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Corned Beef - Baked, Simmered, Smoked, Served

Corned Beef - Baked, Simmered, Smoked, Served
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  • Post #181 - March 9th, 2014, 12:37 pm
    Post #181 - March 9th, 2014, 12:37 pm Post #181 - March 9th, 2014, 12:37 pm
    EvA wrote:I recommend the Sy Ginsburg brand cb being sold at Costco currently. We've had two of them and I just bought a third one yesterday. Really, really excellent corned beef.

    Absolutely! I've been buying them ever since Costco started carrying them. Too bad they're only available for a limited amount of time around St Patrick's day.
  • Post #182 - March 9th, 2014, 12:47 pm
    Post #182 - March 9th, 2014, 12:47 pm Post #182 - March 9th, 2014, 12:47 pm
    Thanks for the suggestions, but I just bought the first one I saw. I find myself powerless in the face of the corned beef imperative. I will now boil it with nothing but revenge for winter in mind. I will boil it until either it, or I, am warm again.
    "I live on good soup, not on fine words." -Moliere
  • Post #183 - March 9th, 2014, 1:23 pm
    Post #183 - March 9th, 2014, 1:23 pm Post #183 - March 9th, 2014, 1:23 pm
    Also powerless, I simmered a flat last weekend and have two on the smoker (black pepper & coriander) now.
  • Post #184 - March 9th, 2014, 2:52 pm
    Post #184 - March 9th, 2014, 2:52 pm Post #184 - March 9th, 2014, 2:52 pm
    You've got it bad.
    "I live on good soup, not on fine words." -Moliere
  • Post #185 - March 10th, 2014, 8:33 am
    Post #185 - March 10th, 2014, 8:33 am Post #185 - March 10th, 2014, 8:33 am
    Many of the corned beefs are pre brined and can be cooked immediately. I am gearing up for this St. Patricks Day. I'll make a corned beef and cabbage and also add red potatoes, and baby carrots. I am thinking of Irish soda bread and/or guiness stout cake too.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #186 - March 10th, 2014, 4:01 pm
    Post #186 - March 10th, 2014, 4:01 pm Post #186 - March 10th, 2014, 4:01 pm
    All the LTHers raving on about Sy Ginsberg's corned beef, but I figured it must be a Chicagoland deal. Nonetheless, I went by my local here in KC and Lo! and Behold! there was a whole end-cap cooler full of them. I got three in the 3+ lb size. Hope yinz are right!!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #187 - March 10th, 2014, 4:05 pm
    Post #187 - March 10th, 2014, 4:05 pm Post #187 - March 10th, 2014, 4:05 pm
    Geo wrote:All the LTHers raving on about Sy Ginsberg's corned beef, but I figured it must be a Chicagoland deal. Nonetheless, I went by my local here in KC and Lo! and Behold! there was a whole end-cap cooler full of them. I got three in the 3+ lb size. Hope yinz are right!!

    Geo


    Sy Ginsburg is out of Detroit, so it's not local to here, either...but it is good. When I can't get an Ex-Cel corned beef, Sy Ginsburg is a mighty fine choice.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #188 - March 10th, 2014, 4:11 pm
    Post #188 - March 10th, 2014, 4:11 pm Post #188 - March 10th, 2014, 4:11 pm
    'preciate your endorsement, Mr. Z!

    Wonder if anyone in KC might sell an Ex-Cel?? We've only got one full service meat market left in town now, Bichelmeyers. Couple of boutique places, tho'--hmmm, wonder if they might be a source?

    Our local producer, Boyle's Corned Beef is fine, but I find it too lean.

    Tnx again!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #189 - March 10th, 2014, 4:34 pm
    Post #189 - March 10th, 2014, 4:34 pm Post #189 - March 10th, 2014, 4:34 pm
    If you find Ex-Cel, pay attention to the spelling. There's another company using the name Excel that isn't the same. THis one is produced in Chicago.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #190 - March 25th, 2014, 4:30 pm
    Post #190 - March 25th, 2014, 4:30 pm Post #190 - March 25th, 2014, 4:30 pm
    Hi,

    I don't know if your experience mirrors mine: packaged corned beef advises X minutes per pound to cook. I find this information understates how long it really takes to simmer a corned beef.

