Vanishing Corned Beef Rounds

Food - recipes, reviews, and discussion
Post Reply
Message
Author
User avatar
Randy Bowman
GCC Member
GCC Member
Posts: 9568
Joined: January 27th, 2009, 2:23 pm
Location: Napa, CA

Vanishing Corned Beef Rounds

#1 Post by Randy Bowman » August 7th, 2019, 8:31 pm

Three f'n weeks and nobody has any corned beef rounds. I'm having withdrawal symptoms that Carrie is trying to stave off with homemade Kung Pao Chicken, Tacos, pasta and slow cooked tri-tip with veggies. I want my corned beef round with hot sweet mustard and corned beef on rye sandwiches the next day or two. [head-bang.gif]
IN THE BUSINESS SHILL: An associate of a person selling goods, who pretends no association to the seller and assumes the air of an enthusiastic customer.

Mike Maguire
GCC Member
GCC Member
Posts: 1171
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Re: Vanishing Corned Beef Rounds

#2 Post by Mike Maguire » August 7th, 2019, 8:38 pm

Randy Bowman wrote:
August 7th, 2019, 8:31 pm
Three f'n weeks and nobody has any corned beef rounds. I'm having withdrawal symptoms that Carrie is trying to stave off with homemade Kung Pao Chicken, Tacos, pasta and slow cooked tri-tip with veggies. I want my corned beef round with hot sweet mustard and corned beef on rye sandwiches the next day or two. [head-bang.gif]
Randy,
Cash and carry, now known as Smart food service, usually has them.Looks like there is one in Santa Rosa. Good luck! As an Irishman I love all things corned beef.

User avatar
Randy Bowman
GCC Member
GCC Member
Posts: 9568
Joined: January 27th, 2009, 2:23 pm
Location: Napa, CA

Re: Vanishing Corned Beef Rounds

#3 Post by Randy Bowman » August 7th, 2019, 8:46 pm

Thanks Mike but they don't have it either. Wish it was like a fish and I could could go troll for it, pun intended.
IN THE BUSINESS SHILL: An associate of a person selling goods, who pretends no association to the seller and assumes the air of an enthusiastic customer.

MitchTallan
GCC Member
GCC Member
Posts: 2522
Joined: June 3rd, 2009, 10:17 am

Re: Vanishing Corned Beef Rounds

#4 Post by MitchTallan » August 8th, 2019, 10:54 am

https://www.cbsnews.com/news/brisket-sh ... ing-costs/

I saw this article in the WSJ but now I am only seeing it here-no matter-same blurb. Made me reach out to my special super-secret Wagyu brisket supplier for another load. Luckily, his supply remains unfazed. Just got my shipment of Wagyu's ten minutes ago!
$16/lb for brisket! My Grandma Bubbie would positively shpritz in her grave. I pay less than that for my Wagyu's.
The whole point of BBQ brisket was to take a cheap piece of meat and find a way to make it taste good. Same with my Grandma's Jewish style brisket and corned beef.
Absolutely ridiculous display of supply and demand being irrelevant to intrinsic value.
The same has happened to veal shanks for Osso Bucco and skirt steak. Tri tip too. What's next-pig ears and beef tongue? Oh wait, beef tongue is also now expensive. Beef heart is still cheap though.

User avatar
David K o l i n
GCC Member
GCC Member
Posts: 15749
Joined: June 2nd, 2009, 5:29 pm
Location: ChiIl

Re: Vanishing Corned Beef Rounds

#5 Post by David K o l i n » August 8th, 2019, 11:16 am

And oxtail.

Round isn’t kosher, so you must be eating the Irish corned beef. No corned briskets around?

They really aren’t that hard to make from scratch - takes a week or 10 days of curing in the fridge. But at least then you’ll have one

User avatar
C. Bowman
GCC Member
GCC Member
Posts: 6208
Joined: January 27th, 2009, 12:57 pm
Location: Napa

Re: Vanishing Corned Beef Rounds

#6 Post by C. Bowman » August 8th, 2019, 11:48 am

I have a brisket in the freezer. I'll get the ingredients and give it a try. Thanks for the suggestion
Carrie
ITB in Napa Valley where Wine is made & Cigars are smoked

Twitter @nvwineandcigar

User avatar
David K o l i n
GCC Member
GCC Member
Posts: 15749
Joined: June 2nd, 2009, 5:29 pm
Location: ChiIl

Re: Vanishing Corned Beef Rounds

#7 Post by David K o l i n » August 8th, 2019, 1:12 pm

This isn’t a bad starting point

http://ruhlman.com/2010/03/15/corned-be ... -your-own/

I’ve adapted my own pickling spice mix over time

The “strange” ingredient for most cooks is pink salt. Most spice shops have it unless they have issues with nitrates/nitrites. Also, if your going for a five day cure, you might want to poke any thicker parts of the brisket with a carving fork several times before dropping it in the brine to give the brine a path to the center of the thicker parts.

You will be happy with the result - way better than store bought

User avatar
Scott G r u n e r
Posts: 3301
Joined: June 6th, 2009, 9:03 pm
Location: Seattleish

Re: Vanishing Corned Beef Rounds

#8 Post by Scott G r u n e r » August 8th, 2019, 1:24 pm

The ruhlman cure is a winner IMO.

Now I have another reason to dislike Arbys
//Cynic

User avatar
TimF
Posts: 4034
Joined: January 28th, 2009, 5:18 pm
Location: Chicagoland

Re: Vanishing Corned Beef Rounds

#9 Post by TimF » August 8th, 2019, 1:46 pm

I second Mr. Kolin’s recommendation. Once you have homemade corned beef, you can’t go back. Homemade mustard on top of that is “last meal” worthy.
Tim F@itsch

User avatar
John O'
GCC Member
GCC Member
Posts: 743
Joined: October 30th, 2011, 4:24 am
Location: Skaneateles, NY

Re: Vanishing Corned Beef Rounds

#10 Post by John O' » August 8th, 2019, 3:33 pm

Is there any better breakfast on the planet than a good corned beef hash, poached eggs and rye toast?
O Sullivan

Michae1 P0wers
GCC Member
GCC Member
Posts: 4017
Joined: March 6th, 2010, 1:47 pm
Location: St. Louis

Re: Vanishing Corned Beef Rounds

#11 Post by Michae1 P0wers » August 9th, 2019, 4:59 am

I’ll fourth the Ruhlman recipe. Really easy to make and vastly superior flavor and texture. We’ve done side-by-side comparisons on St. Patrick’s Day and people unanimously massively preferred the homemade

Post Reply

Return to “Epicurean Exploits”