Cooking a corned beef as chile colorado?

[intrepidity]

Got a corned beef to cook, but was wondering how it would taste if I cooked it as though I were making chile colorado. Would the brinyness remain, or would all the chiles and spices take over?

What's your best prediction on the result? Or, have you tried this?

Thanks!

[soothsayer]

1. It's like a store-bought corned beef for st patty's day?

If so, I’d rinse the heck out of it — even soak it in cold water for quite some time to get some of that brine out of it. Or in milk if you have loads of it, but water’s cheaper.

Maybe chop it into chunks to really get in there and rinse away the corniness.

After that, with sufficient other spices it’ll probably be just fine. Maybe go easy on the salt, but with sufficient de-brining I’d think it would be fine.

Eager to hear how it goes!

[intrepidity]

3. Yeah, that kind

Soaking in milk is a good idea.

What do you think it'd be like if I didn't try to remove the brine? Like, do you think the flavor and texture would remain so corned-beefish, that all the other seasonings would be moot? Worst case, I end up with fusion Deli style burritos, I guess.

[soothsayer]

5. I do think it will overpower even Mexican spices

But I bet even just rinsing the meat would be a step in the right direction.

A good milk soak though? That’s the ticket. It’ll tenderize it too!

[intrepidity]

6. I recently had to dispose of a few gallons of frozen milk

(needed the space) and couldn't come up with a good quick purpose (it wasn't the kind I could make good cheese from) so I tossed it. Too bad I didn't hold onto it a bit longer!

[Kali]

2. I have tried making Mexican from corned beef and in my opinion it does not work

I suggest you just make it regular style and then try just a serving of shredded meat in your sauce to see if you can stand it, rather than ruining the whole piece. regular uncured brisket works great as does any cheap cut. (and as usual, even the cheap cut of brisket has gotten pricey - the corned beef I got almost the price of New York strips this year!)

[intrepidity]

4. Ah, thanks, the voice of experience

I was hoping someone had tried it.

You do confirm my suspicions.

I will make it as corned beef, which is a helluva consolation prize (mmmmm Reuben's mmmmmm).

The chile colorado will wait.

Thanks for the input!

[Kali]

7. to be fair, two people in the house at the time thought it was alright

but another and myself could barely eat it. just the wrong combination of flavors.

Ruebens or just corned beef and cabbage - yum. never went on sale around here so I only got a couple for Paddy's day. usually we freeze several more for repeats a couple times per year. the year we tried the Mexican it was super cheap and I had a bunch in the freezer.

[PoindexterOglethorpe]

8. Oh, dear lord no.

Fix it as regular corned beef and buy another piece of meat for the chili.

[Bristlecone]

9. I buy the st patty's leftover corned beef

And smoke them. They are perfect size little briskets and freeze well. I pull them out when I want to smoke stuff throughout the summer.

I think they could work for Colorado Chile - at least to try. If it goes poorly, you'll know next time.