Corned Beef?

[Squeaker]

Does anyone actually know what is in Corned Beef? And Can I eat it on Induction?
Cheers

[tickletussler]

Oh I love it!!! really fatty though

The corned beef here we get in tins - it's basically really crap meat with lots of fats, crammed into a tin. I've seen it here labelled as "campie meat" or something like that. It's also really salty - almost like a preserved meat, but I've never really checked the label. It's got the texture of shredded beef and you can cook/drain off most of the fat when you heat it, otherwise it's way too fatty to eat cool like on a sandwich or salad.

Normally when I'm real tired, I would fry some onions, throw in some garam masala (indian spices), and the corned beef and make a quick "curry" out of it and eat with rice...

But I haven't eaten it in ages!!! (not since I started Atkins)

[fyler]

Corned beef is beef brisket which has been "corned". The brisket is
"preserved" in a brine. Think of it a pickled beef brisket.

Beef brisket is a very fatty and tough cut normally. The long slow cooking
of corned beef makes it tender, and the fat makes it juicy.

As long at the "corning" does not include sugar it should be fine for
induction.

Fyler

[Squeaker]

Ta - I saw some the other day and just fancied a bit - it would make a change from the usual cold meats.

[Elizellen]

I sometimes make corned beef fritters which are really tasty.
Just put the tin in the fridge for a few hours to chill it so it slices easily without falling apart.
I usually cut it into thick slices then dip it in beaten egg then fry in beef fat. Deelish!!

[Squeaker]

That's a really good idea Elizellen, I'll certainly give that a go.
when I was a student we used to live off corned beef"hash" whcih was a cheap mixup of corned beef and mash with some veg chucked in. We ate it so often I got sick of the sight of corned beef and haven't bothered with it since. So it's nice to have a different idea!

[2big4mysize]

the corn in corned beef refers to the salt corns that were used as the salt in the brining. You can make your own corned beef brine the recipe should be in our recipe section from 2003 when I posted it or you can get a BRINE recipe from foodtv.com and leave out the sugar. You will need to increase your brining time as their will be no sugar pressuregradient on the meat cells to allow the water to flow out and the spices in like their will be with the salt. the sugar gives you a two for one movement pushing water out and allowing the seasonings to sneak in while the membrane is open.

Splenda does not give this gradient as the membranes do not recognize it as sugar and open up for osmotic pressure movements.

Very little of the sugar goes inside the meat itself so you can find corned beef with very low carb counts in your deli.

Happy low carbing.

[Alienore]

I find that corned beef is a great quick snack when I'm doing my weekend job at my local supermarket and I know that I can have that legally and enjoy it instead of all the cakes and pastries I used to have. It's also fantastic in a salad with lots of lovely veggies...


Deborah

[Squeaker]

I got some tinned today which I'd ordered online - lo and behold the third ingredient is sugar!that's the one trouble with online grocery deliveries, you don't know what's in it until it arrives.....it's put me off a bit. What I really fancied was the fresh slices from the deli, but I guess there's no real idea of what's in it!

[dazza1972]

Squeaker, have you tried Princes Corned Beef?

Can't remember seeing sugar on the list of ingredients, if it was it would have been fairly low down.

Tesco were doing a 2 for 1 offer on it a while back, not sure if they are still doing it.