COrned beef. What's next?
 

Just pulled a corned beef out of the brine and cooked same, to 170 dF
interior. Will vacu-pak it. Love the stuff. BUT:

Aside from Corned Beef and Cabbage, Reuben sandwiches, and corned beef
hash......What now?

What are your faves for using this wonderful piece of meat? Mine is a
top round. NOT a brisket.

Is there a corned beef quiche? Corned beef salad (a la ham salad)?
There have to be some good recipes out there, maybe in Jewish cookery,
that I am unaware of. Web searches seem not to be definitive.

All suggestions appreciated, good ones in proportion.

Alex

COrned beef. What's next?
 

"Chemiker" > wrote in message
...
> Just pulled a corned beef out of the brine and cooked same, to 170 dF
> interior. Will vacu-pak it. Love the stuff. BUT:
>
> Aside from Corned Beef and Cabbage, Reuben sandwiches, and corned beef
> hash......What now?
>
> What are your faves for using this wonderful piece of meat? Mine is a
> top round. NOT a brisket.
>
> Is there a corned beef quiche? Corned beef salad (a la ham salad)?
> There have to be some good recipes out there, maybe in Jewish cookery,
> that I am unaware of. Web searches seem not to be definitive.
>
> All suggestions appreciated, good ones in proportion.
>
> Alex



Hash
corned beef & Swiss on rye - side of slaw
diced and mixed with scrambled eggs or in an omelet
cubed on toothpicks

Dimitri

COrned beef. What's next?
 

Dimitri wrote:
> "Chemiker" > wrote in message
> ...
>> Just pulled a corned beef out of the brine and cooked same, to 170 dF
>> interior. Will vacu-pak it. Love the stuff. BUT:
>>
>>
>> Is there a corned beef quiche? Corned beef salad (a la ham salad)?
>> There have to be some good recipes out there, maybe in Jewish
>> cookery, that I am unaware of. Web searches seem not to be
>> definitive. All suggestions appreciated, good ones in proportion.
>>
>> Alex

> Hash
> corned beef & Swiss on rye - side of slaw
> diced and mixed with scrambled eggs or in an omelet
> cubed on toothpicks
>
> Dimitri

Corned beef hash.

Dice equivalent amounts of white potatoes and onion, with half as much diced
corned beef and a good dose of black pepper. Cook the potatoes and oinion
in butter over moderate heat (covered) until both have softened to where
they're almost edible. Add the corned beef and crank up the heat until it
browns up a bit.

It's great just like that, better with a poached (or soft-fried) egg atop
each serving.

I also like rounds best, and point cuts of brisket better than flat. I'd
still eat the first meal right out of the pot, where it boiled with
potatoes, carrots, and onions. Okay, cabbage too, but that's for the wife
and kids.

Keith



--- news://freenews.netfront.net/ - complaints: ---

COrned beef. What's next?
 

Alex wrote:

> Just pulled a corned beef out of the brine and cooked same, to 170 dF
> interior. Will vacu-pak it. Love the stuff. BUT:
>
> Aside from Corned Beef and Cabbage, Reuben sandwiches, and corned beef
> hash......What now?
>
> What are your faves for using this wonderful piece of meat? Mine is a
> top round. NOT a brisket.
>
> Is there a corned beef quiche? Corned beef salad (a la ham salad)?
> There have to be some good recipes out there, maybe in Jewish cookery,
> that I am unaware of. Web searches seem not to be definitive.
>
> All suggestions appreciated, good ones in proportion.


Corned beef is a pretty versatile ingredient in sandwiches. Here are a few
ideas:

Corned beef with pickled carrots and onions, topped with a little mustard,
on a kaiser roll

Griddled corned beef and American cheese

Corned beef and cooked apple slices on pumpernickel with rosemary-ale jus

Hot corned beef in a pita with lettuce, onions, black olives, and yogurt

Corned beef on a hoagie roll with pepperoncini, lettuce, and a vinaigrette

Hot corned beef with grilled halloumi and eggplant slices


Bob

COrned beef. What's next?
 

In article >,
Chemiker > wrote:

> Just pulled a corned beef out of the brine and cooked same, to 170 dF
> interior. Will vacu-pak it. Love the stuff. BUT:
>
> Aside from Corned Beef and Cabbage, Reuben sandwiches, and corned beef
> hash......What now?
>
> What are your faves for using this wonderful piece of meat? Mine is a
> top round. NOT a brisket.
>
> Is there a corned beef quiche? Corned beef salad (a la ham salad)?

There will be as soon as you put one together and report on it.

> There have to be some good recipes out there, maybe in Jewish cookery,

> that I am unaware of. Web searches seem not to be definitive.

Did you find rec.food.cuisine-jewish? Brian Mailman moderates it.
<http://groups.google.com/group/rec.food.cuisine.jewish/topics?lnk=srg>
>
> All suggestions appreciated, good ones in proportion.
>
> Alex




--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of annoying people.
Shop early and shop often. Good gin and cheap chocolate preferred.
Or cash. :-)

COrned beef. What's next?
 

On Wed, 16 Jun 2010 20:00:14 -0700, "Bob Terwilliger"
> wrote:

>Alex wrote:
>
>> Just pulled a corned beef out of the brine and cooked same, to 170 dF
>> interior. Will vacu-pak it. Love the stuff. BUT:
>>
>> Aside from Corned Beef and Cabbage, Reuben sandwiches, and corned beef
>> hash......What now?
>>
>> What are your faves for using this wonderful piece of meat? Mine is a
>> top round. NOT a brisket.
>>
>> Is there a corned beef quiche? Corned beef salad (a la ham salad)?
>> There have to be some good recipes out there, maybe in Jewish cookery,
>> that I am unaware of. Web searches seem not to be definitive.
>>
>> All suggestions appreciated, good ones in proportion.
>
>
>Corned beef is a pretty versatile ingredient in sandwiches. Here are a few
>ideas:
>
>Corned beef with pickled carrots and onions, topped with a little mustard,
>on a kaiser roll
>
>Griddled corned beef and American cheese
>
>Corned beef and cooked apple slices on pumpernickel with rosemary-ale jus
>
>Hot corned beef in a pita with lettuce, onions, black olives, and yogurt
>
>Corned beef on a hoagie roll with pepperoncini, lettuce, and a vinaigrette
>
>Hot corned beef with grilled halloumi and eggplant slices
>
>
>TIAD

COrned beef. What's next?
 

On Thu, 17 Jun 2010 12:13:35 -0500, Sheldon >
wrote:

>On Wed, 16 Jun 2010 16:12:47 -0500, Chemiker wrote:
>
>> Aside from Corned Beef and Cabbage, Reuben sandwiches, and corned beef
>> hash......What now?
>
>Corned beef and succulent Hormel SPAM.

Unless you've been to a NYC kosher deli you've never tasted real
corned beef... compared to that corned turkey lurkey yoose'all eat in
texass Spam is manna from the heavens.