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Can I braise corned beef brisket?

post #1 of 9
Thread Starter 

So, just wondering.  Say I soak the corned beef in water and remove a whole lot of salt.  Is there a good reason to braise a corned beef brisket?

post #2 of 9

Usually braising in plenty of liquid gives you the ability to toss in potatoes, then cabbage along with it.

 

I tend to prefer soaking overnight, then dry roasting it, but not always.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 9

I've always braised them. If you've got a pressure cooker, that's become my preferred method.

 

See http://missvickie.blogspot.com/2009/03/corned-beef-and-all-fixings.html

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 9
Quote:
Originally Posted by kuan View Post
 

So, just wondering.  Say I soak the corned beef in water and remove a whole lot of salt.  Is there a good reason to braise a corned beef brisket?


So I ask....why would you want to soak your corned beef in water?  Too much salt for your tastes probably?

Corned beef can be boiled, roasted, braised, or dry baked. My take on braising is that it will help keep the meat more moist.

Dry baking or roasting leaves tough stringy ends that make it difficult to slice the meat thinly.

post #5 of 9
Quote:
Originally Posted by Chefross View Post
 


So I ask....why would you want to soak your corned beef in water?  Too much salt for your tastes probably?

Corned beef can be boiled, roasted, braised, or dry baked. My take on braising is that it will help keep the meat more moist.

Dry baking or roasting leaves tough stringy ends that make it difficult to slice the meat thinly.

 

Funny, I don't like to slice it thin.  I like it served warm in thick slices.  Depending on what kind you buy it can be really really salty.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 9
Thread Starter 

Ross yes, some of it is over brined.  I was thinking braising it the same way we normally do bristket would make it quite nice.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post
 

 

Funny, I don't like to slice it thin.  I like it served warm in thick slices.  Depending on what kind you buy it can be really really salty.  

 

Same here.  :) 

post #8 of 9
Smoked or grilled over indirect heat? Low and slow gives wonderful results. The downside? No braising liquid for the potatoes, carrots and cabbage. For traditional corned beef and cabbage, I say braise.
post #9 of 9
I
Quote:
Originally Posted by kuan View Post

Ross yes, some of it is over brined.  I was thinking braising it the same way we normally do bristket would make it quite nice.
I brine my own, so I guess I don't how a piece of meat can over brine unless the processed stuff uses too much salt. Mine brines for over a month, yet the meat is not overly salty.
I have always braised. Cabbage and potatoes cooked separately.
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