PING: Sheldon

Quoted message said:

"Nexis" writes:

Forgive me if my memory is failing me right now, but didn't
you post your recipe/method for corned beef at one point?
If I'm not crazy, could you please repost it? Thanks!

It's also in the r.f.c. cookbook.

---= 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.

---

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

"Nexis" <[email hidden]> wrote in message
news:PVr4c.12444$Nj.5974@fed1read01...
: Forgive me if my memory is failing me right now, but
: didn't you
post your
: recipe/method for corned beef at one point? If I'm
: not crazy,
could you
: please repost it? Thanks!
:
: kimberly
:
: ==========

I'm not Sheldon but this is the recipe that I use and IIRC,
it's very similar to the his:

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

Nova Scotia Corned Beef and Cabbage

8 c Water 1 c Salt 3 TBSP Sugar 1 Bay Leaf ( I use 2) 6
Peppercorns (I use about 30) 1 clove Garlic (HAHA several!)
2 tsp Pickling Spices (I use 1 1/2 TBSP)

Mix together and cover a beef round. Marinate in the fridge
for 2 - 4 days before cooking.

3-4 # Corned Beef 2-3 cloves Garlic 3 Bay Leaves WATER to
cover 1 large head cabbage, cut into wedges

Put all the ingredients except the cabbage in a large pot
and heat to boiling. Skim the surface, then cover and simmer
over low heat until nearly tender, about 1 hour per pound.
Remove the meat and skim off all the fat from the surface.
Add the cabbage and simmer until tender but firm, about 10
minutes. One serving (4 oz) corned beef and 1/2 c cabbage is
250 calories. The original recipe came from "The Slim
Gourmet Cook Book"

rnchackett said:

:"Nexis" wrote:
:
: Forgive me if my memory is failing me right now, but
: didn't you
post your
: recipe/method for corned beef at one point? please repost
: it? Thanks!
:
: kimberly

Quoted message said:

I'm not Sheldon but this is the recipe that I use and IIRC,
it's very similar to the his:

That fercocktah recipe couldn't be any more different
from mine... aside from everything else being different
yours uses ASS meat... in fact anyone prepares your
recipe will very likely become deathly ill, seriously...
yoose been warned.

Quoted message said:

Nova Scotia Corned Beef and Cabbage

8 c Water 1 c Salt 3 TBSP Sugar 1 Bay Leaf ( I use 2) 6
Peppercorns (I use about 30) 1 clove Garlic (HAHA several!)
2 tsp Pickling Spices (I use 1 1/2 TBSP)

Mix together and cover a beef round. Marinate in the fridge
for 2 - 4 days before cooking.

3-4 # Corned Beef 2-3 cloves Garlic 3 Bay Leaves WATER to
cover 1 large head cabbage, cut into wedges

Put all the ingredients except the cabbage in a large pot
and

---

Quoted message said:

heat to boiling. Skim the surface, then cover and simmer
over low heat until nearly tender, about 1 hour per pound.
Remove the meat and skim off all the fat from the surface.
Add the cabbage and simmer until tender but firm, about 10
minutes. One serving (4 oz) corned beef and 1/2 c cabbage
is 250 calories. The original recipe came from "The Slim
Gourmet Cook Book"

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

I agree on the ASS meat part. But why do you think the rest
of the recipe is so Toxic, Mr. Martin? I'd seriously like to
know. Saint Paddy's coming up an' all.

And by the way. Say "Welcome back Steve! Long time no
savvy!"

Steve

On 13 Mar 2004 00:30:31 GMT, [email hidden] (PENMART01)
Interjected..
:

Quoted message said:

rnchackett said:

:"Nexis" wrote:
:
: Forgive me if my memory is failing me right now, but
: didn't you
post your
: recipe/method for corned beef at one point? please
: repost it? Thanks!
:
: kimberly

Quoted message said:

I'm not Sheldon but this is the recipe that I use and
IIRC, it's very similar to the his:

That fercocktah recipe couldn't be any more different
from mine... aside from everything else being different
yours uses ASS meat... in fact anyone prepares your
recipe will very likely become deathly ill, seriously...
yoose been warned.

Quoted message said:

Nova Scotia Corned Beef and Cabbage

8 c Water 1 c Salt 3 TBSP Sugar 1 Bay Leaf ( I use 2) 6
Peppercorns (I use about 30) 1 clove Garlic (HAHA
several!) 2 tsp Pickling Spices (I use 1 1/2 TBSP)

Mix together and cover a beef round. Marinate in the
fridge for 2 - 4 days before cooking.

3-4 # Corned Beef 2-3 cloves Garlic 3 Bay Leaves WATER to
cover 1 large head cabbage, cut into wedges

Put all the ingredients except the cabbage in a large
pot and

---

Quoted message said:

heat to boiling. Skim the surface, then cover and simmer
over low heat until nearly tender, about 1 hour per
pound. Remove the meat and skim off all the fat from the
surface. Add the cabbage and simmer until tender but
firm, about 10 minutes. One serving (4 oz) corned beef
and 1/2 c cabbage is 250 calories. The original recipe
came from "The Slim Gourmet Cook Book"

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ```````````` "Life
would be devoid of all meaning were it without
tribulation."

