Corned Beef question

Re:Corned Beef question (EdSails)

Wed, 20 Apr 2011 05:52:22 GMT

Food_Fan

Back in 2009 I posted about how I made pastrami from store bought corned beef. I subsequently made another one from the triangular point of the brisket. I didn't like it because the point contains too much fat. I'm still stuck with one in the freezer but what do you want for $.99/lb.? When I smoke something else I guess I'll throw that on and scrape the meat from the fat and come out with something like pulled smoked corned beef.

http://www.roadfood.com/Forums/Pastrami-Home-Made-Smoked-Steamed-m498824.aspx

Just looked at your link. It looks good. I did the same thing with a point cut a few weeks ago but it seemed lean enough. As you said in your post, the homemade pastrami is WAY superior.

Re:Corned Beef question (Food_Fan)

Wed, 20 Apr 2011 03:49:23 GMT

chewingthefat,
I though you might find this video interesting. It's of a woman using Food Network's Alton Brown's recipe for corned beef.

The ingredient list scrolls by quickly so if anyone wants to copy it down use the "Pause" button on the lower left of the video screen to toggle pause and play.

Back in 2009 I posted about how I made pastrami from store bought corned beef. I subsequently made another one from the triangular point of the brisket. I didn't like it because the point contains too much fat. I'm still stuck with one in the freezer but what do you want for $.99/lb.? When I smoke something else I guess I'll throw that on and scrape the meat from the fat and come out with something like pulled smoked corned beef.

http://www.roadfood.com/Forums/Pastrami-Home-Made-Smoked-Steamed-m498824.aspx

Re:Corned Beef question (chewingthefat)

Tue, 19 Apr 2011 12:00:12 GMT

UncleVic

Chewingthefat... Check out this forum (search corned beef):
http://forum.sausagemaking.org/

UncleVic, great resource, thanks!

Re:Corned Beef question (david n)

Tue, 19 Apr 2011 09:54:24 GMT

Pastrami is smoked corned beef.

Re:Corned Beef question (UncleVic)

Tue, 19 Apr 2011 07:37:24 GMT

Chewingthefat... Check out this forum (search corned beef):
http://forum.sausagemaking.org/

Re:Corned Beef question (ann peeples)

Tue, 19 Apr 2011 05:30:45 GMT

Dont worry about my replies-menopause.

Re:Corned Beef question (chewingthefat)

Mon, 18 Apr 2011 18:16:30 GMT

annpeeples

I corned a brisket once. Or rather two or 3. They were each 5-7lbs each. I used at least 5lbs of Penzeys-I happen to like more as then we dont have to spice later.. I even add a bay leaf or 2. I let it rest for 7 days.Absolutely fantastic corned beef-sandwiches included. Customers loved that they didnt have to add anything to the sandwiches. I served them "naked"-add whatever you wanted-swiss cheese, mustard, sauerkraut, thousand island, russian, onions, whatever.

ann, today I got 5 lbs. of Penzy's corned beef seasoning delivered, really I did, I'm going to try your method, 1 first, so if I screw it up, it doesn't cost me much. Will let all know, hopefully pics! Thanks!!
Tom

Re:Corned Beef question (Michael Hoffman)

Mon, 18 Apr 2011 18:14:23 GMT

EdSails

Michael Hoffman

Now I know that if I'm ever in California again I am abso------lutely going to have to go to Phillipe.

http://www.thedeliciouslife.com/philippe-original-mustard-made-me-hot/

Don't listen to her though.....take it from me.
Order the cute baby animal.

Oh, I would. I love good cute baby animal.

Re:Corned Beef question (chewingthefat)

Mon, 18 Apr 2011 18:09:41 GMT

annpeeples

Okay-not that I am jealous-You dont ever answer my obvious answers, ctf.Okay-wont post my cooking techs. So sorry.

??? what do you mean ann?

Re:Corned Beef question (ann peeples)

Mon, 18 Apr 2011 17:58:01 GMT

Okay-not that I am jealous-You dont ever answer my obvious answers, ctf.Okay-wont post my cooking techs. So sorry.

Re:Corned Beef question (EdSails)

Mon, 18 Apr 2011 17:40:03 GMT

Michael Hoffman

Now I know that if I'm ever in California again I am abso------lutely going to have to go to Phillipe.

http://www.thedeliciouslife.com/philippe-original-mustard-made-me-hot/

Don't listen to her though.....take it from me.
Order the cute baby animal.

Re:Corned Beef question (pnwchef)

Mon, 18 Apr 2011 16:20:30 GMT

mar52

It (The Phillipe's Original Mustard) can also be ordered from me.

$125 per jar. FREE SHIPPING

I'll take 2 pork, 2 Roast Beef, 2 lamb sandwiches and a Jar of mustard ........

Re:Corned Beef question (Michael Hoffman)

Mon, 18 Apr 2011 14:42:59 GMT

mar52

It (The Phillipe's Original Mustard) can also be ordered from me.

$125 per jar. FREE SHIPPING

WOW!!!!!!!!!!!!!!!! What a deal.

Re:Corned Beef question (mar52)

Mon, 18 Apr 2011 14:40:27 GMT

It (The Phillipe's Original Mustard) can also be ordered from me.

$125 per jar. FREE SHIPPING

Re:Corned Beef question (Michael Hoffman)

Mon, 18 Apr 2011 14:29:22 GMT

I checked out their website -- Phillipe's. It can be ordered there.

