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I usualy make traditional salt beef stew (east cost stew, newfie stew), with
salt beef, lots of cabbage, etc. Well, I have been having a hard time finding the stuff recently so I purchased corned beef instead today, which is similar in its salinity, which gives the stew a unique taste, but very different cuts of meat My issue is, that it's not getting tender as salt beef usualy did, the corned beef tastes great but is very tough texture. My plan at the moment is to cut it in very thin slices instead of cubing next time. I think there might be a better alternative? Anyone know a good natural way to tenderize corned beef while keeping it cubed? |
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Peter wrote:
I usualy make traditional salt beef stew (east cost stew, newfie stew), with salt beef, lots of cabbage, etc. Well, I have been having a hard time finding the stuff recently so I purchased corned beef instead today, which is similar in its salinity, which gives the stew a unique taste, but very different cuts of meat My issue is, that it's not getting tender as salt beef usualy did, the corned beef tastes great but is very tough texture. My plan at the moment is to cut it in very thin slices instead of cubing next time. I think there might be a better alternative? Anyone know a good natural way to tenderize corned beef while keeping it cubed? My question is, who appointed you chief cook and bottle-washer? Corned beef is not served "cubed". It's sliced thinly against the grain after being boiled or baked or even crock-potted for a long slow cooking time. At least you got the cabbage part right ![]() Jill |
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![]() "jmcquown" wrote in message ... Peter wrote: I usualy make traditional salt beef stew (east cost stew, newfie stew), with salt beef, lots of cabbage, etc. Well, I have been having a hard time finding the stuff recently so I purchased corned beef instead today, which is similar in its salinity, which gives the stew a unique taste, but very different cuts of meat My issue is, that it's not getting tender as salt beef usualy did, the corned beef tastes great but is very tough texture. My plan at the moment is to cut it in very thin slices instead of cubing next time. I think there might be a better alternative? Anyone know a good natural way to tenderize corned beef while keeping it cubed? My question is, who appointed you chief cook and bottle-washer? Corned beef is not served "cubed". It's sliced thinly against the grain after being boiled or baked or even crock-potted for a long slow cooking time. At least you got the cabbage part right ![]() Your question about who appointed me serves no purpose here ![]() how corn beef is traditional served and that was not my question. I'm trying to apply it to how I want it served as an alternative to salt beef which I can not find localy at this time. Thankfully, you not being the chef, I figured out after a lengthy boiling (approx 90-120 minutes for those trying the same), it became very tender, eating a bowl of great stew as we speak. |
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Peter wrote:
"jmcquown" wrote in message ... Peter wrote: I usualy make traditional salt beef stew (east cost stew, newfie stew), with salt beef, lots of cabbage, etc. Well, I have been having a hard time finding the stuff recently so I purchased corned beef instead today, which is similar in its salinity, which gives the stew a unique taste, but very different cuts of meat My issue is, that it's not getting tender as salt beef usualy did, the corned beef tastes great but is very tough texture. My plan at the moment is to cut it in very thin slices instead of cubing next time. I think there might be a better alternative? Anyone know a good natural way to tenderize corned beef while keeping it cubed? My question is, who appointed you chief cook and bottle-washer? Corned beef is not served "cubed". It's sliced thinly against the grain after being boiled or baked or even crock-potted for a long slow cooking time. At least you got the cabbage part right ![]() Your question about who appointed me serves no purpose here ![]() don't know how corn beef is traditional served and that was not my question. I'm trying to apply it to how I want it served as an alternative to salt beef which I can not find localy at this time. Thankfully, you not being the chef, I figured out after a lengthy boiling (approx 90-120 minutes for those trying the same), it became very tender, eating a bowl of great stew as we speak. Congratulations! And I've never heard of salt beef, either, but that's neither here nor there. You are apparently not a good cook or you'd not have to ask these questions. |
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Peter wrote:
