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YUCK!!!
Hoss
Posts: 14,600
I boiled a corned beef brisket for 3.5 hrs today.It still looks like a cow"s tounge and tastes about like I would imagine a cow's tounge would taste.I'm gonna boil the taters and cabbage and other stuff in the "broth" tomorrow .I sure hope this saves it.NEXT time it's PASTRAMI!!! Thank Goodness I've got plenty of horseradish and whole grain mustard!!! 
Comments
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Greetings,
i am not a fan of the "boil" method for just the reasons you stated. next time do a day or so soak and try doing one in the oven for the same time frame of about 3 hours covered then remove the cover for half an hour and then tell us what you think... -
Sorry to hear that, hope it comes out well after you do the rest of the cook.
Regards,
Bordello -
In the oven.... do yoruself a favor and use the egg.
Jump over to thirdeyes site I have never had a bad pastrami cook.
GG -
crystal ball says.........a hamburger helper type dish is in your future...........LOL. Twww.ceramicgrillstore.com ACGP, Inc.
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yup that is boiled corned beef for ya...I swear if you didn't eat it as a kid you can not enjoy it as an adult....
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i like the boiled dinner, i get the homemade grey variety at the local butcher, i didnt even know about the red stuff until i was in my twenties. not a big fan of saltpetered brisket. now here is a way to serve it the next day, cant beat red flannel hash
http://www.boston.com/ae/food/articles/2007/10/31/everyone_can_use_a_fresh_start/fukahwee maineyou can lead a fish to water but you can not make him drink it -
Like red myself...never got into the grey, but then I didn't have that until I was 20 something....
Love corned beef red flannel hash though....This thought process isn't helping the diet though as I now have a craving for a big breakfast.... -
My mom made it that way for ever and still does for my dad. I cant say boiling for 3.5 hours was correct. It seemed my mom simmered hers for about 6 hours, real slow, came out like pulled pork, nice and tender.
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yep, simmered not boiled and you dont need a knife. and dont add veggies in the beginning, last hour start adding the roots when you start seeing the meat fall apart. thats the way we always did it too.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
yea that's the stuff and some mustard on the side
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Thirdeye's instructions for pastrami are fool proof and it turns out great. :silly:
Hopefully you won't have this issue again.
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Hoss,
Tongue is really tender cooked slow
SteveSteve
Caledon, ON
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Ha!,I'll take your word for it!!! :woohoo: Also,brought to a boil then simmered for 3-3.5 hrs.
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