Re:Corned Beef question (chewingthefat)

Mon, 18 Apr 2011 13:24:34 GMT

Michael Hoffman

Now I know that if I'm ever in California again I am abso------lutely going to have to go to Phillipe.

http://www.thedeliciouslife.com/philippe-original-mustard-made-me-hot/

If you go to Penzy's, you can buy the hot mustard powder they use to make their mustard, really easy to make this atomic stuff Michael, it will clear your sinuses, or call them, Philippe's, they will ship you a bottle!

Re:Corned Beef question (mar52)

Mon, 18 Apr 2011 13:14:22 GMT

Hey! My mother is from New York.

Interesting to me is that Phillipe's does not serve corned beef.

Guess they don't have room for the lines that would form out the door.

Re:Corned Beef question (pnwchef)

Mon, 18 Apr 2011 13:00:06 GMT

Beaver does make Cranberry Mustard, and if someone was to eat that kind of mustard, you would figure that person would be located in LA... Just Sayin'

Re:Corned Beef question (Michael Hoffman)

Mon, 18 Apr 2011 12:50:26 GMT

Well, considering that it's unlikely I'll ever get to california before an earthquake slides it into the Pacific ... .

Re:Corned Beef question (mar52)

Mon, 18 Apr 2011 12:47:07 GMT

Thank you for the mustard link.

As for Phillipe's Original... The description of the mustard is mild.

Warning about the article... Prices are up and the mustard is now in squeeze bottles... but the parking is still free.

It's absolutely worth the trip.

Re:Corned Beef question (Michael Hoffman)

Mon, 18 Apr 2011 12:15:20 GMT

Now I know that if I'm ever in California again I am abso------lutely going to have to go to Phillipe.

http://www.thedeliciouslife.com/philippe-original-mustard-made-me-hot/

Re:Corned Beef question (Michael Hoffman)

Mon, 18 Apr 2011 12:02:27 GMT

Thinks I learn here: I buy that company's cream-style horseradish under the brand name Inglehoffer. And you can get Beaver cranberry mustard here:

http://www.beavertonfoods.com/beaver.php

Re:Corned Beef question (mar52)

Mon, 18 Apr 2011 11:55:06 GMT

Beaver Brand mustards are great.

Still looking for their large squeeze bottle of cranberry mustard.... for my mother who lacks sensible taste in food.

Their creamed horseradish sauce is quite good.

You could die using a like amount of Phillipe's mustard.

Re:Corned Beef question (chewingthefat)

Mon, 18 Apr 2011 11:54:08 GMT

Thanks one and all, I'll let you know how it turns out, hopefully have some pics!

Re:Corned Beef question (ann peeples)

Mon, 18 Apr 2011 09:29:08 GMT

Absolutely love Beaver Brand mustards!

Re:Corned Beef question (planojim)

Sun, 17 Apr 2011 20:44:03 GMT

when making home made cured meats.....bacon, corned beef, sausages, etc....I normally follow Ruhlman's advice and recipes. Here's his for corned beef:

http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own.html

I normally make 2 briskets at a time. One I simmer and used for corned beef. The other I coat in a 1:1 ratio of cracked black pepper and coriander seed. Smoke it for 4 hours at about 210-240, cover in foil, bake at 200 for about 5 hours till it reaches internal temp of 175. Uncover, bake till it reaches about 182.

Re:Corned Beef question (pnwchef)

Sun, 17 Apr 2011 18:53:20 GMT

Ed, I use the Beavers Hot and sweet.............Great minds.....

Re:Corned Beef question (EdSails)

Sun, 17 Apr 2011 18:45:12 GMT

PNWCHEF

Hey Chewy, I would think both would fit in your restaurant real well. The pastrami taking on the smoked brisket, boiling another brisket for Corned beef. Put a smear of Philippe's mustard on either and your in heaven......pnwc

My favorite mustard for pastrami and corned beef is from your neck of the woods, PNWC.

It is awesome!

Re:Corned Beef question (pnwchef)

Sun, 17 Apr 2011 18:25:04 GMT

Hey Chewy, I would think both would fit in your restaurant real well. The pastrami taking on the smoked brisket, boiling another brisket for Corned beef. Put a smear of Philippe's mustard on either and your in heaven......pnwc

Re:Corned Beef question (EdSails)

Sun, 17 Apr 2011 17:58:10 GMT

Every St. Paddy's Day week when they have the CB's on sale I buy a bunch. This year they were 99 cents/lb. for point cut. Oddly enough, the ones I chose were flat and rectangular so maybe I'm missing the point? Takes the wait out of brining, although I do have the Penzey's corning spice pack here if I ever get ultra-ambitious. I think I have around 5 left to keep me in pastrami heaven for a while.
This is more or less what I followed---

http://playingwithfireand.../05/beef-pastrami.html

I used the version #3. I used basically the rub shown except added Juniper Berries from Penzey's and actually threw a tablespoon of that Penzey's Corned Beef Spice into the rub before I gave it a few spins in the spice grinder. Just wanted the peppercorns etc. cracked, not ground. Instead of ground pepper I used both black and white peppercorns. Had thumbs up from a few New Yorkers who I had over for dinner so I take it as a good sign. I've heard too what MH said about the flats being used but I had enough choice (the meat dept. guy wheeled a whole cart of CB's out for me to choose from before he put them out) so my "points" look identical to the flats they were selling for $2.99/lb. With the smoker you have, yours should taste awesome!