Ron3rd
Upland, CA USA
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We picked up a couple slabs of corned beef at the market for st. paddy's. We usually cook them in the crock pot. Anyone know of a better or more interesting way to cook them? All suggestions welcome.
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NavyDood
NW of DFW
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I always do mine in the crock pot on low heat all day. I do it that way because I love the flavor and tenderness of the super slow cook. If I do just the slab of Corned Beef without the potatoes, cabbage and carrots I take 1/2 cup of Guinness Beer and mix 2 tsp of yellow mustard in it. I use half of the mixture on the raw meat at the beginning, flip the meat over and use the other half of the Guiness mixture halfway through the cooking. I do not bathe the slab of meat in Guinness.
This is the last batch I made last year. Yes I know, I am weird because I took a picture of the end product. LoL.
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Ron3rd
Upland, CA USA
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Thanks NavyDood, I'll give it a try. I've got some Guinness on hand too.
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sharrlan
chino,ca
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Joined: 05/07/2004
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I'm going to try cooking one in the pressure cooker today.
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Desert Captain
Tucson
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sharrlan wrote:I'm going to try cooking one in the pressure cooker today.
I've been doing corned beef in my pressure cooker for years, yummm! Marinate the beef in apple juice as this will cut some of the saltiness, discard the marinade. For the cooking liquid use about half and half apple juice and beef stock ( I like to add a little sweet wine like a Blush or Rose). Cut the CB into equal size chunks, about 6 for a 3 pound CB. Trust me on this one....drizzle a little molasses over your meat, about 3 to 4 tablespoons will do it. Pressure cook for 50 minutes (at sea level). Prepare your vegetables separately to prevent overcooking. Your CB will be moist and tender and on the table in one hour. 
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Jim Shoe
Amelia, OH
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Joined: 02/06/2004
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I certainly hope, on St. Patrick's Day, you didn't just pour out the rest of that Guiness. In fact, maybe that's why you only used a half cup?
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Ron3rd
Upland, CA USA
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Jim Shoe wrote:I certainly hope, on St. Patrick's Day, you didn't just pour out the rest of that Guiness. In fact, maybe that's why you only used a half cup?
Wouldn't think of it; in fact there's a case of Guinness in the garage!
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Leo Benson
CT
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Joined: 04/30/2003
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My favorite way is to braise in a bottle of beer and some concentrated cider. If you don't have cider, use an undiluted can of frozen apple juice. Add the seasoning packet that comes with it, a bay leaf, some garlic cloves, and onion quarters. Throw in a tsp of whole peppercorns. Either cover tightly and braise in the oven, or simmer on low a few hours.
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campinginthewoods
Central ILL
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One of our local BBQ joints is offering smoked corned beef and cabbage...not sure what he does besides smoking it but the crowds love it.
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Elizabeth24
Montreal
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Joined: 12/03/2009
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My cb is simmering on the stove, what I do is cook it in the packaging that it comes in. This is very special cb that I got on my last trip to Montreal down on Centre Street. Only have one piece left so guess another trip to Montreal for DH will be in order.
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