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Corned Beef - who's serving? butcher selling?

anyone know of anyplace that is/will be serving Corned Beef w/w/o Cabbage?
or any local Butcher that is maybe brining their own?

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  1. twaites market on the methuen lawrence line oakland street--absolutely the best corned beef and ribs they brine on premises--been there since god was born never a bad brisket......................................

    2 Replies
    1. re: tom h

      wow, and right in my 'Hood.

      1. re: tom h

        Boy, do these sure look interesting/dangerous/addicting/yummy....

      2. K St market in South Boston, Ma.
        Brined by the Joseph brothers from a recipe handed down by their father.
        Great stuff, and it's available year round.
        The market is on the corner of K and 8th Street.

        2 Replies
        1. re: janzy

          and this one i'll couple with a trip to Cafe Polonia.

          1. re: ScubaSteve

            Another great place to buy cornrd beef is the Dorchester Market, sometimes called Gene and Paul's. Its on the corner of east Cottage and Dorchester Ave.

        2. Just saw an add on TV that The Butcher Boy in North Andover is curing their own also.

          1. My house!!
            Also, SS, I noticed a sign at the local Methodist church at the rotary in Saugus Center stating that there will be a corn beef din din March 15th at 6. If you are out driving, check out local churches as they often have them to raise money.
            Top of the Morn to ye.

            1. Scuba,
              Just thought of one more place - Maplewood Meat Market in Maplewood Square in Malden. They do the corn beef every year. Enjoy.

              1. Butcher Boy has been brining their own since they opened.

                12 Replies
                1. re: treb

                  i've sen the CB at BB but it's gray. i'm a fan of the red. but if you'd had BB's and give it your approval i may pick some up this week.

                  1. re: ScubaSteve

                    Not sure whether you want to go as far as Newburyport but there was a place we used to go to years ago called Fowles Market which had the BEST red corned beef I have ever had. http://www.fowlesmarket.com/
                    Haven't been there in years but it was terrific at the time

                    1. re: Cheffrank

                      i know Fowles. i used to get their sausages.
                      is Fowle's CB red or gray?

                    2. re: ScubaSteve

                      Scuba, interesting observation, actually in the Merrimack Valley gray is the real deal, whereas other areas lean towards red. Go to the AOH in Lawrence, with some of my buddy's who live in the area, on St. Patty's Day and see what they serve. Don't even think of asking for red, you'll hear it from the locals. Believe me I've been there many a St. Patty's Day at the AOH supporting the bar pillars with my head after a few frostie's.

                      1. re: treb

                        interesting. i've been in Haverhill since '91 and have only seen the gray at BB. i'll be heading to Polonia tonight so i'm going to see what K St. Market has there.
                        and i will pick up a hunk of gray in the very near future, mostly because it has been Years since i've had that type.

                        1. re: ScubaSteve

                          Go to the AOH on the 17th and strap yourself in for a wicked pi.....a day!

                          1. re: ScubaSteve

                            On Good Eats last night Alton used salt petre to use in the brine for corning beef. He said that is what makes it red. I never knew.

                            1. re: CityPork

                              Salt petre is not needed. In fact, omitting it results in a gray corned beef with a somewhat beefier flavor. That what used to be the normal corned beef in many parts of New England. Support the regional difference....

                              1. re: CityPork

                                Saltpeter (Potassium Nitrate) is hardly used for curing in the US any more as it is very inconsistent. Sodium Nitrate is used instead. Most commercial operations skip the nitrate process entirely and use pink salt, which is Sodium Nitrite. Nitrite is what actually does the work in terms of eliminating the bacteria that cause botulism. It turns the meat pink and prevents fats from developing rancid flavors. Nitrates turn into nitrites over time. Curing with salt alone is the longest process (of course, the meat is not pink), with nitrate the next, and with nitrites, the shortest. (You always use salt even with nitrites - usually about 94% salt to 6% pink salt.) The advantage of salts and nitrates taking longer than nitrites is that it gives the process a chance to develop other, deeper flavors - including better picking up of the other flavors in the brine for corned beef.

