Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

rotuts

St.Patrick and his Corned Beef

Recommended Posts

1 hour ago, chromedome said:

The ones I bought were intact, in strips ~1 foot long.

 

I just measured mine.  They are also a food long and about 4 1/4" wide.  Two of these pieces weighed 2.472 kg.

Share this post


Link to post
Share on other sites
1 hour ago, dcarch said:

What do you guys do with the thick fat cap that you get on the corn beef? 

 

dcarch

Carve it off.

Share this post


Link to post
Share on other sites
On 3/7/2019 at 10:04 PM, heidih said:

I just default to crock pot. Always works for me.

Kinda of low brow sous vide?

 

Crock pot on low, point cut CB, a can of Guinness and 8 hours make for a fine CB.

  • Like 2
  • Thanks 1

Share this post


Link to post
Share on other sites
Posted (edited)
17 hours ago, gfweb said:

Brine curing time varies with the thickness of the meat.

 

And temperature of the meat, brine, etc.

And density of the meat muscle.

And connective tissue in or on the meat.

And fat in or on the meat.

And orientation of the muscle fibers.

And strength of the brine.

 

FWIW, here is a post of mine on equilibrium brining and a link to my curing calculator:

https://www.smokingmeatforums.com/threads/universal-cure-calculator.124590/

 


Edited by DiggingDogFarm (log)
  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites

Just last week I was searching through my eG archives for a recipe for corned beef that I had posted.  Lo and behold I found it from way back in 2008 during our discussion of corned beef at home.  I'm too late now to make it for this week's celebration, but that's fine as a good corned beef is delicious any time of year.  And I hope my food photography has improved over the past 11 years.....

gallery_41580_4407_114150.jpg

gallery_41580_4407_13893.jpg

gallery_41580_4407_3252.jpg

gallery_41580_4407_38310.jpg

 

https://forums.egullet.org/topic/113064-corned-beef-at-home-recipes-tips-etc/?do=findComment&comment=1537296

  • Like 5
  • Delicious 2

Share this post


Link to post
Share on other sites

That's damned pretty corned beef.

 

Share this post


Link to post
Share on other sites
2 hours ago, kayb said:

That's damned pretty corned beef.

 

Thanks.  I'm going to start one later this week. 

Share this post


Link to post
Share on other sites

Searching my freezer for a corned beef.  I’ve corned my own but the prepared ones are equally good.   I want to put one on my smoker soon.  

 

Just sold my business, and dealing with the death of my cousins 30 yo son this past week and getting medical insurance for my wife and my 91 yo mother dying  last month.  I need some normalizing  to keep me sane.  Shiva  for  his boy this week.  It’s been crazy.  To much information I know but I needed  to vent.  Cooking helps to keep me sane, that all is good in this world.  

  • Like 1
  • Sad 6

Share this post


Link to post
Share on other sites

If I'm looking for a quick pastrami I'll buy a prepared corned beef then rub it heavy with a spice mixture for pastrami.  I use a digital smoker on the patio that uses "bisquettes" and I like to use hickory or mesquite chips and let it go for about 4 hours at 250 degrees.  Then I'll steam it a couple hours and slice for sandwiches.  Works pretty good for me as I live in a region with nary a decent deli for a few hundred miles in any direction.

  • Like 3

Share this post


Link to post
Share on other sites
1 hour ago, scubadoo97 said:

Searching my freezer for a corned beef.  I’ve corned my own but the prepared ones are equally good.   I want to put one on my smoker soon.  

 

Just sold my business, and dealing with the death of my cousins 30 yo son this past week and getting medical insurance for my wife and my 91 yo mother dying  last month.  I need some normalizing  to keep me sane.  Shiva  for  his boy this week.  It’s been crazy.  To much information I know but I needed  to vent.  Cooking helps to keep me sane, that all is good in this world.  

 

God bless you. Prayers for all, and may you find normalcy, comfort and corned beef.

  • Like 8

Share this post


Link to post
Share on other sites
Posted (edited)

I found a 3 lb "boneless shoulder roast" in my freezer, and I think I'm going to corn it.  It's late, but I've been out of town and, what the heck, better late than never.  I've never corned beef before; always bought it prepared.  

 

When I'm brining pork or turkey, I will usually put the meat into the brine frozen, and let it thaw in the brine.  But no one would consider my brines technically correct by any measure . . .

 

I'm planning to use a real corn recipe; but is there any reason not to start with frozen meat when corning beef? 

 

Assuming it's ok -- maybe add a day or two?

