Corn Beef + cabbage. it's time.

[vash]

i went a bit crazy. i bought several and put them into deep freeze. i hope they still work and are not too insanely salty.

so how are you doing it? anyone add beer to the cooking water?

i think i might try to add non-alc amber odouls. i use a dutch oven low and slow in the oven..you?

i also bought a piece that is almost cubed shaped..not the big flat slab i usuually see. (i do have those in the freezer).

[dafischer]

I cook ours in the oven, low and slow, using a big bottle of Guinness Stout only.

[stomachmonkey]

I'm forgoing to pot as well this year and trying in the oven.

[aigel]

I make corned bear myself. I will make sure to serve it this weekend. I make my corned meats without nitrates, turns out just as good. The broth I boil it in makes a nice clear soup too the next day, cubed meat leftovers and noodles.

G

[vash]

Originally Posted by aigel

I make corned bear myself. I will make sure to serve it this weekend. I make my corned meats without nitrates, turns out just as good. The broth I boil it in makes a nice clear soup too the next day, cubed meat leftovers and noodles.

G

bad ass!!

sucks my wife thinks BEARS are the single cutest animal on the planet..i pick my battles. i let her focus on the bears so she never notices the elk, deer, pigs, goats, rabbits..

ah, you get the point.

pics later G. you need to show us the final product.

[fintstone]

I cook mine in the pressure cooker. Want to try the crock pot as it did a great job on baby back ribs recently (dry rub)...and I am told that it is similar for corned beef brisket.

Corned beef is usually brisket. It is not a cube unless a different cut (roast?).

Never froze one...but it should not make much difference.

[tabs]

I cured one last fall when I made Pastrami...

Soak in water for a few hours to over night to remove salt..

Salt is your enemy...it drives blood pressure and makes your body retain water.

[jcommin]

Originally Posted by dafischer

I cook ours in the oven, low and slow, using a big bottle of Guinness Stout only.

Low and slow - in the oven covered.

[aigel]

Originally Posted by tabs

I cured one last fall when I made Pastrami...

Soak in water for a few hours to over night to remove salt..

Salt is your enemy...it drives blood pressure and makes your body retain water.

Good advice for people with hypertension that never break a sweat. But for everyone else, the whole idea behind corned anything is that it is salty. De-tune the mashed potatoes and cabbage if you need to balance the meal ...

Next you are going to suggest non alcoholic beer to go with it ...

G

[Baz]

Thanks for the thread - going to try a slow cooker recipe this week.....

[GH85Carrera]

Corned beef is OK. I just can't stand the smell of cooking cabbage. Yuck.

[WPOZZZ]

I did a test run last month with my instant pot. 1 hour and it is done. Juicy, tender and a very smooth texture? Hard to explain, but it was smooth like butter. Made the buttered cabbage on the stove. Years ago I did it in the crock pot with a beer broth recipe. I think the beer spoiled the corned beef taste.

I usually make my corned beef and cabbage in a big pot and it takes hours to get it tender. Instant pot is the way to go for me!

[Evans, Marv]

I also make mine in the pressure cooker with cabbage, carrots, potatoes, and onions. It's a good way to cook a quick, filling meal.

[ckelly78z]

My wife will be doing that in the crockpot/pressure cooker with potatoes, carrots, and onions.....Oh Yea, can't wait ! I prefer my cabbage on the side.

[asphaltgambler]

You couldn't force feed me that - even with a gun pointed to my head..........

On the other hand, I'll take an Irish red head any day of the week......

[Tidybuoy]

I picked up Corned Beef & Cabbage last night at Whole Foods (ready to eat). It was damm good and I will have to try and make it myself this month.

[Mike Andrew]

Damn, St. Pat's Day and Sebring rolled into one day. Add some CB and cabbage and what more can a guy ask for? I let my 100% Mick wife cook it as the skill set is in her genes.

[sammyg2]

In the United States, consumption of corned beef is often associated with Saint Patrick's Day.[16] Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America.[17]

wiki

I see St Paddy's day as an American tradition created by marketing people to sell products.
Same with sink-o-day-mayo.

But like the salesmen say, everyone is Irish on st. paddy's day.

My great (times 9) grandfather:

Sir Paul Gore, 1st Baronet. was the eldest son of Gerard Gore and Helen Davenant.
He came to Ireland as a commander of a troop of horse; in 1602 he was dispatched to accompany Rory O'Donnell to a meeting with Queen Elizabeth I of England.
He married Isabella Wickliffe, daughter of Francis Wickliffe and unknown Wentworth.
He held the office of Member of Parliament (M.P.) for Ballyshannon from 1613 to 1615.
He was created 1st Baronet Gore, of Magherabegg, co. Donegal [Ireland] on 2 February 1621

And now, remain gone, illegitimate-faced bugger-folk! And, if you think you got a nasty taunting this time, you ain't heard nothing yet, dappy English k-nnniggets! Thpppt!

[vash]

yea..my people laid the groundwork for the food illusion

eggrolls, chop suey and general Zhao's chicken..

[strath44]

surely a photo is required here I can't envisage this delicacy!