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Best Corned Beef to Buy

s
shoo bee doo Mar 11, 2013 01:07 AM

I said I'd bring corned beef to a pot luck on Sunday. I don't want to brine it myself or do a lot of work. I don't mind boiling or baking it. Where do I get the best quality and taste?

  1. t
    TCchef8503 Mar 16, 2013 10:53 AM

    Clancey's in Linden Hills. They have round or brisket, depending on how fatty you want it.

    1. c
      ChillyDog Mar 13, 2013 08:13 PM

      U of M Meat Lab, $3.09 a lb

      It was one of the most tender, flavorful I've ever made.

      3 Replies
      1. re: ChillyDog
        The Dairy Queen Mar 14, 2013 04:34 AM

        Are they still open only on Weds?

        If yes, it seems it ight be too late for this coming Sunday at this point. But, if you do eventually go, be sure to visit the Dairy Lab, too.

        ~TDQ

        1. re: The Dairy Queen
          c
          ChillyDog Mar 14, 2013 06:10 AM

          You can call to arrange for a time. They are very flexible.

          1. re: ChillyDog
            d
            docfood Mar 14, 2013 10:54 AM

            good to know. I thought it was only on Wed, too.

      2. s
        sandylc Mar 11, 2013 06:32 PM

        Flat cut. Look for one that you can see a solid, thick vein of meat all the way through it when looking from the sides.

        3 Replies
        1. re: sandylc
          d
          docfood Mar 11, 2013 07:14 PM

          I just got one from the grocery on Randolph and Hamline. It was pretty good when done in a pressure cooker with Kafir limes leaves added.

          1. re: docfood
            The Dairy Queen Mar 12, 2013 01:04 AM

            Kortes? They supposed are the same butcher as Widmer's on St. Clair.

            ~TDQ

            1. re: The Dairy Queen
              d
              docfood Mar 12, 2013 08:28 AM

              Yes, TDQ, same folks. It was only 2.99/lb.

        2. g
          GutGrease Mar 11, 2013 02:47 PM

          The Lunds brand is good quality, but the taste will all depend on how you cook it. What is your plan for that?

          5 Replies
          1. re: GutGrease
            s
            shoo bee doo Mar 11, 2013 04:45 PM

            I don't know. How do you cook corned beef? I remember boiling it many, many years ago. But if you know something better, I'm all for it.

            1. re: shoo bee doo
              s
              sandylc Mar 11, 2013 06:33 PM

              You can simmer, roast, or braise it. I like braising it.

              1. re: shoo bee doo
                p
                puddin head Mar 11, 2013 07:18 PM

                we cook ours in the pressure cooker. Comes out so tender, and doesn't get waterlogged from boiling.

                1. re: shoo bee doo
                  j
                  justalex Mar 11, 2013 07:37 PM

                  I just made corned beef tonight. Purchased it at Cub for 3.49 a pound, It was Skylark brand. It turned out tender with a nice marbling of fat on the top.

                  I think the term you want to use for cooking corned beef is 'simmer'. Never a hard boil, just gentle slow and low little bubbles. I allow one hour of simmering per pound. I always use the spice packet provided in most CB's and skim the foam off the top of the pot after its' initial simmer, about one hour.

                  Generally, we get a three-pounder, so three hours later it is ready for the short oven braise. Preheat the oven to 300. I remove the CB from the simmering pot and place it on an oven sheet that is covered with foil.

                  This is when I put the red potatoes and carrots into the still simmering CB pot. 10 minutes later the sliced cabbage and onions go in.

                  While I'm fixing the veggies, I slather the top fatty part of the corned beef with Dijon mustard and put on a good layer of brown sugar on top of the mustard. Place into your preheated oven and allow the brown sugar to melt into the mustard for 15 minutes.

                  Get out a big platter. Slice the corned beef and fish out all of the veggies with a slotted spoon. Butter, salt and pepper and you're good to go.

                  1. re: shoo bee doo
                    Bacardi1 Mar 14, 2013 11:20 AM

                    I've been making all different cuts of corned beef for St. Pat's Day for the past 35+ years.

                    In all the many years that I've been cooking corned beef, I've always boiled/simmered it in a big pot of water, but last year for the first time I made a corned beef in my slow cooker that was the very best corned beef I've ever enjoyed in my life.

                    Chop one large peeled onion & place in bottom of slow cooker. (The original recipe for this also had you add a bag of baby-cut carrots, but I think I'll be nixing that this year, since the carrots came out too mushy for eating, although I may add a couple of carrot chunks just to sweeten the cooking broth.) Place your corned beef (any cut) on top of the onions, fat side up. Add 1 cup of water, one bottle of dark beer (I used a bottle of Guinness, of course!), & 2 bay leaves. Cook on "low" for 6 hours. Enjoy - & I'm sure you will.

                    I was originally concerned that the meat would pick up too much of the natural bitterness of the Guinness, but it didn't. Instead I had the moistest, juiciest, most flavorful & succulent corned beef I'd ever tasted. And it wasn't like the meat cut was top of the line - it was just the store brand.

                    Will definitely be repeating this recipe again this coming St. Pat's. Will be serving with butter-sauteed cabbage, boiled tarragon-scented carrots, & oven-roasted potatoes.

                2. b
                  BatMan Mar 11, 2013 01:32 PM

                  Lunds (their brand). A little more expensive but well worth it.

                  3 Replies
                  1. re: BatMan
                    Sarah Mar 11, 2013 02:02 PM

                    Point or flat cut?

                    1. re: Sarah
                      j
                      justalex Mar 11, 2013 07:40 PM

                      I prefer flat cut. It makes for more even slices for sandwiches and such.

                      1. re: Sarah
                        The Professor Mar 16, 2013 01:13 PM

                        Flat cut is fine if you like your CB lean. For flavor, the point cut wins, hands down.

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