Nova Scotia Corned Beef
 

Cyndi?
Just a quick question. When you cook the corned beef, do you start with
cold water? I'm going to cook it today, and just wondered, the recipe isn't
too clear on this.

Helen

--
Helen

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is the object of our faith; the only faith that
saves is faith in Him

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Nova Scotia Corned Beef
 

On Sat, 17 Jan 2004 09:16:01 -0500, "LIMEYNO1" >
wrote:

>Cyndi?
>Just a quick question. When you cook the corned beef, do you start with
>cold water? I'm going to cook it today, and just wondered, the recipe isn't
>too clear on this.

I always do.

Here's a great recipe from Sheldon that I love:

---= Corned Beef =---

Choose good grade of thin-cut corned beef (I prefer Nathan's).

Cook in the largest pot you own. Seriously, cook in lots of water. First,
rinse corned beef and and discard spices if present (old spices were used
up), or save spice packet if present. Start in cold water. Bring to the
boil (uncovered). Simmer 1/2 hour, dump water! Yes, discarding water
removes excess salt/nitrites. Okay, now the actual cooking begins. Start
in cold water (again? yes, again!). Add spice packet (if none exists or
since you dumped the first batch, add new pickling spices. Bring to the
boil, lower heat to low simmer. Simmer aproximately 1 hour and add peeled
carrots (whole) and unpeeled potatoes (whole), bring to simmer again and
add cabbage wedges. Simmer til veggies are tender and remove. Continue
simmering til corned beef is tender yet firm; test with fork (your forking
may vary). Remove corned beef to roasting pan fat side up, cover liberally
with brown sugar, tent loosely with foil, and place in 325 F oven for 30-45
minutes. Remove corned beef from oven (now place veggies in oven to
reheat). Let corned beef rest uncovered 15 minutes. With sharp knife slice
thinly accross grain, and serve with veggies, mustard, and beer. --=--

--
Siobhan Perricone
The actions taken by the New Hampshire Episcopalians are an affront to
Christians everywhere. I am just thankful that the church's founder, Henry
VIII, and his wife Catherine of Aragon, his wife Anne Boleyn, his wife Jane
Seymour, his wife Anne of Cleves, his wife Catherine Howard and his wife
Catherine Parr are no longer here to suffer through this assault on our
"traditional Christian marriage."
- Owen Keavney

Nova Scotia Corned Beef
 

"LIMEYNO1" > wrote in message
...
: Cyndi?
: Just a quick question. When you cook the corned beef, do you
start with
: cold water? I'm going to cook it today, and just wondered, the
recipe isn't
: too clear on this.
:
: Helen
:
: --
: Helen
:
: Thanks be unto God for His wonderful gift:
: Jesus Christ, the only begotten Son of God
: is the object of our faith; the only faith that
: saves is faith in Him
:==========

Yes ma'am!

I also put about 2 TBSP of pickling spice into a little muslin
bag or cheesecloth to give a little *extra* flavor. I need to
remember to write that into my recipe.

Wish I could be there for dinner tonight! :P

--
Cyndi
<Remove a "b" to reply>

Nova Scotia Corned Beef
 

Siobhan Perricone > wrote in
:

> On Sat, 17 Jan 2004 09:16:01 -0500, "LIMEYNO1"
> > wrote:
>
>>Cyndi?
>>Just a quick question. When you cook the corned beef, do you start
>>with cold water? I'm going to cook it today, and just wondered, the
>>recipe isn't too clear on this.
>
> I always do.
>
> Here's a great recipe from Sheldon that I love:
>
> ---= Corned Beef =---
>
<<<<<SNIP>>>>>>

If you brined (corned) the beef yourself...you should let it rest in the
fridge over night to equalize the spices and to dry a bit.

Hag and I did a mess of corned beef experiments and posted about them ...I
believe the middle of last year.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Nova Scotia Corned Beef
 

"hahabogus" > wrote in message
...
: Siobhan Perricone > wrote in
: :
:
: > On Sat, 17 Jan 2004 09:16:01 -0500, "LIMEYNO1"
: > > wrote:
: >
: >>Cyndi?
: >>Just a quick question. When you cook the corned beef, do you
start
: >>with cold water? I'm going to cook it today, and just
wondered, the
: >>recipe isn't too clear on this.
: >
: > I always do.
: >
: > Here's a great recipe from Sheldon that I love:
: >
: > ---= Corned Beef =---
: >
: <<<<<SNIP>>>>>>
:
: If you brined (corned) the beef yourself...you should let it
rest in the
: fridge over night to equalize the spices and to dry a bit.
:
: Hag and I did a mess of corned beef experiments and posted
about them ...I
: believe the middle of last year.
:
: --
-------------

Ya know, I DO remember you posting that last year... The next
time I make it I'll have to try that. It makes sense; however,
I'm usually too impatient to do that because I've already been
licking my chops for about 3 days and can barely wait that long!

Cyndi
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