Oh No! More Corned Beef?

dcarch7 d c f l a s h 7 @ y a h o o . c o m

11 years ago

Oh Yes, more corned beef.

IÃ¢ÂÂd like to share with you something I have been doing with corned beef. No, not about sous vided corned beef, although sous vided corned beef is very nice, actually fork tender, you can in fact cut it with a fork.

All corned beef comes with a thick layer of fat, which everyone throws away. I use the fat, render all the fat out and make that into crispy corned beef cracklins.

Here is a dish with potatoes topped with powdered corned beef fat cracklins. Amazingly delicious. To me, better than bacon. Corned beef hash will never be the same again.

dcarch

Comments (5)

ann_t
11 years ago
I like your potato squares. Nice way to serve.

There will be more corned brisket here on Sunday. Matt and Dana are coming up for Easter and Matt put a request in for me to slow bake another brisket seasoned "pastrami" style.

~Ann
eileenlaunonen
11 years ago
Recipe TX
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jimster
11 years ago
"...brisket seasoned "pastrami" style..."

I coated a corned beef brisket with a mixture of black pepper and ground coriander, then smoked it, which is the standard method for pastrami. It was good. Of course you could start with fresh brisket and corn it, but this short cuts the process.

Jim
ann_t
11 years ago
Eileen, I'm not sure if you are asking DC for his recipes or you are interested in the corned brisket I mentioned.

True pastrami is smoked. One of the other things I like about pastrami is all the black pepper.

I bought local free range, hormone and antibiotic free corned brisket. It was already seasoned, so I just added a lot of black pepper and following the instructions on this website - Food Wishes, I wrapped it in foil and slow roasted it for 6 hours at 250ÃÂ°F. It was the best "corned brisket" I have ever made.

I have two more, that I will do for Easter dinner, as requested by Matthew.

If I had a smoker, I would smoke it.

~Ann
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
11 years ago
Thanks Ann_t. I have a tool to make those square potatoes. Using that I can make many interesting potato sides. You should get a smoker since you enjoy meat so much. When corned beef was $1.99 a lb, I got a few in the freezer and I make a pastrami a few days ago in my smoker.

eileenlaunonen, I don't know if you are asking about the corned beef cracklins, so here it is:

Chop the slab of corned beef fat into 1/2" cubes.

First just render the fat out using low heat until you can't get anymore fat out and the fat cubes (cracklins) are nice and brown. I had done it on low fire and I had done it using the microwave, both worked.

Drain off all the fat.

Get a lot of paper towel and squeeze the remaining fat out. I used a cleaver to press out the fat. There will be a lot of remaining fat.

Once the cracklins cool down, they are nice and crispy. You can snack on them or use a little coffee grinder to turn them into powder like I did.

Don't worry about the fat. You don't need butter on your potatoes with the cracklins, they are highly flavored. They have a lot less fat than butter if you use them instead of butter.

dcarch

Oh No! More Corned Beef?

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ann_t

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Oh No! More Corned Beef?

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ann_t

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ann_t

dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author

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