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Every now and again I buy my own beef brisket and brine it myself but we always turn it into pastrami. I've never bought sliced corned beef, or canned. I have bought the pre-brined brisket once or twice, but man is it hard to beat homemade.
Threerun, are you doing anything more than brining the brisket, packing it in cracked pepper and smoking it?
I make a darn good home made corned beef, but have never tried to make pastrami. But my son just got a good smoker so pastrami is on the to-do list.
Pretty much! I use the same brine recipe as I use for my goose pastrami. I have a dedicated 5 gal food bucket and I use that to brine in. Usually make it in the winter when I can set my garage temps to 38deg. I let it brine 5-7 days, turning it every day.
Take it out, place it on a rack and let it drip dry. Turn it as you go. I let it dry a full 24hrs (again in garage).
Take the corned beef and trim it to your liking (saving the scrap for corned beef stew), brush or wipe down with wine (or beer) and then I roll it in a combination of coarsely ground black pepper and coriander. Then smoke it! When it's done, I'll carve the brisket into hunks, then vacuum seal it. To serve I follow the Katz's Deli method- boil the pastrami for 15-20 minutes, slice thickly and make pastrami ruebens. Oddly the pepper and coriander remain largely intact thru the boiling process, but the boil draws out the salt a bit.
Salt Beef or Corned Beef has been popular in a number of countries and there are numerous way to serve it, however the salt beef sandwich remains a favourite.
We ferment our own so it's from the jar to the sammy. I assemble the sammy, pastrami on one side and cheese and then sauerkraut on the other and I pop it in the toaster oven just to warm it all up.
I meant ... it's raw/fermented? Cooked? Seasoned? Warm? Cold?
Fermented placed on bread and warmed in the toaster oven before eating. No seasonings- just naturally fermented garden grown cabbage. We ferment our own sour dills too.
Canned corned beef is good for hash and maybe a few other sloppy dishes. That is about it.
Deli corned beef - be wary on this. Some deli corned beef is NOT an intact brisket, but more akin to Arby beef that has been consolidated and made into a loaf. That stuff is about as exciting as pablum, and with as much taste.
If you have real sliced CB in the fridge, wrap it as tight as a papoose until use instead of leaving it in the deli wrap. Personally, I like a thick enough cut for some chew, not paper thin. Heat briefly to bring out the aroma, serve with horseradish, mayo, and/or a good mustard. The pepper and salt on the exterior of the brisket are a big part of the flavor. Don't cut off the cap.
If you have a good knife and skill, you might try getting it as a chunk rather than pre-sliced.
What I mean is from the deli counter, sliced, like a restaurant serves you. How do you heat briefly, on a saucepan with oil, or boil in pot of water?
Quote:
Originally Posted by oregonwoodsmoke
I'm not really sure what you are asking, so if you need more information, let us all know. Someone here will know the answer.
Basically I am asking, how do I make for myself corned beef that tastes as good as restaurants without actually making the corned beef from scratch.
Whenever I buy deli cold cuts from the supermarket, it never ends up tasting as good as if I had the same deli just make me a sandwich right then and there. Why is that? What do I have to do to the meat I buy after leaving it in refrigerator? It is the same meat the deli/restaurants use to make me a sandwich, and they too keep it cold to preserve it. What am I not doing? It is literally Boars Head. I can see the packaging when they bring meat over to slicer.
Quote:
Originally Posted by evening sun
Are you talking, joints, pre-sliced, or canned?
Sliced corned beef.
Quote:
Originally Posted by Mightyqueen801
I THINK he's talking about the stuff you get at the deli vs. the stuff you buy in the store and cook yourself. The cold cut one has a totally different texture. I always found that odd. Wonder if the cold cut one is not made from brisket.
As far as the canned one goes, my mother made this godawful thing called corned beef casserole, and I was the only one of the kids who hated it. It was canned corned beef, cream of chicken soup, and egg noodles with crushed potato chips on top baked in an oven. It looked like puke to me. I never could get it down.
Therefore, if the OP means canned, you make it taste good by tossing it in the trash and calling for a pizza.
Exactly, the stuff you buy at deli sliced, or the stuff the diners serve. I doubt the diners make their own corned beef from scratch. Their menus are so huge. There is too much work to do. It is literally Boars Head. I can see packaging when they are slicing it.
Does Boars Head have a virtual monopoly on cold cuts?
I put it in the microwave and use low power to heat it until it's just warmish. If it still seems dry, put it in a strainer and steam over barely simmering water.
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