Easy Corned Beef - Video Recipe

There's nothing to this recipe when you use a packaged Corned Beef. Since it's raw, the only work is boiling the Corned Beef until tender, about 3 to 4 hours, depending on the beef's weight and size. 

Packaged Corned Beef usually comes with a spice pack, too. Just open it and drizzle it on when it's time to cook.

For Corned Beef and Cabbage, I cook the beef until tender then drain away half the liquid, as it's super-salty, and replace it with tap water. And finally add chopped cabbage, potato, and carrot. It's up to you how long to cook the veggies, 10 minutes for crunchy or 20 minutes longer, for tender. I like to chop potatoes to bite-sizes so they cook quickly, too. 

Packaged Corned Beef comes in a couple types called Point or Center Cut. I always get mine during St. Patrick's Day sales week. The type on sale is usually Point Cut. I guess Center Cut is best, but I've never had anyone complain about the Corned Beef Sandwiches I make from a Point Cut. 

Click on any photo to see larger.

These cuts of beef remind me of whole or sliced Smoked Brisket you get in Texas. There is often a bit of fat on the outside you can trim off or just leave it on for extra flavor. The meat is a lean cut, but there is still a small bit of marbling. 

I always get 3 or 4 packages of Corned Beef during the St. Patrick's Day week of sales. Along with heads of cabbage, carrots, and potatoes, the main ingredient, Corned Beef goes for around $2 a pound and that's a great deal. And it freezes great. I get mine in March and during summertime, I have Corned Beef Sandwich parties. 

Depending on the Corned Beef size I can get at least 4 or more sandwiches. My favorite Corned Beef sandwiches are grilled Reuben and Rachel Sandwiches. 

A Reuben Sandwich is grilled with Swiss Cheese, Sauerkraut, and Russian Dressing between slices of Rye Bread.

A Rachel Sandwich uses Coleslaw instead of Sauerkraut. I have a tasty Coleslaw Recipe, just click here. And Russian Dressing is just a mix of mayo and ketchup.

However you cut it, my Easy Corned Beef Recipe will be one of your favorite beefy indulgences.

                                           Easy Corned Beef- Video                             Play it here, video runs 1 minute, 25 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 whole packaged Corned Beef - The ones I get are in the 3-pound range.
• Water - enough to cover the brisket.
• Packet of Spices that come with corned beef - sometimes they are not included. Of course, open the spice packet and pour it on the water with corned beef.

Directions

Add enough fresh water to cover the brisket by an inch. Add contents of spice package if included with Corned Beef package.

 Bring up the water to a boil, then lower the heat to a low simmer, cover the pot and cook for about 3 to 4 hours until the meat is tender.

Check every hour or so to make sure the water does not cook out. Add a 1/4 cup of water at a time, if needed. That's it -- just remove the Corned Beef and let it cool down enough to slice and serve.

You can cook Corned Beef ahead of time and reheat by microwave,  simmering in water or heating in the oven (not too long in the oven as you don't want a dried-out hunk of beef.)

When slicing Corned Beef, go against the grain. The brisket is a bit stringy so it's easy to see the beef grain.

Pastrami & Coleslaw Burrito Video - Leftovers Series

My mashup between a Mexican wrap and a Jewish Deli classic sandwich is a delicious mouthful. Check out my latest recipe video below for all the tasty details to build your own Pastrami & Coleslaw Burrito.

 Play it here, video runs 31 seconds.

One of my favorite recipes is an Easy Homemade Deli Pastrami made with a hunk of beef brisket. It's really easy to make, especially when you use grocery store-packaged corned beef. All you need to do is boil it tender, then smoke the corned beef for about an hour; that's it. No outdoor grill? Then finish the tenderized corned beef with a light coat of liquid smoke in the oven.

Get my written recipe with step-by-step photos by clicking here. Here is my Easy Homemade Pastrami recipe video.

Play it here. Video runs 2 minutes 42 seconds.

What I like with my Homemade Pastrami is a cool stack of Coleslaw. I have a Deli Coleslaw version, a click away here. Shredded cabbage, some carrots, and mayo are the basic ingredients. I also add a little bit of vinegar and olive oil to bring it over the top.

When I make a Homemade Deli Pastrami, there are leftovers (unless it's patio party time, then forget about it.) I sometimes use up leftovers during the week with Pastrami and Scrambled Eggs for a hearty breakfast or two (my recipe is here.)

You can get cooked and sliced pastrami from regular grocery stores and deli markets. When I splurge for a pastrami sandwich from a Jewish Deli, like Cantor's in Los Angeles (video below), they pile the sandwich so high that I often don't finish it. So I usually have enough leftovers for a burrito later.



Now, how does all this fit into a burrito? Damn well if you ask me. It may appear a strange combo, at least until you take a big bite. Rich, peppery hot pastrami and cool coleslaw are a killer mashup that fits well into a flour or wheat tortilla.  You could even add the combo into regular, smaller corn tortillas for Pastrami & Coleslaw Tacos. Build-your-own tacos are always fun for any summer party.

You want to make sure to heat up the tortillas for a minute to soften. I microwave leftover pastrami pieces - it only takes 15-30 seconds to get piping hot again.

Leftover coleslaw often loses some mayo when it becomes watery, but that's easy to fix. Just drain off the white liquid, then mix in a tablespoon or two of fresh mayo to make coleslaw creamy again. Since you are working with mayo, make sure to keep coleslaw refrigerated until ready to use.

I always have a couple of packages of corned beef in the freezer for summer barbecues. I get them during St. Patrick's Day holiday week. That's when they cost around two dollars per pound - a great deal.

Cabbage, carrots, and mayo are cheap any time of year. I can even find medium and large sizes of mayo in my local 99c only Stores.

So try my leftovers recipe sometime. Roll your own Pastrami & Coleslaw Burrito, and don't forget the Coleslaw?

Ingredients (1 serving)

• Leftover pastrami - enough to fill a burrito. My Homemade Pastrami blog post recipe is a click away here.
• Coleslaw - fresh or store-bought. My Coleslaw recipe is here.
• Flour, corn, or wheat tortilla - use any type of tortilla you like. I used a wheat tortilla.
• 1 teaspoon oil - optional, for heating up the tortilla. You can heat the tortilla without oil, too.

Directions
Start heating up a tortilla(s) in a frying pan or a stovetop grill. I used one wheat tortilla. You can heat it with or without a little cooking oil. You only need to cook it for about 30 seconds on each side, depending on how hot the pan is. All you are doing is softening the tortilla so it folds easily and warms up.

While the tortilla warms up, heat a nice amount of pastrami, enough to fill a burrito. It's up to you how stuffed the burrito will be. I usually heat my leftover pastrami in the microwave. It only takes 15-30 seconds. You can also heat it in a frying pan.

I like to use cold coleslaw in my Pastrami Burrito, but it's okay for it to be at room temperature. Of course, keep any leftover coleslaw in the refrigerator, as it has mayo that can go bad over time.

Now time to assemble like any burrito. Just add pastrami and coleslaw on a warm tortilla and fold. Corn tortillas are usually smaller, so pile it on like you would a typical taco, which is open-faced.

A decadent addition would be a pungent cheese like Swiss. Make sure to put it between the warm tortilla and hot pastrami so it melts a little.

My YouTube video link for viewing or embedding, just click here.