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Tuesday, March 17, 2009

The rest of the corned beef recipe

For those of you making corned beef with me, here is the rest of the recipe:
(First part of the recipe is here.)

Remove the meat from the ziploc and soak it in cold water for a couple of hours, changing the water a few times to remove as much salt from the outside as possible. The meat has already absorbed a lot of salt, so the stuff on the outside is no longer necessary. Once the meat is done soaking, remove it from the water and pat it dry.

Put the meat in a large pot (I use my big Le Creuset) and cover it by 1/2 to 1 inch of water. If any scum comes up to the top of the water, just remove it with a spoon. Turn the heat on medium high and bring the water up to a boil. Once it boils, lower the heat as low as possible, cover the pot, and let the meat simmer for about two to three hours. You want a skewer or sharp knife to be able to pierce the meat with no resistance whatsoever.

Preheat the oven to 200 degrees. Remove the meat from the water, and place it on a large heat-proof platter (I usually just use a roasting pan). Pour about a cup of the water/broth over the meat, cover the pan with foil and place it in the oven.

OK, Now you are going to need seven to eight pounds of vegetables. You can choose any combination of the below (I have italicized the ones I am using tonight): 

Category One
Rutabagas (small)
White turnips
New potatoes
Boiling onions

Category Two
Green cabbage, uncored
Brussels sprouts

Add the vegetables from category one to the pot and bring the broth back up to a boil. Then, turn the heat as low as possible, cover the pot, and cook the vegetables for about 10 minutes. They should have begun to soften at this point.

Then, add the vegetables from category two and bring the broth to a boil again. Then, turn the heat down once again, cover the pot, and cook for an additional 10 - 15 minutes. At this point, all of the vegetables should be tender.

While the vegetables cook, remove the meat from the oven and cut it across the grain (so if the stripes in the meat are going vertically, you want to cut it horizontally - this is VERY important and will insure tender meat) into 1/4 inch slices. 

Arrange the vegetables and meat on a beautiful platter, moisten as needed with any of the broth, and serve! This tastes great with a variety of accompaniments. We use horseradish mixed with sour cream and mustard. 


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