I have always simmered corned beef, but I have heard of people
roasting it. I have a electric grill thing that you place meant on it,
and it grills it somewhat like a barbque. Could you put the corned
beef on that, and have good results or would I be better off putting
it in the oven or simmering in water?

Thanks

Tom

"tomba wrote:
>
> I have always simmered corned beef, but I have heard of people
> roasting it. I have a electric grill thing that you place meant on it,
> and it grills it somewhat like a barbque. Could you put the corned
> beef on that, and have good results or would I be better off putting
> it in the oven or simmering in water?

What shortcuts to take (cooking anything) depends entirely on how far
up your rectum your taste buds are located.

Sheldon wrote:

> "tomba wrote:
>
> > I have always simmered corned beef, but I have heard of people
> > roasting it. I have a electric grill thing that you place meant on it,
> > and it grills it somewhat like a barbque. Could you put the corned
> > beef on that, and have good results or would I be better off putting
> > it in the oven or simmering in water?
>
> What shortcuts to take (cooking anything) depends entirely on how far
> up your rectum your taste buds are located.


"Kornholed Beef a la 'cyberpussy' "...


--
Best
Greg

Sheldon wrote:
> "tomba wrote:
>> I have always simmered corned beef, but I have heard of people
>> roasting it. I have a electric grill thing that you place meant on it,
>> and it grills it somewhat like a barbque. Could you put the corned
>> beef on that, and have good results or would I be better off putting
>> it in the oven or simmering in water?
>


Grilled corned beef would be pretty tough. I have had it
once at
someone's house, baked, wrapped in foil and covered with orange
slices and brown sugar, I think. Roasted in a slow oven it
was pretty
tender, but very, very salty. I think the long simmering
leaches out
some of the salt.

gloria p

> wrote in message
...
>I have always simmered corned beef, but I have heard of people
> roasting it. I have a electric grill thing that you place meant on it,
> and it grills it somewhat like a barbque. Could you put the corned
> beef on that, and have good results or would I be better off putting
> it in the oven or simmering in water?


I remember having a delicious corned beef sandwich and it was clearly
roasted. I suppose if I were to do it I would slow roast it until tender.
I am guessing 250 degrees for maybe 4-6 hours for a 3 pounder. Bound to
taste good.

Paul

Paul M. Cook > wrote:

> wrote in message

>>I have always simmered corned beef, but I have heard of people
>> roasting it. I have a electric grill thing that you place meant on it,
>> and it grills it somewhat like a barbque. Could you put the corned
>> beef on that, and have good results or would I be better off putting
>> it in the oven or simmering in water?

>I remember having a delicious corned beef sandwich and it was clearly
>roasted. I suppose if I were to do it I would slow roast it until tender.

I think Quebecois-style "smoked meat" involves a shorter period
of roasting in a smokey oven. (Or possibly on a grill, I'm not
certain.)

I do like the non-soggy, but still tender result.

Steve

wrote:

> I have always simmered corned beef, but I have heard of people
> roasting it. I have a electric grill thing that you place meant on it,
> and it grills it somewhat like a barbque. Could you put the corned
> beef on that, and have good results or would I be better off putting
> it in the oven or simmering in water?

I prefered smoked. I take a point-cut brisket from the supermarket and
soak it for 24 hours to get some of the salt out. Then into the Weber
Smokey Mountain it goes for hours until fork-tender. Slice and eat!





Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

>
>> I have always simmered corned beef, but I have heard of people
>> roasting it. I have a electric grill thing that you place meant on it,
>> and it grills it somewhat like a barbque. Could you put the corned
>> beef on that, and have good results or would I be better off putting
>> it in the oven or simmering in water?
>
> I prefered smoked. I take a point-cut brisket from the supermarket and
> soak it for 24 hours to get some of the salt out. Then into the Weber
> Smokey Mountain it goes for hours until fork-tender. Slice and eat!

Sounds like reverse brining.

