Corned Beef

second hand from someone I know who worked with her ... she's edit: "not a very nice person"
 
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*cough*
This is Hangar Talk folks.

Keep it in mind please. :)

Edit:
Thank you, greg, for altering your post. That was my only concern with this thread.
 
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smigaldi said:
Yes and this is not politics or religion, nor was it using language not suitable for those under 18. So lighten up Francis :D:D:D
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Sorry, when did we establish 18 as the age of appropriateness for this forum? I must have missed that MC meeting. B)

Anyway, there was language used, since edited, which was at best, borderline inappropriate, and that is what prompted my post. Forum appropriateness is not judged solely by whether a topic may or may not be SZ material.
 
Greebo said:
Sorry, when did we establish 18 as the age of appropriateness for this forum? I must have missed that MC meeting. B)

Anyway, there was language used, since edited, which was at best, borderline inappropriate, and that is what prompted my post. Forum appropriateness is not judged solely by whether a topic may or may not be SZ material.
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Should we just keep it to posting pictures for our avatars of models in sexy underwear?? That seemed ok to the MC. Do let us know!
 
I have already stated that the post that concerned me was edited. I have no further concerns with this thread at this time.
 
smigaldi said:
Nope hate her, I find her very annoying. She looks like the joker and sounds like... AWFUL!

If you want hips and sexiness,, check out Nigella Lawson. Hubba Hubba!
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R U Kiddin me? :)
 

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I cooked up a pork "picnic" the other day.

Put Alton Brown's rub on it the night before
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_11125,00.html

and used the following mop:
1 cup cider vinegar
1 small onion, thinly sliced
1to 2 jalapeno peppers, thinly sliced
1 tablespoon course salt
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon hot red pepper flakes

This was cooked on a water-smoker for 8 hours with various hardwoods tossed in the charcoal for smoke.

I hand-shredded the pork (except for a few pieces my wife appropriated for roast pork romaine or fried rice). I stirred in the following mix:

2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons brown sugar
4 teaspoons course salt
1 tablespoon Tabasco or other hot sauce (I used Dave's Insanity Sauce)
1 to 2 teaspoons hot red pepper flakes, or more to taste
1 to 2 teaspoons black pepper

Served with homemade coleslaw on rolls. Yum! Got enough to feed several families. We froze over half to have later.
 
Alton Brown is the bomb. Great recipes, I made his ultimate grilled cheese last night and it was wonderful. Making his 1 minute eggplant Parmesan tonight. I picked up some real pecorino Parmesan last night at the cheese shop. It is very nutting and yummy
 
Troy- I just used the rub that he used for ribs. A picnic is an uncured ham. I suspect almost any large cut of pork would work well.
 
TangoWhiskey said:
Man, you can learn something new on this board every day.

I thought a picnic was lunch in the park! Seriously, that's how I read your post.
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Etymology

The first usage of the word is traced to the 1692 edition of Origines de la Langue Française de Ménage—which mentions 'pique-nique' as being of recent origin; it marks the first appearance of the word in print. The term was used to describe a group of people dining in a restaurant who brought their own wine. For long a picnic retained the connotation of a meal to which everyone contributed something. Whether picnic is actually based on the verb piquer which means 'pick' or 'peck' with the rhyming nique meaning "thing of little importance" is doubted; the Oxford English Dictionary says it is of unknown provenance.
The word picnic first appeared in English texts in 1748 (OED), and may have entered the English language from this French word or from the German Picknick, which may simply be a parallel borrowing from French. The practice of an elegant meal eaten out-of-doors, rather than a harvester's dinner in the field, was connected with respite from hunting from the Middle Ages; the excuse for the pleasurable outing of 1723 in Lemoyne's painting (illustration, left) is still offered in the context of a hunt.
In the late 1990s an e-mail hoax spread around the internet claiming that the word "picnic" was actually derived from racist term for a lynching. This claim had no basis in fact. See: Snopes.com urban legends reference page



Source Wiki
 
It is that time of year where many here in America will soon be eating corned beef.

If you want to try making this from scratch like I did last year here is the recipe

Ingredients


  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
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  • 2 tablespoons saltpeter
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • 1/2 teaspoon ground ginger
  • 2 pounds ice
  • 1 (4 to 5 pound) beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
Directions

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
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But you better start thinking about it as the beef brisket needs to soak for ten days before cooking
 
flyingcheesehead said:
How can you call it "corned" beef when there's no corn in it? :dunno: ;)
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Corned has nothing to do with the grain corn. Corned refers to the type of preservation. To corn something you use coarse pieces of salt to draw out the moisture of the meat and create an environment that is inhospitable to the bacteria that would rot the meat.

Kosher salt is most often used for corning. Kosher salt is really called Koshering salt. One of the steps in kosher meat preparation is to draw out all the blood, so coarse pieces of salt were used to do this by the person preparing the meat. It is very likely that corned beef was the invention of Jews in New York. Corned beef is not very well known in Ireland at all. But when the Irish first came to America they were looking for local foods to fulfill some of the tastes form Ireland. The Jewish community in New York used a lot of briskets and the Irish likely picked up the idea of using the brisket from them. Since the Jews were koshering or corning the beef the Irish adopted that as well and changed the recipe to what we have today.

http://en.wikipedia.org/wiki/Corned_beef
 
smigaldi said:
Kosher salt is most often used for corning. Kosher salt is really called Koshering salt. One of the steps in kosher meat preparation is to draw out all the blood, so coarse pieces of salt were used to do this by the person preparing the meat. It is very likely that corned beef was the invention of Jews in New York. Corned beef is not very well known in Ireland at all. But when the Irish first came to America they were looking for local foods to fulfill some of the tastes form Ireland. The Jewish community in New York used a lot of briskets and the Irish likely picked up the idea of using the brisket from them. Since the Jews were koshering or corning the beef the Irish adopted that as well and changed the recipe to what we have today.

http://en.wikipedia.org/wiki/Corned_beef
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What about the salt beef fed to sailors during the age of sail? Some of that would be considered "corned beef"

http://en.wikipedia.org/wiki/Salt-cured_meat
 
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smigaldi said:
It is that time of year where many here in America will soon be eating corned beef.

