Text 6031, 48 rader
Skriven 2006-09-30 08:01:30 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: A super supper
======================
JW> I just had another successful experiment tonight. Corned 
JW> beef in a crockpot with very little liquid added. 

That sounds quite good.  First a suggestion, then I ask some
questions.

The suggestion:  If you liked your corned beef that way, try 
putting it in a crockpot with no added liquid at all; put three
or four peeled russet potatoes and a couple of ribs of celery
on the bottom of the pot, add the corned beef fat side up, and 
let it cook for 5 or 6 hours.

The celery and beef will release liquids over the cooking time
and the potatoes will absorb much of the salt.  The corned beef
will still be salty to be sure, but also firm and sliceable
with a strong flavor and pleasant texture (resembling an oven-
cooked chuck roast.)

Dilute the cooking broth with some water and use it to cook your
accompanying veg (fresh potatoes if you don't want to eat the 
ubersalty sacrificial ones, carrots, parsnips, the hated turnip,
cabbage, etc.)

Now the questions.

JW> I simmered the meat 12 hours half submerged in a spicy salty 
JW> pool of liquid, turning it every two hours. After 12 hours it 
JW> was pullable and shredded nicely. 

I thought 12 hours was an awful long time until I read that you
pulled it.  How did you serve the pulled beef?  Did you make some
kind of sauce, or did you just plate it with condiments on the 
side (like, say, mustard or horseradish?)

JW> Because I hadn't soaked the brisket before cooking it . . .

Do you often soak c.b. first, or were you just giving that as
an example?  I'd never even considered soaking a c.b. brisket,
but I've never had a "real" i.e. traditionally barrel-salted
chunk of beef.




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