Curious Corned Beef Question

On 28 Mar 2006 22:38:06 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Quoted message said:

Reuben Pie

I've copied and saved this recipe, Carol. Thanks for posting it!

Unfortunately, however, that doesn't answer my question, nor would canned
corned beef. I'm curious what one might do with *raw* (not previously
cooked or canned) corned beef that has been ground like hamburger. I just
can't picture the taste, but can't think it would necessarily be bad.

Hey! A reuben burger! Mix some caraway seeds in with the meat, top
the cooked burger with heated sauerkraut, and melt Swiss cheese over
the whole thing. The caraway seeds are for if you can't find
pumpernickel hamburger buns. Or you can do both.

I would think you'd have to be careful to get the right amount of fat
incorporated into the meat before you cook it. Maybe someone will
offer proper proportions.

Quoted message said:

BTW, I'm really glad to see you back posting. Seems like old times!

Thank you, kind sir. I've had the winter blahs. But I saw my first
robin of the spring yesterday! 😄

Peace,
Carol

On 28 Mar 2006 23:00:17 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

I think any kind of beef burger should be made with
80/20 lean/fat ratio, otherwise I find them dry. I could probably do this
by weight. No?

Sounds good to me! Let us know how those Reuben Burgers work out!

Peace,
Carol

I'm wondering if anyone has ever ground raw corned beef and used it as one
might use regular ground beef; e.g., bugers, casseroles, etc. I can't quite
imagine what it would taste like, but I am curious, although not quite
curious enough to buy a corned beef and grind it up. :-)

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Damsel in dis Dress said:

On 28 Mar 2006 22:21:02 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

I'm wondering if anyone has ever ground raw corned beef and used it
as one might use regular ground beef; e.g., bugers, casseroles,
etc. I can't quite imagine what it would taste like, but I am
curious, although not quite curious enough to buy a corned beef and
grind it up. :-)

Well, you could buy a can of corned beef and see how you like that, I
suppose. Better than possibly ruining the real thing.

Canned corned beef is cooked. The original question was interesting,
one of those cheap St. Patrick's Day point-cut briskets would have been
adequate for the task.

Brian

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

On Tue 28 Mar 2006 01:23:10p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

On 28 Mar 2006 22:21:02 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

I'm wondering if anyone has ever ground raw corned beef and used it as
one might use regular ground beef; e.g., bugers, casseroles, etc. I
can't quite imagine what it would taste like, but I am curious, although
not quite curious enough to buy a corned beef and grind it up. :-)

Well, you could buy a can of corned beef and see how you like that, I
suppose. Better than possibly ruining the real thing.

It's been so long, I don't recall if the coffee creamer is the
powdered stuff or the liquid stuff. I suspect liquid. This is sooo
good!

* Exported from MasterCook *

Reuben Pie

Recipe By 😄amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup coffee creamer
1 egg -- beaten
1 medium onion -- chopped
1 teaspoon mustard -- sharp
1/4 teaspoon salt
1/8 teaspoon pepper
12 ounces corned beef -- shredded
8 ounces sauerkraut -- drained
1/2 pound ground beef -- uncooked
2 slices soft pumpernickel bread -- crumbled
1 deep dish frozen pie crust
4 ounces swiss cheese -- grated
parsley -- chopped

1. In medium bowl, combine non-dairy creamer, egg, onion, mustard,
salt, and pepper.
2. In large bowl, mix corned beef, sauerkraut, ground beef, and bread
crumbs. Add first mixture and mix well.
3. Place half of mixture in pie shell. Sprinkle cheese evenly over
top. Cover with remaining mixture. Sprinkle with chopped parsley, if
desired.
4. Bake in preheated 375F oven for 35 minutes.

- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 2190 Calories; 155g Fat (63.6%
calories from fat); 87g Protein; 112g Carbohydrate; 8g Dietary Fiber;
484mg Cholesterol; 3506mg Sodium. Exchanges: 4 Grain(Starch); 10 Lean
Meat; 3 1/2 Vegetable; 24 1/2 Fat; 2 Other Carbohydrates.

I've copied and saved this recipe, Carol. Thanks for posting it!

Unfortunately, however, that doesn't answer my question, nor would canned
corned beef. I'm curious what one might do with *raw* (not previously
cooked or canned) corned beef that has been ground like hamburger. I just
can't picture the taste, but can't think it would necessarily be bad.

