How to cook salt (corned) beef?
Hi. I've just been GIVEN a small joint of salt (corned) beef by my local organic butcher - he has just started making it and wanted to know what I thought of it. Now, I've never cooked this before and wondered how to approach it? Do I soak it first to get rid of excess salt? Cook in oven in a casserole, or on top of the stove in a regular saucepan? With carrots, onions etc for flavour?Bayleaf?
Any advice really appreciated!
This is the way I cook it!
2 small onions
2 tablespoons vinegar
1 tablespoon raw honey (optional)
Place meat in a saucepan large enough to take enough water to cover meat (or almost covering it). Bring to boil gradually. Cut vegetables into suitable sizes and add. Keep water to a gentle simmer and allow 1 hour for every 1kg of meat cooking time.
* if you think meat is extra salty, you could wash meat before cooking.
It is even better cooked in the slow cooker for 8 hours rather than in a pot on the stove.
The above recipe is perfect, although I wouldn't add the honey, but would put a Bay Leaf in.
If you want to have corned beef for breakfast, just pop it in the slow cooker the night before, and voila! A hot Breakfast.
I've never been a fan of corned beef, so when I do it (haven't for ages now), I'd include a can of tomatoes, which may not be good for you. Also veges.
Thanks for the ideas! I shall soak it today (I've just taken it out of the freezer) and I'll cook it in the slow cooker tomorrow - veg as in Redroses recipe, no honey, and see how it comes out. I'm getting some bay leaves today so I'll add those.
I AM MAKING THIS RIGHT NOW!!!!!
Personally, I take a corned beef and put it in the crock pot (slow cooker), add a bay leaf and half can of beer (for cooking liquid) on low for the day (8-10 hours). Depending on how YOU like cabbage (IF you like cabbage) you can either chop it up and add it in with the beef or, if you like it with a crunchier texture, put in chopped cabbage approximately 1-2 hours before the beef is finished.
I also will add in a roughly chopped onion and baby carrots. I think a turnip would give you a *potatoes* mouth feel to the end product but I've never used turnips in my CB&C.
PS. This IS the staple St. Patty's Day meal in my house. But, then again, I am half Irish.
Originally Posted by redrose
If you do not stand behind your military, feel free to stand in front of them!
Well, the salt beef came out very tender. I cooked it with onions, carrots, swede (rutabaga), bay leaves, a few juniper berries and dry cider as the liquid. I did like it, but I think I prefer unsalted beef better. Perhaps just what I'm used to??!!
Yeah, it must be a preference thing.
One thing I noticed about going primal, previously I never put salt in anything (although there was always lots of it in processed food like gravy mix). Now I sprinkly salt over pretty much all of the food that I fry. So maybe I just have more of a 'salt tooth' than you.