    I recently bought a Sy Ginsburg corned beef from Costco. I found the roughly three hour simmer suggested by the package instructions was really five hours. I discussed this with a friend who reported having the same experience making corned beef.

    Has anyone had success with the suggested cooking times? Or at the very least consider them advisory allowing a few more hours. It will save you the grief of hungry people watching a pot simmer.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #191 - March 25th, 2014, 4:41 pm
    Post #191 - March 25th, 2014, 4:41 pm Post #191 - March 25th, 2014, 4:41 pm
    Cathy2 wrote:Hi,

    I don't know if your experience mirrors mine: packaged corned beef advises X minutes per pound to cook. I find this information understates how long it really takes to simmer a corned beef.

    I recently bought a Sy Ginsburg corned beef from Costco. I found the roughly three hour simmer suggested by the package instructions was really five hours. I discussed this with a friend who reported having the same experience making corned beef.


    Cathy--How many pounds was the corned beef you purchased?
    "Life is a combination of magic and pasta." -- Federico Fellini

    "You're not going to like it in Chicago. The wind comes howling in from the lake. And there's practically no opera season at all--and the Lord only knows whether they've ever heard of lobster Newburg." --Charles Foster Kane, Citizen Kane.
  • Post #192 - March 25th, 2014, 6:04 pm
    Post #192 - March 25th, 2014, 6:04 pm Post #192 - March 25th, 2014, 6:04 pm
    Cathy2 wrote:Hi,

    I don't know if your experience mirrors mine: packaged corned beef advises X minutes per pound to cook. I find this information understates how long it really takes to simmer a corned beef.

    I recently bought a Sy Ginsburg corned beef from Costco. I found the roughly three hour simmer suggested by the package instructions was really five hours. I discussed this with a friend who reported having the same experience making corned beef.

    Has anyone had success with the suggested cooking times? Or at the very least consider them advisory allowing a few more hours. It will save you the grief of hungry people watching a pot simmer.

    Regards,

    I have not found that to be true. I usually end up closer to the lower end of the range given on the Sy Ginsburg package and have been happy with the tenderness of the meat. The last one I cooked was about 4 1/3 lbs., and it was done at about 2 1/2 hours. I don't add vegetables to the pot but rather cook them separately--I don't know if that is affecting your cooking time.
  • Post #193 - March 25th, 2014, 9:36 pm
    Post #193 - March 25th, 2014, 9:36 pm Post #193 - March 25th, 2014, 9:36 pm
    Hi,

    I cook the vegetables after the corned beef is done.

    This last corned beef may have been 3.75 pounds, though I have cooked many corned beefs over the years. I simply found they took longer to simmer than what the package suggested no matter who was the processor (including myself).

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #194 - March 3rd, 2015, 12:43 pm
    Post #194 - March 3rd, 2015, 12:43 pm Post #194 - March 3rd, 2015, 12:43 pm
    I would like to make corned beef hash and would like to skip cooking the corned beef. Any opinions on prepared corned beef from grocers, like Mariano's, Whole Foods, Jewel, Tony's, Big Apple, Havestime? Or maybe a butcher on the northside like Gene's, or Paulina Meat Market, Gepperth's?
  • Post #195 - March 3rd, 2015, 3:33 pm
    Post #195 - March 3rd, 2015, 3:33 pm Post #195 - March 3rd, 2015, 3:33 pm
    Try Harringtons

    5685 N. Milwaukee
    Chicago, IL 60646
    Phone:
    (773)283-8388
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #196 - March 3rd, 2015, 3:56 pm
    Post #196 - March 3rd, 2015, 3:56 pm Post #196 - March 3rd, 2015, 3:56 pm
    Anyone tried the Ex-cel corned beef retail sandwich shop recently opened on Lake -- the "Corned Beef Factory"? It looks like they put some real $$ and effort into it, and GWiv's been singing Ex-cel's product for longer than I can recall. The kids on Yelp seem to dig it. Might be a good call for your CB hash project.
  • Post #197 - March 3rd, 2015, 4:14 pm
    Post #197 - March 3rd, 2015, 4:14 pm Post #197 - March 3rd, 2015, 4:14 pm
    JeffB wrote:Anyone tried the Ex-cel corned beef retail sandwich shop recently opened on Lake -- the "Corned Beef Factory"? It looks like they put some real $$ and effort into it, and GWiv's been singing Ex-cel's product for longer than I can recall. The kids on Yelp seem to dig it. Might be a good call for your CB hash project.



    How did I miss this?? Thank you.
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #198 - March 14th, 2018, 3:38 pm
    Post #198 - March 14th, 2018, 3:38 pm Post #198 - March 14th, 2018, 3:38 pm
    Read through this whole thread again today, getting in the mood for St. Patrick's Day corned beef. I wasn't going to buy one because all I saw were big flats and I prefer the fattier, more flavorful points, but the other day I saw Vienna Beef points on sale at Mariano's. Not a great sale, $4.50 a pound, but it's just me here now, so I bought a small one. The sale included a free 2-lb package of VB sauerkraut for reubens. I'm going to soak the beef in water til Saturday (changing the water once a day) to reduce the saltiness. I plan to use beer for the braising liquid rather than water, and add garlic and pickling spices, but whether to cook it in the crock pot or the oven, I haven't decided. From what I've read so far, it doesn't seem to matter w/r/t moistness or shrinkage.

    Based on many dreadful boiled corned-beef-and-cabbage dinner experiences in childhood (of course St. Patrick's Day falls during Lent, so you remember to offer up your suffering for the souls in purgatory), I despise boiled cabbage and don't much like boiled root vegetables, so I will be roasting my potatoes and carrots til they are browned and delicious and not even allowing cabbage into the house (unless you count the sauerkraut).

    I've also got all I need to make champ, soda bread with raisins and caraway seeds, and---this will be new for me this year---Irish tea brack.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #199 - March 14th, 2018, 3:57 pm
    Post #199 - March 14th, 2018, 3:57 pm Post #199 - March 14th, 2018, 3:57 pm
    Hi,

    Points are on sale at Jewel for $1.99 per pound, which is my preferred cut, too. I have a four-pound point simmering at 180 degrees presently. I have the spices in a tea egg to prevent them from getting into every nook and cranny.

    I like the cabbage when it is not overcooked. My Irish grandfather preferred his mushy. For a while, I was doing al dente that caused my grandfather to roll his eyes and exclaim, "Americans!" as if it were a swear word.

    My Irish soda bread is usually loaded with raisins. Something I rarely see in those produced by other hands.

    Enjoy yourself, because you don't have to account to anyone how you do it!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #200 - March 15th, 2018, 7:12 am
    Post #200 - March 15th, 2018, 7:12 am Post #200 - March 15th, 2018, 7:12 am
    If I don’t corn my own, I purchase Vienna flats, $5.99/# at Woodman’s this year. No free kraut, unfortunately.
    For the Vienna product I don’t do anything but cook until tender, use Guinness for cooking liquid, throw potatoes and cabbage into the pot towards the end of cooking.-Richard
  • Post #201 - March 15th, 2018, 9:12 am
    Post #201 - March 15th, 2018, 9:12 am Post #201 - March 15th, 2018, 9:12 am
    I'm not brining my own at home, but I was just wondering, why isn't cross-hatching the beef with a knife on one or both sides part of the usual process? I mean, it's a slow process, about a quarter of an inch of salt penetration per day, and it's tough, fibrous meat, and it's not the prettiest cut anyway, and if we find cross-hatching on a ham attractive, and if Julia Child can recommend cross-hatching a flank steak, why not? Why not score it on the bottom, at least, and shave a few days off the process? Asking for a friend who might try this next year.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #202 - March 15th, 2018, 5:25 pm
    Post #202 - March 15th, 2018, 5:25 pm Post #202 - March 15th, 2018, 5:25 pm
    If you were to cross hatch, because the brisket becomes so tendar, you would get mush around the edges of your slice.
    You must have a sharp, preferably serrated long blade for cutting a brisket, otherwise you get mush.-Richard
  • Post #203 - March 15th, 2018, 7:19 pm
    Post #203 - March 15th, 2018, 7:19 pm Post #203 - March 15th, 2018, 7:19 pm
    budrichard wrote:You must have a sharp, preferably serrated long blade for cutting a brisket, otherwise you get mush.-Richard

    In my experience serrated knives tend to shred, in particular tender meat such as brisket. Long thin sharp blade, one continuous draw-cut yields intact presentable slices. Its also difficult to keep serrated knives properly sharpened.

