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Started By
Message
Corned beef from the grocery
Posted on 1/1/22 at 2:30 pm
Posted on 1/1/22 at 2:30 pm
In the bag with the little pack of seasoning included
Are you supposed to rinse the red liquid off before you cook?
I did traditional black eyes and cabbage today
I want to use leftover cabbage and cook the corned beef tomorrow
5
Posted on 1/1/22 at 2:35 pm to Rohan Gravy
I do because that juice it is in is slimy as snot. Just a quick rinse, not a washing.
Put the corned beef in a pot, cover with water, add the seasoning packet and let it boil until the meat is tender. I usually cook it on a low boil for at least 2 1/2 hours.
Put the corned beef in a pot, cover with water, add the seasoning packet and let it boil until the meat is tender. I usually cook it on a low boil for at least 2 1/2 hours.
Posted on 1/1/22 at 2:58 pm to Rohan Gravy
As far as I know, the liquid is a brine. I’d rinse it but it’s not a huge issue if you don’t.
Posted on 1/1/22 at 3:16 pm to SixthAndBarone
quote:
As far as I know, the liquid is a brine.
Yes it is, but it leaves the meat with a feel like you'd get with day old catfish in an ice chest.
Then if you put it in the water to cook like that, it will foam up pretty bad.
Posted on 1/1/22 at 3:35 pm to Rohan Gravy
definitely rinse it off
Posted on 1/1/22 at 3:40 pm to gumbo2176
quote:
cover with water,
Try beer next time.
Posted on 1/1/22 at 3:48 pm to unclejhim
quote:
Try beer next time.
I prefer to drink my beer.
Next time you do a seafood boil, remove enough water from the pot to boil a corned beef until tender. Thank me later.
Posted on 1/1/22 at 4:06 pm to Rohan Gravy
Cooked corned beef thousands of times a long time ago when I worked at a bar in Detroit.
Rinse, pat dry, cut some small slits about 1/4” thick then slather the fricker with chopped garlic. Toss into a pot and cover with water and add pickling spice. I always add a little bit extra mustard seed too. Bring to a boil, reduce to simmer and cover for 3-6 hours depending on your preference for tenderness. If you want to chill then thin slice for reubens I would do closer to 3 hours. If you want it to fall apart, do 6.
If you don’t want to do it on the stovetop you can do it in a Dutch oven and throw it in the oven at 200* for the same time.
Rinse, pat dry, cut some small slits about 1/4” thick then slather the fricker with chopped garlic. Toss into a pot and cover with water and add pickling spice. I always add a little bit extra mustard seed too. Bring to a boil, reduce to simmer and cover for 3-6 hours depending on your preference for tenderness. If you want to chill then thin slice for reubens I would do closer to 3 hours. If you want it to fall apart, do 6.
If you don’t want to do it on the stovetop you can do it in a Dutch oven and throw it in the oven at 200* for the same time.
Posted on 1/1/22 at 4:37 pm to Rohan Gravy
Woke up at 4:00 AM to throw mine in the crock pot. 9 hours later and it was melt in your mouth tender. Topped with horseradish sauce and it was a winner
Posted on 1/1/22 at 4:40 pm to LSUZombie
Yes, rinse! Add a liquid crab boil to the pot.
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