Corned beef

[viper125]

Ive been reading on corned beef lately. I understand that corned beef is cured brisket, And Pastrami is corn beef spiced and smoked. If I want plain corned beef what do i do to cook to create a deli type meat for rubens. I have a slicer and will slice thin so hopefully that will prevent it being tough. But don't think Ive heard any cooking details for plain corned beef. Would I cook it in the oven on a rack with water to steam?  Ok any corrections on what Im thinking. Or advise would be appreciated.

[Habanero Smoker]

NY deli's that make their own corned beef, will steam cook them. If you don't have a steamer, or one large enough; this is how I Steam Pastrami. The same technique can be used for corned beef.

Another method is to cover with water, adding seasoning, herbs and vegetables is options. Bring to a boil, reduce heat and simmer. Add more water as needed to keep in covered.

I don't know if I would cook it in a crock pot, because it may come out too tender, and the texture may not be right for a Ruben.

[3rensho]

I generally cook my CB in water (but steam my Pastrami).  About 2.5 hours does the trick.  Take it out of the water carefully and let cool.  Refrigerate overnight and it will set up/firm up and allow you to make nice thin slices.  Goes well with homemade sauerkraut (I have 15kg in the cellar).

[viper125]

Well read that Hab. But didnt know if it was for corned beef too! What temps do you recommend for corned beef?  140-150? Not sure I like the idea of boiling the meat.

@3rensho not sure Id like the boiling as seems it would remove too much of the flavor. I never boil meat unless I want the gravy because i find that's where a lot of the flavor goes.  But thinking of trying it both ways. And I have a root cellar filled with snowwhite canned sauerkraut.
Thanks for the reply's.

[Habanero Smoker]

I generally use the same internal temperatures for corned beef and pastrami. Sometimes I will go to 155°F, but often I will take it 162°F. Tent foil, and the carryover will bring it up another 3 - 5 degrees. Though on a few occasions, I have over shot the IT of 162°F by 10 - 12 degrees and the texture was still good.

3rensho;
That is a lot of sauerkraut. The will make a lot of Rubens and bratwurst sandwiches.

[3rensho]

@Habs - We will finish that by February.  There are many uses for it.  My wife makes a killer Szegediner Gulasch which is great for these cold, snowy days.

[viper125]

@3rensho your  Szegediner Gulasch threw me I have never heard or tried it. So looked it up. Will have to give that a try. As every year we make sauerkraut. Sounds really good!

I think i'll try both ways and see which the wife likes best. And will bring to 155 -160 as recommended. Then slice thin on slicer and freeze for use. Need to find a good brisket now.

[Habanero Smoker]

I have to develop a taste for sauerkraut. I've only had commercial type, and the only time I like it is when I turn it into sweet sauerkraut. I'm going to have to make a batch to see what good sauerkraut tastes like, and the first thing I will make with it is the Szegediner Gulasch. I had to look that up also.  :)

[viper125]

Well if your interested my wife makes it right in the jar and its very good. Could post the recipe.
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[JZ]

I looked up that recipe too and it looks great.

Viper I had the same concerns as you about boiling (simmering) the meat and ended up doing it anyways because the smoked pastrami I made was too salty to eat. So I put the cooked pastrami in a pot of simmering water and added a Tbsp of pickling spices to the water and let it simmer for about 2 to 2.5 hrs. After I took it out and let it rest in the fridge overnight the taste was really good - it had an excellent pickle flavor and the excess salt was gone. Turned out perfect except that when I reheat slices in the microwave the meat tends to fall apart. I would think it that would not be the case If I hadn't cooked it twice.

Don't worry about cooking the flavor out of the meat and into the water. It tastes great.

[viper125]

Well going to cut in half and try both ways. Let the wife judge. Lol! 36 years together and i know which side my breads buttered on. Lol!

Sent from my DROIDX using Tapatalk 2

[Habanero Smoker]

Well if your interested my wife makes it right in the jar and its very good. Could post the recipe.
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I do have a few recipes, but if it wouldn't be too much trouble I would like to take a look at it. I have a fermenting crock pot that I make kimchi in, so I will probably use that.

[viper125]

Well I really hesitate to call it a recipe because its so easy. But I never really liked it till she started doing it this way. This is the way they do in Kentucky. This produces a snow white sauerkraut. Never could stand the crock kind and no need for fermentation.

Cut your cabbage then add one teaspoon of non-iodized salt to bottom of quart jar. Stuff tight with your cabbage leaving 1 inch of head space. Add one more teaspoon of non-iodized salt plus one teaspoon of white vinegar to top of cabbage. Add boiling  bottled water to jar till covers cabbage. Place lid on and ring leave it loose so gas can escape. Leave setting at room temp till bubbling stops. When done you have kraut. Tighten lids and store.

Use sea salt or kosher salt and never use tap water. We use bottle. in Kentucky well water of coarse. Time varies on finished time according to weather and temps. Hope you enjoy.

[tskeeter]

Viper, interesting recipe.  Can you give me a ballpark idea how long the kraut needs to sit at room temp and work?  Is it a matter of several hours?  A few days?  Several days?  I'm new to pickling vegetables, but your wife's kraut sounds like something I'd like to try.

[Habanero Smoker]

Thanks for the recipe.

I use my well water. Though it is hard water, I've never had a problem with it altering the taste, and/or color of the food that I am pickling. I can stir in pickling salt, and the water remains absolutely clear.