"jmcquown" wrote in message ... Peter wrote: I usualy make traditional salt beef stew (east cost stew, newfie stew), with salt beef, lots of cabbage, etc. Well, I have been having a hard time finding the stuff recently so I purchased corned beef instead today, which is similar in its salinity, which gives the stew a unique taste, but very different cuts of meat My issue is, that it's not getting tender as salt beef usualy did, the corned beef tastes great but is very tough texture. My plan at the moment is to cut it in very thin slices instead of cubing next time. I think there might be a better alternative? Anyone know a good natural way to tenderize corned beef while keeping it cubed? My question is, who appointed you chief cook and bottle-washer? Corned beef is not served "cubed". It's sliced thinly against the grain after being boiled or baked or even crock-potted for a long slow cooking time. At least you got the cabbage part right ![]() Your question about who appointed me serves no purpose here ![]() don't know how corn beef is traditional served and that was not my question. I'm trying to apply it to how I want it served as an alternative to salt beef which I can not find localy at this time. Thankfully, you not being the chef, I figured out after a lengthy boiling (approx 90-120 minutes for those trying the same), it became very tender, eating a bowl of great stew as we speak. I'm not THE chef, but I know how to cook corned beef brisket. Why on earth would it need to be cubed? Corned beef is sliced across the grain thinly and served with steamed cabbage and sometimes sliced carrots and cubed potatoes. I have no idea what you're talking about when you say "cubed" corned beef. Jill |
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![]() My credentials far out weigh your bitchiness ![]() |
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![]() I'm not THE chef, but I know how to cook corned beef brisket. Why on earth would it need to be cubed? Corned beef is sliced across the grain thinly and served with steamed cabbage and sometimes sliced carrots and cubed potatoes. I have no idea what you're talking about when you say "cubed" corned beef. Jill I am asking how I could apply it to the meal I was trying to make, the one described with 3 altrnative names in my first post. "Why on earth it needs to be cubed" is also described in my first post. You also apparently don't know what "cubed" meansaccording to your own words, even though you didn't know why it needed to be cubed. Thanks for trolling my thread. |
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jmcquown wrote on 29 Jul 2006 in rec.food.cooking
Peter wrote: "jmcquown" wrote in message ... Peter wrote: I usualy make traditional salt beef stew (east cost stew, newfie stew), with salt beef, lots of cabbage, etc. Well, I have been having a hard time finding the stuff recently so I purchased corned beef instead today, which is similar in its salinity, which gives the stew a unique taste, but very different cuts of meat My issue is, that it's not getting tender as salt beef usualy did, the corned beef tastes great but is very tough texture. My plan at the moment is to cut it in very thin slices instead of cubing next time. I think there might be a better alternative? Anyone know a good natural way to tenderize corned beef while keeping it cubed? My question is, who appointed you chief cook and bottle-washer? Corned beef is not served "cubed". It's sliced thinly against the grain after being boiled or baked or even crock-potted for a long slow cooking time. At least you got the cabbage part right ![]() Your question about who appointed me serves no purpose here ![]() don't know how corn beef is traditional served and that was not my question. I'm trying to apply it to how I want it served as an alternative to salt beef which I can not find localy at this time. Thankfully, you not being the chef, I figured out after a lengthy boiling (approx 90-120 minutes for those trying the same), it became very tender, eating a bowl of great stew as we speak. I'm not THE chef, but I know how to cook corned beef brisket. Why on earth would it need to be cubed? Corned beef is sliced across the grain thinly and served with steamed cabbage and sometimes sliced carrots and cubed potatoes. I have no idea what you're talking about when you say "cubed" corned beef. Jill err Jill? Go back and read his first posting...The guy is using corned beef as a subsitute for salted beef...hence the cubing. He is not making Corned beef and cabbage....Salt beef is somewhat like salt cod...(except it is beef AFAIK)...Corned beef is soaked in a brine...hence suitable as a substitution. Newfies (people from Newfoundland) find work all over Canada....but can't find their regional foods everywhere. They have a rich culture and a language all their own (even if it is based on English and Galic). You have to live 5 or 6 generations in Newfounland to be thought of as an Islander and not "from away". Newfoundland is probably the first inhabited (from Europe) chunk of land over here in N. America....Something about Viking settlements excavation sites before the 1400's (probably before the 1000's). Even myths about Irish monks coming over in ox skin round boats and relics found from around the 1200's. -- Curiosity killed the cat, but for a while I was a suspect -Alan |
