Best Corned Beef Ever! (and soda ickies)
I swear that this last batch of corned beef we made was the best I've ever had. It was very simple.
Basically, heat up some olive oil (or veggie oil) in a heavy pan. Do not use a non stick pan. Rinse and dry the slab of corned beef and place in the pan. Brown all sides, turn of stove, and place the beef in your slow cooker. If you wish to use a corned beef spice mix (homemade or the packet that comes with it), pour it over the beef. Deglaze the pan by adding approximately one cup of hot water and gently scrap the meat bits off the bottom. Pour the liquid over the beef. Add enough water to submerge the beef and place the lid on the slow cooker. Cook on high head for 4 to 4.5 hours or until the meat registers at 160+ degrees F. Turn off slow cooker, carefully transfer the beef to a large plate, slice, and serve.
And keep in mind, with this type of cooking, the cheap stuff works damned well. I tend to prefer thick cut, well marbled beef, but you can go for thinner and/or leaner cuts.
Notice, no beer or stout was used. Reason? I feel it takes away from the flavor. My mother used ot make it this way and even though I liked it a lot, I can honestly say I prefer just using water and the meat's juices! The flavors are more intense and you don't have any flavor being covered up by the alcohol flavor. (JB made some earlier this week with gluten-free beer we had on hand, and we both agreed that the simpler, cheaper version I made after was far better!)
I plan to make Corned Beef Stuffed Cabbage and/or Corned Beef Shepherd Pie. I'll post the "how to" when I do so. The later was done years ago and was so easy to make and absolutely delicious. The former is a concept I came up with the other day and I believe will be just as tasty and even easier! Also a Corned Beef flavored soup... though that might a day or two away.
I am using as much from these chunks as I can. We are going to cook with the juices, use the fat chunks for flavorings (especially while cooking beans, being sure to remove the fat chunks before serving), and being careful with how much we eat of the meat per meal. Let me tell you, I'm feeling darned decadent right now and all without spending much money.
Eventually, I plan to try corning (brining) the beef myself. One day...
(Did I mention that we hope to grab even more corned beef and cabbage? Freeze the corned beef and make lots of cabbage things for a while. That's if there's still some left at the stores. Can't beat some of those prices right now.)
Btw, JB and I each had a can of soda last night while visiting with my mom (picking up the baby at the end of his "Grammie Night") and let me tell you... we both felt gross after. Our stomachs were very unhappy with us and felt very acidic, with some pain, and a bit of other nastinesses. Didn't help my nausea. Guess our bodies are trying to tell us something. :-p
Basically, heat up some olive oil (or veggie oil) in a heavy pan. Do not use a non stick pan. Rinse and dry the slab of corned beef and place in the pan. Brown all sides, turn of stove, and place the beef in your slow cooker. If you wish to use a corned beef spice mix (homemade or the packet that comes with it), pour it over the beef. Deglaze the pan by adding approximately one cup of hot water and gently scrap the meat bits off the bottom. Pour the liquid over the beef. Add enough water to submerge the beef and place the lid on the slow cooker. Cook on high head for 4 to 4.5 hours or until the meat registers at 160+ degrees F. Turn off slow cooker, carefully transfer the beef to a large plate, slice, and serve.
And keep in mind, with this type of cooking, the cheap stuff works damned well. I tend to prefer thick cut, well marbled beef, but you can go for thinner and/or leaner cuts.
Notice, no beer or stout was used. Reason? I feel it takes away from the flavor. My mother used ot make it this way and even though I liked it a lot, I can honestly say I prefer just using water and the meat's juices! The flavors are more intense and you don't have any flavor being covered up by the alcohol flavor. (JB made some earlier this week with gluten-free beer we had on hand, and we both agreed that the simpler, cheaper version I made after was far better!)
I plan to make Corned Beef Stuffed Cabbage and/or Corned Beef Shepherd Pie. I'll post the "how to" when I do so. The later was done years ago and was so easy to make and absolutely delicious. The former is a concept I came up with the other day and I believe will be just as tasty and even easier! Also a Corned Beef flavored soup... though that might a day or two away.
I am using as much from these chunks as I can. We are going to cook with the juices, use the fat chunks for flavorings (especially while cooking beans, being sure to remove the fat chunks before serving), and being careful with how much we eat of the meat per meal. Let me tell you, I'm feeling darned decadent right now and all without spending much money.
Eventually, I plan to try corning (brining) the beef myself. One day...
(Did I mention that we hope to grab even more corned beef and cabbage? Freeze the corned beef and make lots of cabbage things for a while. That's if there's still some left at the stores. Can't beat some of those prices right now.)
Btw, JB and I each had a can of soda last night while visiting with my mom (picking up the baby at the end of his "Grammie Night") and let me tell you... we both felt gross after. Our stomachs were very unhappy with us and felt very acidic, with some pain, and a bit of other nastinesses. Didn't help my nausea. Guess our bodies are trying to tell us something. :-p