Who cooks with their stove?

I picked up a couple packages of corned beef.

I soaked them in water to remove some salt, for 2 days. Changing the water every 12hrs.

I brought them to a boil on the propane store. Now, sitting on the wood stove for a few hours.

 

I don't think I've done anything w corned beef other than eat it at a restaurant.....just cook and eat?
Bet that'll smell good!

 

Sure. it can be sliced it up and eaten then.

I like to cook it, let it cool, then overnight in the fridge, which firms it up.

I take it out, trim off as much fat as I can. Then using an electric rotary slicer, slice it into thin slices.

Some can be reheated, or eaten cold in a sandwich. A few pieces with cheese and crackers go well with a cold beer.

 

So many ways to do it.
Favorite- way is to get a cut about 4 pounds or more. Add cabbage / whole red potatoes and carrots. 1 beer & 1 cup of beef broth or stock- slow cook it all day. If you do it on the stove just put it up on a trivet. Keep a loose lid on it.

There are so many variations to the recipes- it's kind of hard to screw up. Even if you do screw it up.... it usually comes out pretty good.

 

I love corned beef,
I stocked up while on sale this past week or two.
Six in refridge now , two became pastrami last weekend.

This is one of those meals that seem to be overlooked until the holiday. Kind of like the Thanksgiving turkey or Easter ham.

 

To finish....

After overnight in the fridge.


Trimmed off the fat


On to the slicer


Finished product


I like to heat in a skillet, them grilled with Swiss cheese and mustard, on rye.

 

That's pretty slick!
Do you ever grind and add potatoes?

 

I've never made corned beef hash.

I should sometime.

 

Yes you should definitely try it.
Easy and the potatoes cooked with the meat reheated and browned in the pan are awesome.

Great use of leftovers

 

I've got a few pounds of frozen chicken to can today. Needed to free up a little freezer space!
So, I don't think I'll can on the wood stove, but I can sterilize the glass and have hot water to pour into the pressure cooker . . . . a little less heating the range will have to do.

I have 2 identical pressure cookers, I think I can get 14 qts going concurrently. Will need that today.
Both have the jiggler, so no need to send a gauge out for re-calibration.

 

I'm into it for 14 qts so far.
One canner going, the other loaded and heating up, will swap it to the big burner once the first canner is off the flames and cooling.

Things Helpful:
Chicken partly frozen cuts like apples do. But, frozen pieces have to be thawed before stuffing jars
I use a rag soaked with vinegar to wipe down jar rims before adding the lids.
Commercial chicken , as it thaws and sits, oozes. Probably all the stuff they inject.