Once I ate some corned beef and cabbage in an Irish style tavern. It was rather bland. However, a relative bought me a "corned beef brisket" the other day and so I decided to follow the instructions and see how it turned out.

Mind you, this is not beef brisket such as is popular in Texas, prepared barbecue style. This is "corned beef." I am not sure what that is exactly in terms of different preparation, perhaps it's marinated.

anyhow, I placed this 3 pound slab of meat, fat side up, in a casserole dish-- actually one of those clay deals that absorbs a little fluid-- along with some water, and rubbed the "spice packet" on the thing. These spices were not unlike pickling spices, if you know what those are like. Popped it in for 3 hours at 325 and forgot about it.

When it was done, wow! What an awesomely juicy, flavorful piece of meat. Tender, with an interesting crust on the exterior, and not at all like the gross "corned beef" slices you may have had in a cafeteria. The flavor was salty and not unlike "jerky" I have had.

Anyhow, the meat was inexpensive, and I think people could try this for an easy main dish. Perhaps throw some potatoes onions and carrots alongside for a complete meal.

Once I ate some corned beef and cabbage in an Irish style tavern. It was rather bland. However, a relative bought me a "corned beef brisket" the other day and so I decided to follow the instructions and see how it turned out.

Mind you, this is not beef brisket such as is popular in Texas, prepared barbecue style. This is "corned beef." I am not sure what that is exactly in terms of different preparation, perhaps it's marinated.

anyhow, I placed this 3 pound slab of meat, fat side up, in a casserole dish-- actually one of those clay deals that absorbs a little fluid-- along with some water, and rubbed the "spice packet" on the thing. These spices were not unlike pickling spices, if you know what those are like. Popped it in for 3 hours at 325 and forgot about it.

When it was done, wow! What an awesomely juicy, flavorful piece of meat. Tender, with an interesting crust on the exterior, and not at all like the gross "corned beef" slices you may have had in a cafeteria. The flavor was salty and not unlike "jerky" I have had.

Anyhow, the meat was inexpensive, and I think people could try this for an easy main dish. Perhaps throw some potatoes onions and carrots alongside for a complete meal.


Well, this was a nice suprise. I got hooked on NY specials when I worked at, of all places, a jew deli in Houston. I was very young then.

I have never been able to fine good corned beef to make my specials with.
Thanks, I will have to try this.

...also...I have a good recipe for a sauce to use with Corned Beef...

1 container (8 ounces) chive and onion soft cream cheese
1/4 cup milk
3 tablespoons prepared horseradish

Combine in saucepan, whisk over medium heat until warm

Rye or pumpernickel bread is a good accompaniment

To use leftover corned beef

Reuben Quesadillas

chopped leftover corned beef - can use a food chopper/processor
broccoli or cole slaw
thousand island salad dressing (I like Marie's in the refrigerator/produce section)
shredded swiss chesse
tortillas - I suppose if you don't like tortillas rye bread works just as well ;)

Basically combine and heat them up on a Griddle or flat pan on low to medium heat.

Once I ate some corned beef and cabbage in an Irish style tavern. It was rather bland. However, a relative bought me a "corned beef brisket" the other day and so I decided to follow the instructions and see how it turned out.

Mind you, this is not beef brisket such as is popular in Texas, prepared barbecue style. This is "corned beef." I am not sure what that is exactly in terms of different preparation, perhaps it's marinated.

anyhow, I placed this 3 pound slab of meat, fat side up, in a casserole dish-- actually one of those clay deals that absorbs a little fluid-- along with some water, and rubbed the "spice packet" on the thing. These spices were not unlike pickling spices, if you know what those are like. Popped it in for 3 hours at 325 and forgot about it.

When it was done, wow! What an awesomely juicy, flavorful piece of meat. Tender, with an interesting crust on the exterior, and not at all like the gross "corned beef" slices you may have had in a cafeteria. The flavor was salty and not unlike "jerky" I have had.

Anyhow, the meat was inexpensive, and I think people could try this for an easy main dish. Perhaps throw some potatoes onions and carrots alongside for a complete meal.


