I have 3lb corned beef... and a crock pot: learn me

[blackdogdeek]

hulk hungry

 

[Unheard]

Is that considered bulk?

Only if its alternator sized.

 

[waggy]

I've been making corned beef in the crockpot for.. about 16 years and I do it a bit differently. I dump the corned beef into the crock pot (I do not use point cut, too much fat), and put in about 2 cups of water tops. It never goes over the corned beef. put the seasoning packet in and grind some fresh pepper. let it cook on high for about 8 hours, and then move it to low or warm. Cut chunks of cabbage up and put in, by this time, the corned beef is covered in its own juices and the cabbage will soak up some of this. Let it simmer for about an hour or so, just until the cabbage is cooked, but not slimy. You want the cabbage to have a little crunch still

Boom, done. No onion, no potato, just cabbage and corned beef. With Flat cut, you'll have a lot less fat to deal with also.

I made corned beef on Sunday and just finished up the last bit today with some scrambled eggs. It goes well with eggs.

on HIGH for 8 hours!? wow.

 

[slag]

on HIGH for 8 hours!? wow.

It auto kicks down after a couple hours. I forgot it had that function.

 

[Fritzo]

It's not too much water. You want to keep it completely covered with water on a low simmer during the entire cooking process. If you expose a portion to steam it will tend to bind the meat which makes it tough. A slow simmer in plain water will produce a tender corned beef.

btw, here's a spin on typical St. Patrick's day fare:

thinly sliced corned beef
mashed potatoes
boiled cabbage leaves
grated cheddar cheese
a bunch of scallions

Lay out a cabbage leaf flat. Fill it with some corned beef, a smear of mashed potato, and cheddar cheese. Fold over a part of each long end of the cabbage and then roll it up like a skinny burritto. Wrap 2 scallions around it @ 1/3 of the way from each end and tie tie each scallion in a knot. Sprinkly with a bit of salt and pepper.

I made these for a party last year on St. Paddy's day and they were a big hit.

Now see, I cover mine about half way up with water. I found this helps make a brine that causes the beef to pull-apart tender. If you don't, it tends to get tough and dry. I also put carrots, potatoes, and quartered cabbage in with it about two hours into cooking, and even some smoked sausage (the kids don't like corned beef).

Been doing in this way for 20 years and it's a family favorite.

 

[Fritzo]

on HIGH for 8 hours!? wow.

Keep in mind high on a crock pot is like 200F

 

[bfdd]

FUCK I FORGOT IT WAS SAINT PATTY'S! Why am I even going to work today?

 

[Rastus]

Can you use broth instead of water?

You can use water, broth, beer, wine, whiskey, or any other sauce or flavoring you think you might like. Just be carefull you don't overdo it and you'll be fine. With anything nontraditional I wouldn't try mixing flavors.

 

[Jadow]

I've got two in the crockpot right now, about a 2.5lb flat and a 2.9lb point.

I just added water, the 2 seasoning packets, and salt and pepper.

Put them in on low at about 8:00 this morning. Going to add carrots, cabbage, and potatoes around 1:30

 

[mztykal]

I put my potatos in first and then slice the corned beef and put that on top. 2 cups of water and the seasoning pack and leave it on low for around 10 hours. Always perfect! I cook the cabbage separately on the stove with the liquid from the crock pot.

 

[ElFenix]

add guiness

 

[funkymatt]

make sure you get a flat cut, they definitely taste the best. we use beef broth and water and a shitload of potatoes, cabbage and carrots.

 

[Beev]

No sense in me making another thread...

I have a pretty big brisket sitting in my freezer. What's the best way to cook it to make shredded beef sandwiches? I do not like bbq sauce, but I don't mind spices or other cooking liquids. Is it easy to make something similar to Chipotle's barbacoa, but better?

 

[Macamus Prime]

I have 3lb corned beef... and a crock pot: learn me

Throw the mother fucker out.

Then, go to a local pub/restaurant, drink and eat some of the crap they have there. Then, drink some more.

 

[ElFenix]

No sense in me making another thread...

I have a pretty big brisket sitting in my freezer. What's the best way to cook it to make shredded beef sandwiches? I do not like bbq sauce, but I don't mind spices or other cooking liquids. Is it easy to make something similar to Chipotle's barbacoa, but better?

a whole brisket? if it's not trimmed you'll want to trim some of the fat off first. then coat with your rub. roast in the oven at about 250 until it gets to 190. it will take all day. start at 6 am if you want to eat it for dinner. put it in a roasting pan on a thick bed of onions and beer. you can roast uncovered until 160 and then covered until 190. when it hits 190, take it out of the pan, wrap in foil, then in some towels, then put it in a cooler and let it cool down for an hour or so. this helps the juice run back into the brisket and continues to break down connective tissue from the residual heat.

if you have a cajun injector you can use that to great effect. you should inject after 3 or 4 hours cooking, though, as poking holes in your meat allows bacteria access to something that's going to be in the 40-140 danger zone for quite a while. don't even bother putting a thermometer in it until that time as well. the answer will be 'not done'

 

[TastesLikeChicken]

Now see, I cover mine about half way up with water. I found this helps make a brine that causes the beef to pull-apart tender. If you don't, it tends to get tough and dry. I also put carrots, potatoes, and quartered cabbage in with it about two hours into cooking, and even some smoked sausage (the kids don't like corned beef).

Been doing in this way for 20 years and it's a family favorite.

ime it's the heat that determines whether or not a corned beef comes out pull-apart tender. Any extended period of braising above a simmer can make for dry and tough.

I like using a lot of liquid, either water or a low-sodium broth, because a corned beef is already heavily brined and I prefer to extract some of that so the final result isn't so salty.

Obviously though there are many ways to make corned beef so whatever works best and I hope everyone's turned out awesome tonight.

 

[MagnusTheBrewer]

Bah! A brisket weighs about 9 lbs, 3 lbs is leftovers. A crock pot would take about 4 hours for your 'leftovers.' Just cover the meat and add pickling spice. The best way is to leave the cooked meat in the liquid while it cools.

 

[Safeway]

My corned beef was delicious - "was" because it is all gone.