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St.Patrick and his Corned Beef


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I really like my " thingy "  and have a large collection of wood-pelleets  .  probably too large.

 

this is the Thingy :

 

https://www.amazon.com/Maze-N-Pellet-Smoker-Filled-Pellets/dp/B01MZ76568/ref=pd_day0_hl_86_6/131-8559044-3212828?_encoding=UTF8&pd_rd_i=B01MZ76568&pd_rd_r=436bad70-498c-11e9-a766-6d993f35ddd7&pd_rd_w=ZVAKs&pd_rd_wg=tYg1N&pf_rd_p=ad07871c-e646-4161-82c7-5ed0d4c85b07&pf_rd_r=92M7ZBQA29CZY1S3A48C&psc=1&refRID=92M7ZBQA29CZY1S3A48C

 

it only use 3 " for a 1 hour smoke.   

 

@Owtahear

 

we must be doing something different  ;  4 to 6 hr  in my set up would massively overpower salmon w smoke

 

anyway , welcome aboard.

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  • 11 months later...

Bumping this one up, as it's about that time of year.

 

I have about a 3-pound corned beef flat cut from the grocery. I recall last time I cooked one, I did so in the IP, cooking the meat first, then adding the potatoes, carrots and cabbage. I don't remember how long I cooked the meat before I put the veggies in. Any advice out there? And how about steam vs regular pressure cook?

 

I have cooked corned beef sous vide before and it's good, but I have a hankering for everything cooked together this year. 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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@kayb 

 

I think steam would take forever

 

@scubadoo97   

 

had an outstanding looking bowl on the dinner thread

 

but no details

 

if you can stand a 2 day SV  , cut the hunk into several smaller hunks

 

SV  I use the Jus in the iPot to cook the cabbage , carrots , potatoes 

 

and then thicken the sauce w a little wondra

 

 

the CB gets tethered in a water bath in the mea time after cooking and cooling rapidly

 

makes for many tasty meals

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@gfweb 

 

I do the same

 

w no peer review studies 

 

I do 142.5

 

not laugh I did try the other temps ao long ago

 

but that works for me

 

I do slice the CB  into smaller Hunks

 

and bag individually 

 

in the past I rapidly chilled 

 

and when cold did a cold smoke on my Weber s pellets 

 

and rebaged

 

they are not ' Pasteurized' as at that point

 

but I understand this

 

some pre-cold smoking 

 

work very well for a St.P's dinner

 

the others   make a mighty fine 

 

CB w S  sandwich in the summer.

 

I've got one CB to work with .  Im happy

 

re-corona 

 

of only interest to me   massive sales are limited

 

pre-corona

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@gfweb  

 

looking forward to your results 

 

and opinion

 

if you can chill  it rapidly 

 

consider cold smoking some of it 

 

w hard wood pellets 

 

in a Weber or any enclosed space 

 

I do 1 hour

 

the re-bag

 

and enjoy for fine sandwiches iin the future

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ive cooked a lot of CB , SV.  chilled  possibly smoked in

 

the later years , re- bagged and Fz

 

for a full CB dinner

 

i used a bag of Sv CB   and re-thermed in a water bath

 

then I took the jus out , resealed the bag

 

posible w a staple  just so water got into the bag

 

and used the Jus in the iPot for the veg for that dinner

 

potatoes  , carrots , cabbage 

 

thickened the jus after this

 

bro St.P gravy

 

some of the veg were in the water 

 

the cabbage was on the top so it steamed sort of

 

worked very well

 

did this over and over w the SV CB I Fz

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7 hours ago, kayb said:

Bumping this one up, as it's about that time of year.

 

I have about a 3-pound corned beef flat cut from the grocery. I recall last time I cooked one, I did so in the IP, cooking the meat first, then adding the potatoes, carrots and cabbage. I don't remember how long I cooked the meat before I put the veggies in. Any advice out there? And how about steam vs regular pressure cook?