Jon

"Default User" wrote:
> wrote:
> > I have always simmered corned beef, but I have heard of people
> > roasting it. I have a electric grill thing that you place meant on it,
> > and it grills it somewhat like a barbque. Could you put the corned
> > beef on that, and have good results or would I be better off putting
> > it in the oven or simmering in water?
>
> I prefered smoked. I take a point-cut brisket from the supermarket and
> soak it for 24 hours to get some of the salt out.

Soaking cured meat in cold water removes so miniscule a quantity of
salt as to be a total waste of time.

On Fri, 11 Apr 2008 06:46:54 -0700 (PDT), Sheldon >
wrote:

>"Default User" wrote:
>> wrote:
>> > I have always simmered corned beef, but I have heard of people
>> > roasting it. I have a electric grill thing that you place meant on it,
>> > and it grills it somewhat like a barbque. Could you put the corned
>> > beef on that, and have good results or would I be better off putting
>> > it in the oven or simmering in water?
>>
>> I prefered smoked. I take a point-cut brisket from the supermarket and
>> soak it for 24 hours to get some of the salt out.
>
>Soaking cured meat in cold water removes so miniscule a quantity of
>salt as to be a total waste of time.

they've gotten a lot better on lowering the salt content of corned
beef, at least I've had good luck recently. I used to bring it to a
boil, dump the water and start over with fresh back when corned beef
was really salty. It worked for me.

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On Apr 11, 10:17�am, sf <.> wrote:
> On Fri, 11 Apr 2008 06:46:54 -0700 (PDT), Sheldon >
> wrote:
>
> >"Default User" wrote:
> >> wrote:
> >> > I have always simmered corned beef, but I have heard of people
> >> > roasting it. I have a electric grill thing that you place meant on it,
> >> > and it grills it somewhat like a barbque. Could you put the corned
> >> > beef on that, and have good results or would I be better off putting
> >> > it in the oven or simmering in water?
>
> >> I prefered smoked. I take a point-cut brisket from the supermarket and
> >> soak it for 24 hours to get some of the salt out.
>
> >Soaking cured meat in cold water removes so miniscule a quantity of
> >salt as to be a total waste of time.
>
> they've gotten a lot better on lowering the salt content of corned
> beef, at least I've had good luck recently.

That's just not true. Properly corned, beef must be cured with a
particular minimum percent brine. More likely the aging process has
taken a toll on your ablity to perceive saltiness... very common,
which is why older peolpe tend to have a heavier hand with the salt
shaker.

> �I used to bring it to a
> boil, dump the water and start over with fresh back when corned beef
> was really salty. �

You were much younger.

> It worked for me.

A lot of things worked better for you then. hehe

On Fri, 11 Apr 2008 07:48:45 -0700 (PDT), Sheldon >
wrote:

>A lot of things worked better for you then. hehe

It takes one to know one, old man. LOLOL!

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"Sheldon" > wrote in message
...
> "Default User" wrote:
>> wrote:
>> > I have always simmered corned beef, but I have heard of people
>> > roasting it. I have a electric grill thing that you place meant on it,
>> > and it grills it somewhat like a barbque. Could you put the corned
>> > beef on that, and have good results or would I be better off putting
>> > it in the oven or simmering in water?
>>
>> I prefered smoked. I take a point-cut brisket from the supermarket and
>> soak it for 24 hours to get some of the salt out.
>
> Soaking cured meat in cold water removes so miniscule a quantity of
> salt as to be a total waste of time.

Sheldon: Don't you make a corned beef that starts with boiling and then
finished in the oven slathered with brown sugar?

On Fri, 11 Apr 2008 18:40:29 -0400, "Kswck" >
wrote:

>Sheldon: Don't you make a corned beef that starts with boiling and then
>finished in the oven slathered with brown sugar?

Yes he does, but it's been written on (some) packages for a lot longer
than he has been credited with coming up with the "idea" here in rfc.

