Easy Corned-Beef Tutorial, Part 2

MisterChrister · 10-25-2012, 10:29 PM

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.

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).

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.

All served with rye bread, dijon, and horseradish (and BEER!)

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!

And the other piece doing a 24 hour soak-out for Saturday's pastrami!

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

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

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

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...

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.

10-26-2012, 12:20 AM	#2
funman1 On the road to being a farker Join Date: 09-03-12 Location: Sacramento, CA Downloads: 0 Uploads: 0	Sweet loved the 1st thread and have been waiting for the follow up :) THANKS __________________ Professional Pyro.. No really; I get paid to blow stuff up...

10-26-2012, 03:35 AM	#3
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL Downloads: 0 Uploads: 0	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. __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.

10-26-2012, 08:31 AM	#4
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	Looks fan-farking-tastic Did you cut against the grain? Doesn't that help with the "stringyness"? __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

10-26-2012, 06:25 PM	#7
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Great tutorial MC... ! The end result looks and sounds fabulous... __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

10-26-2012, 06:38 PM	#8
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Wow, that looks great! Thanks for posting! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

10-25-2012, 10:29 PM	#1
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	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. 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). 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. All served with rye bread, dijon, and horseradish (and BEER!) 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! And the other piece doing a 24 hour soak-out for Saturday's pastrami! Thanks for lookin' at my cookin'!! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

10-26-2012, 08:37 AM	#5
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	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.

10-26-2012, 06:42 PM	#9
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Such a nostalgic dish, real comfort food right there! "clap: __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

10-26-2012, 07:35 PM	#10
samfsu Full Fledged Farker Join Date: 05-18-10 Location: Wellington, FL Downloads: 0 Uploads: 0	This is awesome. I can't wait till the pastrami! __________________ Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold

10-27-2012, 06:00 AM	#11
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Yep...looks like great comPhort Phood to me! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

10-27-2012, 10:34 AM	#12
Pyrotech On the road to being a farker Join Date: 06-07-12 Location: Austin Texas Downloads: 0 Uploads: 0	Time to make some corned beef again. Looks very tasty.