Over the weekend I got two invitations for CB. One was prepared using the slow cooker and the other the traditional boil in pot method. Both were wonderful. I have got to give the PC method a try.
Harry
Harry
St. Patty's Day Corned Beef
- Thread starter wayupnorth
- Start date
I usually cook a larger quantity than can fit in a crock pot or even a pressure cooker. Back MANY years ago in high school I worked in the kitchen the largest Truck Stop up here and the chef used to do it the same way but in much larger quantities, like 6 in a huge roaster with all the vegs. Pretty much set it and forget it for an hour and I got elected to baste. But it always sold out. We only offered the week of St. Patricks Day, as everyone was tired of it after that. And I am already getting tired of the leftovers...lol
launderess
Well-known member
Unless One Frequents Any Of The Major Jewish Sandwich Shops
Or restaurants that offer "brisket" or corned beef (on rye, a bagel, or whatever) all year long the stuff pretty much falls off most household's menus around here after St. Paddy's day. It probably takes at least a month for a person's salt balance to return. *LOL*
Being as that may do know persons who will do a CB for sandwiches for a crowd such as a picnic or "the game".
Or restaurants that offer "brisket" or corned beef (on rye, a bagel, or whatever) all year long the stuff pretty much falls off most household's menus around here after St. Paddy's day. It probably takes at least a month for a person's salt balance to return. *LOL*
Being as that may do know persons who will do a CB for sandwiches for a crowd such as a picnic or "the game".
Doing CB
In the Convection oven. I cooked 480# of the stuff for St. Pat's at the restaurant. I cooked 2 briskets per 600 size hotel pan and 4 pans at a time in a 400F convection oven in their own brine for 3hr. After they were cooled I defatted them, sliced to 1/2 slices on the Hobart slicer and returned the meat in 400 size half pans with it's original cooking liquid to the convection oven for 1.5 to 2Hrs more. I did 32 briskets this way and my customers, bosses and co-workers raved about the results.
Nick WK78
In the Convection oven. I cooked 480# of the stuff for St. Pat's at the restaurant. I cooked 2 briskets per 600 size hotel pan and 4 pans at a time in a 400F convection oven in their own brine for 3hr. After they were cooled I defatted them, sliced to 1/2 slices on the Hobart slicer and returned the meat in 400 size half pans with it's original cooking liquid to the convection oven for 1.5 to 2Hrs more. I did 32 briskets this way and my customers, bosses and co-workers raved about the results.
Nick WK78
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