Corned Beef ?

~patches~ said:

I put the corned beef on according to the IMO vague instructions. Cover
with cold water, bring to a boil, reduce to simmer and cook until fork
tender. Do I need to cover the pot? Is that foam supposed to be
skimmed off or just left? Do I need to stir at all?

I simmer it, partially covered, and skim after the first half hour or
so. 3 hours should do you good.

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman said:

I always wonder when someone brings up a point about Bush, and you
then bring up something that Clinton did, are you saying they are both
wrong? Because that's all it points out to me, places where they both
messed up. It doesn't negate the fact that Bush did wrong; was that
your intention?

That type of argument is like

"Bob shot someone"

"Yeah, but don't you remember when Don hit that guy with a bat?"

sarah bennett said:

~patches~ said:

I put the corned beef on according to the IMO vague instructions.
Cover with cold water, bring to a boil, reduce to simmer and cook
until fork tender. Do I need to cover the pot? Is that foam
supposed to be skimmed off or just left? Do I need to stir at all?

I simmer it, partially covered, and skim after the first half hour or
so. 3 hours should do you good.

Agreed. And patches, did you use the little peppercorn/crumbled bay leaf
packet that came with it? I usually add a couple more bay leaves and can of
beer to the cooking water.

Jill

jmcquown said:

sarah bennett said:

~patches~ said:

I put the corned beef on according to the IMO vague instructions.
Cover with cold water, bring to a boil, reduce to simmer and cook
until fork tender. Do I need to cover the pot? Is that foam
supposed to be skimmed off or just left? Do I need to stir at all?

I simmer it, partially covered, and skim after the first half hour or
so. 3 hours should do you good.

Agreed. And patches, did you use the little peppercorn/crumbled bay leaf
packet that came with it? I usually add a couple more bay leaves and can of
beer to the cooking water.

Jill

Thanks! Yes, I added the seasoning packet. Do you add the beer right
from the start or part way through the simmer stage?

On Thu 23 Mar 2006 03:58:53p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

sarah bennett said:

~patches~ said:

I put the corned beef on according to the IMO vague instructions.
Cover with cold water, bring to a boil, reduce to simmer and cook
until fork tender. Do I need to cover the pot? Is that foam
supposed to be skimmed off or just left? Do I need to stir at all?

I simmer it, partially covered, and skim after the first half hour or
so. 3 hours should do you good.

Agreed. And patches, did you use the little peppercorn/crumbled bay
leaf packet that came with it? I usually add a couple more bay leaves
and can of beer to the cooking water.

Also agreed, but I toss the little packet and add a tablespoon or so of
pickling spice. The beer is a good addition.

--
Wayne Boatwright o¿o
____________________

BIOYA

~patches~ said:

jmcquown said:

sarah bennett said:

~patches~ wrote:

> I put the corned beef on according to the IMO vague instructions.
> Cover with cold water, bring to a boil, reduce to simmer and cook
> until fork tender. Do I need to cover the pot? Is that foam
> supposed to be skimmed off or just left? Do I need to stir at all?

I simmer it, partially covered, and skim after the first half hour
or
so. 3 hours should do you good.

Agreed. And patches, did you use the little peppercorn/crumbled bay
leaf packet that came with it? I usually add a couple more bay
leaves and can of beer to the cooking water.

Jill

Thanks! Yes, I added the seasoning packet. Do you add the beer right
from the start or part way through the simmer stage?

I add it right from the start. Not necessary, but I think beer adds a
little something 🙂

Jill

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I put the corned beef on according to the IMO vague instructions. Cover
with cold water, bring to a boil, reduce to simmer and cook until fork
tender. Do I need to cover the pot? Is that foam supposed to be
skimmed off or just left? Do I need to stir at all?

Don't simmer it, keep it just below the simmer. Sure, skim off the foam, it
does nothing for the flavor. Do cover the pot, you don't want to cook off
all the liquid and the cover makes it easier to maintain the temperature.
Do add your spices and seasonings now. You need not stir it.

Add the potatoes the last 15 minutes, then add the cabbage wedges the last 5
minutes. I also like to add onion wedges with the potatoes. Do not boil,
you don;t want to break up the vegetables - you want them to stay whole.

Paul

Jill wrote about adding beer to the corned beef simmering liquid:

Quoted message said:

I add it right from the start. Not necessary, but I think beer
adds a little something 🙂

Sign in a Vienna beergarden:

In vino veritas
In bier ist auch etwas

First line is Latin, meaning "In wine there is truth."
Second line is German, meaning "In beer there is also a little something."

Bob

"Paul M. Cook" <[email hidden]> wrote in
news:JFGUf.13404$vy.11066@trnddc01:

Quoted message said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I put the corned beef on according to the IMO vague instructions.
Cover with cold water, bring to a boil, reduce to simmer and cook
until fork tender. Do I need to cover the pot? Is that foam
supposed to be skimmed off or just left? Do I need to stir at all?

Don't simmer it, keep it just below the simmer. Sure, skim off the
foam, it does nothing for the flavor. Do cover the pot, you don't
want to cook off all the liquid and the cover makes it easier to
maintain the temperature. Do add your spices and seasonings now. You
need not stir it.

Add the potatoes the last 15 minutes, then add the cabbage wedges the
last 5 minutes. I also like to add onion wedges with the potatoes.
Do not boil, you don;t want to break up the vegetables - you want them
to stay whole.

