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JacquesCousteau
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Heeeelp! Slow-cooking corned-beef for dummies, take one!
#5411762 - 03/17/06 08:31 AM (17 years, 10 months ago) |
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Hey guys. I'm retarded when it comes to cooking. Help me out here.
I got this big chunk of corned beef... I think it's a "corner cut".
Now... I want to cook it in this crock-pot we've got.
Do I just drop the whole fucking in there with appropriate liquids? Or do I cut it up first, into small pieces? And what are the appropriate liquids?
I was thinking like... some water, some beef stock, salt, pepper, garlic... it came with a little seasoning pack with the meat, do I want to add that to the liquid too?
I'm going to add potatoes and carrots later on, I figure those don't take as long... but how long will the meat take if I put it in whole?
God, I feel stupid asking how to use a crock-pot effectively, but HELP ME OUT HERE.
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sucklesworth
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: JacquesCousteau]
#5411785 - 03/17/06 08:38 AM (17 years, 10 months ago) |
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put 1-2 inches of water and the seasoning packet in the pot
toss in the corned beef whole
cook on high 6-8 hours
and the veggies the last hour or two
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JacquesCousteau
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: sucklesworth]
#5411809 - 03/17/06 08:47 AM (17 years, 10 months ago) |
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Thanks man! I'll give that a go.
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JacquesCousteau
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: JacquesCousteau]
#5411991 - 03/17/06 09:34 AM (17 years, 10 months ago) |
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Also, to anyone who can answer this....
should I add some salt? I know corned beef is generally salty, but I'm not sure if that's by default or if it's because people always add salt when cooking it. I like it salty, but not super-salty...
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sucklesworth
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: JacquesCousteau]
#5411996 - 03/17/06 09:36 AM (17 years, 10 months ago) |
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its cured meat
no salt!
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JacquesCousteau
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: sucklesworth]
#5412024 - 03/17/06 09:45 AM (17 years, 10 months ago) |
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Okay, so basically it's already salty from the curing process then? Good good...
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daimyo
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: JacquesCousteau]
#5412033 - 03/17/06 09:49 AM (17 years, 10 months ago) |
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I just made one the other day in the slow cooker, and it was bitchin. Here's what I did.
Cut up some potatoes, carrots, and onions and toss them in the bottom. Put the corned beef on top of that fat side up. Add 1-2C water, and the seasoning packet, and cook on low for 4-5 hours. Cut up some cabbage and put that in as well. Cook on low for another 2-3 hours. I check the meat around 6-7 hours with a thermometer. If it's around 160 I turn the heat off and set the cooker to "Warm" until I'm ready to eat.
And, NO SALT!
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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."
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JacquesCousteau
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: daimyo]
#5412160 - 03/17/06 10:33 AM (17 years, 10 months ago) |
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Yeah, I didn't salt it... heh.
Here's the thing... I like my carrots al dente... not too crunchy, not too squishy. Soooo I don't want to add them too early.
But I like my potatoes squishy.
Right now, just the meat is in... it's only an hour and a half or so into it's cooking time. Maybe I should get the potatoes in now? I don't want them to end up crunchy.
So I'm trying to figure out when to add each...
Also, I'm cooking on high because the instruction booklet said it would take 8-10 hours on low, but only 5-6 hours on high... and I'd like it to be all done around 6 pm.
I'm probably mostly going to wing it... I think I'll start prepping the potatoes.
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daimyo
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: JacquesCousteau]
#5412215 - 03/17/06 10:51 AM (17 years, 10 months ago) |
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The potatoes won't be crunchy, they'll be firm(read raw) on the inside. The longer they're in, the better. If you like your carrots to have some bite, then the last 2-3 hours should do.
As for the cooking times, the instructions are only a rough guide. I like to use internal temperature as my guide for cooking meats. On low, mine(~3LB) was at 160F around the 7 hour mark. That'd be about 4 hours on high.
One other piece of advice: I'm not sure how often you slow cook, but keep yourself from opening it as much as possible. On high, the cookers are around 300F, and on low, 200F. Since it's a small space, every time you open it you lose a good bit of heat, and have to add more cooking time.
Good luck. Let us know how it turns out.
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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."
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JacquesCousteau
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: daimyo]
#5412824 - 03/17/06 01:33 PM (17 years, 10 months ago) |
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Alright, cool... thanks for the tips. I pulled the potatoes out early for fear of over-cooking... I'm gonna stab into the centers and check for crunch. If there's still a lot to it, I'll pop 'em back in.
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GabbaDj
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: JacquesCousteau]
#5412841 - 03/17/06 01:38 PM (17 years, 10 months ago) |
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After you cook your Corned Beef you should slice it thin.
Get some marbled rye bread, swis cheese, sour krout and thousand island dressing and make Rubens.
Assemble the ruben with all the ingreedients and pan fry it like a grilled cheese.
I was planning on making this tonight but I think Ill stick with the traditional beef, potato and cabbage.
-------------------- GabbaDj FAMM.ORG
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JacquesCousteau
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: GabbaDj]
#5412957 - 03/17/06 02:03 PM (17 years, 10 months ago) |
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eh... I will make sandwiches with the left-overs. I like it straight too, so I might as well enjoy both.
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JacquesCousteau
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: JacquesCousteau]
#5413177 - 03/17/06 02:42 PM (17 years, 10 months ago) |
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Oh yeaaaah. Oh yeaaaah. Almost done. Smells good.
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JacquesCousteau
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Re: Heeeelp! Slow-cooking corned-beef for dummies, take one! [Re: JacquesCousteau]
#5414092 - 03/17/06 05:55 PM (17 years, 10 months ago) |
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P.S. it was good. Thanks for the help guys.
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