March 17, 2012 Corned Beef Dinner

Photo credit: jellybeanjill13

[color="SeaGreen"]YUM!!!![/COLOR]

Just an FYI, The Irish gto the corned beef from the Jewish immigrants in New York in the early 20th century. :-)

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Originally Posted by BigV YUM!!!!

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Originally Posted by BigV [color="SeaGreen"]YUM!!!![/COLOR]

I don't get this post! Is corned beef considered a bad food in the USA? It's pretty common in Australia.

Of course I'm not talking about the sort of corned beef you get in a can. I'm talking about the sort that is a large cut of beef, pickled for a number of days (the butcher usually does that here), and then you boil that with spices and stuff for an hour or two and it is FABULOUS with spuds, cabbage and a mustard sauce. Slices of it are nice in sangers, too.

I thought (as the image slowly unfurled - we're on a satellite connection here in the sticks) maybe the corned beef was coloured green for St Patricks Day. But no, it's the pinky tasty corned beef I know and love.

Please explain!

My wife made corned beef for dinner yesterday.
It looked almost exactly like the image above, and was delicious.

In a small way, corned beef is something of a learned taste.
Maybe some people just don't learn, beyond steak and hamburgers.

In the French military, it's called a Can of Monkey (literal translation).

We call it heartburn.

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Originally Posted by Lamplighter In a small way, corned beef is something of a learned taste. Maybe some people just don't learn, beyond steak and hamburgers.

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Originally Posted by sandypossum I don't get this post! Is corned beef considered a bad food in the USA? It's pretty common in Australia. Of course I'm not talking about the sort of corned beef you get in a can. I'm talking about the sort that is a large cut of beef, pickled for a number of days (the butcher usually does that here), and then you boil that with spices and stuff for an hour or two and it is FABULOUS with spuds, cabbage and a mustard sauce. Slices of it are nice in sangers, too. I thought (as the image slowly unfurled - we're on a satellite connection here in the sticks) maybe the corned beef was coloured green for St Patricks Day. But no, it's the pinky tasty corned beef I know and love. Please explain!

I learned from Man Vs Food that your corned beef don't look nuttin' like ours.
I love our version of corned beef. White bread sandwich, unsalted butter, Branston Pickle. Yes please.

What is a Branston pickle?

It's just Branston Pickle, not a pickle.
Branston's website.
It's cubed vegetables in a flavoured sauce. It's sweetish, but the little chunks still have a crispy bite. I suppose it's a cross between a relish and a chutney really.

If I ever find a place that does little catering samples I'll swipe one and send it to you.
It comes in glass jars, so postage is a bit on the heavy side otherwise.

ETA - you can buy it in America.
I wouldn't necessarily say go for it though.
It's probably an acquired taste (I grew up with it) and it would be sad to waste a whole jar.

What is corned beef? What makes it 'corned'?

Hell hath no fury like beef corned.

But really. Do you soak it in, like, corn juice?

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Originally Posted by infinite monkey What is corned beef? What makes it 'corned'? Hell hath no fury like beef corned. But really. Do you soak it in, like, corn juice?

lol @ maize.

OK, so salted beef...is that like 'brined'?

How is it different from sauerbraten? (My ex used to make some seriously amazing sauerbraten, and I don't typically like those sorts of food.)

My understanding is that it is like brined beef.

Or pickled beef? Who knows? Something to soak all the alcohol
up?

Being a former professional drinker I can say with
some authoritah that McDonalds or Burger King
work very well in the soaking up alcohol races.

It's mostly brined beef, but there are other flavours used in the corning process such as peppercorns, mustard, brown sugar, juniper berry, bay leaves. The list goes on. You can really do whatever you like with the flavours.

Commercially manufactured corned beef usually contain nitrates the same as most bacon and ham products, but they're not necessary if you're doing your brining at home and want to avoid that sort of crap.

After you've brined your meat for a few days or even up to a week depending on the size of the piece, you boil it for up to a couple of hours - again, depending on the size of the piece.

You can also roast a piece of brined meat.

One tip for if you're boiling your brined meat. Always make sure the liquid you're going to boil it in is boiling at the time you put the meat in. This will seal the juices in instantly so that you have a juicier cut when you're finished cooking.

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Originally Posted by Aliantha One tip for if you're boiling your brined meat. Always make sure the liquid you're going to boil it in is boiling at the time you put the meat in. This will seal the juices in instantly so that you have a juicier cut when you're finished cooking.

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Originally Posted by GunMaster357 In the French military, it's called a Can of Monkey (literal translation).

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Originally Posted by Sheldonrs Just an FYI, The Irish gto the corned beef from the Jewish immigrants in New York in the early 20th century. :-)

I suspect you're right about the pressure cooker sandy. I've never used one, so mine is always the traditional pot on the stove job.

I always used to put the meat into the water when it was cold and bring it to the boil, but then I was doing some reading and also on a cooking show they said make sure the water is hot, so I tried it, and it was true. I don't know if it's just coincidence, or something else I do differently, but these days, we only have lovely, juicy, fall apart corned beef.