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    You are in: Home / Community Forums / Cooking Q & A / Corned Beef Question - please help me !
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    Corned Beef Question - please help me !

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    angle7461 pratt
    Sun Mar 22, 2009 1:49 pm
    Newbie "Fry Cook" Poster
    If you can't find the grey corned beef, you might consider making your own. That way you can control the kind of salt, we have even experimented with the smoked salts, and other spices you might want to enhance your meat.

    We make our own picalillies, pickles, pepperoncinis, apple cider vinegar, and other items like wine and beer will come with a larger house icon_biggrin.gif

    angle
    Auntie Jan
    Sun Mar 22, 2009 10:53 pm
    Forum Host
    jimani wrote:
    This is what I do to keep corned beef from shredding when you slice it and to give you nice slices. I cook it the day before. Take it out of the broth and put it in a dish. Cover it with foil and put another dish on top slightly smaller than the dish the meat is in. Weigh it down with some cans from your pantry. Refrigerate overnight. Next day, voila! The meat is nice and compact. No longer stringy and slices beautifully. At this point heat the liquid it was cooked in and add a couple of ladles to the sliced corned beef. Set in a 200 degree oven to warn while making the rest of you meal. It works every time and makes the meat so much more attractive.


    Wonderful tip!
    ohforpetessakes
    Sun Mar 17, 2013 12:51 pm
    Newbie "Fry Cook" Poster
    oh thank god someone agrees with me!! yes with a grey corned beef you must change the water at least once unless you like licking a salt lick! but if cooked properly is way more tasty than the red corned beef.
    DrGaellon
    Sun Mar 17, 2013 8:03 pm
    Food.com Groupie
    As far as shredding - I agree with the posters who said to give it plenty of time to cool. You also need either a REALLY sharp carving knife, or an electric knife.
    SarasotaCook
    Mon Mar 18, 2013 12:01 am
    Food.com Groupie
    Patti O'Furniture wrote:
    Thanks for the info about the grey - I live 40 miles south of Boston - but grew up in the South. Maybe I did get a gray corned beef ! The ones I bought this year look red.

    I've bought corned beef and made my own. It is just brisket and seasoning. If you get the chance, it is fun to make your own and it is delicious!. The pink comes from a curing salt. I buy mine right at Walmart. Just added to the seasoning spices pickling spices and the brisket. Turn every day in the fridge for 5-7 days ... And you have the best corned beef every. Bright pink as well.

    But yes, it can be grey and still good.
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