Corned Beef on Pesach

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supermom ↓

Thu, Mar 30 2006, 6:12 am

Is it possible to make for pesach and if so what recipe do you use?

LoveMy2Kids

Thu, Mar 30 2006, 6:27 am

As long as you use packaged products you can use the recipe in Kosher Palette. I made 2 out of the 3 glazes for pesach. I subsituted ingredients that I could not find for pesach in one of them.

↑ supermom ↓

Thu, Mar 30 2006, 9:06 am

can you please post some recipes that came out

nicole81 ↓

Mon, Apr 03 2006, 7:30 am

ditto supermom, anyone have any recipes? the one I usually use is not good for pesach.

↑ supermom ↓

Tue, Sep 12 2006, 10:35 am

Bumping up this thread

I am looking for a corned beef recipe (to make the meat into corned beef).

chocolate moose ↓

Tue, Sep 12 2006, 11:22 am

you need all kinds of spices and three weeks in the fridge to marinate. woyuldn't you rather just buy it like that?

↑ supermom ↓

Wed, Sep 13 2006, 1:22 am

I know it takes about two weeks to marinate. I have this big piece of meat that is used for corned beef and I would like to use it for right before the fast for yom kippur if it is possilbe. I saw a recipe in the spice and spirit cookbook but I don't have a lot of those spices. I am looking for any other recipe people are using. I don't have alspice or peppercorns but everything I have.

↑ chocolate moose ↓

Wed, Sep 13 2006, 6:59 am

maybe you are better of getting those spices. give a list of them and maybe we help you out.

↑ supermom ↓

Wed, Sep 13 2006, 9:17 am

Alspice and peppercorns I haven't seen them here. Maybe there are any substitutes for them?

↑ nicole81

Wed, Sep 13 2006, 9:37 am

isn't allspice just ground cloves?

cindy324 ↓

Wed, Sep 13 2006, 10:17 am

No , I believe allspice is a mix of a few different spices like cloves, nutmeg, maybe cinnamon. Peppercorns are what ground blackpepper is made from.

↑ chocolate moose ↓

Wed, Sep 13 2006, 10:39 am

Are you sure you want to serve something so spicy before the fast?

batya_d

Wed, Sep 13 2006, 10:54 am

cindy324 wrote:

No , I believe allspice is a mix of a few different spices like cloves, nutmeg, maybe cinnamon. Peppercorns are what ground blackpepper is made from.

I always thought Allspice was a mix of cloves, nutmeg and cinnamon, but I got a spice rack that has "Whole Allspice", these bullet-like balls of allspice. We use them for besamim at havdalah.

↑ supermom ↓

Wed, Sep 13 2006, 10:59 am

SaraG wrote:

Are you sure you want to serve something so spicy before the fast?

Actually it is not so spicy. It tastes like regular corned beef.

As for the allspice I would have to add just some cinnamon, nutmeg, and cloves?

And the peppercorns so why doesn't it just say some pepper? What is the difference?

↑ chocolate moose ↓

Wed, Sep 13 2006, 11:23 am

We have the custom not to eat red meat all day, erev yom kippur.

↑ supermom

Wed, Sep 13 2006, 12:11 pm

Could you explain me why not? I am interested in knowing this since I never heard of this growing up.

↑ cindy324

Wed, Sep 13 2006, 12:23 pm

Quote:

I always thought Allspice was a mix of cloves, nutmeg and cinnamon, but I got a spice rack that has "Whole Allspice", these bullet-like balls of allspice. We use them for besamim at havdalah.

Hmm... it sure smells like it has all those things in it. I never knew they come all in one Very Happy

Quote:

And the peppercorns so why doesn't it just say some pepper? What is the difference?

Probably because ground black pepper would be all over the meat and seep into it, whereas whole peppercorns won't, and can be removed after the process.

↑ chocolate moose

Wed, Sep 13 2006, 12:25 pm

I understand that meat is heavy; whereas chicken is light and easily digested.

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