Corned Beef

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I am cooking a Corned Beef that I brined this week.  I will braise with vegetables.  I want to slice leftover for Rubens.  I can't remember what temperature to cook to so it will slice.  Getting old is not for sissies. Thanks.  I know one forty is done, I cook my steaks to 115-120.

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I like to put it on the smoker until it is tender(probe of the thermometer pushes in easy). That can vary depending on the brisket it was made from...
 
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Smoked? Man that sounds delicious. I am so foreign to corned beef... even eating it, I have... only once in my life, I believe, if pastrami is the same thing, which I'm still unclear about. Is smoked corned beef = pastrami?

Where I grew up, corned beef was something gelatinous that came in a tiny can, not very appetizing, so I've never tried it. Pastrami.. now that was something else, and I would love to try to make that at home. Braised corned beef sounds like it would be easier but I have zero idea what the end result would taste like.
 
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Braised until tender. Not really a temp concern in my experience. A slow braise and you check after a couple of hours. Should slice easily. 
 
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Joined Feb 17, 2010
Smoked? Man that sounds delicious. I am so foreign to corned beef... even eating it, I have... only once in my life, I believe, if pastrami is the same thing, which I'm still unclear about. Is smoked corned beef = pastrami?

Where I grew up, corned beef was something gelatinous that came in a tiny can, not very appetizing, so I've never tried it. Pastrami.. now that was something else, and I would love to try to make that at home. Braised corned beef sounds like it would be easier but I have zero idea what the end result would taste like.

http://www.laweekly.com/restaurants/10-best-pastrami-sandwiches-in-los-angeles-4639944

Try The Hat for a fast food type pastrami sand or Langers for a sit down meal. I use the same pastrami as Langers and it is Good.
 
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Thanks!! I'll have to take a trip to Langers. 

Now I just have to make a choice. :D
  1. HOT PASTRAMI
  2. PASTRAMI and SWISS CHEESE Russian Style Dressing
  3. PASTRAMI and CHOPPED LIVER Russian Style Dressing
  4. HOT PASTRAMI Sauerkraut and Nippy Cheese Grilled on Rye
  5. CORNED BEEF Sauerkraut and Swiss Cheese Grilled on Rye
  6. PASTRAMI and COLE SLAW Russian Style Dressing
  7. PASTRAMI FRENCH DIP
  8. PASTRAMI and TOMATO Russian Style Dressing
  9. PASTRAMI and TOMATO with Cream Cheese
  10. PASTRAMI and SWISS CHEESE with Cole Slaw and Dressing
 
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Joined Apr 3, 2008
 
Smoked? Man that sounds delicious. I am so foreign to corned beef... even eating it, I have... only once in my life, I believe, if pastrami is the same thing, which I'm still unclear about. Is smoked corned beef = pastrami?

Where I grew up, corned beef was something gelatinous that came in a tiny can, not very appetizing, so I've never tried it. Pastrami.. now that was something else, and I would love to try to make that at home. Braised corned beef sounds like it would be easier but I have zero idea what the end result would taste like.
It's really delicious and super easy to make.  Tomorrow corned beef in the supermarket will be at a reduced price.  Make sure you get one labeled "flat cut."  You can get these in remarkably small sizes, I got a 2lb corned beef this week and we ate it within a 24hr period lol.  The store bought ones usually come with a small packet of pickling spices.  I throw those and the beef in a pot with a whole can of guinness and some water to top.  Boil it for a couple of hours then I add in whole carrots, onions, celery, and potatoes and cook for another hour. In the last 15 minutes I add wedges of cabbage.  I know a boiled dinner doesn't sound very exciting but it's surprisingly warm and comforting.  

To serve the potatoes I take a half a piece of raw garlic and rub it all over the inside of a serving bowl.  Then I toss the potatoes in it with some butter and parsley.  Serve the corned beef with a dollop of mustard.
 

pete

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Am I the only one that thinks that 140, like Jimyra mentions in the OP, is way underdone for corned beef?  At that temp its going to be really, really tough.  Corned beef takes hours in a braise, or on the smoker (basically making pastrami)-anywhere from 2-4 hours, depending on size (or longer if smoking, possibly).  In that time you are going to reach internal temperatures of 185-195, at which point all that tough connective tissue in the brisket will have broken down, leaving you with a tender piece of meat.  If you want to slice, you might go just a hair under that, but, personally I wouldn't go much less.
 