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In news:[email protected],
Peter typed: My credentials far out weigh your bitchiness ![]() Ahhh. I see you've met Jill. She's probably super-bitchy these days since she recently discovered that she's waiting for her father to die. QUOTE from a response to Goomba38." s*** on a shingle" thread: "Get over it. I have. In fact, I can't wait until my father dies." |
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![]() "Peter" wrote in message news:6%[email protected] I usualy make traditional salt beef stew (east cost stew, newfie stew), with salt beef, lots of cabbage, etc. Well, I have been having a hard time finding the stuff recently so I purchased corned beef instead today, which is similar in its salinity, which gives the stew a unique taste, but very different cuts of meat My issue is, that it's not getting tender as salt beef usualy did, the corned beef tastes great but is very tough texture. My plan at the moment is to cut it in very thin slices instead of cubing next time. I think there might be a better alternative? Anyone know a good natural way to tenderize corned beef while keeping it cubed? Thanks everyone for the help ![]() longer than Salt Beef. The dish turned out great. Not quite the same but deffinitly a workable substitute. |
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Jill wrote:
You are apparently not a good cook or you'd not have to ask these questions. Er...what? Since when are good cooks the only people allowed to post here? Bob |
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Bob Terwilliger wrote:
Jill wrote: You are apparently not a good cook or you'd not have to ask these questions. Er...what? Since when are good cooks the only people allowed to post here? Bob Good point, Bob ![]() drag on my mother who wishes she didn't have to tend him and make sure he doesn't wander off and practically tend his diapers every day. (sigh) So much for being a colonel, eh? Stupid is as stupid does, especially when one has a gun. Jill |
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In article ,
"Bob Terwilliger" wrote: Jill wrote: You are apparently not a good cook or you'd not have to ask these questions. Er...what? Since when are good cooks the only people allowed to post here? Bob And even the best cooks can screw up a new recipe when either attempting to substitute, or trying a new ingredient for the first time... It's part of the learning process and IMHO being _able_ to learn is part of what makes a good cook! I remember the first time I tried to stuff whole baby octopus...... G They needed to be braised or pressure cooked, _not_ fried! -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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In article ,
"jmcquown" wrote: Bob Terwilliger wrote: Jill wrote: You are apparently not a good cook or you'd not have to ask these questions. Er...what? Since when are good cooks the only people allowed to post here? Bob Good point, Bob ![]() drag on my mother who wishes she didn't have to tend him and make sure he doesn't wander off and practically tend his diapers every day. (sigh) So much for being a colonel, eh? Stupid is as stupid does, especially when one has a gun. Jill She could place him in a nursing home? Or is that just not an option? -- Peace! Om "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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![]() jmcquown wrote: I'm not THE chef, but I know how to cook corned beef brisket. Why on earth would it need to be cubed? Corned beef is sliced across the grain thinly and served with steamed cabbage and sometimes sliced carrots and cubed potatoes. I have no idea what you're talking about when you say "cubed" corned beef. Jill Just because YOU serve it thin doesn't mean it's the only way. WE serve it in THICK slices, sometimes with a parsley sauce, sometimes with a spicy chutney accompaniment and the list of veg is ever changing depending on the season. AND for the record, I have finely cubed (cooked) corned beef and added it to a few dishes: nice alternative to bacon or ham in fried rice also nice added to a white cheese sauce and served over spuds in their jackets added to scrambled eggs for brunch the list continues to grow. You are coming across as very intractible Jill. Give the guy a break. He asked a simple question and you needlessly berrated him. Why? What makes you an authority? Or me for that matter? Costs nothing to be civil, when a civil question is posed. By the way Peter, if you are looking for a recipe for corned beef my style, it's listed in the signature dishes section of the unofficial rfc website: http://www.recfoodcooking.com/signature.php along with an amazing variety of great dishes from other rfc'ers...check it out! LadyJane -- "Never trust a skinny cook!" .........or one who is too quick to criticise |
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