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sf wrote:
> "Kswck" wrote:
>
> >Sheldon: Don't you make a corned beef that starts with boiling and then
> >finished in the oven slathered with brown sugar?
>
> Yes he does, but it's been written on (some) packages for a lot longer
> than he has been credited with coming up with the "idea" here in rfc.

That's just not true. No corned beef package directions describes
anything like my method... they all say to boil, none say to then
bake... and my methoid is to boil twice, no corned beef package says
that either. And I don't actually boil, I make it imperative to
simmer only... and none say to start in cold water either. And that's
why so many people ask how to make corned beef, because all packaging
directions are sadly lacking.

On Apr 10, 1:59*pm, " >
wrote:
> I have always simmered corned beef, but I have heard of people
> roasting it. I have a electric grill thing that you place meant on it,
> and it grills it somewhat like a barbque. Could you put the corned
> beef on that, and have good results or would I be better off putting
> it in the oven or simmering in water?
>
Do you have any idea what temperature the appliance produces? If you
can control it to be from about 225F to 250F (at the very most) and if
you have 4 times as much time as simmering takes, you might luck into
something that won't be really tough. Give it a really spicy dry rub
and make everyone salivate a lot -- that'll help. Maybe.

Smoking works with brisket (at least Texas-style, which is all I've
had) because the temp is very low and the time is very long. Say in
the neighborhood of 200F to 225F for 6 or 8 or more hours. A typical
grill set up will be considerably hotter and you won't get the 'low
and slow' tenderizing effect. Since we know the simmer-then-briefly-
bake method works really well, I'd need to be really curious about the
electric thingy before sacrificing a brisket to it. -aem

> wrote in message
...
>I have always simmered corned beef, but I have heard of people
> roasting it. I have a electric grill thing that you place meant on it,
> and it grills it somewhat like a barbque. Could you put the corned
> beef on that, and have good results or would I be better off putting
> it in the oven or simmering in water?
>
> Thanks
>
> Tom
>
>
How do you corn beef? I thought that was the question. If any have tried
corning brisket or round roast I'd sure be interested in what happened.

Kent

Kent wrote:
> > wrote in message
> ...
>> I have always simmered corned beef, but I have heard of people
>> roasting it. I have a electric grill thing that you place meant on it,
>> and it grills it somewhat like a barbque. Could you put the corned
>> beef on that, and have good results or would I be better off putting
>> it in the oven or simmering in water?
>>
>> Thanks
>>
>> Tom
>>
>>
> How do you corn beef? I thought that was the question. If any have tried
> corning brisket or round roast I'd sure be interested in what happened.
>
> Kent
>
>
>
Greetings,

My 8-ish pound brisket is on its second day of corning in the fridge.
Scheduled for dinner on 4/18/08. I'm using the recipe in the March issue
of Bon Appetit. Will report back on the results!

Donna, in the wilds of Western Jersey

"DonnaH" > wrote in message
. ..
> Kent wrote:
>> > wrote in message
>> ...
>>> I have always simmered corned beef, but I have heard of
>>> people
>>> roasting it. I have a electric grill thing that you
>>> place meant on it,
>>> and it grills it somewhat like a barbque. Could you put
>>> the corned
>>> beef on that, and have good results or would I be better
>>> off putting
>>> it in the oven or simmering in water?
>>>
>>> Thanks
>>>
>>> Tom
>>>
>>>
>> How do you corn beef? I thought that was the question. If
>> any have tried
>> corning brisket or round roast I'd sure be interested in
>> what happened.
>>
>> Kent
>>
>>
> Greetings,
>
> My 8-ish pound brisket is on its second day of corning in
> the fridge.
> Scheduled for dinner on 4/18/08. I'm using the recipe in
> the March issue
> of Bon Appetit. Will report back on the results!
>
> Donna, in the wilds of Western Jersey
>
>
I'm assuming you're using this recipe for the Brine from the
article.