 

On Edit:  Nevermind.  I'm just going to thaw it.  


Edited by SLB (log)

Share this post


Link to post
Share on other sites
On 3/10/2019 at 6:00 PM, ElsieD said:

Eye of round does not get a lot of love on this forum but I have corned it, cooked it SV and thinly sliced, makes for pretty good sandwiches.


I almost always use eye of round or top sirloin and follow the exact same process. Sous vide keeps it from being dry and I don't have the waste of all the fat I'm just going to carve out and throw away. But I won't be corning anything this year. At least, not for St. Patrick's Day. I have another plan in mind for that dinner.

  • Like 1

Share this post


Link to post
Share on other sites
On 3/11/2019 at 4:13 PM, David Ross said:

If I'm looking for a quick pastrami I'll buy a prepared corned beef then rub it heavy with a spice mixture for pastrami.  I use a digital smoker on the patio that uses "bisquettes" and I like to use hickory or mesquite chips and let it go for about 4 hours at 250 degrees.  Then I'll steam it a couple hours and slice for sandwiches.  Works pretty good for me as I live in a region with nary a decent deli for a few hundred miles in any direction.

 

Pretty much my method as well.   I really like the steam finish

 

I did find one in the freezer yesterday and it went in the smoker this morning.  About a couple hours before  pulling it from the smoker and steaming it.   Pastrami sandwich  for lunch.  Just need to run out and pick up some decent bread 

  • Like 1

Share this post


Link to post
Share on other sites

Smoked a corned beef, steam finished in the oven.   Texas caviar for later in the week

646C137A-9DC2-49E3-A5F6-43D25F1C977A.jpeg

AC3B824E-DF75-41E1-8007-4803A69F651D.jpeg

76733A93-DDF3-406F-946B-53EF3C3BF61B.jpeg

  • Like 8

Share this post


Link to post
Share on other sites

I am just tossing a frozen CB Point i bought last year @ .99/lb into the IP with a small head of cabbage, some celery, quartered russet potato's, some baby carrots, and a cup of water and calling it dinner. 

  • Like 2

Share this post


Link to post
Share on other sites

My results for this year :

 

I PM'd  @dcarch to review the times he has used.    I have used 140 F for 24 - 216 and was happy w it for Point @ sale.

 

I decided to try 130 F for 24 then 135 F for 24.  I was wondering if some time at 130 f might decrease meat contraction.

 

I used my Igloo 30 Qt for the first time

 

https://www.target.com/p/igloo-contour-30-cooler/-/A-15373010

 

the foot print is not that much larger then the Coleman 16 qt

 

https://www.amazon.com/Coleman-16-Quart-Excursion-Cooler-Blue/dp/B00GZQ80BE/ref=pd_rhf_se_s_vtp_ses_clicks_0_7/131-8559044-3212828?_encoding=UTF8&pd_rd_i=B00GZQ80BE&pd_rd_r=2a0467cd-2b25-4e5f-9234-b9475f69aad1&pd_rd_w=dciVZ&pd_rd_wg=cJ33j&pf_rd_p=05d75987-58ed-4d36-bbfa-515cd87e4ee3&pf_rd_r=12XBN1SBJTMN031E1YN9&psc=1&refRID=12XBN1SBJTMN031E1YN9

 

but its deeper.   I used the Anova bluetooth and it handled the extra volume fine.   I also used high end bubble wrap , w some clear packing tape around the edges to seal in the

 

water vapor.   the cooler and the bubble wrap worked fine w the Anova .  no water loss over 48 ++ hours

 

rapid cool in the sink w snow "

 

L1.thumb.jpg.34df069cc147401b360b6565467aaadb.jpg

 

out of the pouches :

 

L2.thumb.jpg.4f01e176a013d3d5e4e9a08757032884.jpg

 

 

I forgot to rinse off the meat , thus the protein looking coolor on some of the surfaces   it does not effect taste ,

 

L3.thumb.jpg.d6ad49c10c98c996e48f5befffd2fbb2.jpg

 

 

smoker set up

 

L4.thumb.jpg.4e49fec33aacf177439cac6dbdbe0b55.jpg

 

smoking in progress.  one your w applewood chips,  this is the first time I tried these , and the smoke seemed a bit harsh.  the snow on the top of the Weber

 

keeps the enclosure cool , as it was a mid 40's day , but sunny and the sun was warm !

