Video: Corned Beef Recipe

[Marshall_Guthrie]

After a very long few weeks, I finally had a day off and was seriously craving on of my favorite dishes: Corned Beef. Of course, I still managed to make work out of it by creating this video, but wanted to share what I've found to be the best recipe for corned beef.

I hope you enjoy, and don't worry, I'm not quitting on Home Theater vids.

Corned Beef w/ Beer in the Crock Pot easy recipe - YouTube

 

[Adam]

Hi, Marshall. Nicely done. What camera do you use?

 

[Marshall_Guthrie]

Thank you Adam. I use the Panasonic HC-V500K which has some things that I really like (great image stabilization, good image quality even in lowlight w/ a light for backup), some things I don't like (no mic input is a real bummer and makes getting good audio in an average room difficult). But, even though I did a little research, it really came down to price: I got a refurb on Amazon for $172 so it fit the budget and didn't steal too much away from the HT piggy bank.

Hope you try to recipe sometime, I'm still working my way through the leftovers and it's so tasty.

Hi, Marshall. Nicely done. What camera do you use?

 

[fuzz092888]

I love corn beef and I'll be sure to try this sometime. The GF isn't crazy about it, so I'm definitely going to need some of those extra spices.

 

[Marshall_Guthrie]

What doesn't she like? <-Not a rhetorical question

1) To salty? Follow my "no salt" recipe. Also, experiment with adding citrus (perhaps the OJ approach, or orange/lemon peel). Good food tip, citrus (not sweetness) is the opposite of salt, so if you ever have a dish that's too salty, try adding lemon juice.

2) To spicy? That said, there are sweet recipes out there. Try going with a golden or wheat beer and a half cup of brown sugar, along with some apples (last 3-4 hours). If you really want to do sweet right, go with a point cut on the grill it low and slow. I haven't ever tried this approach (I come from an Irish, boiled-meat tradition), but I hear others dig it.

3) Too starchy? Experiment with different veggies including greens like beans and broccoli, and crisp peppers. You'll want to add them later though so they don't get overcooked.

4) Tastes too much like Corned Beef? Nothing I can do to help here. Either you can handle that much flavor, or you should stick to chicken.

I love corn beef and I'll be sure to try this sometime. The GF isn't crazy about it, so I'm definitely going to need some of those extra spices.

 

[fuzz092888]

I'm not really sure, but I'll be trying out some of those suggestions for sure. I'm thinking she may be on board with the sweet recipe, but she may just dislike the corn beef flavor. What can I say, some people are just broken inside

 

[Marshall_Guthrie]

I'm not really sure, but I'll be trying out some of those suggestions for sure. I'm thinking she may be on board with the sweet recipe, but she may just dislike the corn beef flavor. What can I say, some people are just broken inside

Good luck, and feel free to share your results. I had to drag my picky eater all the way to Iowa, call up my Pork Chop guy (yes, I have a guy, his name is Howard), and get her a fresh, hand-delivered 1" thick, super moist, melt in your mouth smoked porkchop in order to get her to try pork again after a decade of chicken and fish. Her response, "Yeah, it's good." and then she quit after 3 bites. Heartbreak.

 

[fuzz092888]

Ouch, I think I just died a little inside. My mouth is watering just hearing that description. I'll be sure to, not that my coaching season is over I'll finally have some free time to do other things.

Good luck, and feel free to share your results. I had to drag my picky eater all the way to Iowa, call up my Pork Chop guy (yes, I have a guy, his name is Howard), and get her a fresh, hand-delivered 1" thick, super moist, melt in your mouth smoked porkchop in order to get her to try pork again after a decade of chicken and fish. Her response, "Yeah, it's good." and then she quit after 3 bites. Heartbreak.

 

[psbfan9]

Marshall, I know you're in Oregon, but if you have friends in Washington you may want to let them know about this.

Yes on 522: The campaign to label genetically engineered foods in Washington state

By the way, some of my favorite wines come from Willamette Valley. You don't how bad I want to try to convince you to send me some that roasted stout you used in this recipe.

 

[Marshall_Guthrie]

I'm in favor of education and proper labeling. When it comes to GMO, I'm still going to eat it, but I think everyone has a right to know. My personal belief on GMO is that it's no more dangerous than the tailpipe smoke I'm forced to suck down on my daily bike to work, or the non-GMO crap that gets passed through the drive-through window.

I do take issue with the corporate greed from Monsanto and the like that has crush the independent Iowan farmer, but that's a different thread and way off the topic of corned beef.

As for the wine, can't say I drink much of it, but people sure go nuts over what we produce here. Now, beer is another story. I love the stuff and no body does it better than Oregon, which isn't to say that other regions and the whole of Europe haven't done it well for centuries, but for every 300 year old recipe that has withstood the test of time, I will put up an Oregon beer no more than 30 years old that will stomp on it.

None of those beers are mine though. I do like that stout, but in truth, I overdid the roast and bitter (not to mention that it's ~9% ABV) and it's a bit too much to have more than 1. And, it's gotten over-carbonated with age. Cooking though, it's perfect for corned-beef.

If you're ever in the area, let me know and we'll have some drinks and food.

Marshall, I know you're in Oregon, but if you have friends in Washington you may want to let them know about this.

Yes on 522: The campaign to label genetically engineered foods in Washington state

By the way, some of my favorite wines come from Willamette Valley. You don't how bad I want to try to convince you to send me some that roasted stout you used in this recipe.