Dinner Last Night

A few years ago Sheldon / Penmart posted a corned beef recipe that
featured finishing it off in the oven after its long simmer.
Unfortunately I don't know how to find it in the recipe archives.
Perhaps he or someone else could resurrect it -- it was a remarkable
improvement on the old standy.

-aem

Gal Called J.J. said:

Had 5 guests plus 3 of us and made simmered corned beef with cabbage,
potatoes, and carrots. I bought two packages of Safeway's "Butcher's
Cut" (IIRC) center cut corned beef, very tender and delicious. No

fair

Quoted message said:

fussing at me about going to a real butcher, either -- we don't have
them here...

Fussing at you... why are you so paranoid? A "real" butcher wouldn't
typically sell corned beef anyway... corned beef is pickled beef,
nowadays typically wholesaled by a provisioner and retailed at the
stupidmarket, cryovac wrapped same as what you bought... for kosher
corned beef you'd need to move to Brooklyn, and wear a yamulka. hehe
Sheldon

aem said:

A few years ago Sheldon / Penmart posted a corned beef recipe that
featured finishing it off in the oven after its long simmer.
Unfortunately I don't know how to find it in the recipe archives.
Perhaps he or someone else could resurrect it -- it was a remarkable
improvement on the old standy.

That recipe may be in the RFC Cook Book too.

---= 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.
---

Sheldon

One time on Usenet said:

aem wrote:

Quoted message said:

Quoted message said:

A few years ago Sheldon / Penmart posted a corned beef recipe that
featured finishing it off in the oven after its long simmer.
Unfortunately I don't know how to find it in the recipe archives.
Perhaps he or someone else could resurrect it -- it was a remarkable
improvement on the old standy.

That recipe may be in the RFC Cook Book too.

<snip recipe>

Yes, it is, and had I remembered that, I'd have tried it last night
rather than plain corned beef. Dang, missed opportunity... :-(

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

Sheldon said:

That recipe may be in the RFC Cook Book too.
[snip recipe]

Thanks for repeating it. It'll be my next rainy day meal. When I
stopped frequenting rfc the cook book was in preparation but not yet
published. I take it that was done. Is it still available?

-aem

Sheldon said:

aem said:

A few years ago Sheldon / Penmart posted a corned beef recipe that
featured finishing it off in the oven after its long simmer.
Unfortunately I don't know how to find it in the recipe archives.
Perhaps he or someone else could resurrect it -- it was a

remarkable

Quoted message said:

Quoted message said:

improvement on the old standy.

That recipe may be in the RFC Cook Book too.

---= 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

Quoted message said:

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

Quoted message said:

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

Quoted message said:

aproximately 1 hour and add peeled carrots (whole) and unpeeled
potatoes (whole), bring to simmer again and add cabbage wedges.

Simmer

Quoted message said:

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 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.

Quoted message said:

---

Sheldon

aem said:

Sheldon said:

That recipe may be in the RFC Cook Book too.
[snip recipe]

Thanks for repeating it. It'll be my next rainy day
meal. When I stopped frequenting rfc the cook book was
in preparation but not yet published. I take it that was
done. Is it still available?

-aem

Ask Nancy Young.

BOB
running and ducking for cover

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

Quoted message said:

aem said:

Thanks for repeating it. It'll be my next rainy day
meal. When I stopped frequenting rfc the cook book was
in preparation but not yet published. I take it that was
done. Is it still available?

Quoted message said:

Ask Nancy Young.

BOB
running and ducking for cover

If you don't hide but good, I'll take to spelling your name
backwards as a hex!!!

(laugh) email me, aem.

nancy

BOB said:

aem said:

Sheldon said:

That recipe may be in the RFC Cook Book too.
[snip recipe]

Thanks for repeating it. It'll be my next rainy day
meal. When I stopped frequenting rfc the cook book was
in preparation but not yet published. I take it that was
done. Is it still available?

-aem

Ask Nancy Young.

BOB
running and ducking for cover

Some of us have extra copies.

gloria p

On Tue, 01 Feb 2005 02:43:08 GMT, Puester <[email hidden]>

Quoted message said:

BOB said:

aem said:

Sheldon wrote:

>That recipe may be in the RFC Cook Book too.
>[snip recipe]

Thanks for repeating it. It'll be my next rainy day
meal. When I stopped frequenting rfc the cook book was
in preparation but not yet published. I take it that was
done. Is it still available?

Ask Nancy Young.

BOB
running and ducking for cover

Quoted message said:

Some of us have extra copies.

I'm down to one copy, myself, though some of the people I gave copies
to probably didn't deserve them.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Michael Odom <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

On Tue, 01 Feb 2005 02:43:08 GMT, Puester <[email hidden]>

Quoted message said:

BOB said:

aem wrote:

>Sheldon wrote:
>
>>That recipe may be in the RFC Cook Book too.
>>[snip recipe]
>
>Thanks for repeating it. It'll be my next rainy day
>meal. When I stopped frequenting rfc the cook book was
>in preparation but not yet published. I take it that was
>done. Is it still available?
>

Ask Nancy Young.

BOB
running and ducking for cover

Quoted message said:

Some of us have extra copies.

I'm down to one copy, myself, though some of the people I gave copies
to probably didn't deserve them.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

Is there a re-print coming up?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"aem" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

A few years ago Sheldon / Penmart posted a corned beef recipe that
featured finishing it off in the oven after its long simmer.
Unfortunately I don't know how to find it in the recipe archives.
Perhaps he or someone else could resurrect it -- it was a remarkable
improvement on the old standy.

-aem

* Exported from MasterCook *

Sheldon's Corned Beef

Recipe By :Sheldon
Serving Size : 0 Preparation Time :0:00
Categories : beef main dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
corned beef -- thin-cut
pickling spices
whole carrots
whole potatoes
cabbage wedges
brown sugar

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 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 approximately 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
across
grain, and serve with veggies, mustard, and beer.

Source:
"rec.food.cooking"

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

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban