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Name:   Mack - Email Member
Subject:   Corned Beef Brisket
Date:   3/23/2011 5:43:43 PM

Anybody here got a Sure-Fire, works every time method for preparing a Corn Beef Brisket that is not as tough as Uncle Clyde's razor strop?  The starting point is one of those CBB's from the grocer that comes vacuum sealed in plastic with a seasoning packet enclosed.
We just had one in honor of St. Patrick complete with cabbage and red potatoes. But, the meat wound up so tough we (she) shredded it for hash. Any ideas? Thanks.



Name:   Ulysses E. McGill - Email Member
Subject:   Corned Beef Brisket
Date:   3/23/2011 8:52:09 PM (updated 3/23/2011 8:56:54 PM)

If it's not boiled long enough it will be tough....it takes awhile, but they will get tender. Don't stop boiling until you can stick a fork in it and easily break off a chunk (it will start to fall apart when you do this if it's ready).  I use a pressure cooker to speed things up a bit, but it still takes a good 2 hours (you can about double that without a pressure cooker)



Name:   roswellric - Email Member
Subject:   Corned Beef Brisket
Date:   3/23/2011 9:31:34 PM

OK here is a really good one. Now I use a big crock pot instead of a pressure cooker but the pressure cooker works fine and doesn't take as long. The crock pot adjustment is as described in the "simmering pot" note but it takes 10-12 hrs on low. Put all the ingredients in first. Don't forget to wash the brisket thoroughly before putting in the pot. Don't leave out anything and add water or red wine to about 1/2 the meat level. I use the meat spice package instead of the dill. The oranges and cinnamon are great ingredients - don't leave out. Put the beef on a cutting board and let rest for at least 30 min after cooking. We make mashed potatoes and put the mustard sauce on the potatoes too.

URL: Corned Beef!

Name:   roswellric - Email Member
Subject:   I forgot the cabbage...
Date:   3/23/2011 9:39:42 PM

I cook my fresh cabbage in a wok or large deep skillet. Cut it up first. I put in 1-2 TBS of butter, about a cup of white wine & chicken stock in equal parts, caraway seeds, tarragon and S & P. I cover for 10 minutes at a fast simmer then uncover, turn down and slowly let the liquid cook down until done. Sweet & easy cabbage. Don't leave anything out.



Name:   Pontoonfisher - Email Member
Subject:   Corned Beef Brisket
Date:   3/24/2011 1:01:54 PM

Crock pot, I have never boiled one. Cook on low all day. (8-10 hours). I never knew people boiled them until I read the label this year. My mom always cooked them in the crock pot so I always did it that way.



Name:   Mack - Email Member
Subject:   My thanks for the Info,,,
Date:   3/24/2011 2:27:50 PM

Crock pot seems to be the answer. We cook a corned beef brick about 3 times a year, and the best we have managed is maybe "medium OK good". Appreciate the help.
Mack



Name:   roswellric - Email Member
Subject:   LOL!
Date:   3/24/2011 8:49:11 PM

Good luck! I'll bet you are a closet Irish man....



Name:   Mack - Email Member
Subject:   Nope, I'm a Scot
Date:   3/24/2011 10:08:42 PM

from the Isle of Skye on the Northwest coast. But, I do very much like the Irish history, their food and their zest. No closets.



Name:   Ulysses E. McGill - Email Member
Subject:   Corned Beef Brisket
Date:   3/24/2011 10:38:43 PM

Boiling works great.....seasoning packet makes for a great taste (and I usually add a little of my own). I have used the crock pot and it also works fine, but it takes a long time. The pressure cooker can get the same result in 1/5th the time which is a major factor when I decide I want that frozen corned beef for dinner when it's already mid afternoon.





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