Recipes

[SnuggleBunny]

Thanks everyone for sharing your expertise in cooking this meat. I forgot to mention it is 3.5 lbs. and is flat cut. DH would never eat cabbage so I'll just cook it using some of the suggestions here. I recently tasted it somewhere and could not believe how delicious it was! Thanks again!

[stilltamn8r]

CORNED beef brisket? or beef brisket- two totally different things...

[Campion]

I'm certain the OP means corned beef. The thing is to COOK IT LONG ENOUGH. It will be tough and you need to cook it until fork -tender. Mine takes at least 2 1/2 hours, maybe 3.

I do love it--it was NOT my fave but the Irish-Italian New England-born husband adored it and we'd have it a few times a year. Now, I love it too much and I have to limit how often I make it--as it's not entirely healthy (corned beef is a bit fatty.)

I do love the well-cooked cabbage that is part of it as well as the red potatoes, but if you don't love cabbage, a really nice side is kale.

I've tried pressure cooking corned beef and slow cooking, but a regular boil seems to work best for me. Darn, now I want to make it.

If there are leftovers (haha that didn't happen at our house!) then you take the cold beef and dice it fine, and saute with cooked potatoes and onions to make hash, which is so great with breakfast. Or as a leftover dinner.

[spud188]

We eat alot of corned beef here too,slow cook is the way to go.

This Winter Costco had the best corned beef briskets ever,they were huge too.

[stilltamn8r]

Yeah, I am pretty sure the OP means corned beef too, but I am wondering if she THINKS she bought a beef brisket....

(which, technically corned beef IS, but you know what I mean...)

[cosmic1]

I learned to be careful about that. The prepackaged kind tends to be corned (which I cannot stand). I always get it from the butcher and it is plain beef brisket.

[Campion]

If it had spices, dollars to briskets, it's a corned beef. Now, you can actually boil brisket for ages (with broth) and make boiled beef which is British. My mom would make that, along with a tongue, and press them in a huge metal thing and make a sort of cold meat (half boiled beef, half tongue in a slice) but you don't see that in the US. And anyway, pot roasted brisket is so delicious, who'd boil one, at the price of beef today?

Anyway, I think OP bought CORNED BEEF and I agree with you.

[Gooday]

Cooks is the only brand I buy. Have been making it for at least 15 years. I buy both cuts but flat is the most common. It's usually $1.00 more than the point. Anyway, I rub the packet of seasoning on it but I do had a head of garlic, cutting off the small end and I throw in a couple of pinches of peppercorn. I put it in the crock pot. For a 4-5lb. corned beef I set it at low for 4-5 hours. My crockpot is newer and it cooks SOOOO.... much faster than those of old.

I throw in carrots too. As much as I love cabbage, boiling it is so bland and boring. I fry a half pound of bacon and then remove it. Throw in the cut up cabbage and pepper it. It does not need salt because of the bacon grease. Toss it around for a few minutes, put a lid on the frying pan and turn down the heat. The steam will cook it and make it tender. Usually about 15 minutes. When done, put the crumbled bacon on top. Sometimes I make noodles and mix it with the cabbage.

Every St. Patrick's day I make this and every year, we have more and more neighbors that want to be invited. I had to buy an extra crockpot to make 2 and it's barely enough.