Steve Corned Beef

[jnunan4759]

Well, it was good. I violated the recipe and put a can of beer in there. Turned out rare, I had a 4# brisket. Could have let it go for 7 to 7 1/2 hours. Maybe the added liquid skewed that. You do have to remove it and let it rest. I waited 20 min. and the fat was not fully congealed. Should have waited 45 minutes. Ate dinner and let it sit and now it is perfect for sandwiches tomorrow.

Taste was excellent. So tender you could cut with a fork. Searing it kept all those nice juices in. Really good.

I think the beer was a plus. The alcohol steams off in the cooking, so it's not like boozy corned beef. It's long gone. However, I would imagine different beers or ales could enhance the cooking.

But I did think that skewed the cooking time. Steve said 4T of liquid, but if I am cooking something at home and it runs out of liquid, I'm in big trouble. I'm in a world of trouble. If I got smoke or smell in the kitchen, my life turns horrible. So I try to err on the non-smoke side.

[Rverge]

Originally Posted by jnunan4759

Well, it was good. I violated the recipe and put a can of beer in there. Turned out rare, I had a 4# brisket. Could have let it go for 7 to 7 1/2 hours. Maybe the added liquid skewed that. You do have to remove it and let it rest. I waited 20 min. and the fat was not fully congealed. Should have waited 45 minutes. Ate dinner and let it sit and now it is perfect for sandwiches tomorrow.

Taste was excellent. So tender you could cut with a fork. Searing it kept all those nice juices in. Really good.

I think the beer was a plus. The alcohol steams off in the cooking, so it's not like boozy corned beef. It's long gone. However, I would imagine different beers or ales could enhance the cooking.

But I did think that skewed the cooking time. Steve said 4T of liquid, but if I am cooking something at home and it runs out of liquid, I'm in big trouble. I'm in a world of trouble. If I got smoke or smell in the kitchen, my life turns horrible. So I try to err on the non-smoke side.

Corned beef rare?? beer would or more liquid would not skewed. may be next time take cover off and let it brown just a bit. can always glaze it with honey-mustard mix

[jnunan4759]

OK, Now today it is just perfect. Had a great cold sandwich. Taste and tenderness was right on.

[jnunan4759]

OK, going back in. Got the CB and Cabbage, but not the carrots and potatoes. May try at the store tomorrow. Did all the marinade and ready to go in the morning. Going to sear and braise. Not really different, but going to sear in a wok. Don't think it makes a difference. I guess it is my Chinese background. I'm an Irish-American from Philly but have a great Chinese wife.

[moses]

Originally Posted by jnunan4759

OK, going back in. Got the CB and Cabbage, but not the carrots and potatoes. May try at the store tomorrow. Did all the marinade and ready to go in the morning. Going to sear and braise. Not really different, but going to sear in a wok. Don't think it makes a difference. I guess it is my Chinese background. I'm an Irish-American from Philly but have a great Chinese wife.

The only potential issue with the wok that I see would be if the base isn’t big enough...but it likely will be.

One of these days I’m going to have to try one of these recipes. Really want to try the crab cake recipe...but my wife is allergic to shellfish. Maybe this one. My dad’s mom was Irish-American and used to make this multiple times per year.