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CB&C - I blew it... what now?

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oldgeezeystax
oldgeezeystax Posts: 313
in Holiday Recipes
Long story short, we had a bunch of people over on Saturday for wife's birthday and I tried to make CB&C for everyone using this recipe but I don't think I had the oven hot enough so the meat didn't tenderize in time... I've learned my lesson and will start much earlier next time and FTC but for now I'm left with a bunch of almost finished corned beef/potatoes/carrots/etc. and looking for suggestions.

Can I freeze the extra corned beef? Should I finish cooking it first? 

I'm definitely gonna take one of the cuts, trim it, rub with mustard/brown sugar, and roast until done and use for Reuben.


Frederick, MD - LBGE and some accessories
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  • ColtsFan
    ColtsFan Posts: 6,338
    edited March 2019
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    Why did you use the oven? Did you still use the suggested 50 minutes/lb?

    I did one Saturday that was 3.7 lbs and it cooked for 4 hours.

    I wouldn't freeze the veggies, but you could the corned beef. Save the broth and freeze it. Cook fresh veggies in the broth whenever you decide to eat it
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • oldgeezeystax
    oldgeezeystax Posts: 313
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    ColtsFan said:
    Why did you use the oven? Did you still use the suggested 50 minutes/lb?
    Used the oven because that's the only way I could accommodate everything, I bought disposable aluminum roasting pans. I got distracted entertaining and drinking so the timing is a bit fuzzy but i think i followed the 50 mins per pound but I only had the oven at 350 for most of the time and I don't think it was enough...



    I wouldn't freeze the veggies, but you could the corned beef. Save the broth and freeze it. Cook fresh veggies in the broth whenever you decide to eat it
    Yeah I was thinking I might make a portion tonight with the veggies and stuff and maybe put some in a crock pot to bring in for work then use the rest for Rubens and such or freeze.
    Frederick, MD - LBGE and some accessories
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  • oldgeezeystax
    oldgeezeystax Posts: 313
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    Think I could cover one with pastrami seasoning and smoke in the egg?
    Frederick, MD - LBGE and some accessories
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  • fishlessman
    fishlessman Posts: 32,749
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    oldgeezeystax said:
    Think I could cover one with pastrami seasoning and smoke in the egg?
    corned beef ruebens are pretty tasty, most sandwich shops here carry both cb and pastrami for sandwiches and ruebens.  if you have a pressure cooker, 20/30 minutes will fix it
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • oldgeezeystax
    oldgeezeystax Posts: 313
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    It doesn't help the party people I didn't feed but I'm eating good
    Frederick, MD - LBGE and some accessories
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Lemonade from lemons.  Well played.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    For the first cook, on something like brisket (corned beef) never go by time but go by tenderness and like Fish said steam is your friend.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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