Corned Beef

[LordyGeordie]

Anyone know how to make proper corned beef (i.e. not out of a tin)? I saw Rick Stein make corned beef hash the other night using proper corned beef, but missed the first part of the programme where he prepared the beef.

[cruthinboy]

No idea I'm afraid! I have always wondered what corned beef is exactly. But some raw beef out of the butchers and it's about �50 per half lb -corned beef's about 20p and tastes nothing like beef. I know the "corns" are grains of salt and not corn, but why is it so cheap???

[Lindy Loo]

I think I found it!! http://www.texascooking.com/features/mar2002cornedbeef.htm It tells you where it originated from and how to make it!! The only thing around for Rick Stein was this http://www.rickstein.com/rick_recipes.htm http://www.bbc.co.uk/food/recipes/database/irishcornedbeefwi thc_70550.shtml Hope this helps!!

[cabana]

found this on the bbc website do a google search for "rick stein recipes beef corned" and you will find it.

Ingredients
2-2.25kg (4�5lb) piece of corned beef (preferably the top rib, but silverside is good, too)
2 onions, peeled but left whole
6 cloves
2 bay leaves
8 black peppercorns
3 large carrots, peeled and cut into 3 pieces each
4-6 evenly sized floury potatoes (about 100g/4oz each), peeled and halved
1 tightly packed, medium-sized green cabbage
salt and freshly ground black pepper
hot mustard, to serve (optional)



Met hod
1. Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables. Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover. Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2� hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
2. Add the carrots and bring back to the boil. Then add the potatoes and simmer for 15 minutes. Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together. Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
3. Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock. Serve with some hot mustard, if you wish.

[wendland]

During a recent trip to NZ my aunt cooked us corned silverside on a few occasions and i can tell you that this is a great way to eat beef.it really is a great shame that it is not readily available here as it is there.... once tried you will never want to even look at a can of the horrid fatty mush that we get in tins here.

i too am currently looking for a supplier so if any one knows a good butcher that does this meat the let us know