CBGUY Posted January 23, 2015 Report Share Posted January 23, 2015 Does anyone serve a corned beef or Reuben sandwich? Link to comment Share on other sites More sharing options...
Al Berca Posted January 24, 2015 Report Share Posted January 24, 2015 Mel's off the Ajijic Plaza behind Ajijic Suites Hotel. Corns her own beef. I think Mom's also serves corned beef. Rick and Heidi on Ocampo corn their own and sell it by weight. Costco also has it sliced and in a double plastic pack. Link to comment Share on other sites More sharing options...
CBGUY Posted January 24, 2015 Author Report Share Posted January 24, 2015 Not a fan of Mel's....guess I'll try Mom's. Thanks Link to comment Share on other sites More sharing options...
Jackie Posted January 24, 2015 Report Share Posted January 24, 2015 Strangely enough, Salvador's has a Ruben, and it's pretty good.. toasted rye bread, cheese and sauerkraut, corned beef, with good fries - at a reasonable price .. think that he brings the corned beef down from the States.. Link to comment Share on other sites More sharing options...
purplebeads Posted January 24, 2015 Report Share Posted January 24, 2015 Corned beef @ Panini Link to comment Share on other sites More sharing options...
zerbit Posted January 24, 2015 Report Share Posted January 24, 2015 Mom's has a good Reuben. Link to comment Share on other sites More sharing options...
HarryB Posted January 24, 2015 Report Share Posted January 24, 2015 Tried them all. Salvadors is the best of the worst Link to comment Share on other sites More sharing options...
Al Berca Posted January 24, 2015 Report Share Posted January 24, 2015 I wonder why it is just not as good here as NOB? My guess is either beef is not corned long enough or not enough fat on the beef here. The "best of the worst" is both humorous and true. Link to comment Share on other sites More sharing options...
CBGUY Posted January 24, 2015 Author Report Share Posted January 24, 2015 Sandy and I just got back from Rich's place on Ocampo....Corned Beef problem solved!!! Dinner tomorrow and many sandwiches to follow. Rich gave us a loaf of rye bread...that was cool. We also ordered a bigger one for St. Patrick's Day. He said they sold out last year. Link to comment Share on other sites More sharing options...
ichbinsaege Posted January 24, 2015 Report Share Posted January 24, 2015 I wonder why it is just not as good here as NOB? My guess is either beef is not corned long enough or not enough fat on the beef here. The "best of the worst" is both humorous and true. I think they don't corn it long enough. The better recipes I have found, and people who I have talked to who have successfully made some at home, it takes a good three weeks plus, but I think here they are cranky it out in just a few days time. Link to comment Share on other sites More sharing options...
CBGUY Posted January 24, 2015 Author Report Share Posted January 24, 2015 Rich says they corn their beef for 5 weeks before it's sold. I have no idea if longer is better??? Link to comment Share on other sites More sharing options...
RVGRINGO Posted January 24, 2015 Report Share Posted January 24, 2015 There is no corn in corned beef. It is rock salt brine, into which a brisket is soaked for weeks, sometimes with other spices as a method of preserving the meat for a bit longer; sort of like pickles. It sure is not good for old folks; especially those with hypertension. Tasty, though. Link to comment Share on other sites More sharing options...
ComputerGuy Posted January 24, 2015 Report Share Posted January 24, 2015 I wonder why it is just not as good here as NOB? My guess is either beef is not corned long enough or not enough fat on the beef here. The "best of the worst" is both humorous and true. I don't know what that stuff is they sell at CostCo, but it is pretty far from what I am used to back home. Dry and flavourless. Link to comment Share on other sites More sharing options...
Al Berca Posted January 25, 2015 Report Share Posted January 25, 2015 I agree when eaten cold. To me, nuking it for a minute helps release the flavor and I enjoy it much more. Same with the roast beef that also comes in the plastic packs. Link to comment Share on other sites More sharing options...
tomgates Posted January 25, 2015 Report Share Posted January 25, 2015 The Costco corn beef is good, $199p for 2 one pound packages. Rick's on Ocampo is OK if you don't mind thawing it, then cooking it yourself for about the price of the finished product at Costco. Link to comment Share on other sites More sharing options...
maw7815 Posted January 25, 2015 Report Share Posted January 25, 2015 I make my own corned beef. I buy a brisket and rub the spices into the meat which includes Morton's Tender Quick. It is not sold here- I had to buy in US and bring it back. I then put it into a plastic ziplock bag, removing as much of the air as I can and then refrigerate it for 5 days per inch thickness of meat- turning it over every day. When it is done I rinse the salt rub off and put it in a crock pot with Guiness beer and brown sugar. It is really really good. You must remember that the brining will shrink the meat quite a bit. I will make and sell the spice packet so you can make your own for $40p. PM me if you would like to try making your own. maw Link to comment Share on other sites More sharing options...
pappysmarket Posted January 25, 2015 Report Share Posted January 25, 2015 No there is an offer!! Link to comment Share on other sites More sharing options...
tomgates Posted January 25, 2015 Report Share Posted January 25, 2015 Maw, Where do you buy the briskets? And are they "whole", namely including the flat and the point and a good layer of fat? Thanks, Tom Link to comment Share on other sites More sharing options...
maw7815 Posted January 25, 2015 Report Share Posted January 25, 2015 Maw, Where do you buy the briskets? And are they "whole", namely including the flat and the point and a good layer of fat? Thanks, Tom I have bought the briskets at various carnecerias- I buy the flat tip with the fat cut off. Brisket is called Pecho here. The recipe I have is for a trimmed 5-6 lb brisket which would be a little less than 2-3 kilos. maw Link to comment Share on other sites More sharing options...
tomgates Posted January 25, 2015 Report Share Posted January 25, 2015 Thanks. Just noticed some corned beef at SuperLake back in the right cooler with the other deli meats. More expensive than Costco, 155g for $59p. Might give it a try. Link to comment Share on other sites More sharing options...
CHILLIN Posted January 25, 2015 Report Share Posted January 25, 2015 Interesting that the pink of corned beef comes from potassium nitrate. It is added to prevent botulism, it is dyed pink so it is not confused with regular salts. Now another word for potassium nitrate is saltpeter. Another word for a common construction problem here is salitre - which are crystals of saltpeter! Saltpeter is also used to make gun powder and is also a fertilizer. Link to comment Share on other sites More sharing options...
Don Anomino Posted January 26, 2015 Report Share Posted January 26, 2015 The "pink salt" used to cure corned beef has traditionally been sodium nitrite, not potassium nitrate. Both substances have been known as "saltpeter" in the past, but are chemically different. FWIW, -- Don Link to comment Share on other sites More sharing options...
CHILLIN Posted January 26, 2015 Report Share Posted January 26, 2015 Potassium nitrite is the traditional choice, still preferred in Europe and Asia. Nitrites turn to nitrates when the react to bacteria. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.