Like the food network on here! Hey. I like all types of food. Corned beef, cabbage, carrots, and taters is good food

...also...I have a good recipe for a sauce to use with Corned Beef...

1 container (8 ounces) chive and onion soft cream cheese
1/4 cup milk
3 tablespoons prepared horseradish

Combine in saucepan, whisk over medium heat until warm

Rye or pumpernickel bread is a good accompaniment

To use leftover corned beef

Reuben Quesadillas

chopped leftover corned beef - can use a food chopper/processor
broccoli or cole slaw
thousand island salad dressing (I like Marie's in the refrigerator/produce section)
shredded swiss chesse
tortillas - I suppose if you don't like tortillas rye bread works just as well ;)

Basically combine and heat them up on a Griddle or flat pan on low to medium heat.

that sounds great. I had some leftover on sandwich yesterday with a little ham and some cole slaw and french dressing.

that sounds great. I had some leftover on sandwich yesterday with a little ham and some cole slaw and french dressing.

Guess what we're having for dinner tonight? :D My appetite has increased, seems like I'm always hungery but not for ham, sausage, chicken nor fish. Mainly been eating beef and fruit.

Guess what we're having for dinner tonight? :D My appetite has increased, seems like I'm always hungery but not for ham, sausage, chicken nor fish. Mainly been eating beef and fruit.

That is what I would crave with my last.

I would eat tons of fruit from the health food store and top it off with, of all things, Big Macs. I never in my life ate mc donald's burgers. I was mad for them, it was crazy. I think it was the sauce that I craved.

Never eat them now, as normal.

-----

I really like that corned beef and cole slaw combo. Never saw that till I worked that jew deli. The guy would order the meat special from Chicago, it was kosher and expensive. I had never heard of such a thing. Southern taste a little different maybe? Is it regional, corned beef? in the USA?

That is what I would crave with my last.

I would eat tons of fruit from the health food store and top it off with, of all things, Big Macs. I never in my life ate mc donald's burgers. I was mad for them, it was crazy. I think it was the sauce that I craved.

Never eat them now, as normal.

-----

I really like that corned beef and cole slaw combo. Never saw that till I worked that jew deli. The guy would order the meat special from Chicago, it was kosher and expensive. I had never heard of such a thing. Southern taste a little different maybe? Is it regional, corned beef? in the USA?

I thought corned beef was regional to New England. However, since I did live in the south for a stint - coleslaw (made w/ mayo) is applied to most types of sandwiches - such as bbq and hamburgers. I think the jews consficated Europeon foods and repackaged it with their kosher know-how to give the jews some type of cohesiveness to their group, like they do with most things, I wouldn't doubt it in the least they have done this with food. Except for the gelite fish thing - that is truly their own formula!

I cooked the corned beef throughly but it wasn't as fork tender as I like - maybe I'll use my steamer and steam the heck out the leftovers for sandwiches - picked up that 1000 island dressing I have been craving. May have do with pickles. ;) For about a week I was putting pickle relish on about everything.

here you go Jane....

http://www.straightdope.com/mailbag/mcornedbeef.html

The Irish are accredited for corned beef.

ha...the last line about buying pastrami at a kosher deli...just another jew or lemming trying their best to show his love to the "chosen".

It's just brined brisket with peppercorns and cloves and... forget what else. KLM posted something a while back about making this at home, it's pretty easy. Delicious. The ones at the store have BHT and sulfites(?) in them to keep it bright red so people will buy more of it.

All you really do is buy a brisket and soak it in salt water for a week or more.

I don't care for cabbage but I like it with this. 7 hours in a crockpot with the beef and it soaks up the fat and flavor. After the beef is all gone it's like more of the same but in soft leaf form.

Lots of these very cheap at the store right after St. Patrick's day complete with little packets of of the spice, but again you get the unneccesary chemicals too.

Rainbow meat....YUK!!!

might as well pick up that raccoon thats been lying on the road & fix that too!