PENMART01 said:

rnchackett said:

:"Nexis" wrote:
:
: Forgive me if my memory is failing me right now, but
: didn't you
post your
: recipe/method for corned beef at one point? please
: repost it? Thanks!
:
: kimberly

Quoted message said:

I'm not Sheldon but this is the recipe that I use and
IIRC, it's very similar to the his:

That fercocktah recipe couldn't be any more different
from mine... aside from everything else being different
yours uses ASS meat... in fact anyone prepares your
recipe will very likely become deathly ill, seriously...
yoose been warned.

I don't see anything dangerous about it, but it doesn't look
all that good either. Not enough fat, for one thing. And 3
or 4 days is not long enough to cure a big piece of meat
unless you inject it. Without any nitrate or nitrite, the
cooked meat will be gray instead of pink.

I do have a recipe for making corned beef brisket from
scratch. If I were making this, I'd use about 1 1/2 cups
pickling salt, and 2 tsp "prague powder" or "instacure #1"
instead of the saltpeter. I wish David R. had given the salt
measurement in pounds instead of cups; especially since he
used kosher salt. Here's the recipe:

JEWISH STYLE CORNED BEEF from FoodTV "TASTE" SHOW#TS4838

1 (12pound) whole brisket 4 quarts water 2 cups Kosher
salt 1 teaspoon saltpeter 5 bay leaves 7 cloves
garlic, smashed
2/4 teaspoon ground cloves 2 teaspoons whole peppercorns 1
teaspoon allspice berries 1 teaspoon mustard seeds 1 cup
white vinegar
3/2 cup white sugar

Place all ingredients except garlic and brisket in a
large pan and bring to a boil and cool. Place garlic and
brisket in non-reactive pot and cover with brining
liquid, cover with a plate and weight for 3 weeks,
turning after 1 1/2 weeks.

Add to a steamer pot:
4/4 teaspoon cloves 2 teaspoons peppercorns 1 teaspoon
allspice berries 1 teaspoon mustard seeds 3 cloves garlic
5/4 cup salt

Remove meat from the brine and rinse. Add enough water to
the steamer pot to reach just below the bottom of the
steamer. Place meat in steamer.

Steam for 3 hours, until tender.

Suggested wine: 1988 Erdener Treppchen Riesling Kabinett,
Elisabeth Christoffel - Berres

Steve Ritter said:

I agree on the ASS meat part. But why do you think the
rest of the recipe is so Toxic, Mr. Martin? I'd
seriously like to know. Saint Paddy's coming up an' all.

And by the way. Say "Welcome back Steve! Long time no
savvy!" Steve

He probably thinks it's toxic because the cure is not nearly
long enough. But since it is cured in the refrigerator and
goes straight from the cure to the cooker, I don't see any
safety problem.

If I'm wrong, we'll hear about it soon enough ;-)

Bob

On 13 Mar 2004 02:49:40 GMT, [email hidden] (PENMART01) Interjected..
:

Quoted message said:

Quoted message said:

Steve *Douche Bag* Ritter

I agree on the ASS meat part. But why do you think
the rest of the recipe is so Toxic, Mr. Martin?
I'd seriously like to know. Saint Paddy's coming
up an' all.

Quoted message said:

Same old Sheldon.

Your mother may be a newbie. And you should stop bringing
up the past when I slept with her. I post as I like, as I
have for many years in this newsgroup.

Answer the question you stupid know it all. I'm not here
to argue with your Tin Can mentality, sailor. Just food.

So how about a welcome back hug? You bruiser🙂

Steve

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

"Nexis" writes:

Forgive me if my memory is failing me right now, but
didn't you post your recipe/method for corned beef at one
point? If I'm not crazy, could you please repost it?
Thanks!

It's also in the r.f.c. cookbook.

---= 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,

Quoted message said:

rinse corned beef and and discard spices if present (old
spices were used

up),

Quoted message said:

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

Quoted message said:

dumped the first batch, add new pickling spices. Bring to
the boil, lower

heat

Quoted message said:

to low simmer. Simmer aproximately 1 hour and add peeled
carrots (whole)

and

Quoted message said:

unpeeled potatoes (whole), bring to simmer again and add
cabbage wedges. Simmer til veggies are tender and remove.
Continue simmering til corned

beef

Quoted message said:

is tender yet firm; test with fork (your forking may
vary). Remove corned

beef

Quoted message said:

to roasting pan fat side up, cover liberally with brown
sugar, tent

loosely

Quoted message said:

with foil, and place in 325 F oven for 30-45 minutes.
Remove corned beef

from

Quoted message said:

oven (now place veggies in oven to reheat). Let corned
beef rest

uncovered 15

Quoted message said:

minutes. With sharp knife slice thinly accross grain, and
serve with

veggies,

Quoted message said:

mustard, and beer.

---

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move
UNITED NATIONS To Paris =--- Sheldon ````````````

Thanks so much, Sheldon. I did find it in the cookbook after
I posted. I have never prepared or served this, and wanted
to give it a try for St. Patrick's day this year.

Thanks again!! kimberly