Menu
News
All News
Dungeons & Dragons
Level Up: Advanced 5th Edition
Pathfinder
Starfinder
Warhammer
2d20 System
Year Zero Engine
Industry News
Reviews
Dragon Reflections
Columns
Weekly Digests
Weekly News Digest
Freebies, Sales & Bundles
RPG Print News
RPG Crowdfunding News
Game Content
ENterplanetary DimENsions
Mythological Figures
Opinion
Worlds of Design
Peregrine's Next
RPG Evolution
Other Columns
From the Freelancing Frontline
Monster ENcyclopedia
WotC/TSR Alumni Look Back
4 Hours w/RSD (Ryan Dancey)
The Road to 3E (Jonathan Tweet)
Greenwood's Realms (Ed Greenwood)
Drawmij's TSR (Jim Ward)
Community
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Resources
Wiki
Pages
Latest activity
Media
New media
New comments
Search media
Downloads
Latest reviews
Search resources
EN Publishing
Store
EN5ider
Adventures in ZEITGEIST
Awfully Cheerful Engine
What's OLD is NEW
Judge Dredd & The Worlds Of 2000AD
War of the Burning Sky
Level Up: Advanced 5E
Events & Releases
Upcoming Events
Private Events
Featured Events
Socials!
Twitch
YouTube
Facebook (EN Publishing)
Facebook (EN World)
Twitter
Instagram
TikTok
Podcast
Features
Top 5 RPGs Compiled Charts 2004-Present
Adventure Game Industry Market Research Summary (RPGs) V1.0
Ryan Dancey: Acquiring TSR
Q&A With Gary Gygax
D&D Rules FAQs
TSR, WotC, & Paizo: A Comparative History
D&D Pronunciation Guide
Million Dollar TTRPG Kickstarters
Tabletop RPG Podcast Hall of Fame
Eric Noah's Unofficial D&D 3rd Edition News
D&D in the Mainstream
D&D & RPG History
About Morrus
Log in
Register
What's new
Search
Search
Search titles only
By:
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Menu
Log in
Register
Install the app
Install
Community
General Tabletop Discussion
*Geek Talk & Media
Cookin again
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Dannyalcatraz" data-source="post: 7369958" data-attributes="member: 19675"><p>Did a corned beef for Mom & Dad a few days ago. (I hate corned beef.)</p><p></p><p>I looked at and used the provided seasoning packet. I added more thyme, cracked black pepper, and a trio of bay leaf in the roasting pan. I also used a Kirin beer instead of water.</p><p></p><p>Result: the least awful corned beef I’ve ever had!</p><p></p><p>OK, the full tale: I didn’t rinse the thing as well as I should have, so it’s quite salty. I dumped the cooking liquids and replaced them with filtered water in the same amount. Seems to be leaching some of the saltiness away. I suspect, though, that it will continue to be a bit of a salt bomb. However, it should pair nicely with the greens and red beans I thawed, which I cook low-sodium. Together, the veggies and corned beef should balance out. </p><p></p><p>It might also work on a sandwich. Yoinkimg an idea from the venerable BLT, a few slices with tomato slices and spinach and some mayo on toasted sourdough might work. Perhaps a mild cheese on it, too. Cream cheese?</p><p></p><p>All that said, cooking it in the beer was a stroke of genius. My Mom is a corned beef fiend, and declared it was some of the tenderest, moistest corned beef she ever had. I have to agree on that. The texture was killer. I later browsed the Internet looking to see what others had done, and many favored the darker beers like Guiness for their corned beef braises, but I’m thinking their flavor might be too...stout. OTOH, a dark beer’s intense flavor might offset the saltiness better than the pale Kirin.</p><p></p><p>Regardless of the beer type, though, if I can get the saltiness down enough the next time- and yes, there will be a next time as long as my parents live- I might even be able to say I found a corned beef recipe I liked.</p><p></p><p>I, the non-corned beef eater in the family was the first to try the stuff after an overnight soak. I warmed 2 slices, and placed it on toasted sourdough with mayo, sliced tomatoes and spinach, with generous smears of Laughing Cow spreadable Swiss (similar to cream cheese in texture & flavor). IOW, a variant on a BLT.</p><p></p><p>The result. Paraphrasing a Southern idiom...”Shut my mouth...and re-open it!”</p><p></p><p>The corned beef was still too salty to eat straight, IMHO, but in the context of the sandwich, it came across as slightly saltier than bacon. Since the other ingredients except the mayo were relatively low in salt, the whole array of flavors married up pretty well.</p><p></p><p>Even though I will never order corned beef at a deli, I can honestly say that I would eat <strong>MY</strong> beer-braised corn beef again, at least as included on a version of that sandwich.</p><p></p><p>And with St. Patrick’s Day coming up, Mom has requested another corned beef. This time, I’m going to use Shiner Bock as my beer for the braising.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7369958, member: 19675"] Did a corned beef for Mom & Dad a few days ago. (I hate corned beef.) I looked at and used the provided seasoning packet. I added more thyme, cracked black pepper, and a trio of bay leaf in the roasting pan. I also used a Kirin beer instead of water. Result: the least awful corned beef I’ve ever had! OK, the full tale: I didn’t rinse the thing as well as I should have, so it’s quite salty. I dumped the cooking liquids and replaced them with filtered water in the same amount. Seems to be leaching some of the saltiness away. I suspect, though, that it will continue to be a bit of a salt bomb. However, it should pair nicely with the greens and red beans I thawed, which I cook low-sodium. Together, the veggies and corned beef should balance out. It might also work on a sandwich. Yoinkimg an idea from the venerable BLT, a few slices with tomato slices and spinach and some mayo on toasted sourdough might work. Perhaps a mild cheese on it, too. Cream cheese? All that said, cooking it in the beer was a stroke of genius. My Mom is a corned beef fiend, and declared it was some of the tenderest, moistest corned beef she ever had. I have to agree on that. The texture was killer. I later browsed the Internet looking to see what others had done, and many favored the darker beers like Guiness for their corned beef braises, but I’m thinking their flavor might be too...stout. OTOH, a dark beer’s intense flavor might offset the saltiness better than the pale Kirin. Regardless of the beer type, though, if I can get the saltiness down enough the next time- and yes, there will be a next time as long as my parents live- I might even be able to say I found a corned beef recipe I liked. I, the non-corned beef eater in the family was the first to try the stuff after an overnight soak. I warmed 2 slices, and placed it on toasted sourdough with mayo, sliced tomatoes and spinach, with generous smears of Laughing Cow spreadable Swiss (similar to cream cheese in texture & flavor). IOW, a variant on a BLT. The result. Paraphrasing a Southern idiom...”Shut my mouth...and re-open it!” The corned beef was still too salty to eat straight, IMHO, but in the context of the sandwich, it came across as slightly saltier than bacon. Since the other ingredients except the mayo were relatively low in salt, the whole array of flavors married up pretty well. Even though I will never order corned beef at a deli, I can honestly say that I would eat [B]MY[/B] beer-braised corn beef again, at least as included on a version of that sandwich. And with St. Patrick’s Day coming up, Mom has requested another corned beef. This time, I’m going to use Shiner Bock as my beer for the braising. [/QUOTE]
Insert quotes…
Verification
Post reply
Community
General Tabletop Discussion
*Geek Talk & Media
Cookin again
Top