 

L5.thumb.jpg.fe29aa579a08fec40dd5770e9122337b.jpg

 

finished smoking.  note the 1 Qt of ' Jus ' from the bags8.thumb.jpg.7b2216ac533db58e40613f1edfd84019.jpg

 

I added two x 2 Tbs of jus to each bag.  thats a Cuisipo 2T coffee bean measure I no longer use for coffee.   I refrigerated the bags

 

I think 2 T of just went back into the meat while in the refrigerator .   I thad noted , even on cold smokes , the surface of the meat , both Turkey and CB  dry out a little

 

this solve that issue.  I refrigerate for a few days before I freeze so that some of that Jus can get back in the meat

 

L6.thumb.jpg.277c293e6c29016541ca314303ec6082.jpg

 

bags ready for the freezer.   not that attractive looking , so I wont pass these around as Gifts.  notes made in the Red Notebo0ok to not forget a final rinse of the meat

 

next year.

 

tow different cuts all point :

 

L7.thumb.jpg.ce4b852f0ac9b6d61272d0231a8f0436.jpg

 

and

 

L8.thumb.jpg.f9cdf8923b5ed253e84c8e0682da5268.jpg

 

both tasted fine

 

l(.thumb.jpg.89b5ecc80dc70592074a87641a12c55b.jpg

 

mise for a sandwich , on saurdough :

 

L10.thumb.jpg.bd7678293983547b94149b8ea02e9bb1.jpg

 

all in all I learned several things this year :

 

the 130 x 24 + 135 x 24  was not that different from 140 24 + as far as I can recall.   both made fine sandwiches  .  I have not tried this years crop as

 

a CB dinner.   I froze  6 oz of left over Jus in a brick to bring out when I make the potatoes / carrots / cabbage for a hot dinner in the iPot.

 

a final rinse is important for appearance sake be fore bagging for the SV cooking.   save the Jus and add to the new bags of cold-smoked CS

 

some will be reabsorbed.   the harshness of this particular pellet concerned me , but diminished after re-bagging for 24 H in the refrigerator 

 

it did not adversely affect the final sandwich.   from now on , Ill try to remember :  if the smoke is harsh , maybe only 30 min cold smoke.

 

the most important lesson for me is that the Igloo 30 qt is easy to use and well mated to the Anova / bubble wrap set up.

 

I could easily have added   6 - 7 full sized CB's   ( remember i trim them down ) to the 30 Qt w no issues at all. I used three  CB's here 

 

noted in an earlier post.    the 48 Hr cook was no problem at all and no extra work.  

 

clearly its time for me to retire the 48 at set-up upstairs using the SVMagic.

 

a P.S.: on the Igloo / Anova set up :    the Coleman 16 qt easily SV's  two whole 7 - 8 lbs Turkey breasts that I bone out , into 4 packs , 

 

the Igloo will easily hold at least twice that amount w only a sl larger foot print.

 

Its a fine set up if you SV in bulk as I do.

 

the small Coleman 

 

https://www.amazon.com/Coleman-Excursion-Portable-Cooler-Quart/dp/B000G62SJE/ref=pd_bxgy_468_img_3/131-8559044-3212828?_encoding=UTF8&pd_rd_i=B000G62SJE&pd_rd_r=558a4aeb-48ce-11e9-969f-a1ee2b4b46aa&pd_rd_w=DSPBi&pd_rd_wg=uA4XL&pf_rd_p=a2006322-0bc0-4db9-a08e-d168c18ce6f0&pf_rd_r=F7WEFW220TY7C4941M8G&psc=1&refRID=F7WEFW220TY7C4941M8G

 

I use for small experiments and Re-Heats.


Edited by rotuts (log)
  • Like 4
  • Thanks 2

Share this post


Link to post
Share on other sites

A few months ago, I cured beef chuck in the Ruhlman 5% brine, cooked it sous vide to get it nice and tender and tucked it away in the freezer. I took it out of the freezer yesterday before work. Today, I cut it into cubes and ran it through my meat grinder. The non-traditional twist on St. Patrick's Day dinner has begun. :D

grdCB-1.jpg

And the final mix... 2 lbs ground corned beef, 2 lbs fresh ground chuck, 6 oz grated butter and some black pepper.

grdCB-2.jpg


Edited by Tri2Cook (log)
  • Like 3
  • Delicious 1

Share this post


Link to post
Share on other sites

@rotuts  What is high quality bubble wrap as opposed to normal bubble wrap and where do you get it?  You're corned beef looks lovely but I think that sandwich needed a bit more lettuce.🙃

 

I "corned" my beef braising ribs and took two of the ribs and they are cooking SV.  I have done them this way many times, but never corned.  They are cooking at 133F for a planned 48 hours.  I put a bit of pickling spice in the bag.  They were well rinsed before they went in  The rest of the ribs are simmering on the stove with a planned cooking time of 3 hours.  After rinsing and covering them with fresh water I added a couple of tablespoons of pickling spice.  Hopefully they will be edible.

