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?

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

"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 I 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.

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 I
> 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.

My credentials far out weigh your bitchiness

In news:GHRyg.134912$A8.93109@clgrps12,
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."

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

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 And by the way, yes I wish my father was dead. He's a
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

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

"jmcquown" > wrote in message
...
> 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.

Aww come on Jill, we all have to learn some things xx

jmcquown wrote:

>
> 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.

Jill...he may very well be a good cook. He has a problem with an
ingredient substitution - corned beef (an unfamiliar ingredient which
was available) for the normally used salt beef which was not available
at the time. He did the logical thing with having an unfailiar
ingredient - he asked. Corned beef is NOT a common ingredient in many
places. I could give an excellent cook here in Honduras a piece of
corned beef and he or she would need to ask how to prepare it.

SD

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 I
> 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

> 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.

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 I
> > 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

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

>snip>

> 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

Thanks LadyJane. I might give this a go soon. I purchased double what I
needed for my recipe yesterday so I plan to try something I've never made
before with the extra.

"Peter" > wrote in message
news:6%Oyg.134893$A8.71775@clgrps12...
>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 Like Steve said, it just needs to cook
longer than Salt Beef. The dish turned out great. Not quite the same but
deffinitly a workable substitute.

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

Where have you been getting salt beef in the past? As an avid reader
of 19th century naval fiction I have heard of salt beef, but had no
idea that it was still made or sold to the public (except as corned
beef).

>
> My issue is, that it's not getting tender as salt beef usualy did,

In Patrick O'Brian novels, the Royal Navy salt beef is often referred
to as "salt horse"; tender doesn't seem to have been relevant then.

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?

Long slow simmering may do it, slice across the grain if you can.

> Where have you been getting salt beef in the past? As an avid reader
> of 19th century naval fiction I have heard of salt beef, but had no
> idea that it was still made or sold to the public (except as corned
> beef).

At the grocery store! When I lived in Ontario, I could easily go to A&P or
Loblaws and buy a "tub" of it. Where I live now it seems to be harder to
find, which is funny because I moved to the east coast :-) I can often find
the labels for it at the grocery stores but they sit infront of an empty
shelf. I'm sure I could find it if I looked harder, but I do most of my
traveling on foot.

>> My issue is, that it's not getting tender as salt beef usualy did,
>
> In Patrick O'Brian novels, the Royal Navy salt beef is often referred
> to as "salt horse"; tender doesn't seem to have been relevant then.

No it probably wasn't relevant, and may not have been tender then (age
probably plays a big role here), but they way it is made now it is great
after 30-45 minutes of boiling.


> 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?
>
> Long slow simmering may do it, slice across the grain if you can.


Yes, the length of time is much greater for corned beef so I discovered, but
turns out quite nice.

If you have never tried naval beef, well, it doesn't look very nice compared
to corned. It is extremely fatty "chunks" most with random bones attached,
it can really look like a low quality meat, but it tastes great. I usualy
spend 30 minutes cutting and trimming the fat and bone away from the meat.
You can easily feel the salt crystals in and around the meat before it is
cooked, much more salt than corned I think. Certainly isn't the healthiest
stuff around, but lots of good food isn't.