Author Topic: Brisket help  (Read 129 times)

frog24

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Brisket help
« on: September 30, 2020, 04:20:53 pm »
Hello all,

Our local grocery store had a sale on corned beef briskets so I decided to try it. But... the recipe on the bag says to put it in a roaster half-filled with water then cook. As the meat's already seasoned, is this really the right way to do it? Won't the plain water leech out all the seasoning from the roast?

If the beef is already corned, what's your recipe for brisket (or should I just follow the recipe on the bag)?

Thanks!

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baritone108

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Re: Brisket help
« Reply #1 on: September 30, 2020, 07:42:27 pm »
Follow the recipe on the bag.  There's usually a small packet of spices included to add to the water while it's cooking.  I usually add carrots and potatoes to the water in the last 45 minutes of cooking.
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Rho

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Re: Brisket help
« Reply #2 on: September 30, 2020, 11:03:05 pm »
 corned beef briskets

defrost meat
throw out half of seasoning packet
pull slow cooker out of cabinet
fill slowcooker with 1/4-1/2" water
put meat in pot and cook 8-10 hours

I may not be a gourmet cook but DH & I enjoy this recipe Mid March.

jpcher

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Re: Brisket help
« Reply #3 on: October 01, 2020, 02:29:22 pm »
I agree with others -- water is just fine. It doesn't take any flavor away from the beef, but it adds wonderful flavor to the water. I used to put a couple of cans of beer in with the water but realized that it didn't really add much to the flavor.

I don't use the seasoning package because it usually contains some sort of hard seed (I don't remember what it is) that is not edible and difficult to eat around.

I use my roaster instead of a crockpot because I usually serve this to a crowd. Plus there's room in the roaster for extras.


Put corned beef into the roaster and cover the meat with water.

Cook on low for 8 hours.

At 7 hours add potatoes (baby red potatoes are really nice.)

By the 8th hour meat should be fork tender.

Add 1-2 heads (depending on how many you're serving) sliced cabbage and sliced onions.

The cabbage and onions wilt rather quickly so in about 15-20 minutes the cabbage should be al-dante and you're ready to serve.

Using the same water that the beef is cooked in for potatoes and cabbage really add flavor to veggies.

Serve with brown mustard and/or horseradish.

And (this might sound weird*) flour tortillas and cream cheese.


*Have you ever made corned beef roll-ups? Spread the tortilla with cream cheese, top with sliced corned beef, roll the tortilla and slice into bite sized pieces?

When my DDs were young I used to make the corned beef and cabbage but they were iffy about eating it. Until I remembered them helping me with the corned beef roll-ups for appetizers. They LOVED them, couldn't stop them from eating while helping.

So that's why I bring out the flour tortillas and cream cheese when serving the corned beef and cabbage. Make your own corned beef & cabbage tacos. It's strange but a huge hit.
« Last Edit: October 01, 2020, 02:54:06 pm by jpcher »

frog24

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Re: Brisket help
« Reply #4 on: October 01, 2020, 04:45:59 pm »
Thanks all! This particular roast doesn't come with a seasoning packet, just the marinade. I'll follow the bag's (and your instructions).

Secondary question.... can it be made in an InstantPot or is low & slow in the oven/stovetop the best method?

Hmmm

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Re: Brisket help
« Reply #5 on: October 02, 2020, 11:29:14 am »
Thanks all! This particular roast doesn't come with a seasoning packet, just the marinade. I'll follow the bag's (and your instructions).

Secondary question.... can it be made in an InstantPot or is low & slow in the oven/stovetop the best method?

Yes, it can be done in the instant pot.
https://damndelicious.net/2019/03/06/instant-pot-corned-beef-and-cabbage/

For an improved texture that slices better, I like to cook one day and then wrap in foil and weigh down and refrigerate overnight. I then reheat the next day in the oven while wrapped in foil. I might add a glaze the last 20 min wunrapped depending on how I'm serving it.
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jpcher

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Re: Brisket help
« Reply #6 on: October 03, 2020, 06:43:47 am »
For an improved texture that slices better, I like to cook one day and then wrap in foil and weigh down and refrigerate overnight. I then reheat the next day in the oven while wrapped in foil. I might add a glaze the last 20 min wunrapped depending on how I'm serving it.

That's interesting, Hmmm. Thanks for posting it. Some day I might try it! What type of glaze do you use?

Mine is always fall-apart-fork-tender and there's no way I can slice it. Maybe I'm over cooking it? But it's still moist and delicious.


frog24 -- Please let us know how you cooked it and how it turned out.



Hmmm

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Re: Brisket help
« Reply #7 on: October 04, 2020, 08:06:58 pm »
For an improved texture that slices better, I like to cook one day and then wrap in foil and weigh down and refrigerate overnight. I then reheat the next day in the oven while wrapped in foil. I might add a glaze the last 20 min wunrapped depending on how I'm serving it.

That's interesting, Hmmm. Thanks for posting it. Some day I might try it! What type of glaze do you use?

Mine is always fall-apart-fork-tender and there's no way I can slice it. Maybe I'm over cooking it? But it's still moist and delicious.


frog24 -- Please let us know how you cooked it and how it turned out.

I don't remember where I learned the method but have been doing it for a long time. I make a mustard and brown sugar glaze.
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EmmaJ

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Re: Brisket help
« Reply #8 on: October 05, 2020, 06:53:57 am »
I made a glaze recently using strong Irish mustard and maple syrup. So good!

frog24

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Re: Brisket help
« Reply #9 on: October 05, 2020, 05:11:55 pm »
Hi All,

Thanks so much for the advice. I ended up following the instructions on the pack: I put the meat into my enameled cast iron dutch oven, filling it half way up the meat with cold clear water and cooking it at 250 until it was done (about 3 hrs).

As I was slicing it, my husband said: "Is it supposed to be that color of pink?!!!" Yes, honey, it is...

Well, it tasted almost like sliced corned beef from the deli, but good gravy it was so salty! Thank goodness the rest of dinner was pretty bland (yay for kids who don't like flavor, I guess?), so that calmed down the saltiness.

The next day, I cubed it and made hash with it, which was quite good. And the potatoes sucked out most of the salt from it, so it was palatable.  I think if I ever buy the pre-brined version again, I'll soak it in plain water for a bit before cooking because it really was so salty!

Thanks again for the advice, everyone!

jpcher

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Re: Brisket help
« Reply #10 on: October 06, 2020, 01:37:27 pm »
Thanks for the update! Glad it turned out well for you.

Maybe the way I cook mine, the potatoes and veggies soak up the salt. Or it's the longer cooking time.

But soaking it in water would help get rid of the salt. I used to do that with ham and it worked wonders.