Discussion Corned beef and Barley Stew in Slow Cooker.

[mindless1]

Last time I used wild rice I had sitting in my panty. I still have some left, and just how long does that will last anyway?

Rice including wild, will keep practically forever if kept dry (sealed away from ambient humidity), though like anything else, a cool dark place will help preserve the quality.

 

[whm1974]

That's up to you, but corned beef alone, is nowhere near enough flavor to season soup. Some people get by with just adding salt, but I prefer something more.

Wait a minute... Why would anyone add salt to corned beef for? It already has a large amount of that in it.

Corned beef - Wikipedia

en.wikipedia.org

It is Salt-Cured Beef and back in the days well before refrigeration that is how they preserve meat for long periods of time.

Fun Fact: They had to boiled the meat in water first to get a good deal of the salt out, then finished cooking it in other ways like roasting...

 

[Scarpozzi]

That's up to you, but corned beef alone, is nowhere near enough flavor to season soup. Some people get by with just adding salt, but I prefer something more.

There are plenty of other sauces besides BBQ, but personally, I would think it needs something.

I'd also add something to thicken it a bit, flour, corn starch, or better still okra but that's not something that everyone has lying around to use.

I did a half cup of wine, 2 boullion cubes, thyme, crushed red peppers, sweet potatoes, onions, celery, barley...

 

[snoopy7548]

Is that Rudolph?

 

[mindless1]

Wait a minute... Why would anyone add salt to corned beef for? It already has a large amount of that in it.

The amount of salt needed to preserve it back in the day, is not necessarily what you're going to get today with anything that needs refrigerated.

It still has high sodium relative to ITS volume, but low relative to soup. Try it and tell me, is it salty enough without anything else added? To me no, unless you use some other flavor like spicy or sour to draw interest instead of salt, which was my point all along.

Granted salt may come from bouillon or broth.

 

[Scarpozzi]

Is that Rudolph?

View attachment 14686

Santa

 

[Scarpozzi]

Yes I buy my Corn Beef in a bag, but not baked in as I use a slow cooker. I don't know about you but I like to go for 12 hours but opening the lid. Everything come out so tender... Last time I used wild rice I had sitting in my panty. I still have some left, and just how long does that will last anyway?

I didn't have corned beef, but my local grocery store sells pot roast in a bag for $10.99 per 32oz bag. I noticed they drop them to 50% off 3 days before the best by date....which I read in advance and mark on my calendar. Last time, I bought 3 bags for $5.99 and tossed them in the freezer.... That's what I used tonight. I put it in a pressure cooker for 40 minutes, 20 mins at a time....added barley the second 20 min cycle...and half roasted vegetables that were then added for 8 mins on low pressure. The barley thickened the liquid and it came out pretty good. I had friends drop by for bourbon and beer....they enjoyed the stew. 😎

 

[whm1974]

The amount of salt needed to preserve it back in the day, is not necessarily what you're going to get today with anything that needs refrigerated.

It still has high sodium relative to ITS volume, but low relative to soup. Try it and tell me, is it salty enough without anything else added? To me no, unless you use some other flavor like spicy or sour to draw interest instead of salt, which was my point all along.

Granted salt may come from bouillon or broth.

Oh yes, most fresh corn beef still has plenty of salt in it. If you don't bother to rinse it you will get plenty of liguid in the slow cooker. Great if you add whole grain to it.

