Requisite Corned Beef and Cabbage Thread

Cafe Society
21

Two tips

  1. If you have a steamer (like one of these ) do your corn beef in it. Way more flavorful. Takes about an 2.5 hours, line the container with cabbage leaves and place the meat on top.
  2. A restaurant we used to go to often had the best corned beef ever. After cooking they would cover the top with brown sugar and bake in the oven. Damn good eats.
22

Actually, I was going to say something about that, when the real Irish bacon and cabbage posts came on, since it seems the ham we can access here in the US is more like the bacon they’re talking about, (I think), unless it’s more like Fresh Ham…

I grew up eating both, but, my 100% Irish father preferred the corned beef…is it perhaps a regional Irish-American thing? My sister always did Ham and Cabbage, as her husband preferred that, and I’ve made both, but seem to steer towards Corned Beef, for whatever reason…thinking it’s because it’s usually requested by whomever the man in my life is at the time…eyeroll??? :confused:

23

AFAIK, corned beef started as a New York Irish thing in the late 19th century as a substitute for Irish bacon.

24

OK, scored a couple of Cook’s Corned Beef Briskets (they are not very large compared to a regular brisket so I got 2), they evidently are already “corned” and have juices and a spice packet in the package. Sounds just like what the posters here are talking about.

But I’m baking (braising?) them in the oven in a pan with juices and stuff, sealed with foil. This was a cooking method on the package, and I don’t have a crock pot or a big pot.

Thanks to all who have taken the time to help me out here, I probably won’t actually cook them until Saturday.

25

RINSE the briskets before you cook them. Otherwise they’ll be wayyyy salty. I love salty stuff, and even I think that corned beef is too salty if it isn’t rinsed.

26

You’re braising them, then, good…and you’ll have lots of leftovers, depending on how many are eating the actual meal?

Ah…(gurgle)…hash!!

27

Noted. Funny thing, when smoking a brisket or BBQing ribs, the first thing I always do is wash them, but for some reason I was figuring on just throwing these in the oven with the juices in the bag (what with them being soaked in the stuff). Glad you said something.

I’m a bachelor, I cook in batches. I’ll take some to my dad, but he doesn’t really know what corned beef is. However, he’s a widower, so he’ll eat it :slight_smile:

28

As an “unmarried” male I will be having my standard Irish seven course meal.

A six-pack and a baked potato. :eek:

I know it is a bad joke but I like it.

Why does a salted piece of meat get called “corned”? Why only a brisket?

Thank you.

29

http://www.straightdope.com/mailbag/mcornedbeef.html

30

Well, actually, there are Rounds as well as Brisket…

31

I’m cooking some food for my friends. I bought the corned beef in a bag and threw it in a pot of water. How do I know when it is finished cooking?