Comments on: Braised Corned Beef — a promising idea

By: Drew

Drew — Sun, 07 Mar 2010 22:02:21 +0000

Gary, I just realized on Thursday that I wasn’t going to have time to “corn” my own brisket, and still get it posted in time for other people to make it. So yes, I’ll be doing the braised one again. And this time I’ll get the right foil and cook longer, like it needs.

I’ll have it posted on the 16th, for anyone who wants to do it on the 17th.

By: Gary

Gary — Sun, 07 Mar 2010 21:41:45 +0000

Drew,

These are a year old now. Have you done it again? Any changes, beyond more time?

By: Drew

Drew — Tue, 31 Mar 2009 21:45:00 +0000

thpt, do you have any pictures of that? I’m trying to picture what you mean and I’m having a case of the stupids.

Also, is that corned beef and you add that much coriander and pepper, or plain brisket?

By: thpt

thpt — Tue, 31 Mar 2009 21:28:00 +0000

We slap two onto our big half-sheet rack that fits into a half-sheet cookie sheet. Then dump a cup (maybe more) of cracked coriander seed and a third a cup of cracked pepper over the top and underneath, into the cookie sheet. Cover very tightly, except for one corner, with a foil. Set into 300 deg oven. Pour hot water into the bottom of the cookie sheet, batten down the hatches, and go somewhere else for two hours. MMMMMMMMMMMM.

Oh, and remember to get the correct cut! T

By: Drew

Drew — Thu, 26 Mar 2009 16:36:01 +0000

You say “close to a pot roast” like it’s a bad thing? No, I know what you mean. But it’s a good idea if my next try does come out too salty.

By: Rich

Rich — Thu, 26 Mar 2009 06:28:00 +0000

You got a point there Drew, but when you think about it you won’t be adding any salt to it when you begin with, so what salt is there is the amount you’ll be getting in the end anyway. One thing to lessen the salt perhaps, just in theory, would be to add a bit more water and chuck in a couple of potatoes so that the spuds can absorb most of the salt. But hey, thats getting too close to a pot roast now isn’t it?

By: Drew

Drew — Wed, 25 Mar 2009 14:38:00 +0000

Bridgett, just make sure you try it once before you do it for a special occasion. I hate having a failed experiment with guests waiting.

Altissima and Rich, you two are asking basically asking opposite questions. How do you intensify the flavor? vs. How do you make sure it isn’t too intense? I’m expecting when I do this again and cook it longer that the flavor may be more concentrated than with boiling. If I brown it first that might be too strong a flavor. First I want to get the texture right, then I’ll work on tweaking the seasoning.

By: Rich

Rich — Wed, 25 Mar 2009 07:33:00 +0000

I was wondering why you didn’t you sear or brown the outside first just like any other pot roast meat would be. This might give a nice braising liquid touched with some Maillard reaction flavor. Plus I wonder if it would cut the cooking time somewhat.

By: Altissima

Altissima — Tue, 24 Mar 2009 23:45:00 +0000

I’m not sure if Australian corned beef is different from American, but I don’t think this method would be suitable for the corned beef I am used to, as it would be too salty. Lots of water is necessary to dilute the saltiness of the corned beef. I add a celery stick, carrot, parsley, peppercorns, thyme and an onion stuck with a couple of cloves, to the boiling water to give plenty of flavour.

By: Bridgett

Bridgett — Tue, 24 Mar 2009 13:29:00 +0000

What a fabulous experiment! I have a great corned beef recipe that I make every year – boiled of course. But we all love corned beef so much that I will have to try your recipe and see what we think. It certainly looks good once it’s sliced! Thanks for the great poat.