 

[Iron Woode]

OK I'm getting a craving for Corned Beef again and this time I thinking of making a stew with Barley and what I have left of Wild Rice. Along with of course some potatoes, onions, mushrooms, and carrots. What spices should I use besides garlic? This is all cooked in my slow cooker of course.

how about this recipe:

Slow Cooker Guinness Beef Stew

Guinness beef stew is a classic St. Patrick's Day recipe with tender pieces of corned beef and root vegetables infused with beer and spices. This method uses the stovetop and slow cooker for maximum flavor. My family looks forward to celebrating our Irish heritage with a big yearly feast! Corned...

www.jessicagavin.com

also this recipe for diabetics:

Corned Beef and Cabbage Soup with Barley - Diabetic Foodie

Using meat as a garnish instead of the main event as in this corned beef and cabbage soup means less fat and sodium. Barley adds fiber.

www.diabeticfoodie.com

 

[whm1974]

how about this recipe:

Slow Cooker Guinness Beef Stew

Guinness beef stew is a classic St. Patrick's Day recipe with tender pieces of corned beef and root vegetables infused with beer and spices. This method uses the stovetop and slow cooker for maximum flavor. My family looks forward to celebrating our Irish heritage with a big yearly feast! Corned...

www.jessicagavin.com

also this recipe for diabetics:

Corned Beef and Cabbage Soup with Barley - Diabetic Foodie

Using meat as a garnish instead of the main event as in this corned beef and cabbage soup means less fat and sodium. Barley adds fiber.

www.diabeticfoodie.com

The one with Guinnings sounds good, however I can't have booze in my apartment. What about Hard Cinder? I would have take my slow cooker over to my dad's and cook the feast there.

 

[Iron Woode]

The one with Guinnings sounds good, however I can't have booze in my apartment. What about Hard Cinder? I would have take my slow cooker over to my dad's and cook the feast there.

no beer in your apt? what's up with that?

Not having beer in your apt here in Canada is considered strange.

The beer adds flavour that cider wouldn't be able to deliver.

 

[whm1974]

no beer in your apt? what's up with that?

Not having beer in your apt here in Canada is considered strange.

The beer adds flavour that cider wouldn't be able to deliver.

In addiction to services and housing to to those with mental illnesses, Chestnut Health Services allow provides drug and alcohol treatment as well. Hence no alcohol in apartments. And they just added a no smoking policy as well. Fine with me as I don't smoke, and hardly ever drink anyway.

 

[Iron Woode]

In addiction to services and housing to to those with mental illnesses, Chestnut Health Services allow provides drug and alcohol treatment as well. Hence no alcohol in apartments. And they just added a no smoking policy as well. Fine with me as I don't smoke, and hardly ever drink anyway.

perhaps some non-alcohol beer then?

 

[whm1974]

perhaps some non-alcohol beer then?

Small Beer? Well I really don't beer at that much and just had a bottle of Guinness about a few months ago. Don't remotely taste like what I remembered.

 

[snoopy7548]

I've made Guinness beef stew before and it came out pretty good. I used this recipe (one of my favorite recipe sites):

Don't Wait Until St. Patrick's Day to Make Slow Cooker Guinness Beef Stew

Make this hearty, satisfying stew with chunks of beef, carrots, parsnips, potatoes, and of course, Guinness stout. Perfect for everything from snow days to St. Patrick's Day.

www.simplyrecipes.com

But IMO nothing tops this beef stew recipe:

Hearty Beef Stew {Slow Cooker}

This hearty beef slow cooker stew is delicious and filling. The veggies are melt-in-your-mouth tender and the flavors are amazing.

www.melskitchencafe.com

 

[whm1974]

I've made Guinness beef stew before and it came out pretty good. I used this recipe (one of my favorite recipe sites):

Don't Wait Until St. Patrick's Day to Make Slow Cooker Guinness Beef Stew

Make this hearty, satisfying stew with chunks of beef, carrots, parsnips, potatoes, and of course, Guinness stout. Perfect for everything from snow days to St. Patrick's Day.

www.simplyrecipes.com

But IMO nothing tops this beef stew recipe:

Hearty Beef Stew {Slow Cooker}

This hearty beef slow cooker stew is delicious and filling. The veggies are melt-in-your-mouth tender and the flavors are amazing.

www.melskitchencafe.com

Will Guinness work with Corned Beef?

 

[Iron Woode]

keep in mind that I use an Instant Pot rather than a crock pot.

