DIR Return Create A Forum - Home
---------------------------------------------------------
Bad Manners and Brimstone
HTML https://badmanners.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: Food
*****************************************************
#Post#: 58246--------------------------------------------------
Brisket help
DIR By: frog24
Date: September 30, 2020, 4:20 pm
---------------------------------------------------------
Hello all,
Our local grocery store had a sale on corned beef briskets so I
decided to try it. But... the recipe on the bag says to put it
in a roaster half-filled with water then cook. As the meat's
already seasoned, is this really the right way to do it? Won't
the plain water leech out all the seasoning from the roast?
If the beef is already corned, what's your recipe for brisket
(or should I just follow the recipe on the bag)?
Thanks!
#Post#: 58266--------------------------------------------------
Re: Brisket help
DIR By: baritone108
Date: September 30, 2020, 7:42 pm
---------------------------------------------------------
Follow the recipe on the bag. There's usually a small packet of
spices included to add to the water while it's cooking. I
usually add carrots and potatoes to the water in the last 45
minutes of cooking.
#Post#: 58280--------------------------------------------------
Re: Brisket help
DIR By: Rho
Date: September 30, 2020, 11:03 pm
---------------------------------------------------------
corned beef briskets
defrost meat
throw out half of seasoning packet
pull slow cooker out of cabinet
fill slowcooker with 1/4-1/2" water
put meat in pot and cook 8-10 hours
I may not be a gourmet cook but DH & I enjoy this recipe Mid
March.
#Post#: 58313--------------------------------------------------
Re: Brisket help
DIR By: jpcher
Date: October 1, 2020, 2:29 pm
---------------------------------------------------------
I agree with others -- water is just fine. It doesn't take any
flavor away from the beef, but it adds wonderful flavor to the
water. I used to put a couple of cans of beer in with the water
but realized that it didn't really add much to the flavor.
I don't use the seasoning package because it usually contains
some sort of hard seed (I don't remember what it is) that is not
edible and difficult to eat around.
I use my roaster instead of a crockpot because I usually serve
this to a crowd. Plus there's room in the roaster for extras.
Put corned beef into the roaster and cover the meat with water.
Cook on low for 8 hours.
At 7 hours add potatoes (baby red potatoes are really nice.)
By the 8th hour meat should be fork tender.
Add 1-2 heads (depending on how many you're serving) sliced
cabbage and sliced onions.
The cabbage and onions wilt rather quickly so in about 15-20
minutes the cabbage should be al-dante and you're ready to
serve.
Using the same water that the beef is cooked in for potatoes and
cabbage really add flavor to veggies.
Serve with brown mustard and/or horseradish.
And (this might sound weird*) flour tortillas and cream cheese.
*Have you ever made corned beef roll-ups? Spread the tortilla
with cream cheese, top with sliced corned beef, roll the
tortilla and slice into bite sized pieces?
When my DDs were young I used to make the corned beef and
cabbage but they were iffy about eating it. Until I remembered
them helping me with the corned beef roll-ups for appetizers.
They LOVED them, couldn't stop them from eating while helping.
So that's why I bring out the flour tortillas and cream cheese
when serving the corned beef and cabbage. Make your own corned
beef & cabbage tacos. It's strange but a huge hit.
#Post#: 58322--------------------------------------------------
Re: Brisket help
DIR By: frog24
Date: October 1, 2020, 4:45 pm
---------------------------------------------------------
Thanks all! This particular roast doesn't come with a seasoning
packet, just the marinade. I'll follow the bag's (and your
instructions).
Secondary question.... can it be made in an InstantPot or is low
& slow in the oven/stovetop the best method?
#Post#: 58363--------------------------------------------------
Re: Brisket help
DIR By: Hmmm
Date: October 2, 2020, 11:29 am
---------------------------------------------------------
--- Quote from: frog24 link ---
>
> Thanks all! This particular roast doesn't come with a
seasoning packet, just the marinade. I'll follow the bag's (and
your instructions).
>
> Secondary question.... can it be made in an InstantPot or is
low & slow in the oven/stovetop the best method?
>
--- End Quote ---
Yes, it can be done in the instant pot.
HTML https://damndelicious.net/2019/03/06/instant-pot-corned-beef-and-cabbage/
For an improved texture that slices better, I like to cook one
day and then wrap in foil and weigh down and refrigerate
overnight. I then reheat the next day in the oven while wrapped
in foil. I might add a glaze the last 20 min wunrapped depending
on how I'm serving it.
#Post#: 58387--------------------------------------------------
Re: Brisket help
DIR By: jpcher
Date: October 3, 2020, 6:43 am
---------------------------------------------------------
--- Quote from: Hmmm link ---
>
> For an improved texture that slices better, I like to cook one
day and then wrap in foil and weigh down and refrigerate
overnight. I then reheat the next day in the oven while wrapped
in foil. I might add a glaze the last 20 min wunrapped depending
on how I'm serving it.
>
--- End Quote ---
That's interesting, Hmmm. Thanks for posting it. Some day I
might try it! What type of glaze do you use?
Mine is always fall-apart-fork-tender and there's no way I can
slice it. Maybe I'm over cooking it? But it's still moist and
delicious.
frog24 -- Please let us know how you cooked it and how it turned
out.
#Post#: 58453--------------------------------------------------
Re: Brisket help
DIR By: Hmmm
Date: October 4, 2020, 8:06 pm
---------------------------------------------------------
--- Quote from: jpcher link ---
>
> [quote author=Hmmm link=topic=1878.msg58363#msg58363
date=1601656154]
> For an improved texture that slices better, I like to cook one
day and then wrap in foil and weigh down and refrigerate
overnight. I then reheat the next day in the oven while wrapped
in foil. I might add a glaze the last 20 min wunrapped depending
on how I'm serving it.
>
--- End Quote ---
That's interesting, Hmmm. Thanks for posting it. Some day I
might try it! What type of glaze do you use?
Mine is always fall-apart-fork-tender and there's no way I can
slice it. Maybe I'm over cooking it? But it's still moist and
delicious.
frog24 -- Please let us know how you cooked it and how it turned
out.
[/quote]
I don't remember where I learned the method but have been doing
it for a long time. I make a mustard and brown sugar glaze.
#Post#: 58463--------------------------------------------------
Re: Brisket help
DIR By: EmmaJ
Date: October 5, 2020, 6:53 am
---------------------------------------------------------
I made a glaze recently using strong Irish mustard and maple
syrup. So good!
#Post#: 58497--------------------------------------------------
Re: Brisket help
DIR By: frog24
Date: October 5, 2020, 5:11 pm
---------------------------------------------------------
Hi All,
Thanks so much for the advice. I ended up following the
instructions on the pack: I put the meat into my enameled cast
iron dutch oven, filling it half way up the meat with cold clear
water and cooking it at 250 until it was done (about 3 hrs).
As I was slicing it, my husband said: "Is it supposed to be that
color of pink?!!!" Yes, honey, it is...
Well, it tasted almost like sliced corned beef from the deli,
but good gravy it was so salty! Thank goodness the rest of
dinner was pretty bland (yay for kids who don't like flavor, I
guess?), so that calmed down the saltiness.
The next day, I cubed it and made hash with it, which was quite
good. And the potatoes sucked out most of the salt from it, so
it was palatable. I think if I ever buy the pre-brined version
again, I'll soak it in plain water for a bit before cooking
because it really was so salty!
Thanks again for the advice, everyone!
*****************************************************
Page 1 of 2
DIR Next Page