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Joined Jun 23, 2015
Thanks for the answers they are all good and confirm the plan.  I have a whole brisket I trimmed and separated into two pieces the flat and the point.  I have had them brineing for seven days.  I will put them in to braise in Guinness and beef broth with a mirepoix and spices for 3 hours.  At that point I will check meat temp and fork feel, add carrots, potatoes. celery. after forty five minutes add cabbage and check for seasoning.  I will slice point to serve for supper tonight.  Tomorrow I will slice the flat for 5. CORNED BEEF Sauerkraut and Swiss Cheese Grilled on Rye. Sunday  brunch will be Corned beef hash with sheared eggs.  Sunday afternoon hopefully the grandson will come by and finish it off.

Pete I will shoot for 165 to 170 on the flat, I slice it very thin for sandwiches and don't want it to crumble.

I did Canadian bacon on the smoker yesterday.
 
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Thanks, I never salt any broth.  That should be done with the final dish.  I like salt but my Dr. told me to quit thirty years ago because of blood pressure.
 
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Joined Apr 3, 2008
Wow thirty years ago?  That's really outdated information now from what I hear.  Anyway, make sure to post a pic!  I made corned beef a few days ago (hubby couldn't wait until St. Paddy's) and I was supposed to make cottage pie today but had to run my son to an unexpected doctor's appointment and it threw my day off.  What do the Irish order when they want take out on St. Patrick's day?
 
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I have cooked 1000's of pounds of corned beef and never taken a temperature. It's done by fork feel.
Guinness water and pickling spice, skip the broth.
I always cook veggies on their own in the cooking liquid after the meat is cooked.
 

pete

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I have cooked 1000's of pounds of corned beef and never taken a temperature. It's done by fork feel.
Guinness water and pickling spice, skip the broth.
I always cook veggies on their own in the cooking liquid after the meat is cooked.
I usually also just go by fork feel, but the temperatures I gave are what I would expect it to be reaching based on how I cook brisket for barbecue, which again I usually do by fork feel, unless I'm getting really serious then it is a combination of fork feel and temperature so as to not go too far.

As far as the veggies are concerned, I add them to the beef, but I do it in stages.  About 1 hour before its done I add the onions and carrots, wait 20 minutes, add the potatoes, and 10 minutes later the cabbage.  Cook until everything is tender.  Then I serve mine with lots of horseradish cream.
 
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Joined Jun 23, 2015
I did not take any pictures.  I put the beef in a hotel pan added beer and spices.  Covered tightly and put in a 350 oven.  After two and a half hours I removed it to add vegetables.  The meat was just over 200 so I removed it and held added vegetables, after 45 minutes  I returned meat and added cabbage turned oven down to 250 held for about 1 hour to serve.  It was very good with a gravy made with the braising liquid.

I use a thermometer for almost every meat for consistent results.
 
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Mine's braising on the cooktop right now. Ate fish last night in keeping with Lenten tradition. One of Irish cousins told me that he gave up Lent for St Paddys Day. I should have too! Veg will cook separately in the braising liquid except potato. I like them steamed separately. Gravy is always a thickened braising liquid. Will serve with horseradish for all who want to partake. Maybe pictures later...
 
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Tomorrow corned beef in the supermarket will be at a reduced price.
Unfortunately it doesn't seem to work like that around here. Very surprising, I know, but turkeys bought on Nov 25th are the same price as turkeys bought on Nov 21st, and apparently it's the same for corned beef and St Patrick's Day.

Oh well I have little time to cook right now anyway, so it will just have to live in my fantasy as I munch on my gyro. /img/vbsmilies/smilies/wink.gif
 

pete

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Around here corned beef is usually on sale the whole week leading up to St. Pat's day and then if they overbought, super discounted the day after.  Either way we usually buy a couple (can't even make my own for that sale price) and put some in the freezer for later, for Ruebens and Corned Beef Hash.
 
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