Everyone welcome Jason to the blog! Jason was kind enough to reach out to me a looooong time ago and volunteer to test out some recipes.  Here is a snappy little loaf he tested out on friends and family with mixed results. Since the backbone if this shivery loaf is corned beef, I thought it was perfect for today. Enjoy!

By Jason

Ladies and gentlemen! I give you my first foray into the retro Jello-O recipe family.

Behold!

Corned Beef Loaf!

Complete

Oh man. What terror have I wrought?

I found this lovely little gem floating around on the internet. Apparently it comes from an old Jell-O recipe book called The New Jell-O Book of Surprises. I bet the surprise was someone would eat this.

Corned Beef Loaf

Author: The New Jell-O Book of Surprises (1930’s-1940’s estimated)

Ingredients

  • 1 package Lemon Jell-O
  • 1 cup boiling water
  • 1 cup meat stock
  • 1 tablespoon Worcestershire sauce
  • ¼  teaspoon paprika
  • 3 cups cooked corned beef, ground
  • 1 tablespoon onion, grated
  • 1 tablespoon prepared mustard

Instructions

  1. Dissolve Jell-O in boiling water
  2. Add meat stock, Worcestershire sauce and paprika. Chill
  3. When slightly thickened fold in corned beef, onion and mustard
  4. Turn into loaf pan. Chill until firm. Unmold.
  5. Serve in slices on crisp lettuce. Garnish with sliced hard cooked eggs or tomato wedges.

 

Corned Beef loaf menu

Corned Beef loaf pic

Wow. Just wow. It seems so deceptively simple yet going into it I know it was going to be something else.

ingredients

See it’s just a few ingredients. I get the feeling I and my tasters will need some of the alcohol in the background before this is through. (Actually the gin will be featured in an upcoming article of mine.)

Everything went together smoothly  but I had to keep the tasters from seeing the below image or I knew they wouldn’t eat it. Pretty straight forward all told. Although the cats milling underfoot were annoying.

(Warning the next picture may not be for the faint of heart. I missed the part in the recipe that says use ground corned beef.)

Mixture

The funny thing is if you go look at the painting above under the recipe you can see the fat chucks in the finished product. Huh.

I did allow the product to setup for 24 hours before daring to turn it out. Also the smell wasn’t as bad as I thought. Every time I opened the refrigerator it just smelled like corned beef. If you notice in the picture at the start of the article there is no garnish. I honestly couldn’t bring myself to waste the eggs.

But the real question: How does it taste? I had my two faithful tasters give it a try.

First up my wife Katie:

Katie chew          Katie reaction

“Huh. It’s not that bad. Just congealed corned beef.”

“Want a second piece?”

“Nope.”

And now Allen gives it a try:

Allen bite  allen try

Nope

“So how was it?”

“…”

“Where are you going?”

He actually just left the table. He wouldn’t really comment on it but he made me swear I would make a dessert next time.

The Verdict: Actually Really Mixed But Overall Positive

( I will be doing a slight departure from the normal tasting notes here. I actually took the rest of the loaf to my local game store when I went to play Friday Night Magic. I had people taste it and give brief reviews.)

Katie: “Not bad but I wouldn’t want it again.”

Allen: “…”

Vladimir: “Corned beef was quite good and the Jell-O came off as congealed gravy. Would I eat more? Sure. Would I make for myself? Probably not.

Stephan: “Thank god the 60’s are over!”

Maya: “I just had my tenth piece. I can see forever”

Andy: “I don’t know… it’s missing something. Like flavor”

Angela: “Not bad. Maybe needs a little zing. BBQ sauce or what about pickled cabbage?”

Ben: “BBQ sauce needed.” (Had second bite) “Nah it’s fine.”

Zack: “This is delicious. Thank you for making it. Yum.”

So if you like corned beef and crazy retro recipes this should be right up your alley. I do suggest not letting it come to room temp though. Falls right apart.

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