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delicious corned beef brisket

I cannot seem to locate my notes about how to cook a flavorful and tender corned beef brisket. specifically should I buy a flat cut and if so how would you advise to spice and cook it.Thanks .

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  1. sliced onions below, dried sliced garlic above, rubbed with sea salt and black pepper, braised for a long time in some wine/beer/juice does it for me.

    1. I prefer flat cut. It's also really good with an apricot glaze, just depends what mood you're in at the time

      1. I cover the corned beef in a water & beer mixture that also has a halved onion, and carrots, and simmer covered for 3-4 hours. I steam my red potatoes, and cabbage seperately.

        Before I place the beef in the water , I use the spice packet that comes with the corned beef, and rub it on the fat side, I also rub the fat side of the corned beef with McCormick Pickling Spice.

        Not just a once a year meal in my south side Irish house.

        1. I simmer the corned beef in a crock pot with the spice packets along with extra bay leaf, coriander, mustard seeds, a few cloves and plenty of whole garlic cloves. Then simmer the cabbage and carrots in the broth. To me, the just cooked through cabbage simmered in concentrated beef broth with spices is the best part. It gives the cabbage a sweet taste and spicy aroma.

          1. you could also add some apricots or prunes if you want to give it a bit of a sweet taste. it might balance the other tastes, good luck tutica 123

            1. If you have time read these posts:

              http://www.chowhound.com/search?item_...

              1. I cook a 3-lb. point cut for 52 minutes in a pressure cooker with 2 cups of apple cider for a perfectly tender and tasty corned beef for slicing across the grain.
                Pressure cooked Vegetables: red potatoes and carrots - 6 minutes, cabbage wedges - 2 minutes.

                1. Here's a great way to finish your corned beef after braising it;
                  * Allow it to cool in your cooking liquid for 30-60 minutes after cooking.
                  * Spread with your favorite mustard and then coat with brown sugar.
                  * Pop into 275 degree oven for 60-90 minutes.
                  * So good!

                  1. Flat cut is better since it has less fat and therefore shrinks less. However, my supermarket butcher pointed out that some point cuts are close to flat cuts, and much cheaper, so that's what I have.

                    I've had great success making a traditional corned beef dinner as follows:
                    cover beef w/ water by 2 inches, bring just to a boil, simmer covered slowly for about 3 hours, skimming froth and then add spices -- peppercorns, crushed bay leaves, paprika, mustard seeds, dash allspice and some thyme. About 1/2 hour before it's done, I add onions and carrots to pot. Then I remove the meat, and add cabbage and potatoes and cook 15 minutes.
                    I think key to tender meat is cooking very slowly (boiling toughens meat) and long enough.

                    1. At this moment I have a rolled-and-tied 4 lb. piece of point cut doing a slow braise in the oven, in a half-pint of mixed bouillon and tomato juice, sitting on some partially-browned onion and pasilla pepper. I told someone on this board not long ago that I didn't see why that wouldn't work, then figured I'd better try it myself to see whether or not I was just talking through my hat.

                      I'll keep y'all posted...

                      1 Reply
                      1. re: Will Owen

                        See my "post mortem" post (3-18) for an update.

                      2. I adapted a recipe from Best Recipe.

                        First I simmered my four-pound flat-cut Fatted Calf / Marin Sum Farms grass-fed brisket (ready to cook, did not need desalting) in water with the greens from a bunch of fresh onions.

                        When it was done (took about 2.5 hours) I wrapped it in foil and put it in a big serving platter in a 200-degree oven.

                        Then I strained out the greens with a slotted spoon and cooked the potatoes and carrots in the broth.

                        When they were done I spooned them out and put them in the oven.

                        Then I cooked the cabbage. When it was done I sliced the beef, put it back on the platter, spooned the cabbage onto the platter, and used a bulb baster to fill a small pitcher with hot broth.

                        That way nothing was overcooked but everything had the good beef flavor.

                        1. My Mom always made a New England Boiled Dinner for my Irish step-Dad, and the corned beef was boiled (I guess really braised because there was not a lot of room in the pot for much more than the beef). I went looking for a recipe today (no time to do this until tomorrow -Monday) and found a Suzanne Goin recipe that involves boiling/braising the meat just briefly, then into the oven (covered) for 4+ hours. The veggies are poached in the original braising liquid, onthe stove, toward the end of the process.

                          This sounds wonderful, but I'm wondering how the oven method might change the flavors and overall impression of the meal. I'd be inclined to cook the root veggies/potatoes in the oven too. Anyone familiar with this method? Thoughts?

                          2 Replies
                          1. re: Midlife

                            I pretty followed her method except I prepared my veggies another way so I didn't use thise steps. Here's my thoughts; braising in a low oven is fairly equivalent to stovetop on low simmer. The advantage to the oven is that you avoid risk of scorching on the bottom and the heat is well distributed all over. I don't believe it affects the flavor or 'overall impression' at all unless you boil and toughen it on the stove. You start it on the stovetop in order to bring the liquids up to temperature quickly. Also Suzanne Goin uses plastic wrap (yes it can go in the oven at 325F) to seal the lid, then foil, then the lid, so you have a very tight seal. I do lots of dishes in the oven that could be done on the stove, like beans, rice and other braises.

                            But you should do the veggies back on the stovetop to cook. You want to bring the liquid up to a simmer again and regulate the heat as needed. nless you mean to not cook the veggies in the meat broth. I did mine separately in a roasting pan in the oven.

                            1. re: Midlife

                              Braising is braising whether it's the pot is in the oven or on the stove.