                                1. re: applehome

                                  And curing just with salt produces the best flavor overall. We are fortunate to live in an area where we can get gray corned beef if we know where to look for it....

                                  1. re: Karl S

                                    Also true with traditional hams like prosciutto and serrano - salt brined then air cured, as well as with southern country hams.

                                    BUT... I have found, in making my own pastrami, that gray corned beef is not as good for smoking as the nitrite cured stuff - at least, not if you're trying to get the Katz's or NY style pastrami.

                                    And when it comes to sausages, especially unpasteurized salumi, you really do want the nitrites to have killed off the botulism, which develops inside while curing (not as much of an issue with solid meats).

                                    So nitrites have their place. Just not necessarily in a piece of corned beef.

                                    Stop & Shop sells the packaged gray beef - they even have whole briskets, rather than just the half - point cut or flat, if you happen to have a commercial full pan to handle it.

                                    1. re: applehome

                                      Yes. Pastrami and sausages are different. I very much agree.

                      2. The excellent farm stand-store in Concord MA is selling hot/cold corned beef & boiled dinner for St Patrick's. Below is from their web site:

                        With deep Irish roots on both sides, Verrill Farm Chef Kevin Carey looks forward to preparing this traditional meal every year. The Boiled Dinner will be available hot and ready to take out on Monday, March 17 from 11 am - 2 pm. If that time is not convenient, the dinner will also be available packed cold for reheating at home on both March 16 & 17. Hot or cold, the dinners are $9.95 each; ordering ahead is recommended.

                        1. Both Johnnie's Foodmaster and Market Basket offer good old-fashioned gray corned beef (made without nitrates and tastier for it) that used to be the norm in much of New England. Market Basket has it in large cuts for $2.69/lb.

                          4 Replies
                          1. re: Karl S

                            Yupo- I get mine at Johnnies- and last year they had the corned spare ribs, which are also great.

                            1. re: macca

                              I believe that most of the Gray Corned beef sold in the area is from Boston Brisket Co in Newmarket and would bet some stores that advertise a house brand simply resell that. Johnnie's carries it year round, including the ribs. McKinnon's usually has the ribs too. The brown stuff is usually out of the brine, which IMHO is better for freezing/storing (otherwise it can turn to mush like a lot of the red already comes) With the Somerville MB they tend to give more shelf space to the red stuff, especially in smaller cuts, so Johnnie's would be a safer overall bet for it.

                              BTW, for those wanting a more Irish (as opposed to Irish american) boiled dinner, Farmer's Bounty in Davis carries Galtee boiling bacon (imported, frozen) and Kiki's usually has the Olde Irish Butcher Shoppe brand fresh (less salted, they may also carry imported around the time of St Pats but haven't been this month) from Stoughton. There are usually a couple of restaurants that do a bacon-based boiled dinner too, but don't have those on the tip of my fingers (maybe Irish Emigrant could help, but probably still have to call around).

                              1. re: itaunas

                                I was in Jojhnnies last week, and I noticed they had a few different kinds of bacon. B ut i didn't pay much attention, as did not need any Will have to check it out this week. I have only made boiled dinner with corned beef and rspare ribs- that is what my Irish born grandmother used to make, so I guess I never really though of trying anything else. But will have to try it with the Irish bacon- though not for St Pats day, as some things are sacred- turkey on thanksgiving, prime rib for Christmas, corned beef for St Pats!

                            2. re: Karl S

                              Never set my eyes on the red stuff until I was an adult. My mom always served the gray. When I saw the red for the first time, I didn't quite know what it was!!

                            3. I was just thinking about Johnnie's Foodmaster's corned beef - I never had a bad one and am a big fan of the gray - Roche Bros. corns a good one as well.

                              1. I think Rubin's Deli (on Harvard Ave, across from TJ Maxx) in Allston/Brookline I think sells corned beef.

                                1 Reply
                                1. re: priyaMD

                                  That is a very different kind of animal. Kosher corned beef tends to be spicier than Irish and it is almost never sold grey, though homemade it can be.