (log)

[rotuts]

I ended up buying two more CB's @ 1.49 // Lbs @ S&S .  I could not resist .

 

my current method of SV'ding two at a time works well for me .

 

total cost  ~ < 28 USD , and savings  ~ > 60 USD .  the second set in is the SV//Cooler set up , w one more day to go for

 

those.

 

I resurrected my Weber , for the cold smoking , temp :  36 F outside , clear.  started like a charm , but need a bit of cleaning

 

around the gas ' mains '  it has not been used for years and years.

 

the CB , out of the bag :  48 H 140 F.:

 

 

on the Weber , w the smoke tube raring to go .

 

I have 3 x 5 lbs bags of pellets :  Alder , Hickory , and mesquite .  each are 100 % named wood.  most larger bags are 40 -

 

60 % Oak + ' flavor wood '  I started w Alder.

 

 

Weber doing its work .   note the wisps of smoke.   A little over 60 minutes :

 

 

they don't look much different , but the aroma is subtle and smokey , and very nice

 

Re-bagged :

 

 

I saved the Jus , and used a couple of Tbs in each new bag.   in the distant past , after cold smoking the meat was delicious , but 

 

the edges were a little dry .  I remedied that w the addition of some of the Jus.

 

I froze the rest , ~ one standard ' brick '  vac'd  for later.  Ill use that when I iPot the potatoes//carrots//cabbage for the

 

traditional CB&C dinner .   the jus was outstanding . salty of course , but you don't use much , and a bit gelatinous.

 

@gfweb  :  I took a sample , and did a taste test :  Just as I remember it : tender , holds the slice , delicious .  there was no

 

Papain effect as I had one time in the past.   that's documented , possibly on this thread , years ago.

 

when I had the papain effect , the bags were kept in my refrigerator for quite some time , as I didn't get to the SV'ding until

 

later.  Best buy date for these packs is June 15 2025 !

 

I cooked them before the ' best by ' date , but not by much.  don't know if that had anything to do w the papain effect back them

 

no mushiness now.

 

Ill also cold smoke the next batch ( # 2 ) tomorrow AM , and try the 100 % hickory .   H has a more pronounced taste than Alder.

 

I might leave the third batch " Regular CB , unsmoked "  I wouldn't want to use the 100% mesquite and then find the CB to

 

be two harsh.

 

a fun , rewarding , easy for me to do project .

 

 

 

again , sorry for the dupe pic at the bottom . cant seem to delete it.

Edited 3 hours ago by rotuts (log)