Corned Beef after St Patty's Day

No better time to look for a sale on corned beef than after St Patty's Day. My local shop had these beauties for $6 each. Less than half price. These are the point cut which is fatter and less desirable than the flat cut. Hence the super deal. I'm also a little played out on eating cured meat but still couldn't pass up a deal. My plan was simple. Cook the meat, chill and freeze for later. And save a couple of bucks to boot.

Let's slow roast these and forgo the boiling simmering veggies etc. These will become corned beef hash at a later date.

Note that I did this after dinner right before sleepytime

Let's see how this went down in Agakitchen

  • I started by soaking the brisket for a couple of hours to lighten up the saltiness.
  • Remove from water, dry and sprinkle with seasoning (no salt) I used pickling spice
  • Into our roasting pan with the rack
  • I used an inverted sheetpan as a lid
  • Into the Simmer Oven on the middle rung
  • Brushed my teeth, washed my face and went to bed
  • Alarm goes off, have some coffee and take the brisket out of the oven
  • Off goes the lid and into the Roasting Oven for 20 minutes to carmalize the outside a touch.
  • Timer goes beep, out of the oven comes the brisket and I let cool on the counter
  • After a shower and a second cup brisket is cool enough to pull apart and discard any of the fatty sections that are normal on the point cut
  • I package into smaller bags and freeze for later

You could also do this in reverse by soaking overnite and cooking while you are at work. 

not too much waste, I ended up with 1.5 lbs of cooked finished product at $8 a lb.

not too much waste, I ended up with 1.5 lbs of cooked finished product at $8 a lb.

8 hours in Simmer Oven and 20 minutes in Roasting Oven

8 hours in Simmer Oven and 20 minutes in Roasting Oven