Store bought corned brisket.

some corn, some broccoli, some garlic bread, and a nice glass of red wine and you got yourself one heck of a nice comfort meal right there.

cRaZyRaVr wrote: ↑ I am seeing more and more of this in stores. Do you buy it? What do you do with it? Other that boil and serve with cabbage, which would be boring AF IMHO, what else?

I use this Montreal smoked meat recipe.

Pretty much desalinate the whole thing by soaking in cold water, and then changing the water out a few times. Re-season with Montreal smoked meat style blend of herbs and spices. Smoke then steam to tenderize.

Pretty easy actually... Since its pre-cured, it save a lot of work.

UrbanPoet wrote: ↑ I use this Montreal smoked meat recipe.

Pretty much desalinate the whole thing by soaking in cold water, and then changing the water out a few times. Re-season with Montreal smoked meat style blend of herbs and spices. Smoke then steam to tenderize.

Pretty easy actually... Since its pre-cured, it save a lot of work.

So you wouldnt boil this or pressure cook first? Also I didnt think about soaking, is it really that badly salted?
I was thinking pressure cook to tenderize and then smoke to give it colour / flavour.

cRaZyRaVr wrote: ↑ So you wouldnt boil this or pressure cook first? Also I didnt think about soaking, is it really that badly salted?
I was thinking pressure cook to tenderize and then smoke to give it colour / flavour.

Soooooo salty! Saltiness is on par with your usual store bought deli meat and hams... except youre not eating thin slices squished between bread and lettuce. ITs a type of meat you want to eat big slices.
I used to just soak it in ice water for 8 hours... Then dump it out and call it a day.
Now I do the ice water bath for 4 hours, dump it out, and refill with clean ice water.

Pressure cook then smoked is probably waaay faster. I just don't use instapot or pressure cookers.

My hero Harry Soo did this for his impossible 14Lb brisket cooked in under 2 hours... lol

My experience is with the Rachels' corned beef you often see in the flyer at Freshco or Food Basics, though other stores carry it. Before covid the promotional price was $3.99/lb, price has nearly doubled.


I do not find this stuff to be particularly salty & I would not boil it because the salt leeches out & it becomes just "pork." (We make our own home cured brisket & it is twice as salty & definitely needs to be boiled out. Not Rachel's).

I roast it low & slow, covered, & slather on some seedy mustard for interest. Serve with potatoes, whatever vegetables.

UrbanPoet wrote: ↑ Soooooo salty! Saltiness is on par with your usual store bought deli meat and hams... except youre not eating thin slices squished between bread and lettuce. ITs a type of meat you want to eat big slices.
I used to just soak it in ice water for 8 hours... Then dump it out and call it a day.
Now I do the ice water bath for 4 hours, dump it out, and refill with clean ice water.

Pressure cook then smoked is probably waaay faster. I just don't use instapot or pressure cookers.

My hero Harry Soo did this for his impossible 14Lb brisket cooked in under 2 hours... lol

Ahhhh so he did the reverse of what I was planning to do. Once I pick one up I will report back with what I did and the result.

cRaZyRaVr wrote: ↑ I am seeing more and more of this in stores. Do you buy it? What do you do with it? Other that boil and serve with cabbage, which would be boring AF IMHO, what else?

Don't knock it until you try it. Corned beef and cabbage is a traditional St.Patrick's day dinner which is probably the reason you're noticing it more now. Boil it up for a couple of hours and add cabbage and potatoes and boil some more. Carrots, rutabaga, turnip are also added sometimes. Savory comfort food. No need to leech the salt, it flavours the broth. And yeah, it goes great with some grainy mustard. Kind of makes your house smell like old folks though.

gr8dlr wrote: ↑I've boiled this store bought Corned Beef before.... and it's corned beef. I eat it with mustard condiment, cabbage, potatoes, carrots which are also boiled. How is it boring AF? Is a steak [which is non corned/picked beef] also boring AF? You could boil it, and eat it next day as "hash" with potatoes, peppers, maybe some chili to spice it up.

I also sometimes buy sweet pickled cottage roll.

6060842 wrote: ↑ Don't knock it until you try it. Corned beef and cabbage is a traditional St.Patrick's day dinner which is probably the reason you're noticing it more now. Boil it up for a couple of hours and add cabbage and potatoes and boil some more. Carrots, rutabaga, turnip are also added sometimes. Savory comfort food. No need to leech the salt, it flavours the broth. And yeah, it goes great with some grainy mustard. Kind of makes your house smell like old folks though.

