Comments on: Front Burner: Prime time for beef

By: Debbie

Debbie — Sun, 23 Dec 2012 19:40:32 +0000

I bought some Brussels sprouts at Kroger for my family dinner tomorrow night. The cashier, a teenager, said “Brussels sprouts?” and gave me a look like I was crazy for buying them. He asked the teen who was bagging if he liked them. The boy said no, but kept his head down.

I found it amusing, but at the same time, I was thinking it’s really not a cashiers job to critique what their customers buy.

By: Debbie

Debbie — Thu, 13 Dec 2012 15:58:35 +0000

Clarification, my curing recipe called for Morton’s Quick Tender salt.

By: Debbie

Debbie — Thu, 13 Dec 2012 15:54:27 +0000

Kristen, I don’t know about Other John’s recipe for curing corned beef, but the recipe I have called for pickling salt which you can get at Kroger.

By: Debbie

Debbie — Thu, 13 Dec 2012 15:51:52 +0000

Gdad, the first time I made mine it turned out really good too. I’m hoping this 2nd time will be a repeat. I have to work Christmas Eve, so I’m going to take my lunch hour a little late that day, go home and put the roast in the oven and it will be ready to take out when I get home.

By: Kristen

Kristen — Thu, 13 Dec 2012 03:17:19 +0000

Other john, where will you get the nitrate salt?

By: gdad

gdad — Thu, 13 Dec 2012 03:02:10 +0000

Kristen and Debbie, my recipe also calls for 450 for 15 or so and then about 225-250. I dry rubbed it first. Really good.

By: Debbie

Debbie — Wed, 12 Dec 2012 23:58:01 +0000

The recipe that I’m using calls for cooking the roast at 450 for 15 minutes then turning dowm the heat to 250 and cooking it for 2 to 2 1/2 hrs longer.

By: Kristen

Kristen — Wed, 12 Dec 2012 18:51:07 +0000

gdad, I was listing to an NPR show a couple of weeks ago and they had a couple of cooks from the test kitchen of Cooks Illustrated. They talked about cooking a roast at 125 for hours and hours, and said that though it was a less expensive cut, it turned out tender and delicious. I don’t even know if my stove goes that low.

My favorite holiday beef treat is hand cut tartare. This year we’ll probably do that with a few other special-occasion small plate type meals for Christmas afternoon.

By: gdad

gdad — Wed, 12 Dec 2012 17:28:48 +0000

For anybody who wants a less expense option, I made incredibly tasty roast beef two years ago using a round roast and the same basic cooking method as detailed here. Except I think that you turn the heat down even lower to cook it more slowly.

By: Debbie

Debbie — Wed, 12 Dec 2012 16:49:38 +0000

Jeff, I followed, partially anyway, Chef Michael Symon’s recipe for cooking a turkey breast for Thanksgiving, by salting it all over the night before cooking. He does that instead of brining and it left the meat very moist after cooking. I’ll be doing that from now on instead of brining.