I BBQ tri tip for years and years so this is the fist corned. It was sooo good and it ccoked very quick to a tender and juicy roast.

bumping...it's getting to be that time again!

Champagne, wow, your recipe sounds soooo good and especially served with the horseradish cream sauce. I've copied both recipies and will give them a try this year.

Thanks for sharing.

Also, I'm going to post a quick recipe for French Onion Biscuits that is in my March 2007 Southern Living Magazine that arrived today. They might be a good accompaniment to your dish.

Foodfan1

Wow !

It dosn't seem possible that we're talking about corned beef again. My life is flashing by. I saw the name Brent Harrington, and wondered what happened to my friend. I think I know; but I miss his contributions nonetheless, as well as many others.

Maynard

Still lurking Maynard. I have a tri tip and a flat cut brisket soaking in a brine soulution right now. I have one of those machines that sucks the air out of special containers and I use it for long term brining. I am still corning pork and it still tastes like ham. Everytime.

Brent

You may "lurk" all you wish, but it would be nice to hear from you more often. Any person corning their own beef, or pork; is someone who should be heard. Glad you're not dead!

Maynard

I found this in "The Best Recipe" which is from the editors of Cook's Illustrated. It's another version of times for cooking the vegetables for the corned beef.

Once the corned beef is cooked, place it on a platter, ladle about 1 cup of the cooking liquid over it to keep it moist. Cover with foil and place in a preheated 200 degree oven. Add vegetables from Category 1 (see below) to kettle and bring to boil; cover and simmer until vegetables begin to soften, about 10 minutes. Add vegetable from Category 2 and bring to boil; cover and simmer until all vegetables are tender, 10-15 minutes longer. Remove meat from oven, slice across the grain. Transfer vegetables to meat platter, moisten with additional broth and serve.

Category 1
Carrots - Peeled and halved crosswise; thin end halved lengthwise, thick end quartered lengthwise
Rutabagas (small) - Peeled and halved crosswise; each half cut into six chunks
White turnips (medium) - Peeled and quartered
New Potatoes (small) - Scrubbed and left whole

Category 2
Boiling onions - Peeled and left whole
Green cabbage, uncored (small head) - Blemished leaves removed and cut into 6-8 wedges
Parsnips - Peeled and halved crosswise; thin end halved lengthwise, thick end quartered lengthwise
Brussel sprouts - Blemished leaves removed, stems trimmed, and left whole

Ralphs and Whole Foods are now selling corned round. This is a very lean cut of meat, even more lean than tri tip, and is usually only found in specialty stores. I used to buy it at a restraunt supply store in NoCal. I found a small piece of round roast at a good price today and am debating between course grinding for chili or corning the sucker.

Last year I converted a friend who absolutly hates corned beef into an avid fan of corned tri tip. She is not blond but I think I convinced her that it is not beef. I told her it came from an animal that has 3 big bumps on it's head. It is a distant relative of the camel that has 2 humps.

I agree with everything in the previous post except for the cabbage. It is so easy for me to overcook cabbage that I always stem it by itself and then serve it with the rest of the dish. (I put the washed outer leaves and the core in a little bag and cook it right along from the git go for broth flavor and tehen toss it when finished,)

Does anyone have a really good recipe for corned beef hash? If so, please post. Many years ago, I had some really amazing corned beef hash in Solvang. Nothing has been able to match it since. Thanks in advance, Chris

Guanabanaman, check this link for some recipes. I've been told the one from Alton Brown is good.

http://web.foodnetwork.com/food/web/sea ... rch=Search

Champagne, I just wanted to say thanks for posting your original recipe for corned beef, and especially the horseradish sauce. I haven't had corned beef in many years. But after reading all the posts, I made a point cut corned beef and had it with some vegetables and your horseradish sauce. That sauce was just the thing to go with the corned beef. Unfortunately, there are no leftovers to make corned beef tacos which also sounded good. Guess I'll have to make another corned beef soon. Thanks for posting, Chris

Chris, I cooked 2 flat cuts of corned beef that, together, totaled just over 7 lbs. There were five of us and we didn't have any leftovers either. I'm always amazed how much they shrink. Glad I bought extra that I have in the freezer. I love that horseradish cream sauce. It makes a lot...I cut the recipe in half and it was plenty.

bumpity bump...this is such a good recipe.

Champagne

Thank you for bringing this up again. I "buy in" to your basic recipe. I prefer a "point cut" however. Also, in terms of the horeradish sauce, I substitute sour creme, for the whipping creme.

I know that I am picking the" fly shit "out of the pepper. And you are always right. That's why I always enjoy what you have to say.

Maynard

Maynard, too bad I can't convince my husband of that!

I know lots of people who prefer the points cuts of corned beef. They're just too fatty or me, even though I know it contributes to the flavor. I used to work with someone who always bought the round cuts which, I think, are the leanest. I'm not sure how she cooked them but they were over the moon delicious. So far, the flat cuts I buy come out really good. When I buy corned beef for my family, I buy a pound per person and some extra. You have to figure in the shrinkage and leftovers make me so happy.