Text 6055, 92 rader
Skriven 2006-09-30 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: A super supper
======================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> I just had another successful experiment tonight. Corned 
 JW> beef in a crockpot with very little liquid added. 

 DS> suggestion [...] putting it in a crockpot with
 DS> no added liquid at all [...] a couple of ribs of celery
 DS> The celery and beef will release liquids over the cooking time

Yeah, that should work too. And I like celery.
                                          
 DS> The corned beef will still be salty to be sure

I got mixed reviews. Ray and I liked it; Roslind and Neekha both thought
it was way too salty.

 JW> I simmered the meat 12 hours half submerged in a spicy salty 
 JW> pool of liquid, turning it every two hours. After 12 hours it 
 JW> was pullable and shredded nicely. 

 DS> I thought 12 hours was an awful long time until I read that you
 DS> pulled it.  How did you serve the pulled beef?  Did you make some
 DS> kind of sauce, or did you just plate it with condiments on the 
 DS> side (like, say, mustard or horseradish?)

It was ready to eat in under 8 hours but I kept going. I sliced it along
the grain and it shredded nicely. I served it with coarse grained
mustard, the ubersalty potatoes and steamed cabbage. Leftovers went
into chopped corn beef salad for sandwiches and an omelette (inspired by
the Corned Beef Eggs Benedict at Hap's restaurant in Edmonton). I never
got around to making hash this time.

 JW> Because I hadn't soaked the brisket before cooking it . . .

 DS> Do you often soak c.b. first, or were you just giving that as
 DS> an example?  I'd never even considered soaking a c.b. brisket,
 DS> but I've never had a "real" i.e. traditionally barrel-salted
 DS> chunk of beef.

I usually simmer corned beef in a large pot of water so the salt is
drawn out and the broth is just salty enough to season potatoes and
vegetables. I think I might try soaking it first if I did it in the
crockpot again, with little or no liquids added.

Getting back to the tendons...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charring the Vegetables and Finishing The Pho
 Categories: Info, Beef, Steak, Offal, Vietnamese
      Yield: 1 Servings
 
      2    Onions, unpeeled, halved
           -and; studded with cloves
      3    Shallots unpeeled
      4 oz Whole fresh ginger,;
           -unpeeled
      8    Star anise
      1    Cinnamon stick
      5 md Parsnips cut into; 2-inch
           -chunks
           Salt
      1 lb Tripe and tendons
    1/2 lb Flank steak
    1/2 lb Beef brisket
 
  Char the onions, shallots, and ginger, directly over a gas burner or
  under the broiler, about 5-6 minutes. Tie the charred vegetables, star
  anise, garlic cloves, and cinnamon stick in a damped cheesecloth. Add
  the spice bag and parsnips to the simmering broth. Season the broth
  with salt and pepper. Simmer the liquid for 1 hour. Add the tripe and
  tendons to the broth and simmer uncovered for 5 hours. Two hours after
  adding the tripe, add the flank steak and brisket.

  Recipe By: ESSENCE OF EMERIL SHOW
  Posted to MC-Recipe Digest
  By: Meg Antczak
 
MMMMM


Cheers

Jim, in Yellowknife




... It's a sort of a corned-beef mishmosh.
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