Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Ontario (inc. Toronto) >
Mar 14, 2014 01:56 PM

Rachel's Corned Beef Brisket

Purchased this product yesterday at Zehrs. I followed the directions exactly and was very disappointed with the quality of the meat. It was so tough , we ate 2 slices and threw the rest in the garbage. What a waste of money.

  1. Click to Upload a photo (10 MB limit)
  1. How long did you cook it? Most corned beef needs to be cooked 3 hours. I don't buy corned beef anymore, it's very easy to make. 5 or 10 minutes prep, 1 week in the refrigerator, and then the 3 hrs cooking.

    5 Replies
    1. re: foodyDudey

      True that. No corned beef is better than home-made, but it's a long slog...7 days in the pickling brine, 48 hours Sous Vide, then 4 hours on the Egg low 'n slow. The brisket from Cumbrae's on Church has perfect marbling. Yum!

      1. re: TorontoTuna

        i'll be the pedant and say that corned beef doesn't need smoking (pastrami/smoked meat does). not does it need sous vide; the irish boil meat (tongue in cheek).

        i would agree with FD's assessment...probably not cooked long enough.

        1. re: grandgourmand

          Actually, old stick, tongue does make a great corned beef.

          1. re: TorontoTuna

            old stick, eh? haven't heard that expression before.

            actually, one of my bucket list items is a corned tongue sandwich. what can i say...i like achievable goals.

        2. re: TorontoTuna

          SV followed by the ol BGE treatment, eh? Gotta say, gentlemen: I like the cut of your particular jib!

          I have patience when it comes to certain things: 72 hours underwater at 123F for shortribs, 12 hours of indirect smoke at 220F for pulled pork? No problem.

          I have neither the time nor the patience for corned beef.

          Into the pressure cooker it goes with a bit of water and more pickling spices and garlic, throw it on the stove, and wham, bam, thank you ma'am, it's done in an hour.


      2. I've had this numerous times bought from Longo's. I smoked it for an hour then put it in some water, covered it and cooked it in the oven for three hours (I think.) No issues with any of them.

        1. Did you slice it against the grain?? If you don't, these cuts are not edible.

          I purchased it once from Longo's, simmered gently for only 35 mins and it was done perfectly.


          1. We bought this at Costco and it was pretty good. We did a light simmer on the stove for about 2 hours (the piece was huge... well over 2 lbs). It fell apart and my husband liked this.

            Out of curiousity, what are people paying / lb for theirs? We bought ours for $6/lb.

            3 Replies
            1. re: Nevy

              that's pretty expensive. i bought one in etobicoke yesterday for 8.99/kg so less than 4.50/lb

              1. re: grandgourmand

                Sorry I meant 6/kg and the piece was over 2 kg

            2. also bought it at Costco.

              needs to be sliced / shaved very thin