Corned Beef . . .

12-3Princess Posted: Mar 17, 2005 06:38 PM

Corned Beef . . .

ok, so this is my first time trying the Irish tradition . . . it says on the corn beef package 'do not boil' and it says I should simmer the meat for an hour per pound. Just curious as to what happens if you boil it?
anyone know?

12-3Princess Posted: Mar 17, 2005 06:56 PM

Re: Corned Beef . . .

anyone?

i'm about to google it . . .i'll let you know what i find out. lol

JodiBabe Posted: Mar 17, 2005 07:07 PM

Re: Corned Beef . . .

sorry I don't know.

This is my first time making it too but we made it in the crock pot! It cooked all dal while we were at work.

Butterflybride Posted: Mar 17, 2005 07:12 PM

Re: Corned Beef . . .

Taking more of a guess here than anything, but I'm assuming if you boiled it, it would gradually tear the meat apart and you'd end up with lots of pieces. Then, because smaller things cook faster, the pieces would probably overcook. When you simmer, it makes meat nice and tender.

Lastminute Posted: Mar 17, 2005 07:13 PM

Re: Corned Beef . . .

Corned Beef Recipes

5-6 pounds corned beef
1 onion, chopped
1 small carrot , peeled and sliced
1 bay leaf
2 onions, sliced
water to cover
1 cup water
Baking Mixture:
1/2 pound brown sugar
1 tablespoon chili powder
1/2 cup onion, chopped fine
2 teaspoons garlic, chopped fine
1 dash ground cloves
4 ounces tomato juice
3 dashes ground white pepper
1/4 cup vegetable oil

Preparation:

Rinse corned beef under cold water.
Place in a pot with 1 onion, carrot and bay leaf.
Bring to a boil and then reduce the heat.
Simmer for two hours, partially covered.
Remove from the pot and place in a baking pan
on top of 2 sliced onions.
Combine the ingredients for the baking mixture and mix well.

Moisten the top of the corned beef with the water and place the
baking mixture over the top of the corned beef and cover loosely
with aluminum foil and place in a pre-heated oven
at 325 degrees F for 1 1/2 hours.
Uncover during the last half hour and baste with pan juices.
Check for tenderness and if necessary cook until desired doneness is achieved.
You may briefly place the roast under a broiler to crisp it.
Remove from the pan and place on a serving platter and keep warm.
Place the juices in the baking pan in a sauce pot, bring to a boil,
reduce the heat and cook until slightly thickened, like maple syrup.
Slice the roast across the grain of the meat and serve with the
reduced sauce and your choice of accompaniments.

**************
Hope this helps and I dont want to rain on your paddys day parade but No one in Ireland eats corned beef....they usually just have a pint of guinness as 'theres eatin and drinkin in it'

Stefanie Posted: Mar 17, 2005 07:36 PM

Re: Corned Beef . . .

I'm cooking it right now. First you bring the water to a boil and then you lower the flame to a simmer and cook for 3 hours. I throw the cabbage in during the last hour to cook.