The Texas BBQ Forum

The restaurant will be opening in a bit less than 2 weeks and I've started my first round of house made corned beef. I chose the bottom flat because there is a better yield vs brisket. Brisket makes for better pastrami IMO anyways. You generally never ask for fatty corned beef, but I certainly don't know anyone who's ever ordered lean pastrami!
I trimmed away only about a lb of fat and cleaned up most of the silverskin.. first picture is the underside before trim.


And underside after trim.


Cleaned up the backside, forgot to snap a before though. Lol


This will be brining until about 2 days before opening, then will be cooked the day before. Stay tuned!!

that's one Grand Opening that North Tejas will not soon forget

OldUsedParts wrote:that's one Grand Opening that North Tejas will not soon forget

I guess I'm late to the party, as usual. What restaurant and where?

T-Dragon will have to provide that info HOWEVER, here's what it's all about.

viewtopic.php?f=20&t=29362&p=246919#p246919

OldUsedParts wrote:T-Dragon will have to provide that info HOWEVER, here's what it's all about.

viewtopic.php?f=20&t=29362&p=246919#p246919

I click on it and it tells me I'm not authorized to read that forum. Foiled again. That must be the "super duper Secret Squirrel" section.

Hmmmm don't know why it wouldn't open for you If you want to try clicking on T-dragon's name and then his user post and ?they open? then just scroll down to "New Opportunity" - - Good Luck

Information

You are not authorised to read this forum

It's a deputy only section.. Lol. Anywho. The restaurant is in Arkansas, about 5 minutes from Downtown hot springs. Kinda American food place, burgers, sandwiches, bar and good bar food selection. Everything is fresh and house made. I'm in charge of all our cured/smoked products and kitchen manager. I'll be sharing the stove with the owner, who is a classicly trained chef.
Along with my smoker experience, I bring forth a great South Texas addition with some Tex-Mex flare. Everything we make is from scratch. Produce and meat come from local sources. It's as close to farm to table as we can get it, without raising it ourselves!

Txd do you boil your corned beef , if so, what do you serve yours with. Here, we have this regularly. I do corned beef in a pot with carrots added the last hour. Served with mash tatter and boiled cabbage and a mustard sauce for the meat. Great winter fare here.

Would love to know how yours ends up.

Russ

Russ wrote:Txd do you boil your corned beef , if so, what do you serve yours with. Here, we have this regularly. I do corned beef in a pot with carrots added the last hour. Served with mash tatter and boiled cabbage and a mustard sauce for the meat. Great winter fare here.

Would love to know how yours ends up.

Russ

I braise it. This will be for sandwiches, particularly Ruebens. Everything but the bread is house made!

Txdragon wrote:

Russ wrote:Txd do you boil your corned beef , if so, what do you serve yours with. Here, we have this regularly. I do corned beef in a pot with carrots added the last hour. Served with mash tatter and boiled cabbage and a mustard sauce for the meat. Great winter fare here.

Would love to know how yours ends up.

Russ

I braise it. This will be for sandwiches, particularly Ruebens. Everything but the bread is house made!

Boom, I'm on board with that. I use left over to make a similar thing like your Reuben's, I sometimes think its better the next day in a sammich or bun.

Look forward to pic brother.

Russ

Russ wrote:

Txdragon wrote:

Russ wrote:Txd do you boil your corned beef , if so, what do you serve yours with. Here, we have this regularly. I do corned beef in a pot with carrots added the last hour. Served with mash tatter and boiled cabbage and a mustard sauce for the meat. Great winter fare here.

Would love to know how yours ends up.

Russ

I braise it. This will be for sandwiches, particularly Ruebens. Everything but the bread is house made!

Boom, I'm on board with that. I use left over to make a similar thing like your Reuben's, I sometimes think its better the next day in a sammich or bun.

Look forward to pic brother.

Russ

There will definitely be pictures!

Russ wrote:
Look forward to pic brother.

Russ

As promised, some pics! First one is just out of the bath. Looks like it was in a bowl of swamp water. Lol!


Look at that pretty color!! (My camera probably did it no real justice!)



Cooked up the couple slices I got from the end. Wow. The flavor was spot on. I got worried as I was missing a couple spices found in the pickling mix, but they were not missed here. **sigh of relief**
Pretty pink color on them also!

Reubins ??? Yummy. Got me thinking now.

Russ