can someone pls tell me how to make "corned beef"?

Answer 1

Go to www. cooks.com
type in corned beef you might have to go through several pages to find what you are looking for but it's there and is a good one.
jim b

Answer 2

I think it's called that because the beef are grain fed.

You can roast it in a 300-350 f oven for 5-6 hr for a 5-6 lb roast.
Or
You can put a 2-3 lb roast in the crock pot on low for 8-9 hrs. or on high 4-5 hrs.
Or
You can brown the outside, or not, then put it in a big pot with a good lid, some water and veg, bring to a boil, cover and let it simmer for 3 1/2 hrs. The meat will still be a little pink, even when it is done, but should fall apart easily. If it doesn't cut easily, let it cook longer.

You can add potatoes, carrots, cabbage and onions. Kraut is also good with it. Rinse your kraut under cool water to remove some of the vinegar taste.

Answer 3

Corned Beef is actually pickled beef brisket. It is not true pickling (like dill pickles) but the idea is the same. Just take one good sized brisket and simmer it in boiling water for several hours until tender with pickling spice (You can get pickling spice in the spice aisle of your grocery store)

You can buy prepackage RAW corned beef with the spices already included in most stores and just follow the directions on the package.

Answer 4

generally it comes with pickling spices ....you want to put the beef in water and bring to a boil .with the spices.....then simmer for about 1 hr or til tender....then i take mine out and place in the oven with a mustard and brown sugar glaze...cook for about 1 hr at 325...if you didn't get spices then you can buy pickling spice in the market.......you don't have to cook it in the oven but i like the way it comes out.....you can also cook your cabbage carrots onions and..potatoes in the same pot as the corned beef then you have what is a new England boiled dinner

Answer 5

First, you need brine – water, coarse salt, and seasonings. An Irish recipe by Theodora Fitsgibbon, quoted by Mark Kurlansky in his wonderful book Salt: A World History (2002), calls for adding bay leaves, cloves, mace, peppercorns, garlic, allspice, brown sugar, and saltpeter to the brine. The meat is usually a brisket – ribs and meat from the chest of the cow – which you soak in the brine for a week. (Other recipes use other cuts of meat and different periods of soaking. One recipe we saw called for four days, another for four weeks. We presume it has to do partly with the amount of meat.)

After the soaking period, wash the meat thoroughly under running water to remove the surface brine. Then cover it with fresh water, add carrots, onions, and herbs, and simmer for five hours. During the last hour, add a half pint of Guinness, says Fitsgibbon. (To the meat, silly.) Serve hot or cold.

One caution: don't use too much salt, a common mistake of beginners.

While we're at it, pastrami is cured in a completely different way. There's no brine involved, but rather a dry mix of sugar, crushed peppercorns, chopped garlic and coriander seeds (again, recipes differ). The pastrami is smoked for several hours, then simmered in fresh water or steamed.

Answer 6

mix beef corn and spices