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St.Patrick and his Corned Beef


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58cc8015691e3_cornedbeef.jpg.b2346eed23ddd5863226694507142268.jpg

Pronouncing this year's edition of corned beef a success. Bottom round roast, brined in a 5 percent brine for 10 days, cooked SV 145F for 42 hours (it was going to be 36, but I forgot it), then chilled for a couple of days. Tonight, put potatoes and carrots in the IP, set a steamer basket on top, put the roast on one side and some cabbage wedges on the other, dumped the jus over the whole thing, steamed 18 minutes, qr. Veggies were a little soft, but still good. Corned beef was just excellent.

 

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:P to both of you. I got mine today for $1.69/lb... which is still $1.26/lb converted to U.S. ¬¬



Edit: Should have quoted Jo and rotuts regarding their cabbage purchases. That's what I was replying to.

Edited by Tri2Cook (log)
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4 minutes ago, kayb said:

58cc8015691e3_cornedbeef.jpg.b2346eed23ddd5863226694507142268.jpg

Pronouncing this year's edition of corned beef a success. Bottom round roast, brined in a 5 percent brine for 10 days, cooked SV 145F for 42 hours (it was going to be 36, but I forgot it), then chilled for a couple of days. Tonight, put potatoes and carrots in the IP, set a steamer basket on top, put the roast on one side and some cabbage wedges on the other, dumped the jus over the whole thing, steamed 18 minutes, qr. Veggies were a little soft, but still good. Corned beef was just excellent.

 


Looks good! I don't mind softer veggies in stuff like this. I always cook my potatoes and carrots in the roasting pan when I have a roast in the oven. They get softer than some would approve of but they taste so good when they've spent all that time in that meaty environment that I consider it more than worth any textural trade-off.

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Wow, that's pink!  Served with cabbage heart, rutabaga, carrot and balsamic red onion pickle.  CB soaked for a 1/2hr in water and rinsed, then simmered in DL Geary's Wee Heavy and Eli's ginger beer for 4hrs. Horseradish sauce and mustards.  Wicked, wicked good! 

IMG_20170317_200258488~2.jpg

Edited by johnnyd
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Finally quit waffling and decided to go the sous vide route for everything. I tossed it all in the tank last night at 56C. Pulled the top sirloin after 12 hrs. The tougher stuff will stay in until tomorrow evening. Took a small taste of the stuff I pulled out this morning, I'm happy. Tasty, tender and juicy. Should make some nice sandwiches. I got less than 3/4 cup of liquid total from those 2 bags. I'll use it and whatever I get from the stuff still cooking to cook the veggies tomorrow night.

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@ElsieD I believe I have the answer to the grey in the middle issue. I make two whole briskets yesterday. I cut each in half, approximately where the lean part ends and the fatty multidirectional meat begins. I simmered each separately, as I was working on delivering meals for several groups. For the most part I did ok; I had a probe thermometer stuck in two ends of each slab.

 

One piece in particular, I was able to keep at 158°-160° really consistently for about 5 hours. This piece was grey on the very outside (they were all grey outside) but really pink inside. That said, it could have used another 5 hours or so cooking; it was kinda chewy. (I sliced it paper thin with a ceramic knife, and apologized profusely.)

 

By the time I got to tending to my last hunk of brisket, I was pretty tired. This batch of beef and vegetables was to be delivered the day after, cold, for reheating. It was the fatty end hunk of the brisket. I had trouble keeping my temp stable. (I don't have a SV unit at home, because this is the one time per year I cook meat. Also, The slab in question was too large for my slow cooker.) I kept fiddling with the stove every 15 minutes or so. I made myself some food, sat down, and promptly fell asleep by accident. When I woke up, 5.5 hours in to the cook, and about an hour after I fell asleep, The internal temp was 189°. This meat was firmer, but much of the collagen had broken down. It was super-juicy, but a little bit like cutting wood. And, it had a grey patch in the center, about 2" in diameter.

 

My recollection of the last time I made corned beef, two years ago, was that I was doing ok, until a 'helper' wandered in and looked at my setup and decided something was wrong because the pot wasn't at a rolling boil -and turned up the temp. By the time I caught it, maybe 20 minutes later, the temp had risen a bit.

 

I think the answer is that grey in the center is well-done beef.

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30 minutes ago, gfweb said:

@Lisa Shock The grey in the center is most likely beef that didn't get cured. The nitrate makes it pink, so if it is grey it never saw nitrate. Just not cured long enough for the thickness, I'd bet.


Yep, I've cooked corned beef at 132F sous vide, 225F in the oven and with the traditional ol' boil the crap out of it in pot of water method and have yet to encounter grey meat. I don't have enough experience with this to know what happens if you use too little nitrate, could that be a culprit? I remember reading somewhere that 40 parts per million was the lower limit if the pink color is the goal but I couldn't attest to the accuracy of that.

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My 5 % Ruhlman brine, for 10 days (vs. the 5 days he recommends) left me with a small grey spot in the middle of one end of the bottom round I brined. Not certain if that was due to to the failure of the brine to penetrate or to the fact there was a vein of fat running through it.

 

In any event, it was quite excellent.

