MAD MEAT GENIUS
Tuesday, March 1, 2016
KOBE CORNED BEEF ROUND
The good people at Snake River Farms raise American style Kobe Beef. Once a year they offer a very special product of corned beef. This is not made with the traditional brisket cut of beef but from the beef round. I am not a butcher and maybe if Donna reads this she can chime in but the round cut is from the rear end section of a cow. It does not have a lot of fat marbling and can be tough if not cooked properly. The wonderful thing about American Kobe style beef it does have more fat marbling than the traditional western breeds. Our local club store carries this special beef for St. Patrick's day. Traditionally this cut of beef is boiled. You know we are not going to be so conventional and cook ours in a smoker.
Corned beef is cured in salt, sugar and spices. We need to purge some of the salt from our beef to lower the salt content. Twenty four hours before our cook, we put our beef in a pot of cold water into the refrigerator. We changed this water three times. You could see the water clouded with a briny salt solution with each rinse. Before we put our roast in the smoker we dried it and gave it a light dusting of rub. This was more to add color and crust flavor boost because this roast with the corning process was highly seasoned. We used hickory wood as our smoke. The roast smoked for 6 hours until the internal temperature reached 190 degrees. We let our roast rest for 45 minutes. It was a very long 45 minutes.
This corned beef almost brought tears to my eyes it was so good. With the purging process our roast was seasoned to perfection. It sliced very nice leaving a tender but succulent piece of beef. Ms. Goofy proclaimed this to be the 'Best Corned Beef Ever". I will have to agree. I could use terms like; Umami, buttery, beefy, heavenly, fantastic mouth feel and so much more to describe this beef. Kobe beef has a unique beefy flavor that just needs to be experienced. I may have to go back and pick up a couple of more roasts before they are gone.
Posted by Chilebrown at 12:00 AM
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Loved it! Makes for an amazing sandwich for sure. Yes, please go get more!
Hey, your name is on the Costco card too.
Looks very good and based upon the shape I think when you get sliced corned beef at the market, it may be round
Big Dude, I usually see the brisket flat portion corned and served around these parts. It is all good and makes for great sandwiches. In fact, it may be time for a big ole sammy right now. Please pass the mustard.
Okay, I'm off to my local Costco then. Hopefully the San Leandro Costco will not disappoint. As a scientist, I am compelled to follow your protocol and reproduce your superb results. Will it blow my mind? We will see.
Greg, I start to drool just thinking about the sandwiches. They are so good.
Donna Fong, You crack me up. I am the student and you the professor. I look forward to your scientific analysis.
Picked one up in concord yesterday. Soaking today and eating tomorrow.
Clayton Dewberry, I am looking forward to seeing some pictures. I know you will love it.
On a side note, I have been bike shopping. I am gong to drop the hammer on a shiny new road bike.
Wow, that looks and sounds delicious!
so that you don't have to keep changing the water, you can rub the round under running water until the slimey feel is gone. after that, a single water bath will suffice. i love this thing smoked with a rub of course ground black pepper, ground coriander(or powder), mustard powder, granulated garlic and charcoal powder. BAM! it even comes out great low and slow in a 225 oven. just add rye bread and sierra nevada stout mustard and and whatever beer you like. DEAD
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