  • Like 2

Share this post


Link to post
Share on other sites

@ElsieD

 

Ha Ha on the greens !

 

Im trying my best to be Greener !

 

the bubble wrap in question came from

 

https://www.zwilling.com/us/

 

where I bought some new MR glasses :

 

https://www.zwilling.com/us/zwilling-sorrento-9-oz-double-wall-tumbler-glass-2-pc-set/39500-211.html?cgid=tabletop_glassware

 

easy for me to clean by hand , and stable.  I live then

 

they wrapped up this shipment and another w bubble warp that I could not part with

 

high end plastic , thick w just the right end of bubbles

 

who knew ?

 

what surprised me after using the Staples Clear Packing Tape

 

I though the tape would rip apart the bubble warp

 

but after 48 H , and 135 F and some humidity 

 

it all pealed off fine.

 

get some MR glasses !

 

save the bubble warp for SV !

 

Win and Win again 1

Share this post


Link to post
Share on other sites

I live in the Pittsburgh area.  There used to be a place that carried Sy Ginsburg (out of Detroit) corned beef briskets this time of year, but they went out of business.  This is the brisket that Zingerman's Deli uses.   I was in Michigan two weeks ago, it was stupid of me not to seek them out.  I found this brisket to be the right amount of fat to meat, really unctuous, unlike many other of the prepackaged, pre spiced briskets.

 

Next year, may again do a real homemade, cured brisket which I have done before.   The best thing about corned beef and cabbage meal?    The day after where the leftover brisket is turned into Rueben sandwiches.

Share this post


Link to post
Share on other sites
22 hours ago, rotuts said:

My results for this year :

 

I PM'd  @dcarch to review the times he has used.    I have used 140 F for 24 - 216 and was happy w it for Point @ sale.

 

I decided to try 130 F for 24 then 135 F for 24.  I was wondering if some time at 130 f might decrease meat contraction.

 

I used my Igloo 30 Qt for the first time

 

https://www.target.com/p/igloo-contour-30-cooler/-/A-15373010

 

the foot print is not that much larger then the Coleman 16 qt

 

https://www.amazon.com/Coleman-16-Quart-Excursion-Cooler-Blue/dp/B00GZQ80BE/ref=pd_rhf_se_s_vtp_ses_clicks_0_7/131-8559044-3212828?_encoding=UTF8&pd_rd_i=B00GZQ80BE&pd_rd_r=2a0467cd-2b25-4e5f-9234-b9475f69aad1&pd_rd_w=dciVZ&pd_rd_wg=cJ33j&pf_rd_p=05d75987-58ed-4d36-bbfa-515cd87e4ee3&pf_rd_r=12XBN1SBJTMN031E1YN9&psc=1&refRID=12XBN1SBJTMN031E1YN9

 

but its deeper.   I used the Anova bluetooth and it handled the extra volume fine.   I also used high end bubble wrap , w some clear packing tape around the edges to seal in the

 

water vapor.   the cooler and the bubble wrap worked fine w the Anova .  no water loss over 48 ++ hours

 

rapid cool in the sink w snow "

 

L1.thumb.jpg.34df069cc147401b360b6565467aaadb.jpg

 

out of the pouches :

 

L2.thumb.jpg.4f01e176a013d3d5e4e9a08757032884.jpg

 

 

I forgot to rinse off the meat , thus the protein looking coolor on some of the surfaces   it does not effect taste ,

 

L3.thumb.jpg.d6ad49c10c98c996e48f5befffd2fbb2.jpg

 

 

smoker set up

 

L4.thumb.jpg.4e49fec33aacf177439cac6dbdbe0b55.jpg

 

smoking in progress.  one your w applewood chips,  this is the first time I tried these , and the smoke seemed a bit harsh.  the snow on the top of the Weber

 

keeps the enclosure cool , as it was a mid 40's day , but sunny and the sun was warm !

