I have a large gathering on St Patrick's day and serve corned beef. In years past I did all the cooking on that day and missed my own party due to all the work. Last year I cooked the beef the night before, let it cool overnight, and sliced it cold. I added water from the pot and reheated it in the oven in aluminum trays, and kept it warm in sterno racks. The taste was great but the color changed from pink to gray.
Any suggestions on how to serve a large group a hot meal and still keep the color of the beef pink would be appreciated. FYI, my typical method is to cook the beef first the night before, then in the same pot with the same water cook the potatoes, carrots, and cabbage on the day of the party.
As Jay mentioned, potassium nitrate or sodium nitrite is what gives commercially made corned beef its long-lasting pink color. Home cooks can use the same chemicals. Just make sure that whichever you buy is specifically labeled for use in food. Also, since you mentioned that the corned beef you buy comes with a spice mixture, check the ingredient list to make sure it doesn't already contain either chemical.
I've only ever used potassium nitrate (A.K.A. saltpeter) for corned beef. 1-2 teaspoons per gallon of water is plenty.
I cured my own corned beef recently, and cooked it sous vide (a la J. Kenji Lopez Alt). The result was superior to the pre-cured joints I've boiled to oblivion in the past to be sure, but it was unpalatable salty. I'm trying to figure out what I did wrong and how to correct it, and I'm going in a couple of main directions. Too much cure. The recipe had kosher salt and pink salt. I substituted tender quick for pink salt. Perhaps the concentrations are different? Perhaps I don't need both kosher and TQ? I also noticed some of the salt took almost a week to dissolve. Maybe that points
I have my corned beef cooking in my crock pot for about 6 hours on low. Should the meat be falling apart by now? It is still one big hunk of meat. I thought it would be ready in about 1.5 hours. Should I bump it up to high? Thanks!
I want to make corned beef, completely from scratch. How do I: Select the cut of beef to corn? Corn that cut? I'm well aware of how to prepare corned beef after that process, but I'd like to start from scratch. Is this possible to do at home with basic equipment? If so, how?
My impression has been that pastrami and corned beef have a cure in common, but corned beef is simmered whereas pastrami is spice-crusted and smoked. This seems reasonable, but recently I've been hearing of both foodstuffs cooked entirely sous vide. Without the cooking method distinction, the only remaining difference is that pastrami now has the crust and liquid smoke. Is liquid smoke sufficient to move into the realm of pastrami? Or is this just pastrami-flavored corned beef?
I want to prepare a nice corned beef meal, but I don't know the best way to do it. Last year I did it in a crock pot. It was delicious, but the brisket feel apart so much that the presentation was very lacking. I was unable to slice against the grain (probably had something to do with the subpar knife I was using, but still). I want good looking even slices of beef, so how should I cook the roast?
nitrate in the brine gives cooked corned beef its classic reddish color (without it corned beef comes out gray), and it kills botulism spores. I like my corned beef pink (the gray color is somewhat unappetizing), but more than that I'm concerned about the flavor of the corned beef. The last time I made corned beef I tried to use Morton Tender Quick. The cooked brisket turned out beautifully pink...I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef still refer to the use of saltpeter
I cooked 3.5 pounds of corned beef in the crock pot last week with the intentions of making reubens. Taste wise the dish was great, but the corned beef fell apart and I did not get those pretty deli slices I was hoping for. I cooked the beef according to my butcher's recommendation, and verified the cooking time later with an online resource and they were pretty close. Did I miss something in the process or is there a better preparation method other than a crock pot for cooking corned beef?
I cooked my first ever corned beef brisket. I think it was a point cut by the shape of it. I won the darn thing and the package did not specify. Anyway, I brought to a boil then reduced to a simmer for three hours. The taste is good but the texture is mushy. It seems a little fatty. Did I overcook it?
I am following a low-carb diet, and would like to make corned beef hash at home with left over corned beef brisket. Onions are no problem, but I would prefer to avoid root vegetables, and potatoes in particular. What would make a good substitute, in terms of texture and taste?