- Thread starter
- #41
Flats or points?
Making Corned Beef
- Thread starter johnniegold
- Start date
Flats or points?
Bob, you may want to consider doing a soak for 24 hours in plain water before the cook. How do you plan on cooking it?
What is the purpose of brining? I do it on Turkeys, but I always have it in the back of my head that if I rinse it too throughly after the brine, that I am undoing what I just did. And the flip side is that if I don't do it throughly enough, the meat/gravy tastes too much of salty brine.
-jim
- Thread starter
- #45
From the recipe:
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Jim, why do you think a 24 hour soak as opposed to a rinse under cool water would be beneficial?
No need to rush a response, I have 9 more days of brining.
From the recipe:
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Jim, why do you think a 24 hour soak as opposed to a rinse under cool water would be beneficial?
No need to rush a response, I have 9 more days of brining.
Wow, your going to be hungry!
-jim
From the recipe:
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Jim, why do you think a 24 hour soak as opposed to a rinse under cool water would be beneficial?
No need to rush a response, I have 9 more days of brining.
'Cause that's what Nona did?
I do because I find it does remove some of the saltiness from the meat. As far as pulling the brine out, I have not seen that happen.The chemical changes that happen in the cells of the meat are not easily undone as I understand it.
I like a slow as possible simmer/braise on the meat so you should be looking fine.
- Thread starter
- #48
That's good enough for me.
I pressure cook my store bought McCoys corned beef like my grand mama taught me.
Any opinion that a non pressurized cook is better?
Any opinion that a non pressurized cook is better?
I was thinking we should talk about Mustard a little. What are you thinking Bob? I vote for Colman's prepared mustard.
- Thread starter
- #52
I'm thinking sauerkraut, melted Swiss cheese and russian dressing. And, I'm thinking about it a lot.
Just turned the corned beef over. Heading into Day 3.
- Thread starter
- #53
Just gave the corned beef another turn in the brine. Five more days. 
Pickles, ya got to have a pickle with a Ruben.
It sure takes you a long time to make dinner! 
- Thread starter
- #56
Can I have your brine recipe, please. I think I'm gonna need another refrigerator.
It sure takes you a long time to make dinner!
I never knew I could lose so much weight preparing a meal.
What are you going to put that meat, pickle, sauerkraut, melted Swiss cheese and russian dressing on? Better get baking.
-jim
-jim
- Thread starter
- #58
Today, the brining ends. This baby is getting cooked later today. I'll try to have some pics.
What cheese are we talkin' about?
- Thread starter
- #60
I'm open to suggestions
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