 

I have cooked corned beef sous vide before and it's good, but I have a hankering for everything cooked together this year. 


 

Instant Pot Corned Beef Brisket
 
3 lb. Corned Beef Brisket
4 cups Beef Broth
1 stalk of celery, cut in two
1 half onion, sliced
Seasoning pack from corned beef
 
Soak brisket in water for one hour, then rinse and pat dry
 
Cut brisket into 3 or 4 even pieces to fit in pot
Place all ingredients in the Instant Pot in order listed above
Set on MANUAL High Pressure for 75 minutes
Natural release pressure for 20 minutes
Quick release remaining pressure
 
Remove celery and discard; move brisket to a baking dish and spoon on a bit of cooking liquid, cover with foil - let rest for 15 minutes
 
While the brisket is resting, cook the following vegetables in cooking liquid...
 
3 medium potatoes, peeled and chunked
3 carrots, peeled and chunked
1/2 cabbage, cored and cut into wedges
 
...for 5 minutes at high pressure with quick release.
 
Slice brisket against the grain and serve with the vegetables.
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Thanks, @robirdstx. That's about what I did, except I cooked the brisket 60 minutes,  added whole peeled potatoes, carrots cut in chunks, and cabbage wedges for another 10. It's NPR-ing now.

 

I like my veggies soft with corned beef.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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I made the decision to give the good St. Patrick's corned beef a pass this year. Both the making and the eating. I wasn't getting excited about the idea of making it this year and the quality and price of what's generally available locally at the store makes that an easy no. But I'm still gonna enjoy seeing what everybody else did. :D

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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I am not a corned beef fan in general - give me house made pastrami which I grew up with. . However at the St Pats prices - in the crockpot and portioned out to flavor beans or greens - not a bad freezer staple. 

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4 hours ago, heidih said:

However at the St Pats prices - in the crockpot and portioned out to flavor beans or greens - not a bad freezer staple. 

Sadly, that doesn't happen here. It's more readily available, to be sure, but still at the typical $14/lb or so. Meant to make my own this year, but time did not permit.

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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  • 3 weeks later...

My slow cooked corned beef and cabbage this year was really, really good.  

I thought about picking up another to tuck in the freezer for another time but when I checked the prices I was astonished that now it's $10 a pound.  The one I just cooked was about 2½ pounds and cost around $8.

What?  Why the big jump in price after SPDay?  Or has it always been that way before and I'd never noticed?

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3 minutes ago, lindag said:

What?  Why the big jump in price after SPDay?  Or has it always been that way before and I'd never noticed?

Yes it is a "loss leader". Just like the even cheaper than usual cabbage heads around that date. They know they can move it and you will buy other stuff.

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there were no exceptional deals on CB @ Stop & Shop  this year

 

one package , @  $ 1.88 or so  point w a $ 20 purchase.

 

at MarketBasket , I picked  up one point , $ 1.69  

 

I didn't feel the urge to go into production .  and tat was well before Corona.

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a bit Ot :

 

this same sort of pricing scheme happened to Turkey  FZ  before thanksgiving 

 

used to  be you could get a decent [ sic ] Fz turkey for $ 0.49  or  $ 0.;59  a bit later

 

now only w a $ 20 purchase .   way back when at S&S  when they were $ 0.49

 

Id see people fill up their carts , and many were taken to foodBanks.

 

MarketBasket has them from time to time for $ 0.69      no other requirement 

 

than paying and lugging them to your car.

 

economics of grocery  has changed    and that was pre-Corona

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Yeah they were limiting only one w/$25 purchase. I only ended buying two points this year for $1.88/lb because of it. Don't get me wrong, I can make outstanding Pastrami but its not something im willing to pay $$$ for. Pastrami on Rye is definitely in my top 5 sandwiches but it's #5, not #1.

 

I am actually making Pastrami on Rye tonight. I'll post pics later tonight.

Edited by FeChef (log)
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