Text 8308, 118 rader
Skriven 2006-12-02 14:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: corned beef
===================
 -=> Quoting Dale Shipp to Michael Loo <=-

 ML> What about your St. Paddy's Day corned beef?

 DS> I was talking about brining for smoking -- our corned beef gets
 DS> boiled or baked.

And now you can smoke it!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pastrami and Corned Beef
 Categories: Info, Beef, Preserving, Smoked, Jewish
      Yield: 1 text file
 
           Pastrami
           Corned beef
 
  Pastrami: A highly seasoned beef made from a cut of plate, BRISKET or
  ROUND. After the fat is trimmed, the meat's surface is rubbed with
  salt and a seasoning paste that can include garlic, ground
  peppercorns, cinnamon, red pepper, cloves, allspice and coriander
  seeds. The meat is dry-cured, smoked and cooked. Pastrami can be
  served hot or cold, usually as a sandwich on rye bread. It's widely
  available in chunks or pre-sliced in most supermarkets.
  
  from THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst,
  Barron's Educational Services, Inc.
  
  Corned beef: Beef (usually BRISKET, but also ROUND) CURED in a
  seasoned BRINE. Sometimes the brine is pumped through the arterial
  system. The term "corned" beef comes from the English use of the word
  "corn," meaning any small particle (such as a grain of salt). Two
  types of corned beef are available, depending on the butcher and the
  region. Old-fashioned corned beef is grayish-pink in color and very
  salty; the newer style has less salt and is a bright rosy red. Much
  corned beef is now being made without nitrites, which are reputed to
  be carcinogenic.
  
  from THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst,
  Barron's Educational Services, Inc.
  
  As far as I can see, the biggest difference besides dry or wet brine
  is the smoking. There are all sorts of pastrami these days. Duck,
  turkey, venison. Pastrami, I think, describes more the process
  than the actual cut.

  Kit From: Bbq@listserv.Azstarnet.Com
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: To Smoke a Corned Beef Brisket
 Categories: Smoked, Bbq, Beef, Preserving
      Yield: 1 Info file

           corned beef brisket
 
  Funny you should mention corned beef - just finished a great meal
  featuring it!
  
  With the price of brisket around here, I just have not been able to
  bring myself to pay $15 - $20 for the sorriest cut on a cow! Last
  Friday, Richfood had prepackaged corned beef brisket for $1.99 so I
  picked up one to experiment. First thing you notice on reading the
  label is that it contains up to 30% solution meaning that the meat
  costs the same as $2.99 whole brisket but the cut is smaller and
  trimmed more.
  
  I really did not have great expectations as I allowed the corned beef
  to reach room temperature and prepared the smoker with hickory slabs.
  I decided that since this was an experiment, I would cook it au
  natural rather than confuse the issue with rubs or mops. Everything
  was ready about 8:00 last night and I put the corned beef in at about
  250 deg and allowed the cooker to cool slowly to about 215 deg. By
  midnight the internal temp hit 160 deg. I watched the late movie, then
  woke up every couple of hours to keep temps relatively on track. This
  morning the brisket had shrunk to about 1/3 original size and was
  still a bronze maroon in color and resisted the fork - not real
  promising. By 1:00 (17hrs) it was done. The surfaces had a nice dark
  bark and the fork slid easily into the side.
  
  Since this was to be supper, we decided to try some hot so we could
  get out a steak if needs be. It was a little hard to slice hot as it
  wanted to crumble. The first slice revealed the rich, dark red color
  typical of corned beef. There was no juice, but the concentrated meat
  was moist and tender. The flavor and aroma were wonderful: Smoky, but
  not too much; salty, but not too much and almost fall-apart tender
  but not quite.
  
  We decided not to get steaks out. Instead, I went to the garden and
  picked a mess of kale (enough for greens and soup) and cut the first
  few timid stalks of this seasons asparagus crop. Then to the herb
  garden for an Egyptian onion stalk to season the potato based kale
  soup. Boiled potatoes topped with home-made butter and a bottle of
  chardonnay rounded out the menu.
  
  The chilled corned beef sliced perfectly and tasted so good that we
  decided to serve it cold. It was so concentrated that two slices were
  enough and I have plenty left for lunches.
  
  From: Dan Gill Date: 23 Mar 97 Bbq Mailing List Ä
 
MMMMM
 

Cheers

Jim, in Yellowknife




... He was a BBQer and consequently a drunkard.
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