6 cups water
2 cups lager beer
11/2 cups coarse kosher salt
1 cup (packed) golden brown sugar
1 1/2 tablespoons Insta Cure no. 1* (optional)
1/4 cup pickling spices
1 6- to 8-pound flat-cut beef brisket, trimmed, with some
fat remaining

Did you use Insta-Cure #1, or Prague Powder #1, as it's
perhaps more commonly known..
Did you do the math to see how many PPM[parts per million by
weight]of nitrate is in the brine, and and how much should
end up in the meat in some ratio of meat/brine. As I'm sure
you know, if the nitrates breakdown to nitrosamines, that
are carcinogenic.

All of this may be moot, as the editors and the writers of
Bon Appetit should know all this. I've found that's not
always true.

Whenever I get onto the nitrate PPM subject there are
several in this NG who lose bowel control in subsequent
messages. I'm not trolling with these comments. I would
really like to know how much NaNo3 you can use in a brine. I
don't think Rutas's book should necessarily be viewed in the
biblical fashion that it has been.

Cheers, and Good Luck and let us know how it comes out.

Kent

Kent wrote:
>
> "DonnaH" > wrote in message
> . ..

> >> How do you corn beef? I thought that was the question. If any have
> tried
> >> corning brisket or round roast I'd sure be interested in what happened.
> >>
> >> Kent
> >>
> >>
> > Greetings,
> >
> > My 8-ish pound brisket is on its second day of corning in the fridge.
> > Scheduled for dinner on 4/18/08. I'm using the recipe in the March issue
> > of Bon Appetit. Will report back on the results!
> >
> > Donna, in the wilds of Western Jersey
> >
> >
> I'm assuming you're using this recipe for the Brine from the article.
>
> 6 cups water
> 2 cups lager beer
> 11/2 cups coarse kosher salt
> 1 cup (packed) golden brown sugar
> 1 1/2 tablespoons Insta Cure no. 1* (optional)
> 1/4 cup pickling spices
> 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
>
> Did you use Insta-Cure #1, or Prague Powder #1, as it's perhaps more
> commonly known..
> Did you do the math to see how many PPM[parts per million by weight]of
> nitrate is in the brine, and and how much should end up in the meat in
> some ratio of meat/brine. As I'm sure you know, if the nitrates
> breakdown to nitrosamines, that are carcinogenic.
>
> All of this may be moot, as the editors and the writers of Bon Appetit
> should know all this. I've found that's not always true.
>
> Whenever I get onto the nitrate PPM subject there are several in this NG
> who lose bowel control in subsequent messages. I'm not trolling with
> these comments. I would really like to know how much NaNo3 you can use
> in a brine. I don't think Rutas's book should necessarily be viewed in
> the biblical fashion that it has been.
>
> Cheers, and Good Luck and let us know how it comes out.
>
> Kent

Yes, that's the recipe. I ordered the Insta-Cure #1 and the pickling
spices from the Sausagemaker.com source listed in the article. Had a
groundhog-day-like experience, as the same package was delivered two
days in a row. Unlikely I'll use even the first package's contents in a
lifetime of corning meat! Maybe I can return the second one for credit .

I didn't do any calculations, deciding to trust the 1.5 tbsp called for
in the recipe, as the hunk-o-flesh is about 8 pounds. I would put myself
on the 'not overly worried' side of the food/chemical spectrum. The
frequency with which I eat bacon or other cured meats isn't enough to
fret over (I hope!).

Will report back -- until then....

