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Jun 16, 2012 09:03 AM

ISO red corned beef

I am looking for a red corned beef, and can only seem to find the gray? Anyone seen this species in the wild?

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  1. Your best bet is to go to a fine kosher butcher and ask for red. I'd head to Brookline and ask. This is coming from an ancient white, Irish, Catholic cooker of corned beef.

    1. What the heck is gray corned beef (other than maybe rotten)?? Never seen it in gray.

      Always been a fan of the corned beef at Barry's Village Deli in Waban.

      7 Replies
      1. re: ScotchandSirloin

        Gray corned beef is not preserved with the nitrates that would make the color red.

        1. re: sr44

          Yep, what sr44 said. I needed red as I was going to try and make homemade pastrami (sort of...traditionally I believe it's made with an eye round that is then 'corned', but I was looking for a shortcut), and I found one at the Super Stop and Shop in the Dedham Mall, so all's good. Rubbed it with 1/2 coriander seed, 1/2 peppercorn, a smattering of turbanado sugar, and a bit of paprika for color, smoked it for 5 hours, and then simmered it in some water seasoned with bay leaves and peppercorns for another 3 hours. Came out great! My previous attempts did not have the boiling step (rookie mistake), as that really drew down the salt levels, as just smoking it made for an intolerably salty cut. So thanks for the help people, I know you tried! And if you have a grill capable of doing this, I say give it a shot, as I am going to have some kick ass sandwiches tonight!!!!

          1. re: devilham

            Hmmmm...eye round is not going to make a very flavorful pastrami. The taste may be reminiscent of pastrami, but it will never be as succulent as a brisket pastrami.
            You coulds certainly make a good pastrami starting out with a decent, standard corned beef brisket (preferably 'point' cut)

            1. re: The Professor

              which is what I did Professor! It's just that in my research, I had read that it was an eye round that has been corned that is used for pastrami (I might be wrong, but that is what I read). But much like you suggested, in order to skip the whole brining step, I picked up a red point, rubbed it, smoked it, boiled it, and then ate it....and for the record??? Best freaking pastrami on rye I've had in a long damn time!

                1. re: jgg13

                  True, absolutely. The best pastramis IS typically navel...but for the sake of convenience and ready availability for home spicing and smoking without the need to brine, the point brisket corned beef is the next best thing!

            2. re: sr44

              Good to know. Thought the OP was looking to buy corned beef ready to eat, which I have only seen as red colored.

          2. McKinnon's in Malden has bags of the red stuff, and it's really good. I assume it's a year round item? I've only had it around St Paddie's.

            1 Reply
            1. re: Chef Bwana

              Just over the border in Everett, apparently.

            2. The Roche Bros. in West Roxbury always has red corned beef. They sell a lot more grey corned beef around St. Patrick's Day. Almost all are briskets, either flat or point cut.

              They do sell a few corned beef rounds, but they are a "meat and water" product, where 20% of weight is added water. Never tried it, probably never will.

              1 Reply
              1. re: jira

                I actually tried to make pastrami with one of those rounds last year, and neglected to boil it after smoking, and I think missing that step (I hadn't at the time realized you needed to do that, and thought it was just a spiced smoked corned beef) made it intolarably salty. I often shop at thta Roche Bros, and find they don't always have corned beefs at all, so that's why I posted originally, I wanted to have a confirmed sighting so that I could have one this sunday to smoke up. As I mentioned above, mission accomplished, had some for dinner last night, and made a sandwich for lunch today, it was good warm last night, and just as good this morning all set up from cooling.

              2. excuse the bad photo (my iphone is a mess), but here were the results