Monday, March 18, 2013

The very best Corned Beef ever

Those of you who have been blogging as long as I have, know only too well the friendships that develop with other bloggers.  Sometimes you are fortunate to actually meet a blogger and sometimes you just get to know each other through our mutual writings.  Often I am asked why I blog by people who do not read blogs.  I give a simple explanation, but they just don't get it.  You have to be part of this community to understand the camaraderie that develops through writing and sharing ideas and recipes.

One blogger I  befriended some time ago is Ann, who writes Thibeault's TableAnn lives in British Columbia, writes a blog and still works full time.  Everyone of her recipes that I have tried have proved to be perfect.  She also always takes the time to answer questions about her baking or recipes.

So when Ann posted that she roasted/baked her corned beef and would never prepare it any other way again, I knew I had to try it.  Yes, once again, Ann was right on.


I had a 3 pound corned beef with an envelope of pickling spices enclosed in the packing.  I rinsed the corned beef and placed it on heavy duty tinfoil.  I sprinkled the pickling spices on top and lots of freshly ground pepper (per Ann's suggestion).  I wrapped it tightly and then placed this package on top of another sheet of tinfoil.  Again, I wrapped it tightly and for a third time, placed it on a sheet of tinfoil.  I sealed it tightly, placed the package in a roasting pain, set the oven to 250 degrees F and started my timer.  Ann suggested 6 hours of slow roasting.

As typical, I got a little anxious and opted for 5 hours.  Certainly, the corned beef tasted beautiful, but another hour would certainly enhance the quality of this beef.  Glazing was not necessary, because the flavor was perfect.   I also roasted some carrots and rutabagas alongside in another roaster and boiled some cabbage on the stove top.   This meal was perfect.  I am planning to picking up at least one more Corned beef and will prepare this again soon.  And yes, this time I am going for the 6 hour slow roast.  The meat was tender, but firm, not much shrinkage as usual and now I can hardly wait to enjoy Reubens with the remainder.

Thank you, Ann.  And in case I have not told you before, I would eat in your kitchen any day.

12 comments:

  1. Looks fantastic Susan. I don't believe I've ever made corn beef before. Sure sounds like roasting is THE way to go.
    Sam

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  2. It is so true, the bonds of friendship food bloggers can form. I'm sure it's because we're all so passionate (or is it crazy) about food, that we speak the same language? I love Anne's blog as well, and I'm so impressed how she manages to pull together such beautiful recipes and work full-time! I went with her idea, only I only roasted mine for two hours. It was perfect. I did glaze mine, and I'm about to turn the rest into a hash.
    But, back to friendships, it's been a joy to know you via the internet. It is, truly, why I blog. Believe me, the money I make is enough to buy a kitchen gadget once in a while. I have to keep my day job!

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  3. Oh my goodness, that looks delicious!
    I agree with you about blogging - friendships form, and whether or not they involve meeting is really unimportant.

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  4. What a delicious sounding dinner Susan and a unique, wonderful way of preparing the beef! I love learning new ways to prepare traditional, classic dishes like this, thanks!

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  5. I was skeptical when I read this on Ann's blog fearing it may get dry and not be the falling apart tender that Bev likes. I can see where the flavor will be concentrated rather than boiled out and with your endorsement will give it a try next time we cook one.

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  6. I'll have to give this method a try.

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  8. I'm going to try this. I don't cook corned beef often, and when I do it's always been boiled. I think I would like this better. Thanks, Susan.

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  9. Amen to the thoughts on blogging. And, I'm a BIG fan of the slow roast. There's nothing I like anymore than putting a huge chunk of beast on for 6-8 hours in a 225 degree oven. Just makes my soul sing. LOL!

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  10. I have an extra corned beef in the freezer and can't wait to try this way of cooking it. I would never have thought this would work but your and Ann's recommendations are all I need. The reuben sandwiches made with the leftovers are my favorite part...just like turkey.

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  11. That looks delicious and nothing like the corned beef here that is tinned and is full of memories of one of the main meets available during the war.

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  12. I boiled mine and it turned a lovely gray green color. But still tasted good although needed much convincing of the family to try it. I will try your version next year!

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