Pax, Donna

"DonnaH" > wrote in message
. ..
> Kent wrote:
>>
>> "DonnaH" > wrote in message
>> . ..
>
>> >> How do you corn beef? I thought that was the
>> question. If any have
>> tried
>> >> corning brisket or round roast I'd sure be interested
>> in what happened.
>> >>
>> >> Kent
>> >>
>> >>
>> > Greetings,
>> >
>> > My 8-ish pound brisket is on its second day of corning
>> in the fridge.
>> > Scheduled for dinner on 4/18/08. I'm using the recipe
>> in the March issue
>> > of Bon Appetit. Will report back on the results!
>> >
>> > Donna, in the wilds of Western Jersey
>> >
>> >
>> I'm assuming you're using this recipe for the Brine from
>> the article.
>>
>> 6 cups water
>> 2 cups lager beer
>> 11/2 cups coarse kosher salt
>> 1 cup (packed) golden brown sugar
>> 1 1/2 tablespoons Insta Cure no. 1* (optional)
>> 1/4 cup pickling spices
>> 1 6- to 8-pound flat-cut beef brisket, trimmed, with some
>> fat remaining
>>
>> Did you use Insta-Cure #1, or Prague Powder #1, as it's
>> perhaps more
>> commonly known..
>> Did you do the math to see how many PPM[parts per million
>> by weight]of
>> nitrate is in the brine, and and how much should end up
>> in the meat in
>> some ratio of meat/brine. As I'm sure you know, if the
>> nitrates
>> breakdown to nitrosamines, that are carcinogenic.
>>
>> All of this may be moot, as the editors and the writers
>> of Bon Appetit
>> should know all this. I've found that's not always true.
>>
>> Whenever I get onto the nitrate PPM subject there are
>> several in this NG
>> who lose bowel control in subsequent messages. I'm not
>> trolling with
>> these comments. I would really like to know how much
>> NaNo3 you can use
>> in a brine. I don't think Rutas's book should necessarily
>> be viewed in
>> the biblical fashion that it has been.
>>
>> Cheers, and Good Luck and let us know how it comes out.
>>
>> Kent
>
> Yes, that's the recipe. I ordered the Insta-Cure #1 and
> the pickling
> spices from the Sausagemaker.com source listed in the
> article. Had a
> groundhog-day-like experience, as the same package was
> delivered two
> days in a row. Unlikely I'll use even the first package's
> contents in a
> lifetime of corning meat! Maybe I can return the second
> one for credit .
>
> I didn't do any calculations, deciding to trust the 1.5
> tbsp called for
> in the recipe, as the hunk-o-flesh is about 8 pounds. I
> would put myself
> on the 'not overly worried' side of the food/chemical
> spectrum. The
> frequency with which I eat bacon or other cured meats
> isn't enough to
> fret over (I hope!).
>
> Will report back -- until then....
>
> Pax, Donna
>
>
Donna, I don't think a single dose of nitrate will do
anything adverse. I find it interesting to play with the PPM
of nitrate by weight. We just made this recipe for Corned
Beef and Cabbage in Guinness, and liked it a lot. We liked
the effect of the browning; the brisket may have retained a
bit more of its shape, and it was rid of some of its fat. As
well the stout added something a bit different. We're doing
it again tonight, the last corned beef of the season.

4 lbs flat cut corned beef brisket
1 (12 ounce) bottle Guinness stout, draught
1 medium yellow onion, peeled and cut into wedges
3 garlic cloves, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground cloves (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges, rinsed and drained
6 medium white potatoes, peeled and quartered
1-2 lb carrots, peeled and cut into 3-inch pieces

Rinse corned beef under cold water, and pat dry. In a Dutch
oven, or other large pot with a cover, brown corned beef
well on all sides over high heat. Pour Guinness over the
meat, and add enough water to just cover the brisket. Add
the onion, garlic, bay leaf, cinnamon, cloves, allspice and
pepper to the pot. Bring pot to a boil and skim off any
foam. Reduce heat to a simmer. Cover pot and simmer for 3
hours. Add carrots, then potatoes and then the cabbage
wedges to the pot. Cover pot, and continue cooking until
meat and vegetables are tender (about 20-30 minutes). Remove
meat and vegetables to warm serving platter/dishes, leaving
the cooking liquid/sauce in the pot. Over high heat, bring
the cooking liquid to a boil, and cook until the amount of
liquid is reduced by half (about 10 minutes).

BTW, how did your own cured brisket turn out?

