Ok, here's the deal - I've always bought the stuff in a bag that goes on sale this time of year (Molly's, Shannon, O'Mallory or whatever Irish name they slap on it) While listening to a radio cook show (my standard M.O. when doing my bulk cooking on the weekend) they kept mentioning RINSING off the meat first and then plopping it in the pot with water. Now, not to sound like a total dur-head - but RINSE it off? o.0 Per a Welsh buddy of mine, I don't add in the spice pack until the roast is 1/2 to 3/4 finished. (you don't skim off the spices with the muck that way)

But seriously, rinse the roast itself off?? I've always stuck it in straight and then added water to the bag to get the extra juices in the pot too. (though this may explain the insane water bloat the next day!)

and another question

anyone try baking it?? How's that turn out? I found a recipe for baking the roast with a mustard horseradish crust that sounds interesting (I'm a tad chicken to try something so new for us, but hey, at a few bucks a roast, what's the worst that could happen??)

In case you ever wondered (I have) the term 'corning' is derived from the size of the salt that was used to cure the meat. The salt was about the size of a corn kernal and the nickname was born!
(so it's not corny, pub songs are corny, the roast is pickled, rather like some of my relations on St. Patricks Day!!!!!!!!!!!)

I've never rinsed my corned beef roast, I dump it in, juice and all, just as you do. I don't buy one often, because of the salt issue (boy, I can gain 5 lbs of water eating it!).

I would think that roasting it would be good. We roast regular brisket, why not a corned one? Although, perhaps the boiling helps get rid of some of the salt, and is a vehicle for the cabbage that goes with it. Now, that mustard horseradish crust does sound intriguing. How about sharing the recipe, since it's so easy to find corned beef this time of year?

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Nita

Glazed Corned Beef - Allrecipes


Melinda Lee



The Low Carb Luxury Newsletter: Volume III / Number 04: February 22, 2002

the middle one is from the radio show I listen too - one of the callers had asked about combining the horseradish and mustard for a savory finish. The "any other flavorful combination that you may dream up" caught a lot of peoples attention!

I'm going to experiment a bit, using tips from all 3, but in essence what I'll do -
rinse and crockpot the roast the night before (btw, if you do this and let it sit over nite in the frig, it slices up MUCH better the next day - this is true of any meat cooked in the crock pot.) I'll pull this out of the frig and let it sit to take the chill off (about an hour) do up a 'glaze' of mustard, horseradish, some ground caraway seeds, Splenda - starting with just little bit of each, tasting as I go - and maybe a splash of vodka or vermouth to infuse the herbs - then cook it as instructed. I know the packages I get from the market have a honey glaze recipe, but I figure if the can make it sweet, we can make it savory and low carb!!!

Several years ago I tried it according to the package instructions. I didn't like it as well as simply boiled. The mustardy reheat sounds interesting though.

I buy tinned corned beef, zero or virtually nothing carbs. Keep it at room temperature. Press it into the bottom of a pie dish and mix 4 eggs, a little cream and grated cheese together, pour over and bake. Great cold, or nuke in the micro for breakfast

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~Kizzy~
New start 09/06/08 214lb
Weight 30/06/08 207lb
Lost 7lb
Not giving up, this time it's for life

Christina, thanks for posting your idea for breakfast. It triggered the memory of a similar recipe that I haven't made in a lot of years that would also be a good l/c entree. It is a pie crust made out of pork sausage and then filled with an egg, cream, and cheese filling, like a quiche in a meat crust. Now all I have to do is find the darn recipe.

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Henry

I always add some vinegar to the pot...read that somewhere.

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Mmmm, I like that "corned beef pie" idea! I really like to make things that leave good, easy to reheat leftovers this time of year, so I don't have to cook every day.

Aderyn

It's great cold too, easy breakfast or grab and go.
Great in a lunchbox too.

__________________
~Kizzy~
New start 09/06/08 214lb
Weight 30/06/08 207lb
Lost 7lb
Not giving up, this time it's for life

both of those ideas sound good!

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