It was 4.00/lb here at Aldi's. Is it on sale now?

Sue_CT wrote: ↑Thu Mar 17, 2022 3:01 pm Anyone put beer in for part of the water when cooking Corned Beef?

Sometimes yes, sometimes no. This means that I buy one can or bottle of beer every two to three YEARS.

And it will only be Guinness Draught. That is the ONLY beer that I like, of the ones that I've tried. The total amount of beer that I've consumed in my lifetime wouldn't fill a growler. Back to the corned beef.

Corned beef, whole onions (a very thin slice off the bottom in order to peal the outer skin), and the contents of the flavoring packet are cooked together, until the corned beef is done. Corned beef and onions are removed, put in a container then filled with cold water and refrigerated.

The cooking liquid is then strained (to remove those pain in the a$$ seeds that can get between the layers of cabbage), and put back into the pot. Cabbage is cooked next, and removed. Potatoes follow. Finally carrots, because otherwise the "carrot water" would flavor the other veggies.

The total time with a simmering pot of water on the stove is 3 1/2 to 4 hours. I then do a pre-spring cleaning on the kitchen windows, because of all the condensation that builds up.

I did a similar but abbreviated verson in the IP. Corned Beef and onions but just covered in water, 1 1/2 hours on high pressure, came out super tender. Then carrots and cabbage in the same water for only about 5 min. Carrots were still slightly firm but tender, caabbage wasn't mush, and the short cooking time seemed to keep the transfer of flavors to a minimum. All told, less than 2 hours. Definitely would do it again. Meat is on the salty side, but I could have rinsed it before cooking. I don't mind the corned beef being salty as long as its not inedible salty, which it wasn't. I also liked using a beer one year when I did it but I didn't remember if it made enough difference to go out just to get one, so I didn't bother. Probably haven't bought a dozen beers in my life. Don't like it drink at all. ONLY buy it to cook with. Had one that sat here for several years until I threw it out, lol

Too many types of beer to say you don't like beer.
It's like judging a whole population of people by your first and only bad experience with one person.
I didn't like beer until the good stuff came on the market.
But any who to each their own.
Simmering the brisket for a wee bit and pouring out the water greatly reduces the salt.
Or even soaking it for awhile.
Then pressure cook.
My corned beef is curing nicely in the refrigerator.

worth1 wrote: ↑Fri Mar 18, 2022 7:41 pm Too many types of beer to say you don't like beer.
It's like judging a whole population of people by your first and only bad experience with one person.
I didn't like beer until the good stuff came on the market.
But any who to each their own.
Simmering the brisket for a wee bit and pouring out the water greatly reduces the salt.
Or even soaking it for awhile.
Then pressure cook.
My corned beef is curing nicely in the refrigerator.

I've taken a sip of a few dozen beers (of the 70's and 80's), foreign and domestic. Most domestic ones were just bitter, weak flavored, fizzy water. Most foreign ones were just bitter, slightly stronger flavored, fizzy water. Perhaps you can help me with an experiment. Try a Guinness Draught, and let me know if there are any other beers that you know of that taste like it.

Tormato wrote: ↑Sat Mar 19, 2022 9:28 am

worth1 wrote: ↑Fri Mar 18, 2022 7:41 pm Too many types of beer to say you don't like beer.
It's like judging a whole population of people by your first and only bad experience with one person.
I didn't like beer until the good stuff came on the market.
But any who to each their own.
Simmering the brisket for a wee bit and pouring out the water greatly reduces the salt.
Or even soaking it for awhile.
Then pressure cook.
My corned beef is curing nicely in the refrigerator.

I've taken a sip of a few dozen beers (of the 70's and 80's), foreign and domestic. Most domestic ones were just bitter, weak flavored, fizzy water. Most foreign ones were just bitter, slightly stronger flavored, fizzy water. Perhaps you can help me with an experiment. Try a Guinness Draught, and let me know if there are any other beers that you know of that taste like it.

Some close but can't recall off hand.
I had a house sample in Alaska that was 20% alcohol.
If you ordered a whole glass they would cut you off from anymore alcohol.
A good coffee or chocolate porter is to die for.
These types of beer aren't what ol Bubba is going to sit around the rusty truck and guzzle all day.
Beer guzzlers for the most part like these types of beers.
It puts them to sleep.

My chuck roast corned beef is coming along nicely.
I added some spices today.
Pickling spices.
Another half teaspoon of curing salt.
Teaspoon of white sugar.
Cinnamon stick.
Coriander.
Allspice.
Black pepper.
I ground it all up in my molcajete and put it in warm water to brew.
Then dumped it all in the brine which now looks like muddy water.

