Kitchen

[maryebrown_1]

I cook mine (flat cut) in a large oval crock pot. I place sauerkraut on the bottom and put the corned beef on top then cook on low for 9 to 10 hours. These make wonderful Reuben sandwiches ! Toast the Rye/Pumpernickel Bread, pass the baby swiss cheese and 1000 island dressing - everyone makes their own...Just add a side of deli potato salad and Root Beer or Real Beer for the adults.

[RespectLife]

On 3/9/2015 maryebrown said:

I cook mine (flat cut) in a large oval crock pot. I place sauerkraut on the bottom and put the corned beef on top then cook on low for 9 to 10 hours. These make wonderful Reuben sandwiches ! Toast the Rye/Pumpernickel Bread, pass the baby swiss cheese and 1000 island dressing - everyone makes their own...Just add a side of deli potato salad and Root Beer or Real Beer for the adults.

That's a great idea, Mary...sauerkraut! I always cook in the crock also with cabbage...which no one eats including myself. But I love sauerkraut! I think I will switch to that this year! Thanks for the idea! Do you use the can or the bag? I'll admit to never being able to find sauerkraut in the bag though....

I always buy one of each cut...and prefer the cheaper cut myself (flat). The fat gives it more flavor. The other never seems as tender...I keep buying both trying to decide which we like best. This year...two flat cuts I think.

[Starpolisher]

On 3/8/2015 Brooklyn50 said: For me, I'm not too particular about the cut, but I think the point cut tends to be a bit fattier, which I don't mind because I use that part for breakfast the next morning with eggs. But might I suggest you think about baking your corned beef with a Dijon mustard and brown sugar rub. I started cooking mine this way years ago and would never go back to the stovetop way. Hope this is helpful.

I do this also. We like it much better. I also fry my cabbage with some carrots and make Colcannon to go with it.

[debic]

On 3/9/2015 RespectLife said:

On 3/9/2015 maryebrown said:

I cook mine (flat cut) in a large oval crock pot. I place sauerkraut on the bottom and put the corned beef on top then cook on low for 9 to 10 hours. These make wonderful Reuben sandwiches ! Toast the Rye/Pumpernickel Bread, pass the baby swiss cheese and 1000 island dressing - everyone makes their own...Just add a side of deli potato salad and Root Beer or Real Beer for the adults.

That's a great idea, Mary...sauerkraut! I always cook in the crock also with cabbage...which no one eats including myself. But I love sauerkraut! I think I will switch to that this year! Thanks for the idea! Do you use the can or the bag? I'll admit to never being able to find sauerkraut in the bag though....

I always buy one of each cut...and prefer the cheaper cut myself (flat). The fat gives it more flavor. The other never seems as tender...I keep buying both trying to decide which we like best. This year...two flat cuts I think.

I buy jarred sauerkraut if I can't find bagged. Usually bagged is in a refrigerated area, depending on the store.

[ROMARY]

Gee, I haven't had sauerkraut in jars in ages..........I mean years and years. Maybe even 40 years ago. I can smell and taste it right now! I can see the jar! Wow!

[maryebrown_1]

On 3/9/2015 debc said:

On 3/9/2015 RespectLife said:

On 3/9/2015 maryebrown said:

I cook mine (flat cut) in a large oval crock pot. I place sauerkraut on the bottom and put the corned beef on top then cook on low for 9 to 10 hours. These make wonderful Reuben sandwiches ! Toast the Rye/Pumpernickel Bread, pass the baby swiss cheese and 1000 island dressing - everyone makes their own...Just add a side of deli potato salad and Root Beer or Real Beer for the adults.

That's a great idea, Mary...sauerkraut! I always cook in the crock also with cabbage...which no one eats including myself. But I love sauerkraut! I think I will switch to that this year! Thanks for the idea! Do you use the can or the bag? I'll admit to never being able to find sauerkraut in the bag though....

I always buy one of each cut...and prefer the cheaper cut myself (flat). The fat gives it more flavor. The other never seems as tender...I keep buying both trying to decide which we like best. This year...two flat cuts I think.

I buy jarred sauerkraut if I can't find bagged. Usually bagged is in a refrigerated area, depending on the store.

I usually buy the jar, but if I can't find it, I'll get the bag of kraut. I stay away from the canned ! It's too gross.

[RespectLife]

Thank you ladies...I will look for it in the bag in the refrigerated area.

I have always looked for the jars but my grocery store only seems to have canned....which I don't really mind. Lots of recipes always suggest the bag or jar....hopefully I can find the bag this year!

Thank you again for your help!

[luvsbulldogs]

I buy the point cut because I think it is more tender. I never have any trouble slicing it. I cook mine in a large pot covering the meat with regular beer and add pickling spice. After cooking on very low for 3 hours I then add carrots, and quartered cabbage. I cook them on low for 15 minutes then add potatoes. Cook everything again on low for another 30 to 40 minutes and then shut off the heat. Let sit in pot for 15 minutes with the heat off. Always comes tender. I think the beer makes it more tender and tastes really yummy.

[orange]

Definitely the flat cut (I buy the low sodium kind as we don't use salt).
I put mine in a slow cooker with beer and it comes out perfectly every time.
If you cook it in the oven it will normally keep a lot of the salt and may be more tough. Corned beef benefits from slow cooking if you want tender meat and the taste really is wonderful!

[forrestwolf]

I always buy the Murphy and Daves brand, as others just do not get it for me, and there is always a cupon in the pack..and I cook in the pressure cooker for 45 minutes, and then add in the carrots, potatoes, onions, and cabbage on top, and cook for about 15 minutes.......NOW...I always add in a splash of apple cider/white vinegar into the cooking liquid...I use the flat end cut.......