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Post by Deleted on Mar 8, 2013 7:58:37 GMT -5
With St. Paddy's Day just around the corner...any favorite Corned Beef & Cabbage Recipies?? I have a few I will share later but always open for new ideas....  |
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Post by Dutch on Mar 8, 2013 14:23:20 GMT -5
Been a VERY long time since I had corned beef and cabbage
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Post by Deleted on Mar 8, 2013 18:18:06 GMT -5
Rooted back through some ole recipies & found the one i tried last St Paddy's Day & it was outsanding!!
Ingredients
12 new potatoes, quartered
4 carrots, sliced
4 pounds corned beef brisket
2 onions, sliced
3 bay leaves
8 black peppercorns
1 head cabbage, wedged
Directions
1.Place potatoes and carrots in bottom of slow cooker.
2.Add brisket, onion, bay leaves and peppercorns.
3.Add enough water to cover. Cook on Low 8-10 hours or High 4-5 hours.
4.Add cabbage halfway through cooking(After trial & error I found adding cabbage in last 2 hrs best to preserve its crispness. Adding 4 hrs it tends to get mushy)
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Post by Deleted on Mar 16, 2013 19:16:17 GMT -5
Was at the York St Paddy's Day Parade today & visited Maewyns Irish Pub www.maewyns.com/ for a fresh Guinness and some Shephards Pie which was outstanding but there was no corned beef & cabbage on the menue.  Oh well...will be kickin off the ole crockpot tomorrow early morn before church & look fwd to this Irish favorite on St Paddy's Day!! Wishin you all a Blessed/Happy St Paddy's Day!!! |
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Post by wentzler on Mar 18, 2013 10:12:39 GMT -5
Fairly hard to screw up Cabbage and corned beef...unless you add something 'sweet' to the mix...like my mother in law does I mean, I like apples as well as anyone here...but not in the dam*** cabbage and cornbeef!! "Course she can't eat venison unless she drowns it again in Italian dressing, either. |
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Post by Deleted on Mar 20, 2013 7:44:27 GMT -5
Well, the W 1 FE unit came home on Saturday from her weekly shopping trip with a two pound chunk of corned beef brisket. We put a go together on Sunday using Loggy's recipe above, and just finished it up yesterday. Like sauerkraut, the cabbage does a job on my innards but it does taste good. ;D
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Post by wentzler on Mar 20, 2013 8:35:04 GMT -5
Mutt....cabbage is 'supposed' to do a number on yer innards!! Thas at least half the fun? No?  |
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Post by Deleted on Mar 20, 2013 9:01:50 GMT -5
Everyone needs a cleanout on occasion, Ed. ;D
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Post by wentzler on Mar 20, 2013 12:17:31 GMT -5
You, more than most my Friend LOL...Gawd Amighty...you are a HOOT!!! Thank you!! ed |
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Post by Deleted on Mar 20, 2013 16:32:32 GMT -5
Well, the W 1 FE unit came home on Saturday from her weekly shopping trip with a two pound chunk of corned beef brisket. We put a go together on Sunday using Loggy's recipe above, and just finished it up yesterday. Like sauerkraut, the cabbage does a job on my innards but it does taste good. ;D Glad ur still around Mutt after partaking!! ;D I did a 4-5lb lean flat cut with mixin with 3 heads of cabbage(xtendin things a lil) finally had my last flushout last nite!! ;D |
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Post by wentzler on Mar 20, 2013 17:37:03 GMT -5
I absolutely..Love this site. Many good ones here MANY. Loggy, trust me...if you've never met the Mutt...you should...soon. Ain't all that many like him You 2...would be pods in a pee e |
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Post by Deleted on Mar 20, 2013 19:25:01 GMT -5
I absolutely..Love this site. Many good ones here MANY. Loggy, trust me...if you've never met the Mutt...you should...soon. Ain't all that many like him You 2...would be pods in a pee e Amen Ed....least me & Mutt's beards are on the same color spectrum last I cked less he went with one of dem color enhancements!! ;D |
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larry
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Post by larry on Mar 26, 2013 10:28:24 GMT -5
A little late with this, but maybe some will have another hankering now that the St. Patty's hangover is passed.
Try it with corned venison. Corning a venison roast is easy, and delicious. Google it, and you will see that, while it requires time for the corning process, there are only a few ingredients.
I use Morton's Tenderquick, brown sugar, and pickling spice. The measurements are kind of important, so I recommend googling it. Then it sits for 7-10 days in the fridge, turning daily. Cook as you would the corned beef recipe above. It will have the same cool red color as a store bought corned beef.
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Post by Deleted on Mar 26, 2013 16:55:53 GMT -5
A little late with this, but maybe some will have another hankering now that the St. Patty's hangover is passed. Try it with corned venison. Corning a venison roast is easy, and delicious. Google it, and you will see that, while it requires time for the corning process, there are only a few ingredients. I use Morton's Tenderquick, brown sugar, and pickling spice. The measurements are kind of important, so I recommend googling it. Then it sits for 7-10 days in the fridge, turning daily. Cook as you would the corned beef recipe above. It will have the same cool red color as a store bought corned beef. Neat suggestion larry!!  Have plentya of nice roasts from my 2 PA deer harvested this past season & I know they wouldn't offer up any refusal to me making them into a corned venision!! lol |
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Post by Loggy on Mar 17, 2016 7:16:34 GMT -5
A timely refresh on this 2016 Saint Paddy's Day!!! Got my 3lb Flat Cut ready to go!!! BTW...if you like fat...then go Point Cut!! |
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Post by GlennD on Mar 17, 2016 7:22:25 GMT -5
The married lady That lives with me found corned beef on sale at the local Redners grocery store the other day for $2.99 a pound. Great price. |
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Post by Loggy on Mar 17, 2016 7:24:58 GMT -5
The married lady That lives with me found corned beef on sale at the local Redners grocery store the other day for $2.99 a pound. Great price. That's one outstanding price if she found flat cut for that!!! Pt cuts are normally several dollars per pound less. |
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Post by fleroo on Mar 17, 2016 7:32:23 GMT -5
I love corned beef, but man, the salt. No offense "Old Salt".  |
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Post by Loggy on Mar 17, 2016 7:42:09 GMT -5
I love corned beef, but man, the salt. No offense "Old Salt". Fleroo...if you ain't in a rush....the 8-10 hour slow cook method with ample water will remove a measurable portion of the salt. I normally also add a beer(not a lightweight  ) to the pot during the process. You will end up with a cut that isn't salty. If you wanna really get healthy cut the remaining broth 50/50 with water before adding to final dish. |
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Post by fleroo on Mar 17, 2016 7:44:58 GMT -5
That's a good idea, but it sounds like it may be doing a disservice to the corned beef. |
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) to the pot during the process. You will end up with a cut that isn't salty. If you wanna really get healthy cut the remaining broth 50/50 with water before adding to final dish.