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Other recipes besides corned beef and cabbage with corned beef?

suzigirl Apr 17, 2012 12:57 PM

I love corned beef but I want something beyond boiled dinner. I bought two of them at St Patrick's time and am itching for something beyond boild dinner tonight and hash tomorrow. Lemme hear it chowhounds.

  1. q
    Querencia Apr 18, 2012 12:12 PM

    Fake Pastrami: Simmer for maybe two hours the corned beef in water with a couple of tablespoons of mixed pickling spice. Fish out the meat and wash it off. Place on baking dish. Stud with whole cloves as you would a ham. Mix dark brown sugar with just enough mustard to wet the sugar and make it spreadable then smear it all over the ham. Bake for a little while just to glaze. As it cools, every time you walk past it, spoon the goo over it again. Chill so it will slice well. On rye bread this makes the best possible sandwich. If I arrived in heaven and God asked me for my ten best recipes, this would be on the list. You cannot believe how good.

    1. v
      valerie Apr 18, 2012 12:05 PM

      I swear by my method...boiled than baked with glaze. See here.

      http://chowhound.chow.com/topics/5873...

      1. Uncle Bob Apr 18, 2012 11:14 AM

        Reuben

        1. s
          seanelle2 Apr 17, 2012 10:08 PM

          Jewish recipe - interestingly it's sort of like for a .. ham! This is from an Orthodox rabbi's wife- had it it's delicious- make it when I can get a second cut of brisket on special at the kosher butcher, but it's more than 120 mile round trip to do that-- so maybe twice a year -- there are also recipes out there for glazed brisked with apricot/currant jam/jelly- this one is slightly different--

          Pickled corn beef
          half cup mustard
          2/3 cup brown sugar
          1 can mandarin oranges with juice
          mix 3 ingredients
          boil meat in pot for 3 hours covered in water
          cool meat, slice and pour sauce over it
          bake at 350 for half hour.

          1. s
            sr44 Apr 17, 2012 09:21 PM

            Corned beef hash.

            1. f
              fourunder Apr 17, 2012 09:19 PM

              Pastrami.....

              http://bbq.about.com/cs/barbecuetips/...

              1. g
                GH1618 Apr 17, 2012 08:49 PM

                It's hard to find a better use than those two, however, when properly done. As for boiling, I have cooked two recently. The first I boiled according to the package instructions; the second I simmered with the spices for only half an hour, then finished it in the oven. Roasted is distinctly better, I think.

                Then corned beef and swiss cheese (not too much) on rye with mustard.

                3 Replies
                1. re: GH1618
                  s
                  suzigirl Apr 18, 2012 10:51 AM

                  I have never roasted one before and you have my full attention. What temp, how long and does it shrink much the same as it does when boiled? Please do she these gems. I think I would like to try this

                  1. re: suzigirl
                    g
                    GH1618 Apr 18, 2012 12:13 PM

                    I'm relying on memory here. The instructions said to simmer for three and one-half hours, I think. The second one I simmered for about one-half hour in the spices, then put on a roasting pan in a 350° oven for at least two hours. I may have turned it back to 300° after an hour and a half or so, but I can't say exactly. A meat thermometer would be the way to approach it scientifically. Good luck!

                    1. re: suzigirl
                      f
                      fourunder Apr 18, 2012 05:27 PM

                      http://chowhound.chow.com/topics/838041

                      You can see the difference in pictures and read the results of the difference between boiled , boiled and slow roasted, or slow roasted only

                  2. todao Apr 17, 2012 08:40 PM

                    Well, it's a brisket so you can cook it in any manner suitable for that cut of meat. You can leave it seasoned with the brine that it is typically sold with or soak it to relieve it of the flavorings of the bring and bake it, BBQ it, braise it in a dutch oven or slow cooker, you can even marinate it is some concoction (soy sauce and white wine comes to mind with a few herbs of your choice) before loading it into an oven.

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