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<blockquote data-quote="Dannyalcatraz" data-source="post: 7374736" data-attributes="member: 19675"><p>I did my second corned beef, but with some changes.</p><p></p><p>1) not only did I rinse the meat to leach it of excess salt, I soaked it in water beforehand (as opposed to afterwards, like I did the first time) in Tupperware in my fridge. The soak was @36 hours- extended from the intended 24 (like the first one) by necessity because the kitchen’s plumbing was backed up until midmorning on Monday. (Neither taster mentioned saltiness, so it would seem the soak did its job.)</p><p></p><p>2) Instead of the bottle of Kirin and some water, I went with 2 bottles of Shiner Bock and a bit less water as my braising liquid. I also added a 4th bay leaf to the liquid. </p><p></p><p>3). I still used the seasoning packet, but I added more of the pepper (switching from cracked to ground) and thyme overall. I also made sure significant amounts of thy,e and pepper were in the braising liquid.</p><p></p><p>Everything was cooked at 350degF for 50 min/lb.</p><p></p><p>My taste-testers were Mom and our friend, the former caterer visiting from OK. </p><p></p><p>RESULTS:</p><p></p><p>No surprise, the CB was moist and super tender. There was better flavor penetration into the body of the meat.</p><p></p><p>I was surprised to see the fat cap shrink to about 75% coverage of the meat, unlike last time. Perhaps I used too hot an oven this time and got rescued by the amount of braising liquid- will have to check.</p><p></p><p>The seasoning on the fat cap had crusted up beautifully. And I do mean “crust”- it was resistant to being cut neatly, so I had to resort to cutting thicker slabs of meat this time. Again, this may be the result of too high a heat. But nothing tasted burned, apparently. <img class="smilie smilie--emoji" loading="lazy" alt="👍🏽" title="Thumbs up: medium skin tone :thumbsup_tone3:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f44d-1f3fd.png" data-shortname=":thumbsup_tone3:" /></p><p></p><p>But the verdict from the taste testers was 100% positive. My Mom (the true CB nut here) had had a huge amount of CB at a Luby’s Cafeteria on St Patrick’s day. That’s her go-to locale here for that dish on that day, not just because of the meat, but also their sides. But according to her, theirs is among the better commercially available CBS in our area. SHE said she may never go back for their St. Patrick’s day offerings because mine outclassed it in every way.</p><p></p><p>Our caterer friend also raved about the flavor and moist, tender texture. So it was a clear win. Come to find out this morning, as I was helping her load her bags into her car’s trunk for her return to OK, it was a bigger win than I knew.</p><p></p><p>Because, like me, she is a lifetime non-Corned beef eater. Her one exception was classic Reuben sandwiches. But her verdict (like Mom’s) was delivered on the meat naked & alone. </p><p></p><p>So apparently, braising your corned beef is key to converting haters to enjoyers, because by my count, it’s 2 for 2.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7374736, member: 19675"] I did my second corned beef, but with some changes. 1) not only did I rinse the meat to leach it of excess salt, I soaked it in water beforehand (as opposed to afterwards, like I did the first time) in Tupperware in my fridge. The soak was @36 hours- extended from the intended 24 (like the first one) by necessity because the kitchen’s plumbing was backed up until midmorning on Monday. (Neither taster mentioned saltiness, so it would seem the soak did its job.) 2) Instead of the bottle of Kirin and some water, I went with 2 bottles of Shiner Bock and a bit less water as my braising liquid. I also added a 4th bay leaf to the liquid. 3). I still used the seasoning packet, but I added more of the pepper (switching from cracked to ground) and thyme overall. I also made sure significant amounts of thy,e and pepper were in the braising liquid. Everything was cooked at 350degF for 50 min/lb. My taste-testers were Mom and our friend, the former caterer visiting from OK. RESULTS: No surprise, the CB was moist and super tender. There was better flavor penetration into the body of the meat. I was surprised to see the fat cap shrink to about 75% coverage of the meat, unlike last time. Perhaps I used too hot an oven this time and got rescued by the amount of braising liquid- will have to check. The seasoning on the fat cap had crusted up beautifully. And I do mean “crust”- it was resistant to being cut neatly, so I had to resort to cutting thicker slabs of meat this time. Again, this may be the result of too high a heat. But nothing tasted burned, apparently. 👍🏽 But the verdict from the taste testers was 100% positive. My Mom (the true CB nut here) had had a huge amount of CB at a Luby’s Cafeteria on St Patrick’s day. That’s her go-to locale here for that dish on that day, not just because of the meat, but also their sides. But according to her, theirs is among the better commercially available CBS in our area. SHE said she may never go back for their St. Patrick’s day offerings because mine outclassed it in every way. Our caterer friend also raved about the flavor and moist, tender texture. So it was a clear win. Come to find out this morning, as I was helping her load her bags into her car’s trunk for her return to OK, it was a bigger win than I knew. Because, like me, she is a lifetime non-Corned beef eater. Her one exception was classic Reuben sandwiches. But her verdict (like Mom’s) was delivered on the meat naked & alone. So apparently, braising your corned beef is key to converting haters to enjoyers, because by my count, it’s 2 for 2. [/QUOTE]
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