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-   -   Easy Corned-Beef Tutorial, Part 2 (http://www.bbq-brethren.com/forum/showthread.php?t=146735)

MisterChrister 10-25-2012 10:29 PM

Easy Corned-Beef Tutorial, Part 2
 
Almost two weeks ago, I did Part 1 in an easy step-by-step "how to make corned beef and pastrami". That thread is here: http://www.bbq-brethren.com/forum/sh....php?p=2243587 . This is the corned beef continuation, the pastrami is now doing a soak-out for a Saturday smoke. NOTE: There are no nitrates in my corned beef (explained in the 1st thread), it will not have the "classic" pink color of corned beef, but that does not affect the taste. Anyhow, basically I just removed the corned rump roast from the bag, dropped it in water (covered over the top an inch or so), and heated to a boil, then reduced to a simmer and covered for 4 hours, or until tender. Then I removed it from the pot and foiled it to rest while I cooked the veggies.
http://i255.photobucket.com/albums/h...aGuy/cb1-1.jpg
http://i255.photobucket.com/albums/h...aGuy/cb2-1.jpg

I boiled red potatoes from the farm, baby carrots, a couple of onions, and two heads of cabbage in the beef stock until tender (about 20 minutes).
http://i255.photobucket.com/albums/h...aGuy/cb4-1.jpg

I also took a thick center slice of cabbage and went another way with it. It was browned in hot bacon grease in the CIDO, then I deglazed the iron with a ladle of the veggie/beef stock and some Guinness. Threw the lid on and steamed until tender.
http://i255.photobucket.com/albums/h...ovaGuy/cb5.jpg

All served with rye bread, dijon, and horseradish (and BEER!)
http://i255.photobucket.com/albums/h...aGuy/cb3-1.jpg
http://i255.photobucket.com/albums/h...ovaGuy/cb8.jpg
http://i255.photobucket.com/albums/h...ovaGuy/cb6.jpg
http://i255.photobucket.com/albums/h...ovaGuy/cb7.jpg

The beef was very lean as compared to brisket, but the brining did its job and made the rump roast very tender nonetheless. It had the requisite stringy/crumbly texture, and classic corned beef flavor. I was very pleased with the results, especially being such a lean and typically difficult cut of beef.

Almost forgot, my wife's apple crisp for dessert!
http://i255.photobucket.com/albums/h...ovaGuy/cb9.jpg

And the other piece doing a 24 hour soak-out for Saturday's pastrami!
http://i255.photobucket.com/albums/h...vaGuy/cb10.jpg

Thanks for lookin' at my cookin'!!

funman1 10-26-2012 12:20 AM

Sweet loved the 1st thread and have been waiting for the follow up :)
THANKS

rcbaughn 10-26-2012 03:35 AM

Should corned beef be stringy? I don't know how the famous places like Katz in New York serves their corned beef in sandwiches, so I'm wondering if there are proponents to both sides of how the texture should be when sliced.

NickTheGreat 10-26-2012 08:31 AM

Looks fan-farking-tastic :icon_smile_tongue:

Did you cut against the grain? Doesn't that help with the "stringyness"?

captndan 10-26-2012 08:37 AM

I reread part #1. It seams that without the nitrites and nitrates the meat is just sitting in the fridge with some spices. Nothing wrong with that but what retards spoilage? Please take this a little further.

MisterChrister 10-26-2012 06:06 PM

Quote:

Originally Posted by rcbaughn (Post 2255838)
Should corned beef be stringy? I don't know how the famous places like Katz in New York serves their corned beef in sandwiches, so I'm wondering if there are proponents to both sides of how the texture should be when sliced.

Crumbly/stringy is good. As in how the grain of the meat starts to come apart , almost fall apart like a good brisket. I sliced it perpendicular to the grain as you would a brisket, or most cuts.

Quote:

Originally Posted by captndan (Post 2255952)
I reread part #1. It seams that without the nitrites and nitrates the meat is just sitting in the fridge with some spices. Nothing wrong with that but what retards spoilage? Please take this a little further.

There's enough salt and sugar in the brine to prevent spoilage indefinitely. Many people opt to cure meats without nitrates or nitrites. It is quite acceptably safe . The brine tenderizes the meat rather well also.

Al Czervik 10-26-2012 06:25 PM

Great tutorial MC... ! The end result looks and sounds fabulous... :mrgreen:

Boshizzle 10-26-2012 06:38 PM

Wow, that looks great! Thanks for posting!

buccaneer 10-26-2012 06:42 PM

Such a nostalgic dish, real comfort food right there!
"clap:

samfsu 10-26-2012 07:35 PM

This is awesome. I can't wait till the pastrami!

Phubar 10-27-2012 06:00 AM

Yep...looks like great comPhort Phood to me!

Pyrotech 10-27-2012 10:34 AM

Time to make some corned beef again.

Looks very tasty.


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