Rinse Corned Beef First?
stir_fryi SE Mich
15 years ago
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15 years agoannie1992
15 years agoRelated Discussions
Do you rinse your corned beef before cooking?
Comments (8)I don't know that lightly rinsing it would make it "bland", because it's been soaking in that stuff for a long time. But you may be using too much water if you've got a really large slow cooker, that can leach some of the flavor out. I don't rinse it myself, just dump the whole thing in there. I add extra spices too, because the packet is pretty skimpy. Another way to intensify the flavor is to remove the corned beef from the liquid when it's almost done and finish it in the oven....See MoreCorned beef and cabbage???
Comments (22)Joanm, I cook my corned beef for about three hours, sometimes a little longer. If it comes with the separate packet of spices then I rinse it, put it into a large dutch oven and cover with water. The corned beef I bought today has the spices on the meat already, so I won't rinse it. I always add additional spices, cracked pepper, allspice, dried thyme and a couple of bay leaves. Probably about a teaspoon of each....I don't measure. Bring to a good boil, skimming any foam that comes to the top. Cover with a lid and simmer 2-3 hours, sometimes longer. I check it with a fork and when I can feel it starting to soften, I add my carrots. I wait for about 10 minutes, then add sliced onions and potatoes. Wait about 10 more minutes then remove the beef to a platter and add cabbage wedges to the pot. Give it another 10 minutes or so. Meanwhile I slice the corned beef across the grain. Remove the vegetables to a large bowl or place on the meat platter if it's large enough. Enjoy! The leftovers are wonderful, we look forward to good Reuben sandwiches. When buying corned beef, don't forget that it shrinks by about 1/3. Nancy...See MoreT&T Corned Beef & Cabbage
Comments (21)Mine doesn't seem to be overly salty either, but I do rinse it, then sprinkle the spices over top and most of the time I add a bit of water to the bottom of the dutch oven, more water if it's the crockpot. Peppi, it's one of those "5 ingredient" recipes and I didn't even mean it to be. (grin) I chop up the corned beef, dice some potatoes and onions. Throw some fat into a frying pan, add the onions and potatoes and stir until nicely browned. Add the chopped corn beef and some beef broth, I use my home canned stuff and use maybe a cup. Put a lid on and cook until the potatoes are tender. At this point it's ready to serve with some nice over easy eggs, but the girls liked a crunchy bottom layer. So I dumped out the hash, added butter to the hot pan, put the hash back in, made wells for eggs and put the lid back on. By the time the eggs were done the bottom was starting to crisp up and it was perfect. I've never used any measurements and the corned beef is salty and spicy enough that I only occasionally add a grind of black pepper when serving it. I use as many potatoes as I want servings, I can stretch just a little bit of corned beef this way or add a lot if I have some that I need to use up. I've added cabbage or parsnips at various times, I really like the added sweetness from the parsnips but Elery likes the original potato and onion version. It's really simple, just fried potatoes and onions and some leftover corned beef, but it's just the way we like it. We just got the cooktop installed, but no electricity yet for the ignitors, so it's probably going to be the crockpot... Annie...See MoreBrining your own Corned Beef
Comments (12)I don't worry a lot about it, but I avoid adding them when possible. I made the canadian bacon and the peameal bacon without it, as they were only brined two and three days, respectively. The salt brine for corned beef is going to keep the meat fine for five days in the fridge without an issue, but if I were leaving it for a couple of weeks, I might have second thoughts. Then again, those fancy steakhouses dry age beef for 40 days or more, so there's that, everyone has to make their own choices about what they are comfortable with. I know that 90% of the nitrates in our bodies come from vegetables, and 10% from processed meats, but there's a difference in nitrates. According to the University of Minnesota: "Normally, sodium nitrate in vegetables does not pose the same health risk as nitrites found in processed meat. The nitrites added to processed meats as preservatives and color enhancers can combine with proteins called amines to form compounds called nitrosamines. Nitrosamines have shown cancer-causing potential in animal studies. Nitrates and nitrites themselves do not have cancer-causing potential. Vegetables contain ascorbic acid, a form of vitamin C and an antioxidant which helps prevent nitrosamine formation, although it might not completely prevent it. Store fresh cooked vegetables high in nitrates for no more than one to two days in the refrigerator or cook only as much as you plan to eat at one time." So, are you more concerned about the food safety issues with leaving beef in brine alone, or with the nitrates added to your diet? It's strictly your call, the flavor will be there no matter what. Laceyvail, I never thought of corning the tongue, that's a good idea! Do you take the skin off it first, or brine with the skin on? Annie...See Morelindac
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15 years agolyndaluu2
15 years agojojoco
15 years agojessyf
15 years agoannie1992
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15 years agoRick3581_verizon_net
13 years agoHU-412824606
2 years agolast modified: 2 years agolizbeth-gardener
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