    YMMV
    Hold my beer . . .

    Low & Slow
  • Post #204 - March 17th, 2018, 11:02 am
    Post #204 - March 17th, 2018, 11:02 am Post #204 - March 17th, 2018, 11:02 am
    I decided to go old style with my corned beef this St Patrick's Day. I'm braising it in Old Style.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #205 - March 17th, 2018, 4:58 pm
    Post #205 - March 17th, 2018, 4:58 pm Post #205 - March 17th, 2018, 4:58 pm
    Katie wrote:I decided to go old style with my corned beef this St Patrick's Day. I'm braising it in Old Style.


    I like it!

    Braising in Guinness Extra today.
    Top off with Leine’s.
    Difficult for a UW Madison Grad to part with.
    -Richard
  • Post #206 - March 17th, 2018, 8:52 pm
    Post #206 - March 17th, 2018, 8:52 pm Post #206 - March 17th, 2018, 8:52 pm
    G Wiv wrote:Long thin sharp blade, one continuous draw-cut yields intact presentable slices.

    Practicing what I preach . . .


    3.jpg Corned beef & cabbage, Saint Paddy's Day

    8.jpg Corned Beef & Cabbage, Saint Paddy's Day

    GreenBagel2.jpg Its not Saint Paddy's day without green bagels for breakfast.
    Hold my beer . . .

    Low & Slow
  • Post #207 - March 11th, 2019, 12:10 pm
    Post #207 - March 11th, 2019, 12:10 pm Post #207 - March 11th, 2019, 12:10 pm
    Hi,

    Over the weekend, I heard an interview with an owner of County Fair Foods in the Beverly neighborhood of Chicago. They offer bulk corned beef directly from the barrel. I checked their online ads: $6.98 per pound or if you purchase in excess of 40 pounds, then it is priced at $6.48 per pound. They claim to sell more corned beef than any other retail store in area with volume measured in tons just before St. Patrick's Day.

    This store closes for the South Side St. Patrick's Day Parade, because you cannot reach it and their employees wish to celebrate.

    Has anyone tried their product?

    County Fair Foods
    10800 S Western Avenue
    Chicago, IL 60643
    (773) 238-5576
    www.countyfairfoods.net
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #208 - March 17th, 2019, 7:33 pm
    Post #208 - March 17th, 2019, 7:33 pm Post #208 - March 17th, 2019, 7:33 pm
    Its that time of year. Green Bagels for breakfast, corned beef and cabbage for dinner! #homecooking #countmeafan #lowslowbbq

    GreenBagel1.jpg Green Bagels

    SPDP1.jpg Corned beef & Cabbage


    Saint Paddy's Day, count me a Fan!
    Hold my beer . . .

    Low & Slow
  • Post #209 - March 17th, 2019, 11:26 pm
    Post #209 - March 17th, 2019, 11:26 pm Post #209 - March 17th, 2019, 11:26 pm
    budrichard wrote:If I don’t corn my own, I purchase Vienna flats, $5.99/# at Woodman’s this year. No free kraut, unfortunately.
    For the Vienna product I don’t do anything but cook until tender, use Guinness for cooking liquid, throw potatoes and cabbage into the pot towards the end of cooking.-Richard


    The Vienna Beef flats have always been a great bargain at Woodman's the day after St Patrick's Day, if they have any left.

    CSD
    Mark A Reitman, PhD
    Professor of Hot Dogs
    Hot Dog University/Vienna Beef
  • Post #210 - March 18th, 2019, 8:41 am
    Post #210 - March 18th, 2019, 8:41 am Post #210 - March 18th, 2019, 8:41 am
    HI,

    I was late in picking up a corned beef. On Sunday morning, the points on sale for $1.99 were gone.

    I talked to the butcher at Jewel, who suggested buying Harrington's points at just under $5. a pound. It was trimmed of excess fat and a nice hefty four-pounds. I cooked it for less than five hours at 184 degrees, it was really very, very good.

    I made so much side vegetables, I am buying another today to finish up the sides.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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