Home Forums Hunting & Shooting Food, Cooking, and Game Preparation cooking a corned beef brisket?

Yep. Uncured it is beef brisket. Add the curing salts and spices and it is corned beef. Smoke the corned beef and it is pastrami.

Using the brisket is the real deal, but large diameter corned beef/pastrami typically sold in super markets is another cut such as cured eye of round. Ok for things like a Reuben.
The eye of round substitute is not as fatty, and needs less cooking because it does not have all the connective tissue of the brisket cut. So there is less shrinkage on the eye of round lunch meat version. I actually make it sometimes. Give the shrinkage and fat on a brisket cut, the eye of round is probably cheaper.

Cooked up our corned beef yesterday.

How we did it;

Rinsed the brisket, then soaked it for two hours.

Put it in the crock pot with two bottles of Coors, and the spice packet.

Cooked it on high for four hours, then added cabbage, and a diced onion.

Cooked for another 1/2 hour.

Turned out tender and yummy!

Virgil B.

Gotta have it with white onion sauce !



White Onion Sauce
1.In a saucepan add butter and onions, cook while stirring continuously in low heat until onions are soft.
2.Slowly sprinkle in flour and cook until it forms a roux.
3.Gradually add milk and cream then bring to a boil, stir in nutmeg then simmer on low heat for 5 minutes.
4.Season with chopped parsley, salt and freshly ground black pepper.

Pour over the good stuff !

53 and terry" Thanks for the explanation.

If you want good corned beef sandwiches, take your corned brisket, coat with some melted bacon grease and melted butter then cover with coarse ground black pepper and some kosher salt. Wrap the whole thing in foil twice. Put this on a rack on one of those old fashioned blue enamel roasters with an inch or so of water in the bottom of the roaster. Cook in the oven on about 250 degrees for 4 or 5 hours. Slice against the grain for some excellent sandwich material.

Crock pot for 10 hrs, add carrots and patatoes with 3 hrs left, cabbage with one hour left.



The hash the next day is even better.

You probably already know this but when you smoked that corned beef, you made pastrami.

Mike

Boil it with the seasoning packet and a couple of bay leaves till tender. About 2 hours. Put in a baking dish or pan fat side up. Mix yellow mustard and brown sugar into a thick paste and cover the top of the meat. Cover and bake at 325 till really tender.about an hour.