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Table of Contents:
- What can I substitute for beer in corned beef?
- Why is my corned beef tasteless?
- What seasoning is good for corned beef?
- Is homemade corned beef better than store bought?
- Which cut of corned beef is more tender?
- Which way do I cut corned beef?
- How do you tell if you're cutting against the grain?
- What is the highest and most expensive grade of meat?
- Why is my brisket so tough?
- Is it OK to cut a brisket in half before smoking?
- What do you do with the fat trim from a brisket?
- How many hours per pound does it take to smoke a brisket?
What can I substitute for beer in corned beef?
Substitution Option: If you feel strongly about not using beer you can substitute water or chicken stock (beef stock is very strong tasting and I think will affect the end flavor of the brisket).
Why is my corned beef tasteless?
Propably too much water. The water can't evaporate in the slow cooker, and using too much of it makes it taste like water. It's enough if there are just a few centimeters at the bottom, maybe even none is needed.
What seasoning is good for corned beef?
If you are using my homemade corned beef seasoning recipe, simply mix together the mustard seeds, bay leaves, allspice berries, salt and pepper and sprinkle on top of beef. Set crockpot, cover and cook on LOW for 8 hours. After 4 hours of cooking, add in potatoes and carrots. Cover and continue cooking.
Is homemade corned beef better than store bought?
Homemade Corned Beef. Fall apart tender corned beef is easy to make from scratch and will produce better flavor than store bought! Just make sure to allow the meat to brine for 7-10 days before Saint Patrick's Day.
Which cut of corned beef is more tender?
The brisket is a tough cut of meat. Some prefer the point because it tends to be more tender and juicy after cooking. The flat or round cut is much leaner, as you can see. Once it's prepared, it has a better presentation than the point.
Which way do I cut corned beef?
For tender slices of corned beef, place your knife perpendicular to the grain. If you're unsure that you're doing it right, cut a test slice. If it's stringy, you're cutting with the grain. Turn your knife 90 degrees and cut another slice.
How do you tell if you're cutting against the grain?
Visually, you should be able to see lines running in one direction, all the way across the brisket. Those are the muscle fibers. If it's a bit hard to tell just by looking, grab each end of the brisket and pull in opposite directions. You should be able to see the fibers separate or stretch away from each other.
What is the highest and most expensive grade of meat?
Prime grade beef
Why is my brisket so tough?
Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.
Is it OK to cut a brisket in half before smoking?
As a brisket must is cooked low and slow for many hours, cutting the brisket in half will not only cut down the required cooking time, but will also allow you to monitor its internal temperature much easier than you would with a whole packer.
What do you do with the fat trim from a brisket?
One of the most productive things that you can do with your brisket fat trimmings is to turn it into tallow. Simply put, tallow is a form of beef fat that can be used for a variety of different products ranging from soaps to body butters. You can make a variety of products from tallow.
How many hours per pound does it take to smoke a brisket?
Our general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours. Give yourself enough time.
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