Cathy2 wrote:HI,

I was late in picking up a corned beef. On Sunday morning, the points on sale for $1.99 were gone.

I talked to the butcher at Jewel, who suggested buying Harrington's points at just under $5. a pound. It was trimmed of excess fat and a nice hefty four-pounds. I cooked it for less than five hours at 184 degrees, it was really very, very good.

I made so much side vegetables, I am buying another today to finish up the sides.

Regards,
Cathy2

Only complaint I have with Harrington's corned beef -- note: I've only eaten it at the restaurant -- is that I find it too lean for my tastes. From GWiv's post on another place, it sounds like the LTH folks must be the ones who want it just a little less lean.

BR wrote:Only complaint I have with Harrington's corned beef -- note: I've only eaten it at the restaurant -- is that I find it too lean for my tastes. From GWiv's post on another place, it sounds like the LTH folks must be the ones who want it just a little less lean.

Just now picked up an almost four-pound Vienna Beef point to compare. Plus at the Highland Park Jewel, you could only buy a full brisket.

There was less than an inch of fat on Harrington. My sister and a friend carved away the fat to give to the visiting dogs. After they left my Dad reminded he likes the fat and was not happy with the dogs getting the good stuff.

Regards,
Cathy2

We did the ST Paddy's day feast at our house this year. Reubenfest 2020. 2 griddles and the Cuisinart Griddler that everyone got for xmas in 2009 were in full effect. We also did 2 versions of Corned Beef: Crock for the points, and baked for the flats. We'll be baking them from now on. The veggies can go on the bottom of the baking vessel strategically according to cooking times - i.e. cabbage will go in last. The veggies were fantastic after soaking in all the juice/fat.

My question for the experts:
What are the main differences between fancy and cheap brands?

My test subjects were two cheap points (1.99lb Bea's Best)
One cheap 5 lb flat (Aldi's Cattleman's ranch at 2.99lb)
One mid grade 5lb flat (Costco Morton's brand at 4.69lb)

All tasted great, flats cut nicely, and were leaner as expected. I noticed that the Morton brand actually had a part of the point attached (well played, Morton, well played.)

The grumpy old man in me guesses that these things all come from one or two factories and just get labeled differently along the way. Anyone have any ideas if, in general, what you should expect at different price points? Less fat, better meat grade - anything?

Also, if you can find sourdough rye? It'll level up your Reuben.

HI,

Last night, I put a 4.25 pound corned beef point in a Dutch oven filled an inch or two over the meat in the oven set to 190 degrees. It was perhaps a bit overcooked this morning. I pulled it from the water, then kept it on a covered platter to stay warm in the oven.

The corned beef was not as wobbly when I finally portioned it for lunch. Nobody really quibbled, because it fed that itch.

I have five cups of cooking liquid leftover, so up next is sweet and sour cabbage soup.

Regards,
Cathy2

Here's a heads up: corned beef flat cut briskets are $5 off at ALDI on Belmont and Kimball. Unsure about other ALDIs. The product is pretty good and since it's a flat discount, you can get down to almost $2 per pound if you shop smart:



Good freezer fare.