I bought 7 pounds of flat cut corned beef today. I'll do it in a slooow oven Friday as on the actual St Paddys Day we should be at the cabin and I'll be danged if I'm backpacking it up there on snowshoes. :) I'll probably pack enough meat for a sandwich or two if there is any left.
I soak some of the salt out of it overnight (to a day) beforehand. Then pat dry and rub grainy mustard all over and rub in some brown sugar on top of that. Place in roasting pan, fat side up, pour in a bottle, maybe a bottle and a half or either Guinness or McEwans Stout, cover and leave it alone for 7.5 to 8.5 hours at 220 F. Mmmmm.
If you put a corn beef brisket in the smoker for a few hours, it turns into pastrami.
Quote from: MountainDon on March 07, 2012, 09:32:13 PM
I bought 7 pounds of flat cut corned beef today. I'll do it in a slooow oven Friday as on the actual St Paddys Day we should be at the cabin and I'll be danged if I'm backpacking it up there on snowshoes. :) I'll probably pack enough meat for a sandwich or two if there is any left.
I soak some of the salt out of it overnight (to a day) beforehand. Then pat dry and rub grainy mustard all over and rub in some brown sugar on top of that. Place in roasting pan, fat side up, pour in a bottle, maybe a bottle and a half or either Guinness or McEwans Stout, cover and leave it alone for 7.5 to 8.5 hours at 220 F. Mmmmm.
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Have done that and it is very good!
However alas my favorite is still the old Corned Beef and Cabbage. Lovingly simmered with spices, red potatoes, carrots and cabbage. I even sometimes lighten up on the carrots and toss in a few parsnips now and then, toss in a couple stalks of celery near the end as well once in a while as well. (Hardly stick to a set recipe on anything like that.)
Serve with condiments - fresh ground horseradish - and a good full body course ground mustard. ;)
Boy that sounds good Don!
For St. Paddys day, I'm going to add some green food coloring to my genuine, artificial, banana flavored, high protein, chalk! >:(
I love holidays. Buy a couple of turkeys for turkey day, buy a couple of briskets for corned beef day.
I've got to try the smoking.
Quote from: peternap on March 08, 2012, 11:56:57 AM
add some green food coloring ....
I usually make green apple juice for the preschoolers but this year spring break is the week leading up to St. Patrick's so I won't. Green cream cheese spread is a hit too. With most of them anyhow.
For about the past 20 years we've had a surreptitious St. Patrick's Day traditional here in RR, NM. Someone(s) began painting a huge shamrock in the middle of one the the minor-major intersections near our home. It shows up in the morning. I've never seen it revealed as to who it is. The shamrock has gotten smaller over the years. Every year I keep wondering if it will be there.
One of the Guinness didn't make it through the night. ::)
For the curious; even people who do not like beer or stout love the corned beef. The alcohol is long gone from the lengthy heating and the bitterness is countered by the brown sugar. Melts in your mouth.
Well, everyone agreed this was just toooo gooood! And judging by the small amount of left overs, they meant it! I had never done one like this and am sorry it took this long to get to it. My mouth still waters when I think of it. Dang good!!
In the 225 F oven at 8 AM and we ate at 5 PM. So simple and so good. Not at all tough and yet not falling apart either.
Too late for a delivery I guess ?........ :(
sparks
Wow, thanks for the tip Pox. I just made the Pastrami. It is easily one of the best things I have made in my life. I have had some of the best of the New York City delis and try to get it whenever I find it on the menu. I found out it doesn't compare to fresh made any day.
The rub I used.
Ground Coriander
3 T ground Pepper
1 T muster powder
1 T Paprika
1.5 T Powdered Garlic
Smoked on a gas grill on the lowest setting with wood chips. 5-6 hours later WOW.
We bought 3 corned beef on sale. Two were cooked up in beer for ST Patty's Day, and the third one was an experiment in pastrami making. I have to agree with Squirl- it's awesome! I smoked mine at 375 for 2 hours until it reached 165, then wrapped it in foil and continued to cook another hour til it hit about 195. I didn't plan ahead for cooling it, so I threw it in the freezer for 1-1/2 hours, and it was perfect for slicing at dinner time. We piled it high on some nice deli rye, topped it with horseradish cheddar, and a heap of sauerkraut. Yum!
(https://i84.photobucket.com/albums/k18/flgargoyle/IMG_1025.jpg)
I knew you guys would like the home-made pastrami. It is the one thing I really wish I had a deli meat slicer for, so I could slice it paper thin.
I find it as addictive as bacon.
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