 

Ran by Aldi today. They had eye of round roast at a semi-reasonable price. I very nearly bought another one to corn, as we have pretty well decimated the bottom round I corned the first time. Perhaps @rotuts had the right idea when it comes to corned beef -- nothing succeeds like excess.

 

 

 

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1 hour ago, Tri2Cook said:


Yep, I've cooked corned beef at 132F sous vide, 225F in the oven and with the traditional ol' boil the crap out of it in pot of water method and have yet to encounter grey meat. I don't have enough experience with this to know what happens if you use too little nitrate, could that be a culprit? I remember reading somewhere that 40 parts per million was the lower limit if the pink color is the goal but I couldn't attest to the accuracy of that.

 

There's a chance that it's a combination of lower nitrates and thick meat. This hunk of meat was the thickest one I cooked, and the most fatty. That said, it was in brine starting on March 5, which should have been plenty of time -unless there's some sort of physics issue affecting it. I did the math to use as little saltpeter as possible, same with salt. I was trying to make a dish that perhaps would be perhaps more historically accurate by being frugal. Plus, I wanted to emphasize the spice flavors. I am also cooking for senior citizens who are mostly on low sodium diets.

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I did the Ruhlman method as posted in the NYT last week, curing for six days. After much searching, I found a butcher who gave the exact amount needed for my 4.5lb point in one gallon of water - he gave me one and 1/4 tblspoon. With 2 cups kosher salt, that brine was mighty salty. The cut was maybe two inch thick. It was pink all the way through, and damned tasty. We are on our third day and hate to see it go!

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the last of the CB this year :

 

58ced37c6d820_CBlast.thumb.jpg.4cdd982ab7da064135ad4e049a2bf577.jpg

 

2 bags of 3 + lb  trimmed and bagged into 6 bags.

 

i could not resist.   I was going to do 48 + at 131 etc

 

but these are 145 F  for 24 +    in this case 27 for conveniennce

 

I did note that these two bags  are OK  I hope but not as nice as the bags they stocked at S&S early on.

 

I can't imagine them grading them , and I can't imagine these have been sitting in the S&S meat bit for 2 weeks

 

go figure    :

 

Buy Early , and Buy Often.

 

 

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Yikes !  

 

the above , sampled one for dinner :

 

Goooooood !

 

Im pleased that St.P  didn't get a Month of Days !

 

Id have to get FC  , FD   etc

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And on the Saturday after St.Patrick's Day, one must have corned beef hash. I think it's a law.

 

58ceedd3bfb8d_cbhash.jpg.5cda02934664fa55293eeba62bee113e.jpg

 

I saw nice eye of round roasts at Aldi yesterday. I'm thinking I may have to corn something else. There's maybe one meal worth of corned beef left out of that bottom round. It also made a quite excellent sandwich this morning, with some horseradish cheddar.

 

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5 minutes ago, kayb said:

 

I'm thinking I may have to corn something else.

 


I'm thinking the same thing. But now that the corned beef has been done, I'm thinking about making the base 5% brine (water, salt, sugar, curing salt) and playing around with other flavors besides the traditional pickling spice. I already have some flavors in mind for both beef and pork.

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I'm very happy with the salt levels of the finished product using the 5% brine. Without the need for the preservative aspect of a heavier brine and since I won't likely be going back to the boil it in a big pot of water method of cooking corned beef, I don't see a situation where I'd ever use the 10% again.

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  • 2 weeks later...

And because where I live always seems to be just slightly behind what's happening everywhere else... this weeks grocery store flyer is advertising "whole beef brisket" for what is a good price for here.

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  • 1 year later...

Its that time of year again :

 

Corned Beef Sales for St.Patricks day

 

sales in my area start tomorrow :  $ 1.47 for point.

 

Ill get there tomorrow at Stop & Shop  

 

which has always had the best CB's in my area , generic of course.

 

has anyone made changes to their SV method(s) for CB ?

 

this year Ill cook probably 142  for 24 H ++  , chill , then cold smoke for an hour on the cold Weber w fruit-wood pellets.

 

I save some of the jus from the cook , and add a few TBs to the new bag p cold smoke and seal and freeze.

 

 

Edited by rotuts (log)
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I think I'm going to corn a chuck-eye roast in the style of Darina Allen's  "Ballymaloe Spiced Beef."

Slightly adapted.

Balleymaloe is in Cork, Ireland.

Recipe here "Ballymaloe Spiced Beef."

I better get my heinie in gear! shock2.gif

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a P.S. :

 

those 2 + Tb's added back to the new bag after a cold smoke make a difference

 

I think it makes up for some moisture loss during the cold smoke.

 

I do the same w my turkey breasts :  chill , cold smoke , add 2 + TB's of TurkeyB jus back into the new bag.

 

seal and Fz.

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10 hours ago, rotuts said:

Its that time of year again :

 

Corned Beef Sales for St.Patricks day

 

sales in my area start tomorrow :  $ 1.47 for point.

 

Regrettably, though Saint John calls itself "Canada's most Irish city," that doesn't happen here. Corned beef remains costly, it just gets easier to find.

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Picked up a piece of CB brisket at Aldi today. Regrettably, flat cut was all they had. $2.99 a pound. I'll likely cook it Sunday, and have leftovers through the week. Look out, corned beef hash; here I come.

 

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