When i make my Montreal smoked meat. I’ll actually eat it like the St Pat’s day meal.
Along with boiled cabbage and carrots. Because its so salty, the water veggies is actually a good contrast.
Also the mustard i like to eat with it is salty.

And theres always… monster MTL style sandwiches? Where youre eating meat with 2 little rye slices just for show practically. Lol

gr8dlr wrote: ↑ That's nice. Looks like more than medium fatty to me eyes with double mustard. Delicious. Only thing missing is the Cotts Black Cherry soda and pickle.

So so miss my Smoked Meat Pete sandwich. Need to do a Montreal trip in the summer just to eat.

Wow good guess! Its 100% fatty…
Pictures numbered 1-3 are meals made with all slices cut from the point.

However… pictures numbered 4-6 have meat cut from the flat.

So its both far sides of the spectrum.

After that experiment… better to mix half point muscle with half flat muscle. The all point sandwiches were super rich but delicious!

Its was all good… so easy to make Montreal smoked meat with these pre-cured corn beef packs. I cook it like a bbq brisket. Smoked out for flavour. Then texas crutch until tender. I don’t go through all the same steps as the usual MTL smoked meat recipes.

lecale wrote: ↑ My experience is with the Rachels' corned beef you often see in the flyer at Freshco or Food Basics, though other stores carry it. Before covid the promotional price was $3.99/lb, price has nearly doubled.


rachelscornedbeef.png


I do not find this stuff to be particularly salty & I would not boil it because the salt leeches out & it becomes just "pork." (We make our own home cured brisket & it is twice as salty & definitely needs to be boiled out. Not Rachel's).

I roast it low & slow, covered, & slather on some seedy mustard for interest. Serve with potatoes, whatever vegetables.

This is the one I would recommend due to the low salt content. That said the wife and I usually buy up to 6 of these when they come to market St. Patty`s) and freeze them. We also get up to 3 meals with one brisket:

1st meal - Corned beef and cabbage, cook your potatoes, cabbage and other vegetables with the meat. Slow cooker for 6-8 hours with just a half cup of water.
2nd meal - Rueban sandwiches; corned beef, swiss cheese and sauerkraut, grilled as you would a grilled cheese, use black rye bread.
3rd meal - corned beef hash with a couple of poached eggs on top.

lecale wrote: ↑ My experience is with the Rachels' corned beef you often see in the flyer at Freshco or Food Basics, though other stores carry it. Before covid the promotional price was $3.99/lb, price has nearly doubled.


rachelscornedbeef.png


I do not find this stuff to be particularly salty & I would not boil it because the salt leeches out & it becomes just "pork." (We make our own home cured brisket & it is twice as salty & definitely needs to be boiled out. Not Rachel's).

I roast it low & slow, covered, & slather on some seedy mustard for interest. Serve with potatoes, whatever vegetables.

Thats the one I picked up from Metro.

Thank you all for your recos!!! This most likely make dinner table on Wed.

Done.
Will i do it again? Maybe ... But not like this again.
Lesson learned. Smoking this is waste of time. The pickle is just too overpowering and the smoke 4h did next to nothing. Also water bath did help a bit with the salt, but it was still salty.

Next time I'll just throw it in a slow cooker or pressure cooker and call it dinner.

cRaZyRaVr wrote: ↑ Done.
Will i do it again? Maybe ... But not like this again.
Lesson learned. Smoking this is waste of time. The pickle is just too overpowering and the smoke 4h did next to nothing. Also water bath did help a bit with the salt, but it was still salty.

Next time I'll just throw it in a slow cooker or pressure cooker and call it dinner.

Ooohh. Thats probably why in my recipe…
I change out the water to help it soak out more salt. And i guess to take out some of that pickly taste to pick up more smoke.

cRaZyRaVr wrote: ↑ Done.

Next time I'll just throw it in a slow cooker or pressure cooker and call it dinner.

But it still looks delicious!

Not saying it was bad. I would make it again BUT never go through the same effort.
For what its worth, the leftovers were much much better in a sammy for lunch today.

cRaZyRaVr wrote: ↑ Not saying it was bad. I would make it again BUT never go through the same effort.
For what its worth, the leftovers were much much better in a sammy for lunch today.

Aren't all leftovers better in a sandwich the next day? Lol

Gutty96 wrote: ↑ Aren't all leftovers better in a sandwich the next day? Lol

Your left over sandwiches are a work of art to be honest!