Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
The Corned Beef Brisket was
Not too dry, unlike the corned bottom round I attempted in the post above. I
used the same recipe, repeated below with the following changes. 1. seasonings: I seasoned not according to the amounts in the recipe, but to the amount of braising liquid required after the meat went into the pot. Also I, as almost always, used clove, allspice, and black pepper ground with a mortar and pestle; that is then heated in a small amount of H2O in the microwave before adding it to the braising liquid. 2, meat: center cut brisket, 4lb; I trimmed as much fat as possible, browned it in the cooking pot, poured off the fat, and added braising liquid following. 3. braising liquid:; I used braising liquid from the previous corned beef, after defatting in separator funnel and straining. The brisket turned very well, with good taste and the appropriate fall aparts. The flavor is different, not better or worse, just different. I particularly like the flavor and sliceability of the bottom round and will try it again. 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[see above] 1/8-1/4 teaspoon ground cloves (to taste) 1/4 teaspoon ground allspice[as above] 1/4 teaspoon ground black pepper[as above] 1 head cabbage, cut into wedges, rinsed and drained 6 medium white potatoes, peeled and quartered 1-2 lb carrot, 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). Happy Saint Patrick's Eve* Hugh *The "Eve" of St. Pat's day lasts a whole ten days. |
Posted to rec.food.cooking
|
|||
|
|||
The Corned Beef Brisket was
On Sun, 8 Mar 2009 11:33:28 -0700, Hugh wrote:
> > Happy Saint Patrick's Eve* > > Hugh > > *The "Eve" of St. Pat's day lasts a whole ten days. ....or, for some people, about as long as the hangover. your pal, blake |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Corned Beef Brisket (again) | General Cooking | |||
Corned Beef Brisket | General Cooking | |||
Corned Beef Brisket - $2.99/lb! | General Cooking | |||
Corned Beef Brisket 3/17/2012 | General Cooking | |||
Corned Beef Brisket | Barbecue |