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Corned Beef Help

The TVClubHouse: General Discussions: 2004 May - July: Cooking Corner (ARCHIVES): Corned Beef Help users admin

Author Message
Landi
Member

07-29-2002

Sunday, March 14, 2004 - 5:53 pm   Edit Post Move Post Delete Post View Post    
i need help in fixing that yearly st. patrick's day staple...corned beef. now some years, it's come out tough and some years it's too dry. anyone have wonderful recipes or tips for this yearly dish?

Sunrvrose
Member

08-13-2001

Sunday, March 14, 2004 - 6:27 pm   Edit Post Move Post Delete Post View Post    
Here is how I do mine,usually about 2x per year.

Remove corned beef from wrapper, set aside spice packet if included. I do not rinse my corned beef, some people do, but I think it loses some flavor.

I just put it in a pot, cover with cold water, bring to boil. Add spice packet and just cook the he** out of it for 3-4 hours. (usually closer to 4) I test the meat for tenderness at about 3 1/4 hours, and if it looks like it is getting almost done I add an onion, quartered, potatoes, halved and carrots. about 10 min before the vegs are done, add your cabbage which has been cored and cut into about 8 wedges.

Patience is the key, I used to always think it should be done in 3 hours, but it was never tender enough. I have never had it dry out. Perhaps you bake yours?

Good luck and Happy St Paddy's Day.

Kristylovesbb
Member

09-14-2000

Sunday, March 14, 2004 - 7:53 pm   Edit Post Move Post Delete Post View Post    
I found this recipe just the other day and have not tried it yet but fully intend to do so. It sounds wonderful.

http://www.kraftfoods.com/kf

Corned Beef Brisket with Cabbage

3 lb. corned beef brisket
1/2 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1 medium head cabbage, cored, cut into wedges
1 cup maple-flavored syrup
1/2 cup KRAFT Pure Prepared Mustard
1 Tbsp. KRAFT Prepared Horseradish



PLACE meat in large saucepan with onion, garlic and bay leaves. Add water just to cover. Cover. Bring to boil. Reduce heat to medium-low; simmer 1 hour. Drain.
COVER with fresh water. Cover; simmer 2 or 3 hours or until meat is tender.
REMOVE meat from pan, reserving liquid in pan. Add cabbage to reserved liquid in pan and cook until tender. Meanwhile, mix syrup, mustard and horseradish. Place meat in shallow baking pan; spoon 1/2 of the syrup mixture over meat. Reserve remaining syrup mixture for serving with meat.
BAKE at 350°F for 20 minutes or until meat is well glazed, brushing frequently with remaining syrup mixture. Heat pan drippings; pour over meat. Serve with cabbage.




KRAFT KITCHENS TIPS


To Double: Prepare as directed, using a 6-lb. beef brisket and doubling all remaining ingredients. Makes 12 servings.


Rslover
Member

11-19-2002

Sunday, March 14, 2004 - 8:10 pm   Edit Post Move Post Delete Post View Post    
I like to use the thinner flat cut. I haven't made it in months but I do rinse it. I don't like the fatty gunk that comes on it. Sometimes I change the water a couple of times too. (Mom taught me that). It cuts down on the very salty taste that sometimes occurs. I put in pot with alot of cold water, bring to boil and SIMMER very low for around 1 hour per pound. I add extra pickling spice with the packet or 3-4 T. if there is none, a few garlic cloves, and onions. I skim off the fat from the top. I like to add the potatoes and carrots about 30 mins. before meat is done and a quartered cabbage about 20 mins before meat is done. If it is hard to tell when that might be you can add them at any point and just remove when cooked. Meat is done when it pulls apart easily when you insert fork.

Eliz87
Member

07-30-2001

Sunday, March 14, 2004 - 8:23 pm   Edit Post Move Post Delete Post View Post    
I make mine in the slow cooker with cabbage and potatoes. Makes it very tender.

Twiggyish
Member

08-14-2000

Sunday, March 14, 2004 - 8:37 pm   Edit Post Move Post Delete Post View Post    
I've made mine in the crockpot very similar to the way Rslover makes it.

Deesandy
Member

08-12-2003

Wednesday, March 17, 2004 - 2:05 pm   Edit Post Move Post Delete Post View Post    
Somebody suggested to me to use chicken broth instead of water when boiling.

Landi
Member

07-29-2002

Wednesday, March 17, 2004 - 3:23 pm   Edit Post Move Post Delete Post View Post    
a friend of mine told me beer, so i put three cans of coors in mine

Mamie316
Member

07-08-2003

Thursday, March 18, 2004 - 12:14 pm   Edit Post Move Post Delete Post View Post    
Landi, I'm dying to know how your corned beef turned out!

Landi
Member

07-29-2002

Thursday, March 18, 2004 - 12:55 pm   Edit Post Move Post Delete Post View Post    
okay... i merged a little bit of everyone for this year's corned beef.

i didn't rinse the corned beef. i put three cans of beer over the corned beef (2 briskets about 2 1/2 pounds each) with the spice packets. added 1/2 a head of garlic. i did that at 8am yesterday morning. at 4pm my husband turned the stove on to #3. i arrived home about 5:15. i skimmed the foam off of the corned beef. at 6:50 i added the white potatoes (quartered) and 1 can of chicken broth. at 7:15 i added the cabbage( cut into 4 wedges). we ate at 7:30. PERFECT! i found out the corned beef was getting dry in years before, because i was taking the corned beefout of the liquid while i did the potatoes and cabbage. this year i just put it in a bigger pot and added the potatoes and cabbage to the whole mixture. tender and juicy at 3 hours and 30 minutes!