I make a beef stew that will rock your world.

 

[whm1974]

keep in mind that I use an Instant Pot rather than a crock pot.

I make a beef stew that will rock your world.

I thought of getting one, but since I live in a rather small apartment I don't any room for one.

 

[Iron Woode]

I thought of getting one, but since I live in a rather small apartment I don't any room for one.

I really like it for the speed. It does rice perfectly.

 

[whm1974]

I really like it for the speed. It does rice perfectly.

What I like about the slow cooker is that I can a liner in the cooker, add the add food I'm preparing, turn the device, then do something else, back when its done. I always at least go for 8 hours if not 12. Just don't use cabbage if it you are going for 12.

 

[mindless1]

Oh yes, most fresh corn beef still has plenty of salt in it. If you don't bother to rinse it you will get plenty of liguid in the slow cooker. Great if you add whole grain to it.

You're stating that like an assumption while I have done it and found that no, there is no salt cured meat that has enough salt in it to be enough for soup.

Perhaps you eat an extremely low sodium diet and a little bit goes a long way, but I do deliberately eat a pretty low sodium diet and that would not be even close to enough to make soup for me.

Again, there is not all that much sodium relative to volume in modern refrigeration-needed corned beef.

Liquid in a cooker does not necessarily translate into sufficient sodium. Maybe you have a unique case where the beef you're getting, IS more heavily loaded with sodium than the norm these days, but again I suggest to try it and see.

The corned beef I've bought, is not remotely close to having enough sodium to be soup without more added, unless, again, there is sweet or sour to take its place.

Let's put it in context. Google thinks that 3oz of corned beef has 827mg sodium. I think it is fair to state that any "normal" soup would have far far less than 1/3rd by volume, beef to everything else (including water).

Now let's divide 827mg by 3, and you get 276mg. It would be healthier soup, but less than half the sodium that people normally find palatable for soup. Plus I was being generous, in a typical serving of soup, you wouldn't have as much as 3oz of meat.

I'm pretty sure my numbers are in the ballpark.

 

[whm1974]

You're stating that like an assumption while I have done it and found that no, there is no salt cured meat that has enough salt in it to be enough for soup.

Perhaps you eat an extremely low sodium diet and a little bit goes a long way, but I do deliberately eat a pretty low sodium diet and that would not be even close to enough to make soup for me.

Again, there is not all that much sodium relative to volume in modern refrigeration-needed corned beef.

Liquid in a cooker does not necessarily translate into sufficient sodium. Maybe you have a unique case where the beef you're getting, IS more heavily loaded with sodium than the norm these days, but again I suggest to try it and see.

The corned beef I've bought, is not remotely close to having enough sodium to be soup without more added, unless, again, there is sweet or sour to take its place.

Let's put it in context. Google thinks that 3oz of corned beef has 827mg sodium. I think it is fair to state that any "normal" soup would have far far less than 1/3rd by volume, beef to everything else (including water).

Now let's divide 827mg by 3, and you get 276mg. It would be healthier soup, but less than half the sodium that people normally find palatable for soup. Plus I was being generous, in a typical serving of soup, you wouldn't have as much as 3oz of meat.

I'm pretty sure my numbers are in the ballpark.

Just to be clear are you referring to corn beef sandwich meat, or corn beef raw brisket? And yes I'm suppose to watch how much salt I'm consuming due to having Hypertension, but I would have sworn they last time I brought a whole 3 lb CB brisket it had more sodium then what you are decribing after I bothered with reading the label.

 

[mindless1]

I just googled corned beef. Some sources used to state a serving of meat was 4oz not 3oz, which would make that 1103mg instead of 827mg but fortunately it doesn't matter.

You can simply make the soup then taste and add whatever it needs. Dry spices would need some cook time to be effective but salt, vinegar, broth, etc, will be effective immediately. Well that's not entirely true for vinegar, it will be stronger at first then settle down as it reacts.