Corned beef idea

Peter Aitken said:

I will be cooking a corned beef tonight. It comes with a small packet of
spices buit I can't help but think there's a better way. Any tried and true
ideas?

You're trolling, eh?

Sheldon said:

Peter Aitken said:

I will be cooking a corned beef tonight. It comes with a small packet of
spices buit I can't help but think there's a better way. Any tried and true
ideas?

You're trolling, eh?

Nah, that's your job.
Or was it getting in a pickle?

Peter Aitken said:

I will be cooking a corned beef tonight. It comes with a small packet of
spices buit I can't help but think there's a better way. Any tried and true
ideas?

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

We sometimes mix corned beef with eggs and fry it - maybe make an
omelet out of it.

Peter Aitken said:

I will be cooking a corned beef tonight. It comes with a small packet of
spices buit I can't help but think there's a better way. Any tried and true
ideas?

I prefer corned beef that comes with a separate spice package. That
way I can bring the corned beef to a boil and change out the water....
in the olden days I thought most corned beef was too salty, but I
think they've fixed the problem now. I also like to add even more
pickling spices to the water, so I keep a jar on hand just for that
purpose.

As far as something different... have you ever finished it off in the
oven? Take it out 1/2 an hour before it's done and slather a brown
sugar/yellow mustard coating over it - bake at 325° for 20-30 minutes.
You only need a small dab of mustard to melt the sugar, so be careful
and don't waste your decent mustard on this, just use the cheap yellow
stuff.
--

Practice safe eating. Always use condiments.

sf said:

As far as something different... have you ever finished it off in the
oven? Take it out 1/2 an hour before it's done and slather a brown
sugar/yellow mustard coating over it - bake at 325° for 20-30 minutes.
You only need a small dab of mustard to melt the sugar, so be careful
and don't waste your decent mustard on this, just use the cheap yellow
stuff.

I don't understand this point. Why wouldn't you use the good mustard
you will use when you eat the finished product? I don't eat the "cheap
yellow stuff" on bad hotdogs, so why use it here? -aem

aem said:

sf said:

As far as something different... have you ever finished it off in the
oven? Take it out 1/2 an hour before it's done and slather a brown
sugar/yellow mustard coating over it - bake at 325° for 20-30 minutes.
You only need a small dab of mustard to melt the sugar, so be careful
and don't waste your decent mustard on this, just use the cheap yellow
stuff.

I don't understand this point. Why wouldn't you use the good mustard
you will use when you eat the finished product? I don't eat the "cheap
yellow stuff" on bad hotdogs, so why use it here? -aem

I've done it both ways many times, in fact I started off using good
mustard for it. Then I tried the cheap stuff (we always have it
because my kids are cretins when it comes to mustard) and it worked
just as well, in fact I thought it was better for some unknown reason.
IMO (in this particular case)... cooking with mustard doesn't follow
the same rule as cooking with wine.
--

Practice safe eating. Always use condiments.

sf said:

I've done it both ways many times, in fact I started off using good
mustard for it. Then I tried the cheap stuff (we always have it
because my kids are cretins when it comes to mustard) and it worked
just as well, in fact I thought it was better for some unknown reason.
IMO (in this particular case)... cooking with mustard doesn't follow
the same rule as cooking with wine.
--

Ooookay, if you say so. It's just a thin coating anyway.... -aem

aem said:

sf said:

I've done it both ways many times, in fact I started off using good
mustard for it. Then I tried the cheap stuff (we always have it
because my kids are cretins when it comes to mustard) and it worked
just as well, in fact I thought it was better for some unknown reason.
IMO (in this particular case)... cooking with mustard doesn't follow
the same rule as cooking with wine.
--

Ooookay, if you say so. It's just a thin coating anyway.... -aem

Not only is it a thin coat, the mustard is practically nonexistant.
You only use a dab of it to a rather large amount of brown sugar.
--

Practice safe eating. Always use condiments.

"sf" <[email hidden]> wrote

Quoted message said:

Not only is it a thin coat, the mustard is practically nonexistant.
You only use a dab of it to a rather large amount of brown sugar.

Huh, my proportion of mustard to brown sugar is the opposite.
Good either way, no doubt.

nancy

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

Quoted message said:

I will be cooking a corned beef tonight. It comes with a small packet of
spices buit I can't help but think there's a better way. Any tried and true
ideas?

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

I haven't seen corned beef sold with spice packets in Australia before, so I
have to set up my own...recipe tends to be fairly simple but tasty; always
gets rave reviews

For every 1.2kg piece (approx 2.6 pounds)

take meat out of bag, rinse under cool water and place in pot with enough
cold water to cover; bring to boil, take off heat and drain off first lot of
water

fill pot with enough cold water to cover meat, add one peeled whole onion
(brown or white); 6 cloves; 2 bay leaves (fresh or dry); 10 dried
peppercorns; 2 tablespoons brown sugar; 2 tablespoons malt vinegar; rind of
one orange

bring to boil, reduce heat to slow simmer and cook for 2 hours (or
longer...even better)

Serve with mustard sauce, made with béchamel sauce, then add 1 tablespoon
Dijon mustard, fresh chopped parsley, salt & pepper to taste

enjoy

Nancy Young said:

"sf" <[email hidden]> wrote

Quoted message said:

Not only is it a thin coat, the mustard is practically nonexistant.
You only use a dab of it to a rather large amount of brown sugar.

