Tuesday, November 18, 2008

Good Eats - Corned Beef & Bagels

One of our families favorites anytime of the year but especially in the fall and winter is corned beef on bagels.

A few week ago a friend came to stay for the weekend and pre-ordered corned beef and bagels for supper. Not a problem and for this friend, as my Dad would say, the best is none to good! The short version of the story is that as word leaked out we ended up with 19 people enjoying a feast of corned beef, bagels and two kinds of soup. The following Sunday we had enough left over that we invited a couple from Church over for lunch. Everybody enjoys my corned beef and bagels.

Confession time...it is not my recipe! It's my Mom's and it is GREAT! So at risk of not being invited to Thanksgiving...here is the secret code:

Go to your local grocery and pick up a corned beef brisket, there are two difference cuts, flat cuts and point cuts. I prefer the flat cut. You will also need 1 bottle of pickling spice, minced garlic and two glass baking dishes of different sizes (one should just about fit inside the other), and weights (I'll explain later).

Ok...Here we go:

1. Preheat oven to 250 degrees
2. Place brisket in a glass baking dish (the larger one) with the fat side up
3. Sprinkle the pickling spice all around the brisket but not on top
4. Add the equivalent of 2 to 6 cloves of garlic, if you like garlic...indulge
5. Fill baking dish 3/4 full of water (Do not cover with water!)
6. Cover with foil & place in oven
7. Cook at 250 degrees for 3 1/2 to 4 hours

When done cooking remove from oven and allow to cool a bit and pour off and discard all liquid.

8. Place smaller baking dish on top of cooked brisket and put weights in the clean dish. This is the process of pressing the brisket. I use about 30 pounds of weight
9. Place brisket in to fridge and let it press overnight

Next day remove from fridge and trim off as much fat as possible and slice very very thin across the grain, I use an electric meat slicer.

Now the bagels: buy plain bagels, split and place in an oven to lightly toast.

I use real butter and spread it on the bagel followed by a slice of Kraft processed Swiss cheese (you may use real Swiss but make sure it is very thinly sliced). Add the corned beef and do not be stingy, pile it on!

Add a dill pickle wedge and a steaming bowl of Mom's Clam Chowder and enjoy!

Wow, did I just mention my Mom's Clam Chowder - slip of the lip - maybe another time!

I Remain,
Pastor Steve


Nick O. said...

Happy to make that order!
Thank again!

Pastor Steve Cox said...

Hey Nick,

You got the instructions - now, try it for yourself!

Str8Arrow said...

Great! Now I'm hungry.

Pastor Steve Cox said...


When are you not hungry?

Drop me a note when you arrow your deer.

andrew said...

Hmmmm. Might have to get up to Clear Lake for this one sometime.