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Old 03-17-2013, 01:18 PM
 
Location: S. Cape Coral
24 posts, read 41,758 times
Reputation: 16

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We have given up trying to buy & make a decent corned beef. Does anyone have a recommendation for a good corned beef dinner? I define good as not fatty but tender. Seems like some restaurants can get the best meat, a good sauce is also helpful.
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Old 03-17-2013, 11:05 PM
 
Location: on the edge of Sanity
14,267 posts, read 16,476,100 times
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Sorry, I can only recommend some restaurants in Boston!

Just a note: Growing up in the 'burbs of Boston in a Russian Jewish family, I always considered corned beef and cabbage to be a traditional Jewish meal and it has now become part of the Saint Patrick's Day celebration.

So to all my Irish friends, I wish you a Good Yontiff.

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Old 03-18-2013, 06:19 AM
 
Location: Florida (SW)
40,009 posts, read 19,325,676 times
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I moved to SW Florida during the past year......I have always cooked a New England Corned Beef and Cabbage dinner for St Patrick's Day with turnips, potatoes, carrots, onions, beets, and parsnips if I can get them. I found the corned beef down here to be much better than any I have ever had.......so tender, and very little fat. I want more!

In Maine the favored corned beef is the gray not the red color.....but I have always bought the red one and added the seasoning packet. I noticed the seasoning packet down here was just a little milder and less bay leaf.....next year I will add some bay to the cooking water.
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Old 03-18-2013, 11:49 AM
 
Location: on the edge of Sanity
14,267 posts, read 16,476,100 times
Reputation: 7919
Have you tried steaming it? I don't eat a lot of meat, although I grew up with it. Corned beef hash is probably the closest I've come to eating corned beef in a long time. However, with 3 kids to feed, my parents lived on a frugal budget, so we usually ate the less expensive cuts of beef. Before I began dining out, I never realized that London Broil wasn't gourmet food! My mother would marinate it in salad dressing overnight. So what I learned is that time is your friend when it comes to tenderizing beef. Cooking a brisket in a crock pot for about 8 to 9 hours on low will produce a tasty and tender corned beef. Some people I know use beer in place of water, but the only thing close to alcohol in my parent's house was Witch Hazel! LOL

Well, now this isn't the Cape Coral forum any more.

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Old 03-24-2013, 07:42 PM
 
154 posts, read 590,875 times
Reputation: 205
For less fatty corned beef buy the round, not the brisket. I was surprised how much difference it made. Round seems more expensive, but probably works out about the same since you aren't paying for all the fat.
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