twiley Posted March 1, 2006 Share Posted March 1, 2006 (edited) I've always gone the traditional way but I wanted to try something different this year, if that's even possible. My recipe: One 3-pound corned beef brisket (uncooked), in brine 16 cups cold water 2 bay leaves 2 teaspoons black peppercorns 4 whole allspice berries 2 whole cloves 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges 8 small new potatoes (about 1 1/4 pounds), halved Freshly ground black pepper Edited March 1, 2006 by twiley Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted March 1, 2006 Share Posted March 1, 2006 nah, but i'll use yours...........i live for reubens Quote Link to comment Share on other sites More sharing options...
darin3 Posted March 2, 2006 Share Posted March 2, 2006 Nice, will be checking back in here. Me and a couple of buddies are taking off for St. Patty's Day (twiley, expect mass amounts of drunk pics ) and are going to be stewing up some corned beef for a mid-drinkfest snack. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted March 2, 2006 Share Posted March 2, 2006 That pretty much is the staple, and I'm Irish. I did have a "salted" CB Brisket one year instead of the brine soak, as I guess the Brine would be more dilutted??? I switched to the shredded angel hair cabbage last year, as it absorbs more flavor than the wedges. Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted March 2, 2006 Share Posted March 2, 2006 If you want to go out and party then come back to munch 1-3+some# beef Brisket 20-small boiling onion--Birdseye in your Grocers freezers 10-medium carrots 10-small red potatoes 2-bay leaves 1-12oz. live amber beer 3-T Dijon Mustard 3-T molasses-2t black peppercorns 2-large cloves garlic-I put more 1-small 1 1/2 pound cabbage 5-T Dijon mustard 1-Trim fat off brisket, cut brisket in half. Place onions and next 3 ingredients in a 6 1/2 quart crock pot; place brisket on top of veggies. 2-Combine spice packet from brisket, beer, 3 T mustard, molasses, peppercorns and garlic in a bowl-stir well using a whisk. Pour mixture over brisket. Cover with lid; cook on high setting for 1 hour. Reduce to low setting for six hour(now go to nearest bar). Add cabbage; cover and cook 1 hour until cabbage is tender. Remove bay leaves. 3-Cut brisket across grain into thin slices. With remaining mustard top brisket--enjoy No cook-cooking--it's is almost the same recipe as above just a slight different liquid Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 2, 2006 Share Posted March 2, 2006 while i love corned beef (and reuben sandwiches).... i have never made corned beef... will defer to you guys. Quote Link to comment Share on other sites More sharing options...
PantherDave Posted March 3, 2006 Share Posted March 3, 2006 To actually "make" corned beef, you would have to start the "beef" weeks ahead of time, as it's like smoking or "aging", hence why people buy it already "corned". Quote Link to comment Share on other sites More sharing options...
Sir Loins of Beef Posted March 3, 2006 Share Posted March 3, 2006 Sorry--I should have put corned beef brisket vs just beef brisket--which is two totally different things Quote Link to comment Share on other sites More sharing options...
twiley Posted March 3, 2006 Author Share Posted March 3, 2006 (edited) To actually "make" corned beef, you would have to start the "beef" weeks ahead of time, as it's like smoking or "aging", hence why people buy it already "corned". 1350095[/snapback] Mines been "corning" since Wednesday. 1 cup of kosher salt 1 cup of brown sugar 1.5 tbsp of whole coriander 1.5 tbsp of whole mustard seeds 1.5 tbsp of whole black peppercorns 1.5 tbsp of whole allspice 4 sprigs of marjoram 4 sprigs of thyme 2 bay leaves edit: I forgot to add that you need to put it all in a big bowl with water and let the brisket remain submerged, cover, and refrigerate. Edited March 3, 2006 by twiley Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted March 3, 2006 Share Posted March 3, 2006 Mines been "corning" since Wednesday. 1350654[/snapback] Awesome. Quote Link to comment Share on other sites More sharing options...
Bonehand Posted March 3, 2006 Share Posted March 3, 2006 (edited) I switched to the shredded angel hair cabbage last year, as it absorbs more flavor than the wedges. 1348021[/snapback] So how does that work? Do you throw the shredded cabbage in at the end? But then wouldn't you lose the roundness of flavor that the cabbage adds to the broth through the slow cooking process? Edited March 3, 2006 by Bonehand Quote Link to comment Share on other sites More sharing options...
PantherDave Posted March 4, 2006 Share Posted March 4, 2006 So how does that work? Do you throw the shredded cabbage in at the end? But then wouldn't you lose the roundness of flavor that the cabbage adds to the broth through the slow cooking process? 1350866[/snapback] All I can say is the CB taste the same, but the shredded cabbage taste much better that the wedges. Quote Link to comment Share on other sites More sharing options...
Bonehand Posted March 4, 2006 Share Posted March 4, 2006 All I can say is the CB taste the same, but the shredded cabbage taste much better that the wedges. 1351479[/snapback] So what's the technique? When do you put it in? The shredded cabbage I mean. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted March 4, 2006 Share Posted March 4, 2006 I go to my favorite butcher shop, buy 2-3 lbs of their corned beef. Stop by the bakery on the way home for some marbled pumpernickel then to get some good slaw. Take 1/3-1/2 lb of corned beef(sliced thin at the butchers) and heep on marbled pump. slathered with sweet and spicy mustard and top that with coleslaw. No that's a samwich to write home about. Put a large dill pickle on the side and wash down with an amber ale. Rinse and repeat Quote Link to comment Share on other sites More sharing options...
PantherDave Posted March 4, 2006 Share Posted March 4, 2006 So what's the technique? When do you put it in? The shredded cabbage I mean. 1351631[/snapback] I put it in with about 15/20 mins to go, then when the CB brisket is done, I get my big ladel , uhh straining ladel and remove the shredded cabbage. Quote Link to comment Share on other sites More sharing options...
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