Cheers, Kent

"DonnaH" > wrote in message
. ..
> Kent wrote:
>>
>> "DonnaH" > wrote in message
>> . ..
>
>> >> How do you corn beef? I thought that was the question. If any have
>> tried
>> >> corning brisket or round roast I'd sure be interested in what
>> happened.
>> >>
>> >> Kent
>> >>
>> >>
>> > Greetings,
>> >
>> > My 8-ish pound brisket is on its second day of corning in the fridge.
>> > Scheduled for dinner on 4/18/08. I'm using the recipe in the March
>> issue
>> > of Bon Appetit. Will report back on the results!
>> >
>> > Donna, in the wilds of Western Jersey
>> >
>> >
>> I'm assuming you're using this recipe for the Brine from the article.
>>
>> 6 cups water
>> 2 cups lager beer
>> 11/2 cups coarse kosher salt
>> 1 cup (packed) golden brown sugar
>> 1 1/2 tablespoons Insta Cure no. 1* (optional)
>> 1/4 cup pickling spices
>> 1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
>>
>> Did you use Insta-Cure #1, or Prague Powder #1, as it's perhaps more
>> commonly known..
>> Did you do the math to see how many PPM[parts per million by weight]of
>> nitrate is in the brine, and and how much should end up in the meat in
>> some ratio of meat/brine. As I'm sure you know, if the nitrates breakdown
>> to nitrosamines, that are carcinogenic.
>>
>> All of this may be moot, as the editors and the writers of Bon Appetit
>> should know all this. I've found that's not always true.
>>
>> Whenever I get onto the nitrate PPM subject there are several in this NG
>> who lose bowel control in subsequent messages. I'm not trolling with
>> these comments. I would really like to know how much NaNo3 you can use in
>> a brine. I don't think Rutas's book should necessarily be viewed in the
>> biblical fashion that it has been.
>>
>> Cheers, and Good Luck and let us know how it comes out.
>>
>> Kent
>
> Yes, that's the recipe. I ordered the Insta-Cure #1 and the pickling
> spices from the Sausagemaker.com source listed in the article. Had a
> groundhog-day-like experience, as the same package was delivered two days
> in a row. Unlikely I'll use even the first package's contents in a
> lifetime of corning meat! Maybe I can return the second one for credit .
>
> I didn't do any calculations, deciding to trust the 1.5 tbsp called for in
> the recipe, as the hunk-o-flesh is about 8 pounds. I would put myself on
> the 'not overly worried' side of the food/chemical spectrum. The frequency
> with which I eat bacon or other cured meats isn't enough to fret over (I
> hope!).
>
> Will report back -- until then....
>
> Pax, Donna
>
>
Back to Parts Per Million, or PPM
My math indicates:
1 ounces of Prague #1 by Volume
..75 ounces of Prague #1 used by vol. 0.75
2.16 specific gravity of Prague #1 They do not use Kosher salt
..135 ounces of nitrite per ounce by weight in Prague #1
..10125 ounces nitrite used
1.62 ounces[wt] of Prague #1 used
..101 ounces of NaN02 used
64 ounces of h20 used
Parts Per Million[PPM] of brine is 1582

This is high, relative to the 200 PPM max in meat being cured allowed by the
FDA, and adhered to by all legal producers of cured meat. The question is,
how much of that gets into the meat? I think a lot more does if you inject.
Then you know pretty much how many grams of nitrite you've injected per kg
of meat. I wonder if anyone even knows what happens with brine cures. It
would be interesting to know how the author of that recipe came up with
those numbers. As you say, I wouldn't worry at all about a single dose. I'll
be interested in knowing how it turned out.

Cheers, Kent

Kent > wrote:

> Did you use Insta-Cure #1, or Prague Powder #1, as it's
> perhaps more commonly known..
> Did you do the math to see how many PPM[parts per million by
> weight]of nitrate is in the brine, and and how much should
> end up in the meat in some ratio of meat/brine. As I'm sure
> you know, if the nitrates breakdown to nitrosamines, that
> are carcinogenic.

