This post contains advice and recipes about poaching/boiling corned beef found and extracted from various places.
Category Archives: Beef
This was the second time making corned beef and the first time smoking it to make pastrami. The corned beef was made with part of a brisket point. The pastrami rub even included juniper berries. It turned out great with … Continue reading
02-26-2017 This cook went well following advice from the SMF’s post titled “Let’s Talk Brisket” and competition trimmed. … Continue reading
2/19/2017, Sunday – Bought another 3.7 lb. boneless beef shoulder roast (a clod) at HEB for $2.27/lb and rubbed it with Jeff’s Texas Rub made our way (kosher salt and granulated garlic) the day before; i.e. Saturday. Tied in as it … Continue reading
2/19/2017 – Yesterday bought a 3.54 lb. beef shoulder roast, 3″ thick, at HEB for $2.27/lb. Some marbling. This morning did this.
From Chef JJ – Pastrami Rub from Corned Beef 2T Black Peppercorns 1T Coriander Seed 1T Dry Minced Onion 1T Dry Minced Garlic 1tsp Allspice Berries 1tsp Mustard Seed 1tsp Dry Thyme Leaves 3 Bay Leaves, crumbled 1tsp Juniper Berries ( Skipped, … Continue reading
This cook included a cabbage/carrots/onion side dish and if the meat had not been overcooked it would have been great. Still a lot learned for next time.
Preface – This was a good learning experience and the meat turned out ok but was in too long.
Strip loin, short loin, tenderloin, and other noteworthy roasts Full credit for everything on this page goes to AmazingRibs.com Strip loin and short loin. This is the section just behind the prime rib, and it contains the last rib, number … Continue reading
From AmazingRibs.com Make burnt ends Normally the fact that the two ends [of a roast] are overcooked is no problem because there are usually two folks who want their meat well done. But if everybody wants theirs medium-rare, here’s what … Continue reading