Corned Beef At Home: Recipes, Tips, etc.

[kayb]

Bubble wrap is a great idea. Will be hanging on to the next I get.

 

[gfweb]

3 hours ago, chromedome said:

...which is less than the price of oxtail.

 

One day I hope to find out who's the SOB who decided my favorite braising cuts needed to cost more than grilling steaks, and when I do he's going onto a rotisserie over a slow fire.

 

Right beside the guy who decided you don't need to actually be able to retrieve change from the change pocket in a pair of jeans.

 

Yup. It’s crazy. I rely on ethnic markets for braising meat at a fair price

[rotuts]

C*R&A#P

 

as this is a family Blog 

 

I lost an entire hour of SV Perfection

 

Gone ForEver

 

based on the DST

 

I hope to remember top make that up

 

Yikes !

 

 

come on.

 

3 " of snow , Then Granular Snow ?   then Rain !

 

Yikes again

 

P.S. :    the bubble wrap , very high end works very well

 

on the  Igloo cooler , 30 Qts

 

it was a bit of a mistake to use generic cleat pasting tape on it

 

although it is working well

 

Im not going to be able to revoke from the bubble wrap

 

but Ill but it of carefully

 

and the nest tome I use the Ig-30

 

Ill fashion a high end foam insulation piece, I have

 

to fit on the top of the Ig-30

 

w the bubble wrap under neath

 

and seal that , after trimming to the Rim of the Ig-30

 

at the Ig-30 rim

[ElsieD]

I picked up my beef short ribs today and my brine is cooling.  Ruhlman says to brine for 5 days.  Does brining short ribs change the brining time, does anyone know?  Also, what I have is what I was lead to believe was the full cut, which they cut in half lengthwise for me.  This brings me to two more questions.  Should I cut the ribs and brine them as individual ribs?  Also, they trimmed them fairly well but there are still some pockets of fat.  Should I trim this off?  Any advice appreciated.

[kayb]

I would think the five days would be sufficient. I think the cutting them into individual ribs would be your preference; certainly if you DO, the five days will be plenty. If there's not a huge amount of fat, I'd leave it.

 

I looked at an eye of round roast to brine the other day at Aldi, and passed it up. May go back and get one. They make the best cuts for sandwiches.

[gfweb]

Brine curing time varies with the thickness of the meat.  I recall a 1 cm per day penetration rate. If so, a 2cm piece of meat would require 1 day to cure. we've talked about this issue before somewhere on eG.

[ElsieD]

40 minutes ago, kayb said:

I would think the five days would be sufficient. I think the cutting them into individual ribs would be your preference; certainly if you DO, the five days will be plenty. If there's not a huge amount of fat, I'd leave it.

 

I looked at an eye of round roast to brine the other day at Aldi, and passed it up. May go back and get one. They make the best cuts for sandwiches.

 

Thanks.  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.

[chromedome]

13 hours ago, ElsieD said:

I picked up my beef short ribs today and my brine is cooling.  Ruhlman says to brine for 5 days.  Does brining short ribs change the brining time, does anyone know?  Also, what I have is what I was lead to believe was the full cut, which they cut in half lengthwise for me.  This brings me to two more questions.  Should I cut the ribs and brine them as individual ribs?  Also, they trimmed them fairly well but there are still some pockets of fat.  Should I trim this off?  Any advice appreciated.

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

[dcarch]

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

 

dcarch

[rotuts]

@dcarch

 

I don't use mine.

 

i know in the past you've ' deep fried ' it to get cracklings.

 

way too much work for me for a fairly low yield item in my Taste Book.

 

but glad you enjoy it.

 

 

[ElsieD]

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.

[gfweb]

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.

[Porthos]

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.

[Martin Fisher]

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 March 11, 2019 by DiggingDogFarm (log)

[David Ross]

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.....

 

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

[kayb]

That's damned pretty corned beef.

 

[David Ross]

2 hours ago, kayb said:

That's damned pretty corned beef.

 

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

[scubadoo97]

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.  

[David Ross]

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.

[kayb]

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.

[SLB]

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 March 12, 2019 by SLB (log)

[Tri2Cook]

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.

[menuinprogress]

 

Pastrami slicing time!

[scubadoo97]

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 

[Alex]

Breaking Cat News chimes in about corned beef.