If you want to try making this from scratch like I did last year here is the recipe



But you better start thinking about it as the beef brisket needs to soak for ten days before cooking
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That sounds really good, but do you have a recipe for homemade pastrami?


Trapper John
 
Trapper John said:
That sounds really good, but do you have a recipe for homemade pastrami?


Trapper John
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Faux-strami:

Start with a packer cut corned beef brisket. Soak in 4x meat volume water, changing every 12 hours for the first 36, and then every 24 hours after that, for 4 days.

Fire up the smoker. Coat rinsed and soaked brisket in mustard, and then a healthy dose of black pepper, coriander, granulated garlic, some light kosher salt, and paprika. An addition of your favorite chile powder is welcome.

Smoke at 250F over a light smoke for 3-6 hours, until fork tender. Remove, hold, and slice thinly. Pile high on hot rye bread with muenster, mustard, kraut, and red onion; go whole hog and add a schmear of chopped liver for a real treat.

Now I'm hungry...

-ars
 
Trapper John said:
That sounds really good, but do you have a recipe for homemade pastrami?


Trapper John
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Read through the thread- Scott mentioned how to make Pastrami (essentially smoked corned beef with a pepper coating, but this description hardly does it justice)
 
smigaldi said:
After you finish corning the meat as I described, coat it in pepper and smoke it.
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Pepper isn't enough. You'll need crushed coriander, paprika, and granulated garlic, plus a splash of salt and mild hint of chile.

Cheers,

-Andrew
 
Just finished eating the corned beast!

YUMMY!

Meat was falling apart and the flavor was wonderful. This is the first meat I have eaten all week in anticipation of going carnivore! I started the brisket cooking at 1:30pm and pulled it from the stove at a little after 5pm. I saved all the juice and packed it up in freezer ware to be used as soup stock later!!!

Still have half a brisket left for sandwiches.
 
Corned Beef was one of the two menu choices in F on the AA transcon from LAX to IAD Friday night. It was served in a bowl.

I chose the pasta. Nice to be in the front of the cabin in an even numbered flight..... (FEBO)
 
The better half and I held a St. Patty's Day party on Saturday night with several Irish appetizers served. One of them was a corned beef and swiss appetizer. I cooked my first corned beef ever, I simmered it on the stove for about 2.5 hrs and it came out tender and delicious. We chopped it up and mixed it with cream cheese, dijon mustard, and shredded swiss, then scooped it on top of some mini pumpernickel toasts, then broiled them until they were slightly brown on top. They were delicious!

However, they weren't as delicious as the Bailey's Fruit Dip that we made... you would have though you'd died and gone to heaven with that stuff!
 
wsuffa said:
Corned Beef was one of the two menu choices in F on the AA transcon from LAX to IAD Friday night. It was served in a bowl.

I chose the pasta. Nice to be in the front of the cabin in an even numbered flight..... (FEBO)
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In a bowl? Man, I love the cAAtering they have nowadays... :eek:

I had a steak au poivre on EZE-DFW in F two months ago. It was one of the worst meals, ever, I've had on an AAirplane, and I was in IFS F. :vomit:

Cheers,

-Andrew
 
t0r0nad0 said:
The better half and I held a St. Patty's Day party on Saturday night with several Irish appetizers served. One of them was a corned beef and swiss appetizer. I cooked my first corned beef ever, I simmered it on the stove for about 2.5 hrs and it came out tender and delicious. We chopped it up and mixed it with cream cheese, dijon mustard, and shredded swiss, then scooped it on top of some mini pumpernickel toasts, then broiled them until they were slightly brown on top. They were delicious!

However, they weren't as delicious as the Bailey's Fruit Dip that we made... you would have though you'd died and gone to heaven with that stuff!
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Jessie picked up 3# of lamb stew meat today, some Guinness, and is preparing a loaf of soda bread. I'm stoked :D

Cheers,

-Andrew
 
t0r0nad0 said:
The better half and I held a St. Patty's Day party on Saturday night with several Irish appetizers served. One of them was a corned beef and swiss appetizer. I cooked my first corned beef ever, I simmered it on the stove for about 2.5 hrs and it came out tender and delicious. We chopped it up and mixed it with cream cheese, dijon mustard, and shredded swiss, then scooped it on top of some mini pumpernickel toasts, then broiled them until they were slightly brown on top. They were delicious!

However, they weren't as delicious as the Bailey's Fruit Dip that we made... you would have though you'd died and gone to heaven with that stuff!
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Jeez, I know where I'm going for St. Patty's next year! ;)
 
flyingcheesehead said:
Jeez, I know where I'm going for St. Patty's next year! ;)
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Wow, it was that easy? I didn't even have to tell you guys about the Smoked Salmon on Homemade Irish Soda Bread Crostinis, Irish Cheese Bites in Puff Pastry with Mango Chutney, or the two cheese dips?
 
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