Teardrops n Tiny Travel Trailers

Hey gang,

OK - So here's the recipe for today's corned beef - As improvised from the posts above -

I browned the corned beef in the cast iron skillet with a little olive oil
put the corned beef in the crock pot
Sauteed one large sweet onion in the pan drippings, added it to the corned beef in the crock pot with just a little extra water, maybe 1/2 cup or so
added two stalks celery, chopped
added two tablespoons hickory liquid smoke
Cooked 4-5 hours on high in crock pot.
Removed corned beef from crock pot
Peeled and cut 5 potatoes, boiled in saucepan until done with the potliquor from the crockpot
added course ground black pepper to taste
Added frozen peas and carrots to the potatoes for just the last few minutes
served corned beef with peas/carrots/potatoes like a pot roast/stew

Received rave reviews from sweet wife, kids liked it, too. No corned beef leftover!

Also made fresh bread in the bread machine to go with it.

Improvised a cold tomato salad with three fresh tomatoes (diced), 1/2 stalk celery (chopped), 1/4 sweet onion (chopped), about 1/4th box rotatini whole wheat pasta, some dried basil, mixed generously with bottled Italian dressing, then chilled in refrigerator.

Served with iced green tea!

Awwsome!

AL

YUM! Sounds great! Sorry I missed your post yesterday, Al; but, it seems you did just fine!

Hi every one this is my first post since introducing myself.

I like corned beef and pastrami so I started making my own

Take a brisket or tritip (or any piece of meat really) Soak it in a brine for about 7 days, can't find my recipe right now, we have been doing some remodeling but the brine is something like

2 cups kosher salt
3 table spoons pickling spice
2 tablespoons of pink pickling salt
1 gallon water

brink to boil then let cool to room temp. then put the meat in the brine and soak for 7 days, checking and turning daily. If you do not add the pink pickling salt the corned beef will look grey at the end of the 7 days, it will still be and taste good it will just look grey.


the pastrami, take your corned beef add your dry rub(again I forgot because of the remodel)to it then slow smoke it for about 2 1/2 hours.

It will be the best corned beef or pastrami you will ever have

Okay, today is a smoking day... I'm doing a corned beef today along with a chicken. Tomorrow a pork butt along with a few turkey legs. But back to today...

I'm taking Bonnie's advice and smoking the corned beef fat side up! I'm just over 2 hours into it, and it's looking pretty good already. I'll finish it the same way as last time, boiling it for a few hours.

If I were to leave it on the smoker until it gets tender, I imagine it would take many many more hours...

This time I'll be sure to take pictures of it being sliced up.

Here's how it looks right now...

bonnie wrote:Mike,

That looks great!

I've done the reverse of what you did with great results. One change would be to marinate the flat instead of boiling, then slow cook it in the smoker. If you make sure to put the fat side up, it won't be dry at all.

Bonnie

yum yum ,.....I guess I will be going to the store for some corned beef, all this has me wanting some and cabbage and potatoes. Mike you have it looking good!!!

Mary C.

[quote="mikeschn"]Okay, today is a smoking day... I'm doing a corned beef today along with a chicken. Tomorrow a pork butt along with a few turkey legs. But back to today...

I'm taking Bonnie's advice and smoking the corned beef fat side up! I'm just over 2 hours into it, and it's looking pretty good already. I'll finish it the same way as last time, boiling it for a few hours.

If I were to leave it on the smoker until it gets tender, I imagine it would take many many more hours...

This time I'll be sure to take pictures of it being sliced up.

Here's how it looks right now...



That looks really good. Can't wait for the report.

It's delicious! Again! Here's how it looks!



Mike...

I was curing 11# of bacon this week to smoke today and after reading this thread I got the bacon started at 8:30 and went out and bought a corned beef. I rinsed it and toasted some coriander and black pepper which I ground and rubbed all over. Bacon is almost ready to come out (2PM) but I know the (pastrami) brisket will still be a while! Ill put up pics when the bacon is done and then again when the beef is done.
Here's my Swamp Yankee (which is our term for redneck) smoker

Dean,

I'm waiting for pics!

Mike...

Well, it was pretty damn good, and about 1/2 way between pastrami and corned beef. After 4 hrs of smoke using white oak I steamed it in the oven for 3 more hours. On rye bread, grilled with provolone and saurkraut, YUM!

Happy St. Patrick's Day, Everybody!

It's time to bring the corned beef thread back to the top of the recipe file!
Mine's already in the pot, simmering:

Browned in a pot and then covered in water, spices, and a couple tablespoons of liquid hickory smoke.
Much later, I'll add the potatoes and carrots; and then later yet, the cabbage.


'Tis the season..or, should I say, 'Tis the seasoning!

Chell forgot to bring home a corned beef Saturday for the smoker. So I was only able to do the pork butt.

This morning she remembered the corned beef, and it's in the pot in the kitchen, simmering. It's no where near what I made last year...

But the pork butt was good! viewtopic.php?p=1069371#p1069371

Mike...

Flat cut corned beef.
Place in smallest roaster pan it will fit into, fat up.

Mix 3-4 Tbsp brown sugar with 1/2 cup or so prepared mustard
Pour / spread over the top of the corned beef.

Carefully pour one or two bottles/cans of Guinness draft (draft NOT stout) into pan. Top with water if necessary to bring level up to cover beef. Some will evaporate as it cooks.

Place lid on roaster pan.

Place in 250 F oven for 6 - 8 hours. Done.
Slow cooker also works, although some have Lo settings that are still too high for my likes.

I cool the meat and then slice thin and reheat for dinner. I find it slices nicer that way.

Save some of the liquid to cook potatoes and carrots in. Add cabbage near end.

Spices that come with a corned beef are optional. We like it with and w/o the spices. Also works well for a non corned, plain brisket of beef. Flat cut is our preference, over the point.


(I did not read the whole thread so if I missed mention of this, sorry....) When you smoke a corned beef you get Pastrami. http://en.wikipedia.org/wiki/Pastrami