Huh, my proportion of mustard to brown sugar is the opposite.
Good either way, no doubt.

Really? How do you keep it from being too runny? I just put in
enough to "melt" the brown sugar... I put in more one time and was not
happy with the result.
--

Practice safe eating. Always use condiments.

In article said:

Peter Aitken said:

I will be cooking a corned beef tonight. It comes with a small packet of
spices buit I can't help but think there's a better way. Any tried and true
ideas?

I prefer corned beef that comes with a separate spice package. That
way I can bring the corned beef to a boil and change out the water....
in the olden days I thought most corned beef was too salty, but I
think they've fixed the problem now. I also like to add even more

Yeah. I think they took out one salt (NaCl) and put in another
(NaNO2) as the preservative. I *much* preferred the old style; the
modern stuff tastes "chemical" to me. I used to really like corned
beef; now I only eat it for convenience.

Quoted message said:

pickling spices to the water, so I keep a jar on hand just for that
purpose.

As far as something different... have you ever finished it off in the
oven? Take it out 1/2 an hour before it's done and slather a brown
sugar/yellow mustard coating over it - bake at 325° for 20-30 minutes.
You only need a small dab of mustard to melt the sugar, so be careful
and don't waste your decent mustard on this, just use the cheap yellow
stuff.

Cheers, Phred.

--
[email hidden]

Peter Aitken said:

I will be cooking a corned beef tonight. It comes with a small packet
of spices buit I can't help but think there's a better way. Any tried
and true ideas?

Oh dear... This is too late (obviously). Peter... those "spices" are
peppercorns and peppers and salt and maybe even salt-peter. Okay, forget
the salt-peter. But man... just cook it! I do mine in the crock pot,
although I have done it in a roasting pan with a little water around it.
Roast some quartered cabbage next to it for the last 25 minutes or so basted
with a little of the cabbage broth. How about a white onion, sliced. Ooooh
man!

Thinly sliced against the grain corned beef and cabbage and sliced onions.
Carmelized onion, even. I'm not a big fan of carmelized cabbage but you
could do that, too, if you like.

Jill

"sf" <[email hidden]> wrote

Quoted message said:

On Mon, 20 Feb 2006 23:05:00 -0500, Nancy Young wrote:

Quoted message said:

Quoted message said:

Huh, my proportion of mustard to brown sugar is the opposite.
Good either way, no doubt.

Really? How do you keep it from being too runny? I just put in
enough to "melt" the brown sugar... I put in more one time and was not
happy with the result.

I used Gulden's Spicy Brown, it stays there even during baking.
The slices have a yellowish stripe on one side when I slice it.

nancy

: > I will be cooking a corned beef tonight. It comes with a small packet
: > of spices buit I can't help but think there's a better way. Any tried
: > and true ideas?

: Oh dear... This is too late (obviously). Peter... those "spices" are
: peppercorns and peppers and salt and maybe even salt-peter. Okay, forget
: the salt-peter. But man... just cook it! I do mine in the crock pot,
: although I have done it in a roasting pan with a little water around it.
: Roast some quartered cabbage next to it for the last 25 minutes or so basted
: with a little of the cabbage broth. How about a white onion, sliced. Ooooh
: man!

The spices provided in the packets with a corned beef are usually mustard
seed, allspice, and peppercorns. I always add lots of extra mustard seed
and allspice whenever I cook a corned beef because what's in the little
packet simply isn't enough.

wrote on 22 Feb 2006 in rec.food.cooking

Quoted message said:

: > I will be cooking a corned beef tonight. It comes with a small
: > packet of spices buit I can't help but think there's a better way.
: > Any tried and true ideas?

: Oh dear... This is too late (obviously). Peter... those "spices"
: are peppercorns and peppers and salt and maybe even salt-peter.
: Okay, forget the salt-peter. But man... just cook it! I do mine in
: the crock pot, although I have done it in a roasting pan with a
: little water around it. Roast some quartered cabbage next to it for
: the last 25 minutes or so basted with a little of the cabbage broth.
: How about a white onion, sliced. Ooooh man!

The spices provided in the packets with a corned beef are usually
mustard seed, allspice, and peppercorns. I always add lots of extra
mustard seed and allspice whenever I cook a corned beef because what's
in the little packet simply isn't enough.

you forgot the garlic and the bay leaf...

I also use chinese 5 spice some times.

--
-Alan