BTW, I'm really glad to see you back posting. Seems like old times!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright said:

I'm wondering if anyone has ever ground raw corned beef and used it as one
might use regular ground beef; e.g., bugers, casseroles, etc. I can't quite
imagine what it would taste like, but I am curious, although not quite
curious enough to buy a corned beef and grind it up.

Very salty... and I suppose quite gritty textured.

I've fried corned beef hash pattys, but from fully cooked corned
beef... outstanding.

Sheldon

On Tue 28 Mar 2006 01:39:02p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

On 28 Mar 2006 22:38:06 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

Quoted message said:

Reuben Pie

I've copied and saved this recipe, Carol. Thanks for posting it!

Unfortunately, however, that doesn't answer my question, nor would
canned corned beef. I'm curious what one might do with *raw* (not
previously cooked or canned) corned beef that has been ground like
hamburger. I just can't picture the taste, but can't think it would
necessarily be bad.

Hey! A reuben burger! Mix some caraway seeds in with the meat, top
the cooked burger with heated sauerkraut, and melt Swiss cheese over
the whole thing. The caraway seeds are for if you can't find
pumpernickel hamburger buns. Or you can do both.

Hey, I think that would be a great experiment, and very tasty. My
numbskull just didn't think of it. :-) I do recall seeing pumpernickel
buns, but now I've just got to remember where I saw them. :-( I almost
always put caraway seed in sauerkraut, so would probably add those
regardsless.

Quoted message said:

I would think you'd have to be careful to get the right amount of fat
incorporated into the meat before you cook it. Maybe someone will
offer proper proportions.

Very good point. I think any kind of beef burger should be made with
80/20 lean/fat ratio, otherwise I find them dry. I could probably do this
by weight. No?

Quoted message said:

Quoted message said:

BTW, I'm really glad to see you back posting. Seems like old times!

Thank you, kind sir. I've had the winter blahs. But I saw my first
robin of the spring yesterday! 😄

Cheers!!!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Tue 28 Mar 2006 01:56:54p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

On 28 Mar 2006 23:00:17 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

I think any kind of beef burger should be made with
80/20 lean/fat ratio, otherwise I find them dry. I could probably do
this by weight. No?

Sounds good to me! Let us know how those Reuben Burgers work out!

Peace,
Carol

I'm going to try it the next time I buy a corned brisket to cook. I'll
lop off about a pound to grind before I cook the rest of the brisket.
I'll let you know...

Thanks!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote:
:: I'm wondering if anyone has ever ground raw corned beef and used it
as one
:: might use regular ground beef; e.g., bugers, casseroles, etc. I
can't quite
:: imagine what it would taste like, but I am curious, although not
quite
:: curious enough to buy a corned beef and grind it up. :-)
::
Salty. Also, depending on the particular corned beef brisket that you
use, it might not have enough fat to make a good burger. I'd make
sure I had extra fat to add when grinding if necessary.
I might try it with some of the post-St. Patrick's Day corned beef
that I bought for $0.89/# and have in the freezer. I'd probably smoke
'em and make a sort-of "Pastrami burger".

BOB
--
Raw Meat Should NOT Have An Ingredients List

On Tue 28 Mar 2006 06:01:57p, Thus Spake Zarathustra, or was it BOB?

Quoted message said:

Wayne Boatwright wrote:
:: I'm wondering if anyone has ever ground raw corned beef and used it
:: as one might use regular ground beef; e.g., bugers, casseroles, etc.
:: I can't quite imagine what it would taste like, but I am curious,
:: although not quite curious enough to buy a corned beef and grind it
:: up. :-)
::
Salty. Also, depending on the particular corned beef brisket that you
use, it might not have enough fat to make a good burger. I'd make
sure I had extra fat to add when grinding if necessary.
I might try it with some of the post-St. Patrick's Day corned beef
that I bought for $0.89/# and have in the freezer. I'd probably smoke
'em and make a sort-of "Pastrami burger".

I didn't think about salty, but it would be, although that wouldn't bother
me. More added fat while grinding, definitely. Hmm... Pastrami Burger...
interesting idea!

Thanks, Bob

--
Wayne Boatwright @¿@¬
_____________________

BOB said:

Wayne Boatwright wrote:
:: I'm wondering if anyone has ever ground raw corned beef and used
it as one

Quoted message said:

Salty. Also, depending on the particular corned beef brisket that
you use, it might not have enough fat to make a good burger. I'd
make sure I had extra fat to add when grinding if necessary. I might
try it with some of the post-St. Patrick's Day corned beef that I
bought for $0.89/# and have in the freezer. I'd probably smoke 'em
and make a sort-of "Pastrami burger".

