Saint Paddy's Day Corned Beef

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Day 1




Day 2



Day 3




And out !

nice pics, and meals.

Unfortunately our 5 lb. piece of corned beef only made 2 meals(corned beef, red potatoes, and cabbage, and corned beef hash) for my wife, 1-1/2 year old daughter and myself. Darn S. Side Irish blood, and constant craving for corned beef.

I'm pulling mine from the brine today...then onto the stovetop...this year I have half a mind to try it out in the cast iron dutch oven(been researching that method and it seems to get good results): no beef and potatoes this year, but definitely sandwiches(bought the fixins yesterday) and hash. Can't wait.

Gwiv,

Now that's what I call Good Eats!

the sleeve wrote:Gwiv,

Now that's what I call Good Eats!

ehhh...at a glance the Ruhlman Polcyn recipe is better(and a shorter cure by half). Thank god Alton includes a curing salt; these people who rail against sodium or potassium nitrite...sheesh...

All they'd have to do is a little research(and not from scaremongering sites, either). I for one, have no interest in brown corned beef.

I only hope mine looks half as good as that pictured above when it's done this evening.

Hi,

We didn't get around to having corned beef for St. Patrick's Day. Easter is coming far faster than we are used to. We have a visitor from Ireland visiting our family. So what will we do for Easter? Corned beef and cabbage with carrots, potatoes, parsnips and horseradish cream. I'll report back on any signs of culture shock from the Irish visitor.

Regards,

Man, that looks good. There are few things that vanish more quickly from my kitchen than corned beef and cabbage -- which is why I don't make it often -- I can eat way too much of it -- and I don't even have any Irish ancestry to blame -- and it's probably not even as good as yours.

But your corned beef is beautiful, G Wiv.

Christopher Gordon wrote:

the sleeve wrote:Gwiv,

Now that's what I call Good Eats!

ehhh...at a glance the Ruhlman Polcyn recipe is better(and a shorter cure by half). Thank god Alton includes a curing salt; these people who rail against sodium or potassium nitrite...sheesh...

All they'd have to do is a little research(and not from scaremongering sites, either). I for one, have no interest in brown corned beef.

I only hope mine looks half as good as that pictured above when it's done this evening.

Actually, the only reason I referenced the show and included the link is because Gwiv's lineup of corned beef items is the almost exactly the same lineup (sans sandwiches) as that particular episode of Good Eats, "Corn the Beef."

for posterity '08: mine turned out rosy pink and tantalizingly, mildly-cured...a tad "shreddy"...enough that I don't have to slice it across the grain as thin...it just melts away...

I chalk that up to using a better quality of meat this year than the usual Jewel crapola.

And, I didn't use the dutch oven...the brisket was too big.