<sigh> Any time somebody mentions nitrites or ham, there's Kunt
extolling the virtues of a nitrite calculator.

> Whenever I get onto the nitrate PPM subject there are
> several in this NG who lose bowel control in subsequent
> messages. I'm not trolling with these comments.

Nah - You're not trolling. You're just an idiot naturally.

-sw

On Sat, 12 Apr 2008 18:24:12 -0400, DonnaH > wrote:
>>
>Greetings,
>
>My 8-ish pound brisket is on its second day of corning in the fridge.
>Scheduled for dinner on 4/18/08. I'm using the recipe in the March issue
>of Bon Appetit. Will report back on the results!
>
>Donna, in the wilds of Western Jersey

have we sen you here before, donna? in any case, a hearty yoo-hoo to
you.

your pal,
blake

On Sun, 13 Apr 2008 18:07:01 GMT, blake murphy >
wrote:

>On Sat, 12 Apr 2008 18:24:12 -0400, DonnaH > wrote:
>>>
>>Greetings,
>>
>>My 8-ish pound brisket is on its second day of corning in the fridge.
>>Scheduled for dinner on 4/18/08. I'm using the recipe in the March issue
>>of Bon Appetit. Will report back on the results!
>>
>>Donna, in the wilds of Western Jersey
>
>have we sen you here before, donna? in any case, a hearty yoo-hoo to
>you.
>
I doo believe we have, Blake. Anybody in the "wilds of Western
Jersey" is hard to forget.

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sf wrote:
> On Sun, 13 Apr 2008 18:07:01 GMT, blake murphy >
> wrote:
>
>> On Sat, 12 Apr 2008 18:24:12 -0400, DonnaH > wrote:
>>> Greetings,
>>>
>>> My 8-ish pound brisket is on its second day of corning in the fridge.
>>> Scheduled for dinner on 4/18/08. I'm using the recipe in the March issue
>>> of Bon Appetit. Will report back on the results!
>>>
>>> Donna, in the wilds of Western Jersey
>> have we sen you here before, donna? in any case, a hearty yoo-hoo to
>> you.
>>
> I doo believe we have, Blake. Anybody in the "wilds of Western
> Jersey" is hard to forget.
>
I don't believe I've ever posted here, although I've been a reader for
years. Anything's possible of course, especially after a drink or 3 .
Last night we had apple martinis as a prelude to dinner, which was the
one of two strombolis made that afternoon that didn't go in the freezer.

Living in the wilds (rural wilds, not jungle wild) has encouraged me to
continue improving my late-acquired cooking skills. Until I was 32 or
so, I ate 6 of 7 weekly meals in a great restaurant down the block from
where I lived in Hoboken (take-out Chinese on the 7th, natch), and
previously 7 of 7 when living in Manhattan. A respite from the work
force lead me to try my hand at more economical approaches to food, and
I was hooked!

DH likes fresh pasta so much more than boxed that the last month has
been pre-occupied with getting that new skill down. Last weekend we had
homemade bolognese over homemade pasta, with a side of homemade
sourdough bread. Can't claim anything on the wine or parmigiano, but we
enjoyed nonethless .

Cheers, Donna

Kent > wrote:

> > wrote in message
> ...
>>I have always simmered corned beef, but I have heard of people
>> roasting it. I have a electric grill thing that you place meant on it,
>> and it grills it somewhat like a barbque. Could you put the corned
>> beef on that, and have good results or would I be better off putting
>> it in the oven or simmering in water?
>>
> How do you corn beef? I thought that was the question.

Did you even read the post? You quoted it perfectly.

You should stop trying to think. That's the root of your problems.

-sw

Roasting it at a low temp and for 3 hours is fine, but do not ever put
it on a grill.

On Sat, 12 Apr 2008 19:59:05 -0400, (Carole) wrote:

>Roasting it at a low temp and for 3 hours is fine, but do not ever put
>it on a grill.

Some people have smoked it - and called it pastrami.

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