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+-- Thread: recipe for corned beef (/showthread.php?tid=132882)
Re: My Experience with the recipe - losblanos1 - 03-05-2012
Labs, I don't think Old Man was referring to your recipe. I think he was referring to the Cuisine "Classic corned beef".
Re: My Experience with the recipe - Old Bay - 03-05-2012
Quote:
Labs, I don't think Old Man was referring to your recipe. I think he was referring to the Cuisine "Classic corned beef".
I agree Labs, your explanation, and recipe is the application of Occams Razor to this delimma. So be it.
Oh, Old Bay welcomes Old Man--it can be a lot of fun here!!
Re: My Experience with the recipe - labradors - 03-06-2012
I never thought he was referring to my recipe. That's why my message differentiated by saying "the recipe I posted above" to show the contrast.
Re: My Experience with the recipe - cjs - 03-06-2012
Well, hell - now I'm dubious about using C@H's method. I usually use two different versions. Charcuterie's and/or an old one that I love, Attie's version.
Nice price for a whole brisket - $4.79/lb from Safeway. I decided to get two so I can play with some pastrami (which I'm starting today) in addition to corning.
Thanks for your review, Old Man, I think, but now you have me thinking
- and welcome to the forum.Here's Attie's recipe that I love so much -
Attie remembering: “I worked in an Irish place for a while and we developed a pretty tasty and easy method for doing a kick-[censored] corned beef. When it's done, remove the meat to a rack of some sort and allow to rest and cool for a little while. The cooking liquid can then be strained, defatted and used to cook the remainder of the boiled dinner, thickened as a gravy or sauce, or just used as a jus. Good luck!”
Attie’s Corned Beef
Lay your brisket in a deep hotel pan. If the meat is too big, cut it into more manageable pieces. Then, discard the seasoning mix, if one's included. Next, throw in a couple chopped onions, a couple handfuls of garlic cloves, some whole peppercorns and a couple bay leaves. Next, in a mixing bowl, mix about half a gallon of dark beer (a good brown or stout works well) with a cup of molasses and half cup brown sugar, and pour over the meat till about 2/3 covered (supplement with water if needed). Cover tightly with foil and throw into a 350-400°F. oven. For 12 lbs. of beef, it could take upwards of 6-7 hours to cook, but start checking after about 4 hours. You want the beef at an internal temperature of 200°F. I know that may sound overcooked, but the brisket is full of tough connective tissue that won't break down until it gets to around 200°F. At that point, it'll be fork tender.
CJ’s note: Well that’s the recipe my old friend from Australia sent me. I’ve refined it a bit and this is the best corned beef I’ve ever tasted and the house smells just wonderful while it’s cooking.
Approximately a 2 1/2 lb. corned beef.
1 onion
3 cloves garlic, smashed
10-12 black peppercorns
1 Bay leaf
2 11-oz. bottles of Guinness Draught (may be a little more than needed, but we all agreed more beer can’t hurt)
1/3 cup molasses
2 T. brown sugar
I cooked mine at 375°F. After 4 hours the internal temperature had reached 210°F and was very tender. Thanks Attie, I’ve never had a better corned beef and Muenster sandwich in my life.
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Well, I have almost 2 weeks to decide which way to go......
I'll probably go with Charcuterie's brining and Attie's finish
Re: My Experience with the recipe - Old_Man - 03-06-2012
Thank you, next time it will be Attie’s Corned Beef.
Thank you - Old_Man - 03-06-2012
Greetings Old Bay and thank you for your welcome.
I really enjoy the Cuisine magazine - lots of knowledge and great ideas.
I prepared the 'Classic Corned Beef' for my dinner guests. I informed them about this 5 day recipe and ask for their comments (before I gave my opinion). They know me well and do not hold back. They are able to distinguish the difference between my cooking skills vs. the recipe (resulting flavors).
I look forward to future Cuisine recipes and the enjoyment of prep and results.
Re: Thank you - cjs - 03-06-2012
"I look forward to future Cuisine recipes and the enjoyment of prep and results." - and please, plan on sharing with us also prepping and results!
Re: My Experience with the recipe - Old_Man - 03-06-2012
Tea-infuser ball - you're right. I have one and will start using it!
Re: My Experience with the recipe - labradors - 03-06-2012
BTW, Jean, that recipe link I posted does say that their recipe was "adapted from Charcuterie. That's probably why it works so well. Now that I actually have the book, I'll need to compare the recipe at that link with the book to see how they "adapted" it.
Oh. One more thing: the brisket I get? $1.95/LB!
Re: My Experience with the recipe - cjs - 03-06-2012
"the brisket I get? $1.95/LB!" braggart!!!