My flat cut corned beef turned out fabulous in the crock pot. It just totally fell apart but I don't care if it is in slices anyway. It was delicious and I just ate a corned beef sandwich for lunch. I only buy it once a year and it is a super treat for me.

I'm probably going to braise mine in the oven at 200F for several hours.
No way to under or over cook.
Maybe I'll check my crock pots temperature is on medium heat.
Or simply look it up on Google.
Just looked its 190 to 200 on low..
Perfect.
The meat is cured so no worries there about spoilage.
I never cook the vegetables in the salty brine.
I tried that once, what a mistake.

Sue_CT wrote: ↑Fri Mar 18, 2022 5:55 pm It was 4.00/lb here at Aldi's. Is it on sale now?

It was a fairly good sale here in north Texas, 2.99 a pound after St Pats day. I like it year round- good sandwiches in the summer. Or hash.

Tormato wrote: ↑Sat Mar 19, 2022 9:28 am ... Try a Guinness Draught, and let me know if there are any other beers that you know of that taste like it.

Here ya go: Dragon's Milk, by New Holland Brewery (Michigan)

You can find it at:

SUPER PHIPPS LIQUORS
485 E MAIN ST
WESTFIELD, MA
(413) 568-4377

rdback wrote: ↑Sun Mar 20, 2022 9:34 am

Tormato wrote: ↑Sat Mar 19, 2022 9:28 am ... Try a Guinness Draught, and let me know if there are any other beers that you know of that taste like it.

Here ya go: Dragon's Milk, by New Holland Brewery (Michigan)

You can find it at:

SUPER PHIPPS LIQUORS
485 E MAIN ST
WESTFIELD, MA
(413) 568-4377

Duly noted!

I now wait for March 17th, 2023, to trial it against the Guinness. Buying 2 beers in one year? I think I'll next search for winged bacon.

Rinsed mine off and put in water and heated up.
Drained water added fresh water and some pickling spices i needed to use up.
I figured it was cured enough considering size and grain direction.
One thing I do is cut back on the amount of regular salt some recipes call for because it's not necessary.
The curing salt does the work for the most part.
I can tell by tasting the brine.
It's braising in the oven at 250F.

Tormato wrote: ↑Sun Mar 20, 2022 10:18 am

rdback wrote: ↑Sun Mar 20, 2022 9:34 am

Tormato wrote: ↑Sat Mar 19, 2022 9:28 am ... Try a Guinness Draught, and let me know if there are any other beers that you know of that taste like it.

Here ya go: Dragon's Milk, by New Holland Brewery (Michigan)

You can find it at:

SUPER PHIPPS LIQUORS
485 E MAIN ST
WESTFIELD, MA
(413) 568-4377

Duly noted!

I now wait for March 17th, 2023, to trial it against the Guinness. Buying 2 beers in one year? I think I'll next search for winged bacon.

There's a place down here makes a dish called "pig wings", very hot and spicy, too.

O'Bumping

Guinness is great (make sure to get the nitrogen capsule containing cans and not the bottles for the creaminess of the nitrogen bubbles). If you can find Murphy’s Irish Stout, that one I do believe is even better. Decades ago, I went to Ireland to visit my BIL that lived in Dublin. Guinness was the stout of Dublin and surrounding areas or so I was lead to believe(although a lot of young people at the time preferred budweiser or harp lager). Murphy’s was the stout people in southwest Ireland, Cork, Kerry, preferred. I preferred Murphy’s as well.

There's also the mid cut of which I have in the solution now.

karstopography wrote: ↑Mon Mar 06, 2023 10:19 am Guinness is great (make sure to get the nitrogen capsule containing cans and not the bottles for the creaminess of the nitrogen bubbles). If you can find Murphy’s Irish Stout, that one I do believe is even better. Decades ago, I went to Ireland to visit my BIL that lived in Dublin. Guinness was the stout of Dublin and surrounding areas or so I was lead to believe(although a lot of young people at the time preferred budweiser or harp lager). Murphy’s was the stout people in southwest Ireland, Cork, Kerry, preferred. I preferred Murphy’s as well.

My understanding is that Guinness in the USA is different to the Guinness oversees. Only special events, like Highland Games, are allowed to import the real stuff. That's only what I heard, can't prove it.

worth1 wrote: ↑Mon Mar 06, 2023 10:25 am There's also the mid cut of which I have in the solution now.

Are you sure that you're not McDoss? You just had corned beef 2 weeks ago.

Tormato wrote: ↑Mon Mar 06, 2023 11:14 am

worth1 wrote: ↑Mon Mar 06, 2023 10:25 am There's also the mid cut of which I have in the solution now.

Are you sure that you're not McDoss? You just had corned beef 2 weeks ago.

I just happen to like corned beef and pastrami.
Every time I go to a deli that's what I get.