Cookin again

[Dannyalcatraz]

BEER-BRAISED CORNED BEEF

Fresh from the oven; resting

[img]https://i.imgur.com/qlWFVNc.jpeg[/img]
Let the slicing begin!

My Mom loves corned beef, but I never liked it. But to make her happy, I often made her some for St. Patrick’s Day. I tried roasting, steaming and so forth, but I never ate it myself…

Until I stumbled on beer braising. The first time I tried that method, Mom INSISTED I try my handiwork. I’ve been a convert ever since. The beef is tender, moist and seasoned without being super salty.

I cooked a few batches over the past few days, some for us, some for sharing with certain neighbors. This was batch #3.


INGREDIENTS:
2x Store-bought prepackaged 3.5lb corned beef with seasoning packets

2x bottles of beer*

1 can low sodium beef broth

1 reduced sodium beef bullion cube

4 bay leaves

Black peppercorns

Ground black pepper

Thyme



VESSEL:
Lg. Dutch oven


METHOD:
1) soak your corned beef 8-24 hours to reduces saltiness

2) after soaking, place the beef in a large Dutch oven with all the other ingredients.

3) cook in oven for 9 hours at 220degF

4) remove, rest and slice



* obviously, what beer you use affects the resultant flavors. I’ve gotten good results using Guinness, Shiner Bock, Shiner Blonde, Killian’s Red, Newcastle Brown, Blue Moon and Kirin. The last 2 batches I made (including the one pictured above) used a mix of Shiner and Blue Moon.

 

[payn]

BEER-BRAISED CORNED BEEF

Fresh from the oven; resting

[img]https://i.imgur.com/qlWFVNc.jpeg[/img]
The slicing begins!

My Mom loves corned beef, but I never liked it. But to make her happy, I often made her some for St. Patrick’s Day. I tried roasting, steaming and so forth, but I never ate it myself…
Until I stumbled on beer braising. The first time I tried that method, Mom INSISTED I try my handiwork. I’ve been a convert ever since. The beef is tender, moist and seasoned without being super salty.
I cooked a few batches, some for us, some to share with some of our neighbors. This was batch #3
INGREDIENTS:
2x Store-bought prepackaged 3.5lb corned beef with seasoning packets
2x bottles of beer*
1 can low sodium beef broth
1 reduced sodium beef bullion cube
4 bay leaves
Black peppercorns
Ground black pepper
Thyme
VESSEL:
Lg. Dutch oven
METHOD:
1) soak your corned beef 8-24 hours to reduce saltiness
2) after soaking, place the beef in a large Dutch oven with all the other ingredients.
3) cook in oven for 9 hours at 220degF
4) remove, rest and slice
* obviously, what beer you use affects the resultant flavors. I’ve gotten good results using Guinness, Shiner Bock, Shiner Blonde, Killian’s Red, Newcastle Brown, Blue Moon and Kirin. The last 2 batches I made (including the one pictured above) used a mix of Shiner and Blue Moon.

That looks amazing!

 

[Dannyalcatraz]

That looks amazing!

Thanks!

 

[Old Fezziwig]

Until I stumbled on beer braising. The first time I tried that method, Mom INSISTED I try my handiwork. I’ve been a convert ever since. The beef is tender, moist and seasoned without being super salty.

I've had good luck getting a mostly cooked piece of beef (boiled for 3 hours with carrots, onions, cloves, and peppercorns), then finished for 45 minutes in the oven at 375 F with the following glaze (mix ingredients in a sauce pan over low heat until everything's combined):

1 tbsp dark brown sugar
1 tsp Tabasco hot sauce
1 1/2 tsp dry mustard
1 1/2 tsp ground ginger
1 tsp curry powder
3 tbsp mango chutney
1 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 1/2 tbsp apricot jam

 

[Dannyalcatraz]

I've had good luck getting a mostly cooked piece of beef (boiled for 3 hours with carrots, onions, cloves, and peppercorns), then finished for 45 minutes in the oven at 375 F with the following glaze (mix ingredients in a sauce pan over low heat until everything's combined):

1 tbsp dark brown sugar
1 tsp Tabasco hot sauce
1 1/2 tsp dry mustard
1 1/2 tsp ground ginger
1 tsp curry powder
3 tbsp mango chutney
1 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 1/2 tbsp apricot jam

That looks interesting! What do you call it?

 

[Old Fezziwig]

That looks interesting! What do you call it?

It's from an old Boston Globe Magazine recipe for boiled dinner. They didn't give it a particular name there, and I haven't either. At least not yet. I've also not done research on the mixture, so I don't know if there's a name for it that the Globe Magazine wasn't using.

 

[trappedslider]

so for my birthday my SiL and family got me Let's Make Ramen!: A Comic Book Cookbook along with Japanese noodles and sauces and stuff to go with ramen. I'm gonna take a read through it and see which is the easiest recipe to do.

 

[Dannyalcatraz]

I need to look into ramen recipes. A friend of mine gifted me some dry ramen noodles for Christmas last year.

If you have any success with YOUR journey, give us some tips!

 

[trappedslider]

I need to look into ramen recipes. A friend of mine gifted me some dry ramen noodles for Christmas last year.

If you have any success with YOUR journey, give us some tips!

the book is mostly various both recipes, standard ingredients 90% of them I would need to order if i wanted to use them, equipment (wok etc) and some recipes of which two I may be interested in.

I'll more than likely make stuff up as I go

this is the gift set i got Wondertreats 24oz. Ceramic Soup Cup and Lid with Ramen Noodle, Chopsticks and Chili Sauce Gift Set

 

[Jahydin]

so for my birthday my SiL and family got me Let's Make Ramen!: A Comic Book Cookbook along with Japanese noodles and sauces and stuff to go with ramen. I'm gonna take a read through it and see which is the easiest recipe to do.

That's really neat!

I once spent an entire weekend making "real" ramen ingredients. Although I was proud of the results (and the achievement of actually doing it), it was soooooo much work.

I now "cheat" to get me mostly there by:

• Using normal pasta + baking soda to make the ramen noodles.
• Starting with a good base like these instead of making my own.

From there, I'm free to just focus on the added ingredients (love those marinated soft-boiled eggs).

Also, I've been getting pretty smart on Thai, Korean, and Japanese cooking. If you need advice on ingredients or equipment let me know and I can make recommendations for you.