• hinana said on Jun 26, 2008....

  id love to help but i refuse to cook meat. i hate touchin it uncooked.
  so i dont know any reecipes.
  can you not make half of it corned beef for yourself, then like..barbecue the rest or something?

• Lucytorial said on Jun 26, 2008....

  Well its the kind of meat that needs not only moisture but slow long cooking to taste right.. but not maybe the kind of meat I have used for anything else but corned beaf?? **sigh** I hope I get help.
   
  I use to be a vegetarian actually, so I can kind of understand that you don't like touching it... **gigggles anyway**

• hinana said on Jun 26, 2008....

  lol uuumm...google recipes?

• Lucytorial said on Jun 26, 2008....

  nah its better coming from people who have tried and tested it... then I know its edible.. if you know what I mean.

• moonriver said on Jun 26, 2008....

  i'd say, split it three ways. 1/2 of it, go ahead and make into corned beef (one of my favorites). 1/4, cook into your hb's favorite dish. the other 1/4, turn into ground beef if you have a grinder.
  
  many of my favorite recipes involve ground beef. but if i give you my favorite recipes that would practically give away my ethnic roots or nationality. a dilemma for me... ;-)
  
  

• MissMimi said on Jun 26, 2008....

  Is it already marinating in the pickling spices and stuff?  Here, you can buy it that way.  If it's already in brine, your options are limited.  I would cook it low and slow -- a low oven, say about 300 degrees F (sorry, I don't know what that is in celsius) for at least 3 hours.  It needs a nice long cooking time for it to be at all tender.

  Let me see if I can find you a recipe.

• MissMimi said on Jun 26, 2008....

  I think moon's idea of dividing it is good. 
   
  I've never actually cooked a brisket, but these are on the order of what I was thinking.
   
  http://allrecipes.com/Recipe/Tender-Beef-Brisket/Detail.aspx
   
  http://allrecipes.com/Recipe/Flavorful-Beef-Brisket/Detail.aspx
   
  I don't know why you couldn't cut the meat in small pieces and use it for something like beef soup or stew.  You would just have to cook it long enough.

• Lucytorial said on Jun 26, 2008....

  Ahhh OMG ~ Moon ! tee he he heee I might try that but ground silverside?? no way buddy, maybe better as a curry.

   

  Its not soaking in anything at all, its so damn fresh all its got is the sealed warpping.. I have to do everything else to it so the options I am hoping are limitless...

  MissM you seem spot on, maybe the slow cook stew or soup or even curry (yeh okay I love curry's so sue me) might do it.

   

  I know I can get three big meals out of this sucker and I so enjoy corned beaf I'm gonna do a part of it that way, then there is MissM's stew.. I'm gonna wait for other suggestions though... keep em coming!

• hottips4u said on Jun 26, 2008....

  I usually cook it long and slow on low heat as mentioned above....for hours....
  
  Once done, I slice it thin and serve on hard crust kaiser rolls w/ seed, real slabs of butter for the rolls and sourkraut (sp?) and mustard....ya can dress it otherwise, but that's how I eat it....big ole dagwood sandwiches.  Last a long time, tasty and very filling...did I say tasty ?...hehe
  
  jessi
  

• uniquely-ironic said on Jun 26, 2008....

  I'd roast the whole thing and then freeze it in meal sized portions.  You can use it as a main dish or mix it with pasta for stroganoff, hash it with potatoes, etc.

• CopsExtrodinaire said on Jun 26, 2008....

  Hon, if corned beef was a delicacy it would be easy. This requires more than just a few ideas it requires the entire British Empires best culinary experts. Honestly there is very little you can do with a brisket of corned beef.

  Like nearly everyone has ventured so far.. cook the hell out of it for HOURS and HOURS !!! You can add peppercorns to it for flavor and even cabbage but there really is little that can be done with it or else the English would have made it a food of the realm in perpituity !!!

  I just looked at this..OMG..my spelling and typing have taken on a new life.. I hope it's not catching...smoochers.

• cuppajava said on Jun 26, 2008....

  Hi Lucy,
  I agree with MissM - try it in a stew or a soup - but put plenty of stock,lentils,cauliflour and carrots(sliced thin) and parsely into it.
  Having been married to an Indian Dame - I can vouch for a curry - its pretty amazing - but you need to cook the ingredients individually first,then add it all together,and cook it til the water is almost gone. - with PLENTY of spice
  However - i grew up on corned beef sandwiches,and i still love them today - so save a bit for that too !!!
  

• botoni said on Jun 26, 2008....

  Stew for 1/3, Corned beef for 1/3 and I would roast the remainder in the following manner.  Make a paste of lard (or shortening) and dry mustard.  I put about 3 or 4 tablespoons of dry mustard to 1/2 cup of lard.  Pop it in the oven at about preheated 400 farenheit (hot oven) for about 20 minutes.  Then drop the temperature to 250 farenheit for up to 5 hours or so.  It'll be tender and juicy and slice like a dream.  A brisket will give you a beautiful tasty roast in this manner.

• Lucytorial said on Jun 26, 2008....

  Thanks everyone, it seems I am just going to have to cook it as I normally would, I might halve it and turn half in to a stew but the easiest way is to corn it then slice it!

  Thanks guys!

• D6fer said on Jun 26, 2008....

  Tobi lee wait!......I've got a good one! hope you like mexican food!
  Cut it into chunks about 1 inch squares......dice up a couple of onions, cover the meat with them.......cover all of that with cannned diced tomatoes......season liberally with garlic.....salt....pepper.....chili powder.....a little oregano add water just over the top of the solids......cover.....place in 350 degree oven.....cook for about 3 hours....untill it is reduced down to a consistancy between a soup and a stew.
  
  if I knew exactly how much meat....I could give you a better idea about how much of each to use.....but the only way you can really mess it up is to use too much oregano.
  
  serve with flour tortillas
  

• Lucytorial said on Jun 26, 2008....

  D6fer ~ Legendary, I didn't think of doing mexican and I might try this.  The size? well lets say if you bought a HUGE turkey its about that size... I'm going to do 1/3 of it for corned beef, another 1/3 for stews and now the last third for mexican! yay!

• D6fer said on Jun 26, 2008....

  hmmmmm.....I'm guessing 1/3 would be about 7 lbs?
  2 onions should cover it......maybe 3 or 4 cans of tomatoes.....I think they are about 24 oz. or so.....the rest....go by taste....lots of garlic....quite a bit of chili powder....as much salt as you can stand.....go easy on the oregano though....maybe a tablespoon of dried leaves.
  

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