Corn Beef And Cabbage

  • LenH
    Wisconsin
    Posts: 2385
    January 3, 2012 at 4:32 pm #1242002

    Corn Beef and Cabbage

    3 pounds corned beef brisket with spice packet
    10 small red potatoes
    5 carrots, peeled and cut into 3-inch pieces
    1 large head cabbage, cut into small wedges

    The meat has been in the crock pot now for 7 hours on low..

    I will add the other ingredients at 2pm and increase heat to high for supper at 5pm.

    john_steinhauer
    p4
    Posts: 2998
    January 3, 2012 at 4:59 pm #1023912

    I have to say that is probably one of my all time favorite meals!!! Now I want it for dinner!

    Dave Ansell
    Rushford, MN
    Posts: 1572
    January 3, 2012 at 5:36 pm #1023941

    Looks great! I agree with John, this is one of of those meals on the top of my list. I make corned venison – generally use the big round roasts and they come out great A lot of folks are skeptical but many have ended up liking the venison better than the beef.

    Enjoy

    hairjig
    Cudahy, Wis.
    Posts: 937
    January 3, 2012 at 5:52 pm #1023954

    TOOT, TOOT!!!!!!!!!!!!!!!!!!!!!!! (wiff)

    LenH
    Wisconsin
    Posts: 2385
    January 3, 2012 at 7:12 pm #1023993

    other ingredients added.

    Steven Krapfl
    Springville, Iowa
    Posts: 1728
    January 3, 2012 at 7:44 pm #1024002

    LenH,
    That wouldn’t be the same recipe as on iowasportsman.com? If so, it looks delicious on both sites!

    LenH
    Wisconsin
    Posts: 2385
    January 3, 2012 at 7:52 pm #1024011

    Quote:

    LenH,
    That wouldn’t be the same recipe as on iowasportsman.com? If so, it looks delicious on both sites!

    you bet….same recipe.

    rlamar
    Davenport, Iowa, USA
    Posts: 293
    January 3, 2012 at 8:36 pm #1024029

    we need scratch and sniff internet,looks good

    chomps
    Sioux City IA
    Posts: 3974
    January 3, 2012 at 10:02 pm #1024054

    do you add some liquid to cook the roast in? and do you add extra seasonings to cooking liquid?

    LenH
    Wisconsin
    Posts: 2385
    January 3, 2012 at 10:43 pm #1024087

    3 cups water…rest is supplied by beef.

    Finished product. The wife’s plate when she walked in the door from work.

    Denny O
    Central IOWA
    Posts: 5821
    January 4, 2012 at 4:43 am #1024212

    Len,
    We have crossed paths on several forums.
    Have you ever “corned” your own beef?
    I have found the best prosessed “corned beef” seems to me to be the one that I have found in KC, MO.

    What are your thoughts?
    Anyone “corned” your own?

    LenH
    Wisconsin
    Posts: 2385
    January 4, 2012 at 11:23 am #1024234

    Quote:

    Len,
    We have crossed paths on several forums.
    Have you ever “corned” your own beef?
    I have found the best prosessed “corned beef” seems to me to be the one that I have found in KC, MO.

    What are your thoughts?
    Anyone “corned” your own?

    No I have never done the corning part. Details please.

    thanks
    Len

    rvvrrat
    The Sand Prairie
    Posts: 1840
    January 4, 2012 at 4:55 pm #1024375

    Quote:

    Anyone “corned” your own?


    Family friendly site….tsk, tsk…

    Denny O
    Central IOWA
    Posts: 5821
    January 4, 2012 at 9:54 pm #1024577

    Len,
    Here is one recipe.

    Get a good fresh brisket as lean as you can find and trim off all but abut 1/4″ of the fat cap. Should be about 8 – 10 lbs.

    Soak in brine for 7 days.

    The Brine,
    1 gallon cold water 1 cup kosher salt
    2-1/2 tsp prague powder #1
    3/4 cup white sugar
    6 bay leaves
    2 tsp garlic powder
    2 tsp juniper berries
    2 tsp black peppercorns

    You will need to keep the brisket completely submerged. Mix more brine if needed.

    Here is another one I have,

    Corned Beef/Pastrami Brine
    3 Gal Water
    3 Cups Tenderquick
    2 Cups Brown Sugar
    3 Tbsp. Garlic Powder
    3 Tbsp. Onion Powder
    1 Tbsp. Whole Clove
    1 Tbsp. Whole Peppercorn
    1 Tbsp. Whole Mustard Seed
    1 Tbsp. Whole Coriander
    1 Tbsp. Whole Allspice
    1 Tbsp. Whole Fennel
    1 Tbsp. Whole Rosemary Leaves
    1 Tbsp. Red Pepper Flakes
    1 Tbsp. Pickling Spice (kinda redundant I suppose)
    6 Bay Leaves
    6 Cinnamon Sticks

    rvvrrat
    The Sand Prairie
    Posts: 1840
    January 4, 2012 at 9:57 pm #1024583

    Would leaner cuts work for homemade corned beef? Ever tried another cut? I like it, but briskets by nature are very fatty.

    Denny O
    Central IOWA
    Posts: 5821
    January 5, 2012 at 3:56 am #1024699

    I’ve only done briskets. Trim them down rather tight they are realy not so bad at all then! Ckeck this one out. THis was my own corned beef that I turned into pastrami.

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