 

L5.thumb.jpg.fe29aa579a08fec40dd5770e9122337b.jpg

 

finished smoking.  note the 1 Qt of ' Jus ' from the bags8.thumb.jpg.7b2216ac533db58e40613f1edfd84019.jpg

 

I added two x 2 Tbs of jus to each bag.  thats a Cuisipo 2T coffee bean measure I no longer use for coffee.   I refrigerated the bags

 

I think 2 T of just went back into the meat while in the refrigerator .   I thad noted , even on cold smokes , the surface of the meat , both Turkey and CB  dry out a little

 

this solve that issue.  I refrigerate for a few days before I freeze so that some of that Jus can get back in the meat

 

L6.thumb.jpg.277c293e6c29016541ca314303ec6082.jpg

 

bags ready for the freezer.   not that attractive looking , so I wont pass these around as Gifts.  notes made in the Red Notebo0ok to not forget a final rinse of the meat

 

next year.

 

tow different cuts all point :

 

L7.thumb.jpg.ce4b852f0ac9b6d61272d0231a8f0436.jpg

 

and

 

L8.thumb.jpg.f9cdf8923b5ed253e84c8e0682da5268.jpg

 

both tasted fine

 

l(.thumb.jpg.89b5ecc80dc70592074a87641a12c55b.jpg

 

mise for a sandwich , on saurdough :

 

L10.thumb.jpg.bd7678293983547b94149b8ea02e9bb1.jpg

 

all in all I learned several things this year :

 

the 130 x 24 + 135 x 24  was not that different from 140 24 + as far as I can recall.   both made fine sandwiches  .  I have not tried this years crop as

 

a CB dinner.   I froze  6 oz of left over Jus in a brick to bring out when I make the potatoes / carrots / cabbage for a hot dinner in the iPot.

 

a final rinse is important for appearance sake be fore bagging for the SV cooking.   save the Jus and add to the new bags of cold-smoked CS

 

some will be reabsorbed.   the harshness of this particular pellet concerned me , but diminished after re-bagging for 24 H in the refrigerator 

 

it did not adversely affect the final sandwich.   from now on , Ill try to remember :  if the smoke is harsh , maybe only 30 min cold smoke.

 

the most important lesson for me is that the Igloo 30 qt is easy to use and well mated to the Anova / bubble wrap set up.

 

I could easily have added   6 - 7 full sized CB's   ( remember i trim them down ) to the 30 Qt w no issues at all. I used three  CB's here 

 

noted in an earlier post.    the 48 Hr cook was no problem at all and no extra work.  

 

clearly its time for me to retire the 48 at set-up upstairs using the SVMagic.

 

a P.S.: on the Igloo / Anova set up :    the Coleman 16 qt easily SV's  two whole 7 - 8 lbs Turkey breasts that I bone out , into 4 packs , 

 

the Igloo will easily hold at least twice that amount w only a sl larger foot print.

 

Its a fine set up if you SV in bulk as I do.

 

the small Coleman 

 

https://www.amazon.com/Coleman-Excursion-Portable-Cooler-Quart/dp/B000G62SJE/ref=pd_bxgy_468_img_3/131-8559044-3212828?_encoding=UTF8&pd_rd_i=B000G62SJE&pd_rd_r=558a4aeb-48ce-11e9-969f-a1ee2b4b46aa&pd_rd_w=DSPBi&pd_rd_wg=uA4XL&pf_rd_p=a2006322-0bc0-4db9-a08e-d168c18ce6f0&pf_rd_r=F7WEFW220TY7C4941M8G&psc=1&refRID=F7WEFW220TY7C4941M8G

 

I use for small experiments and Re-Heats.

 

In 45-35 degree days, I have used my gas grill (not turned on) or Weber kettle to be the vessel to cold smoke cured salmon.  People spend a lot of money on these smokers to cold smoke, but I found if the temperature is cold enough (but not too cold) it is relatively easy to smoke using a grill that is not fired up, aluminum foil containers containing the wood chips and a rack and thermometer and smoke the cured salmon 4-6 hours.   Just want a light, not heavy hit of smoke.  

  • Like 1

Share this post


Link to post
Share on other sites
2 minutes ago, Owtahear said:

In 45-35 degree days, I have used my gas grill (not turned on) or Weber kettle to be the vessel to cold smoke cured salmon.  People spend a lot of money on these smokers to cold smoke, but I found if the temperature is cold enough (but not too cold) it is relatively easy to smoke using a grill that is not fired up, aluminum foil containers containing the wood chips and a rack and thermometer and smoke the cured salmon 4-6 hours.   Just want a light, not heavy hit of smoke.  

 

This works well.  I used to do the foil wrapped chips. but converted to the thingy pictured in @rotuts post. Works great with less mess.  You do need to buy the pellets though.

  • Like 1

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×