A St. Patrick’s Day Treat – CVap Corned Beef!

We examined corned beef brisket with two different settings that yielded two very different results.

Typically, when you order a corned beef sandwich or a grilled Reuben, you’ll find that the beef is either shredded texture or sliced. We tested to determine the ideal settings for both.

The recipe is straightforward. We used pickling spice and water to brine to briskets for several hours; and then cooked them in the brine.

 

 

 

 

 

The brisket that was ideal for shredding was cooked in a CVap Cook & Hold Oven at 190 + 4 for 11 hours.

 

 

 

 

 

The brisket that sliced beautifully was cooked in a CVap Cook & Hold Oven at 135 + 1 overnight.

 

 

 

 

 

Both results had phenomenal flavor and tenderness, so it really came down to personal preference, whether you wanted it shredded or sliced.

Speaking of how to serve it…

Corned beef is a St. Patrick’s Day staple, but that doesn’t mean you can’t enjoy it year-round! Take a departure from the traditional Reuben or corned beef sandwich by trying a couple of alternative combinations:

  • Corned beef, kimchi, and mayo mixed with Sriracha or your favorite chili paste, served on rye bread (based on a recipe by Chef Camille Parker, Le Cordon Bleu, CamillesDish.com).
  • Corned beef, horseradish slaw with Fuji apples, and smoked Gouda, served with Dijon mustard on marbled rye bread (based on a recipe by Chef Camille Parker, Le Cordon Bleu, CamillesDish.com).
  • Corned beef, havarti, Dijon mustard, and sautéed or grilled onions, piled on pumpernickel rye bread and finished on a Panini grill.

Keep in mind there are more ways to serve corned beef than between two slices of bread:

  • Corned beef hash with scrambled or poached eggs and toast points.
  • Corned beef and mashed potatoes with parsley or dill, and braised cabbage.
  • Corned beef (chopped), peas, Alfredo-type pasta sauce on fettuccine.
  • Corned beef (chopped), bitter greens, and Fuji apples, served with cider vinegar/grainy mustard dressing.
  • Of course, for us, a classic sandwich of tender CVap corned beef, Swiss cheese, cabbage or coleslaw, and spicy mustard on rye bread equals happy campers!

What’s your favorite way to enjoy corned beef? Please share with us on Facebook or Twitter, or leave your comments below!

3 thoughts on “A St. Patrick’s Day Treat – CVap Corned Beef!

  1. The CVap was an awesome way to prepare foods even back in the late 80’s and early 90’s when I was an employee. I can only imagine the strides taken since then. With that being said, I find it a little hard to fathom how the food quality itself could be that much better. It was so darn good then. But then, I’m not a master Chef. Keep it up Winston!

  2. Well done! You have made the things easier and simpler to follow when it comes to cooking. Even I am not good in cooking but then also these kinds of blogs helps a lot to me in making such delicious things.Keep sharing such more!

Leave a Reply

Your email address will not be published. Required fields are marked *