Paul

I second this - don't boil it. The more gently you cook it, the more
tender it will be. This I learnt from experience 🙂

K

"Amarantha" wrote

Quoted message said:

"Paul M. Cook" wrote >

Quoted message said:

"~patches~" wrote >>

Quoted message said:

I put the corned beef on according to the IMO vague instructions.
Cover with cold water, bring to a boil, reduce to simmer and cook
until fork tender. Do I need to cover the pot? Is that foam
supposed to be skimmed off or just left? Do I need to stir at all?

Don't simmer it, keep it just below the simmer. Sure, skim off the
foam, it does nothing for the flavor. Do cover the pot, you don't
want to cook off all the liquid and the cover makes it easier to
maintain the temperature. Do add your spices and seasonings now. You
need not stir it.

Add the potatoes the last 15 minutes, then add the cabbage wedges the
last 5 minutes. I also like to add onion wedges with the potatoes.
Do not boil, you don;t want to break up the vegetables - you want them
to stay whole.

Paul

I second this - don't boil it. The more gently you cook it, the more
tender it will be. This I learnt from experience 🙂

K

Absolutely - don't boil it. The trouble I have is with my electric
smoothtop - getting the setting down to where it stays on a barely-moving
simmer and doesn't go totally motionless. The lower the simmer, the better
it is.
Expect a lot of shrinkage - that's normal. If I'm ambitious that day, I
also like to tie the spices into cheesecloth - saves those little bits from
drifting through the cabbage. Just me.

Dora

~patches~ said:

I put the corned beef on according to the IMO vague instructions. Cover
with cold water, bring to a boil, reduce to simmer and cook until fork
tender. Do I need to cover the pot? Is that foam supposed to be
skimmed off or just left? Do I need to stir at all?

I would suggest a much different way to cook the corned beef. Since I
was introduced to this method I have used it exclusively and with great
success.

Baked corned beef

Bake: Pre heat oven to 350° Remove meat from package and place on rack
in pan fat side up. Add approximately one inch of water to bottom of
pan. Cover with contents of included spice package if desired. Cover
pan with lid or foil, bake for fifty minutes per pound or until fork
tender. With ten minutes left, uncover pan and bake at 375°. When
corned beef is done remove from oven and let cool for 20 to 30 minutes.
Always slice meat across grain pour juices over sliced corned beef.

Enjoy

Wayne

Honey, you best not eat this type of beet.
The salt content will kill you.
This is a very UN-healthy cut of meat.
This cut is usually served to low income
people who don't know any better.

chuck

Wayne said:

I would suggest a much different way to cook the corned beef. Since I
was introduced to this method I have used it exclusively and with great
success.

This is where a pressure cooker really shines. I put a 2 to 2-1/2lb
flat in my 5qt cooker with about 2C water on a rack of carrots and
celery. Cook for about 1 hr at 15lbs and it comes out perfect.
Another advantage to this method, unlike boiling less flavor leaches out
into the cooking liquid.

nb

Quoted message said:

Honey, you best not eat this type of beet.
The salt content will kill you.
This is a very UN-healthy cut of meat.
This cut is usually served to low income
people who don't know any better.

chuck

I wouldn't think it any higher in salt than bacon or pea meal bacon. DH
didn't like either the flavour or texture so wouldn't eat it. I let it
cool then sliced really thin for sandwiches to be divided amongst which
ever of my kids want to try some and kept a little for myself.

~patches~ said:

Quoted message said:

Honey, you best not eat this type of beet.
The salt content will kill you.
This is a very UN-healthy cut of meat.
This cut is usually served to low income
people who don't know any better.

chuck

I wouldn't think it any higher in salt than bacon or pea meal bacon.
DH didn't like either the flavour or texture so wouldn't eat it. I
let it cool then sliced really thin for sandwiches to be divided
amongst which ever of my kids want to try some and kept a little for
myself.

How was it?! I LOVE corned beef!

Jill

~patches~ said:

Quoted message said:

Honey, you best not eat this type of beet.
The salt content will kill you.

Quoted message said:

I wouldn't think it any higher in salt than bacon or pea meal bacon.
DH didn't like either the flavour or texture so wouldn't eat it. I
let it cool then sliced really thin for sandwiches to be divided
amongst which ever of my kids want to try some and kept a little for
myself.

It seems to me that modern corned beef is so low in salt that when
boiled I find myself salting the result. Not a problem with smoked,
where I still soak for a few days first.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

~patches~ said:

Quoted message said:

Honey, you best not eat this type of beet.
The salt content will kill you.
This is a very UN-healthy cut of meat.
This cut is usually served to low income
people who don't know any better.

chuck

I wouldn't think it any higher in salt than bacon or pea meal bacon.

Exactly.

--
Reg

jmcquown said:

~patches~ said:

Quoted message said:

Honey, you best not eat this type of beet.
The salt content will kill you.
This is a very UN-healthy cut of meat.
This cut is usually served to low income
people who don't know any better.

chuck

I wouldn't think it any higher in salt than bacon or pea meal bacon.
DH didn't like either the flavour or texture so wouldn't eat it. I
let it cool then sliced really thin for sandwiches to be divided
amongst which ever of my kids want to try some and kept a little for
myself.

How was it?! I LOVE corned beef!

Jill

See my thank-you post 🙁