Kitchen

[nafecar]

I can never remember year after year and I end up getting the wrong one which is very tough no matter how long you cook it. Help!!!!

[adoreqvc]

Point cut I believe can be more flavorful since it has a little more fat and marbling.

Flat cut is much leaner and slices more easily for sandwiches and it is flavorful but lacks that infused marbling which gives corned beef using the point cut it's delicious infused flavor difference.

What you need to understand is what your preference is.

You can also buy a whole brisket which has both cuts of meat on it, point and flat.

Again you need to decide which YOU prefer.

You can cook in a Reynolds oven bag which will make it very tender and flavorful....low and slow in the oven.

I included a recipe below which I made today using a corned beef point cut.

It turned out delicious, and I also added some new red potatoes and left the skins on.

http://m.cafemom.com/groups/read_topic.php?group_id=112067&topic_id=16159008

If using this type of recipe where oyu bake in the oven then I suggest placing the spices into a cheesecloth and tie it well. Then place it into the liquid so it becomes wet and ensure oyu have some liquid so your corned beef will become infused with the spices. When it finishes baking throw out the cheesecloth and spice.

For boil or simmer over time on the stove top you can do the same with the cheesecloth and spices, or use a tea ball strainer which would lock in the spices and then you hang it by its cord into the pot, and the hook end of the tea ball strainer you hook on to your pot's rim, and you can still use your cover lid if you wish.

I have two types the round and the oval tea and cooking infusers, and I bought both from Amazon which I included below in case anyone is interested.

http://www.amazon.com/Stainless-Steel-Mesh-Cooking-Infuser/dp/B000BU7U0W/ref=pd_sbs_hg_5?ie=UTF8&ref...

Stainless Steel Mesh Tea & Cooking Infuser

by RSVP

---

Note: Available at a lower price from other sellers, potentially without free Prime shipping.

In Stock.

Sold by Stock Your Home and Fulfilled by Amazon. Gift-wrap available.

• RSVP Jumbo herb and tea infuser
• Great for large pots of tea
• Replaces a bouquet garni bag
• 18/10 stainless steel
• Body measures 4.25" wide and 1.75" in diameter; Chain measures 8.5"

• 

http://www.amazon.com/Extra-Large-Jumbo-Size-Twist-Lock-Infuser-Stainless/dp/B004X4LGIO/ref=pd_sim_k...

NEW, Extra-Large Jumbo-Size, Twist-Lock Spice Ball Tea Infuser Herb Infuser, Stainless Steel, Extra Large Size (4" x 4")

by Happy Sales

---

Note: Available at a lower price from other sellers, potentially without free Prime shipping.

In Stock.

Sold by HAPPY SALES and Fulfilled by Amazon. Gift-wrap available.

• Strong Stainless Steel Mesh
• Secure Twist-Lock Fastening
• 4"D x 4"H & 7-Inch Large Pot Anchor Chain
• Dishwasher Safe

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Corned Beef and Cabbage:

1 Reynolds® Oven Bag, Large Size

1 tablespoon flour

1/2 cup water

1 corned beef brisket, about 2 1/2 pounds

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/2 teaspoon pepper

1 head cabbage, cut in 6 wedges

1 large onion, cut in 6 wedges

3 large carrots, cut in half crosswise and then lengthwise

PREHEAT oven to 350°F.

SHAKE flour in Reynolds Oven Bag; place in 13x9-inch baking pan. Add water to oven bag. Squeeze bag to blend in flour.

ADD beef to bag, fat side up. Sprinkle allspice, salt and pepper over meat. Place vegetables around beef.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 2 to 2 1/2 hours or until fork-tender. Let stand 10 minutes. Remove and toss top leaf from cabbage. Slice beef and serve with vegetables and meat juices.

TIP: If a seasoning packet is included in your corned beef package, substitute it for the allspice, salt and pepper.

---------------------------------------------------------------------------------------------

Some people prefer to boil it then reduce heat and simmer it on the stove top low and slow.

Here is one of my favorites I used recently, and it came out extremely tender and delicious.

http://www.cookinglight.com/entertaining/holidays-occasions/healthy-irish-recipes/corned-beef-cabbag...

Corned Beef and Cabbage Dinner

Horseradish-crusted corned beef pairs with tender cabbage and herbed potatoes for the ideal St. Patrick's Day feast.

P.S. (Adjust your amount of veggies to suit your needs, and how many people will be served.)

1 (4-pound) cured corned beef brisket, trimmed (I used the point cut)

15 cups water (Plus 1 bottle Guinness Stout Irish beer) or if no beer then 16 cups water

2 cups chopped onion

1 cup chopped celery

1 cup chopped carrot

1 1/2 teaspoons pickling spice and I place them into a tea ball strainer which locks and has a long ss lead with a large hook on the end, and that hook hangs on the rim of the pot so the tea ball with the spices remains submerged in with the food . (I don't like loose peppercorns and spices all over the food).