You can soak corned beef for a few days prior to draw out some of the
salt. I usually do that when I plan to smoke them.

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

Not actually sure that you could in fact mince/grind raw corned beef.
Think it would be unimaginably salty, and very tough to do.
Because it has effectively been pickled it would not really be
appropriate for any other form of cooking, other than boiling. The end
result (I am guessing) would be less than palatable.

However.... if you'd like a really scrummy recipe for Corned beef....
here goes:

Piece of corned beef, rinsed well.
Into a large, heavy based casserole/steamer, place sufficient water to
cover the beef.
Add:
4 cloves garlic, halved
12 peppercorns
6 cloves
1 lemon, cut in half (including rind)
1 cinnamon quill
4 fresh bay leaves (well worth the effort of maintaining your own tree)
crumpled
6 cardamon pods,slightly crushed to release flavours/seeds.
1 Tbls grated ginger
2 Tbls kecap manis (also a great pantry addition and very useful)

Bring the pot to a quick boil, reduce heat to a simmer and cook for
approximately one hour - depending on size of joint. Generally, when it
is fully cooked it will start to 'float' towards the surface.
I then turn off the heat. Cover the pan with the lid and allow the meat
/liquid to cool in-situ. Once cold place into an airtight container, or
cover with aluminium foil.
Simply delicious!

Entirely my pleasure - hope you enjoy!
Incidentally, the corned beef is nice first time around (hot/warm) but
really, really great as sandwich/roll fillings - with a generous dollop
of a spicy tomato or mango chutney
(our preferred ones are Beerenburg - Australian- Spicy Tomato Chutney,
or Palms Hot Mango Chutney.)slices of vine ripened tomatoes and cos
lettuce. Decidedly yum!

On Thu 30 Mar 2006 11:10:15p, Thus Spake Zarathustra, or was it ?

Quoted message said:

Not actually sure that you could in fact mince/grind raw corned beef.
Think it would be unimaginably salty, and very tough to do.
Because it has effectively been pickled it would not really be
appropriate for any other form of cooking, other than boiling. The end
result (I am guessing) would be less than palatable.

However.... if you'd like a really scrummy recipe for Corned beef....
here goes:

Piece of corned beef, rinsed well.
Into a large, heavy based casserole/steamer, place sufficient water to
cover the beef.
Add:
4 cloves garlic, halved
12 peppercorns
6 cloves
1 lemon, cut in half (including rind)
1 cinnamon quill
4 fresh bay leaves (well worth the effort of maintaining your own tree)
crumpled
6 cardamon pods,slightly crushed to release flavours/seeds.
1 Tbls grated ginger
2 Tbls kecap manis (also a great pantry addition and very useful)

Bring the pot to a quick boil, reduce heat to a simmer and cook for
approximately one hour - depending on size of joint. Generally, when it
is fully cooked it will start to 'float' towards the surface.
I then turn off the heat. Cover the pan with the lid and allow the meat
/liquid to cool in-situ. Once cold place into an airtight container, or
cover with aluminium foil.
Simply delicious!

Thank you, ladyjane! This is so different than the way I usually flavor
corned beef, and sounds lovely! Copied and save, and will definitely try
it with my next corned beef.

--
Wayne Boatwright @¿@¬
_____________________

On Thu 30 Mar 2006 11:50:25p, Thus Spake Zarathustra, or was it ?

Quoted message said:

Entirely my pleasure - hope you enjoy!
Incidentally, the corned beef is nice first time around (hot/warm) but
really, really great as sandwich/roll fillings - with a generous dollop
of a spicy tomato or mango chutney
(our preferred ones are Beerenburg - Australian- Spicy Tomato Chutney,
or Palms Hot Mango Chutney.)slices of vine ripened tomatoes and cos
lettuce. Decidedly yum!

That gives a whole other dimension to corned beef! Sounds delicious. I will
have to look for something similar here in the US, as I don't recall seeing
either of these Australian products in our shops. I know I can get a hot
mango chutney. The spicy tomato chutney may be more of a challenge. It
seems that the US isn't as big on chutneys as is Australia and the UK.

Thank you!

--
Wayne Boatwright @¿@¬
_____________________