How to prepare tender corned beef?

March 16, 2020, 11:45 PM

Ken226

quote:
Originally posted by mark60:
quote:
Originally posted by Ken226:
I love corned beef, whichever method is used, by by far my favorite is smoked.

A big corned beef flat with a good fat cap, smoked over applewood untill it hits 200° internal.

That's pastrami and it is the best corned beef.

Yes sir!

And somehow, it tastes so much better than the stuff from the deli counter.

An nice fatty, inch thick slice makes the best sandwich ever.

March 17, 2020, 11:48 AM

aileron

Ours is going on the Traeger in a few hours.

March 17, 2020, 12:29 PM

jimmy123x

quote:
Originally posted by mark60:
quote:
Originally posted by Ken226:
I love corned beef, whichever method is used, by by far my favorite is smoked.

A big corned beef flat with a good fat cap, smoked over applewood untill it hits 200° internal.

That's pastrami and it is the best corned beef.

I thought the difference between Pastrami and Corned Beef, is that Pastrami has all of the spices on the outside of it and Corned Beef doesn't. I don't think Pastrami has to be smoked to be Pastrami. Is this correct?

March 17, 2020, 01:19 PM

Ken226

quote:
Originally posted by jimmy123x:
quote:
Originally posted by mark60:
quote:
Originally posted by Ken226:
I love corned beef, whichever method is used, by by far my favorite is smoked.

A big corned beef flat with a good fat cap, smoked over applewood untill it hits 200° internal.

That's pastrami and it is the best corned beef.

I thought the difference between Pastrami and Corned Beef, is that Pastrami has all of the spices on the outside of it and Corned Beef doesn't. I don't think Pastrami has to be smoked to be Pastrami. Is this correct?

I believe you are correct. It seems that most pastrami, at least the stuff I can buy locally, isn't smoked.

Regardless, smoked corned beef tastes damn near orgasmic. I love pastrami, but the pastrami I have available at local stores isn't in the same league as a smoked corned beef.

I like to take the corned beef out of the packaging, rinse the brine off, and soak it in water for a couple hours to remove some of the salt before it goes in the smoker. Since a store bought corned beef brisket flat tends to be pretty well trimmed already, I keep a full waterpan in the smoker to keep the humidity up. A lean chunk of meat will dry out easily otherwise. Ideally, a corned beef flat would have a 1/4" or more of fat cap.

March 17, 2020, 02:53 PM

motor59

Pastrami traditionally comes from the navel, closer to the cow’s belly. It’s typically a bit fatty, which adds loads of flavor. When being prepared at the deli, pastrami is seasoned with spices (most often black pepper and coriander), then smoked in order to create its iconic texture and flavor. It can also be made from beef plates, brisket, and round, as well as salmon, tuna and turkey.

Corned beef is a type of brisket, meaning it comes from the area between the cow’s front legs, or close to its chest. Unlike pastrami, which is smoked, corned beef is generally boiled or steamed.

Both are delicious, and I'm jonesing for either.

March 17, 2020, 05:10 PM

trapper189

I have a Weber has grill and a 15.86 pound beef brisket.

Now what?

March 17, 2020, 06:55 PM

StarTraveler

quote:
Originally posted by nhracecraft:
We're cooking ours in the Crock Pot, and we've standardized on this method....It's ALWAYS Ridiculously Tender! It doesn't get any easier, and it doesn't get any better!

Here's this years recipe --> https://thefamilyfreezer.com/2...ed-beef-and-cabbage/

Thanks for sharing this recipe. I used it today (with a minor mod since we didn't have Dijon mustard) and it was a hit. I also made Easy Crusty French Bread as a hearty complement to it using the recipe at

https://www.lifeasastrawberry....crusty-french-bread/

That was a big hit, too; my wife initially thought I'd bought it at the grocery store.

March 18, 2020, 03:19 PM

Jeff Yarchin

Instant pot set for high pressure for 90 minutes. Natural pressure release adds another 20 minutes.

It comes out perfect every time.

March 18, 2020, 08:13 PM

Xer0

I buy a bunch of the St Patrick corned beef on sale days, then soak it in clean water for two days to leach out the brine, cover with pepper, coriander, and garlic, and bake or smoke to make pastrami. I like corned beef, but I like pastrami much more!