3 garlic cloves, peeled

Cooking spray

1 tablespoon caraway seeds (I omitted them)

1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips

4 pounds small red potatoes, quartered

2 tablespoons chopped fresh parsley

2 teaspoons butter

2 teaspoons grated lemon rind

2 teaspoons fresh lemon juice

1/8 teaspoon black pepper

1/2 cup dry breadcrumbs

1 (5-ounce) jar prepared horseradish, drained and squeezed dry

3 tablespoons Dijon mustard

Preparation of Brisket:

Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.

Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.

While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.

Preheat broiler for horseradish mixture:

Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.

(I omitted this horseradish mixture above, and just prepare a creamy horseradish sauce we prefer, which I posted below).

Sour Cream Horseradish Sauce Recipe:

Makes 2 1/2 cups

Ingredients:

1/4 to 1/2 cup prepared horseradish (according to your taste)
1 pint (2 cups) sour cream
2 tablespoons fresh-squeezed lemon juice
1 teaspoon salt

Preparation:

In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve and can prepare and keep in fridge up to two and one half days.

To serve, pass the horseradish sauce on the side.

Another method for very flavorful tender corned beef and cabbage is slow roasting in the oven.

I sometimes use a Reynold oven bag for my corned beef and veggies.

This way it steams slowly and becomes fork tender. You can remove some of the liquid from the bag and make your veggies with it.

Endless possibilities for corned beef and cabbage.....so try out recipes until YOU find the one YOU really like....

[nafecar]

adoreqvc Thank you so very much for the info and the recipes. It really helped me.

[Topaz Gem]

Adoreqvc, thanks for the tip of using a tea ball strainer for the spices. I never thought of that, but I'm going to try it, as I just bought one of those strainers last weekend.

[adoreqvc]

On 3/11/2015 nafecar said:

adoreqvc Thank you so very much for the info and the recipes. It really helped me.

You are very welcome naefcar.

[adoreqvc]

On 3/11/2015 Topaz Gem said:

Adoreqvc, thanks for the tip of using a tea ball strainer for the spices. I never thought of that, but I'm going to try it, as I just bought one of those strainers last weekend.

Hi Topaz Gem,

Glad you also bought one.

I hated the thought of having loose spices mingle with corned beef and cabbage so I never allowed it by using either cheesecloth on a string, or a tea ball strainer which locks the spices inside and hangs into the pot on a long ss chain with a large hook at the end.

Prefer to use the tea ball strainer and encapsulate all the spices so they flavor the food and do not intermingle with everything.

Even if baking the corned beef as in the above photo I would use a cheesecloth and the spices inside of that tied bundle and then place it into the broth of the Reynolds bag and let it soak in, and then bake as directed.

The tea ball strainer I would use only when preparing the Corned beef on the stove top, in my large heavy duty Le Crueset large covered pot with cover.

[kak]

I always get the flat cut..it has plenty of fat to give flavor without it being too fatty. Mmmm...can't wait to eat it!

[adoreqvc]

On 3/11/2015 kak said: I always get the flat cut..it has plenty of fat to give flavor without it being too fatty. Mmmm...can't wait to eat it!

Enjoy.

[debic]

On 3/11/2015 adoreqvc said:

On 3/11/2015 Topaz Gem said:

Adoreqvc, thanks for the tip of using a tea ball strainer for the spices. I never thought of that, but I'm going to try it, as I just bought one of those strainers last weekend.

Hi Topaz Gem,

Glad you also bought one.

I hated the thought of having loose spices mingle with corned beef and cabbage so I never allowed it by using either cheesecloth on a string, or a tea ball strainer which locks the spices inside and hangs into the pot on a long ss chain with a large hook at the end.

Prefer to use the tea ball strainer and encapsulate all the spices so they flavor the food and do not intermingle with everything.

Even if baking the corned beef as in the above photo I would use a cheesecloth and the spices inside of that tied bundle and then place it into the broth of the Reynolds bag and let it soak in, and then bake as directed.

The tea ball strainer I would use only when preparing the Corned beef on the stove top, in my large heavy duty Le Crueset large covered pot with cover.

Tea balls are wonderful. I have a large one like this.

[adoreqvc]

On 3/11/2015 debc said:

On 3/11/2015 adoreqvc said:

On 3/11/2015 Topaz Gem said:

Adoreqvc, thanks for the tip of using a tea ball strainer for the spices. I never thought of that, but I'm going to try it, as I just bought one of those strainers last weekend.

Hi Topaz Gem,

Glad you also bought one.

I hated the thought of having loose spices mingle with corned beef and cabbage so I never allowed it by using either cheesecloth on a string, or a tea ball strainer which locks the spices inside and hangs into the pot on a long ss chain with a large hook at the end.

Prefer to use the tea ball strainer and encapsulate all the spices so they flavor the food and do not intermingle with everything.

Even if baking the corned beef as in the above photo I would use a cheesecloth and the spices inside of that tied bundle and then place it into the broth of the Reynolds bag and let it soak in, and then bake as directed.

The tea ball strainer I would use only when preparing the Corned beef on the stove top, in my large heavy duty Le Crueset large covered pot with cover.

Tea balls are wonderful. I have a large one like this.

That is a nice one too debc.