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Post by nutsberryfarm 🏜 on Mar 7, 2018 16:29:55 GMT
think i might make a st. patty's day corned beef.  |
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Post by divtal on Mar 7, 2018 21:01:40 GMT
I will, too, although I understand that corned beef is nothing close to authentic, to Irish cuisine (I'm going to Ireland in late May, and I'll check that out). However, I love it, and the prices are always lowered for the occasion. That's more than enough justification that I need.
It's, usually, served with cooked cabbage, and potatoes. But, I like to use wide-noodle pasta, and Brussels spouts ("son of cabbage").
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Post by nutsberryfarm 🏜 on Mar 8, 2018 0:58:01 GMT
I will, too, although I understand that corned beef is nothing close to authentic, to Irish cuisine (I'm going to Ireland in late May, and I'll check that out). However, I love it, and the prices are always lowered for the occasion. That's more than enough justification that I need. It's, usually, served with cooked cabbage, and potatoes. But, I like to use wide-noodle pasta, and Brussels spouts ("son of cabbage"). very nice! sounds like a fun trip. how do you fix your taters? dug out a fav cookbook from the closet, malachi mccormick's irish country cooking. going to fix a couple sides from there too. can't believe it went out of print!---so many bad books are still in print?!!!   |
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Post by Sandman on Mar 8, 2018 3:36:32 GMT
cooked cabbage, and potatoes. Thank you. Now I know what my next crock-pot is going to be.  Corned beef, cabbage, potatoes, onions and carrots. Love the smell of cabbage cooking. |
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Post by ZolotoyRetriever on Mar 9, 2018 21:22:46 GMT
think i might make a st. patty's day corned beef. |
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Post by divtal on Mar 12, 2018 18:51:17 GMT
On Saturday, I picked up a corned beef (Shenson's) at Safeway. When I got it home, I noticed that the cut was a "round," rather than a "brisket." I wasn't aware that corned beef came in two different cuts ... I just thought that corned beef was corned beef.
The "round" is a leaner cut (it's, essentially, a London Broil), and the brisket "point" is a fattier cut. There were some cautions, on some websites/blogs, that warned against cooking the round too long, as it would dry out more easily. I thought "OK, it's leaner - but, this is once a year." So, I took it back and got a brisket. That fatty texture is one of the joys of corned beef.
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Post by ZolotoyRetriever on Mar 13, 2018 2:19:07 GMT
divtal: I would've taken it back, too. And I'm glad you pointed that out. Some people may not be aware of that difference in cuts.
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Post by Deleted on Mar 13, 2018 5:53:49 GMT
Is the OP assuming that we are all Irish or that we all worship St. Patrick? or perhaps that we are all Catholic?
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Post by ZolotoyRetriever on Mar 13, 2018 6:53:35 GMT
Is the OP assuming that we are all Irish or that we all worship St. Patrick? or perhaps that we are all Catholic? |
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Post by nutsberryfarm 🏜 on Mar 13, 2018 19:08:12 GMT
Is the OP assuming that we are all Irish or that we all worship St. Patrick? or perhaps that we are all Catholic? i assume people like food. |
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Post by Deleted on Mar 13, 2018 19:16:19 GMT
Is the OP assuming that we are all Irish or that we all worship St. Patrick? or perhaps that we are all Catholic? i assume people like food. I meant no offense by that. Just trying to be funny. |
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Post by nutsberryfarm 🏜 on Mar 13, 2018 19:16:42 GMT
i assume people like food. I meant no offense by that. Just trying to be funny.  |
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Post by nutsberryfarm 🏜 on Mar 13, 2018 22:30:01 GMT
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Post by BATouttaheck on Mar 14, 2018 0:55:04 GMT
think i might make a st. patty's day corned beef. Don't forget the mustard ! Especially for the "sammiches" to be made with the left overs (if there are any such ). Rye bread essential ! I know this is a "ewwwwwwww" for some but, I like apple sauce (homemade) with corned beef. |
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Post by BATouttaheck on Mar 14, 2018 1:01:27 GMT
Sounds good, Nuts. I'm all for corned beef... might not even wait till St. Patty's Day. lol I always buy several this time of year when they are on sale and in all of the stores. Cook at least one now and freeze the rest for later. I cook my cabbage, carrots, onions and potatoes together on the stove and the meat in the slow cooker.
I just realized my feeling of deja vu is probably because we had just about this same convo last year when I first joined and peeked in here (March 12th, 2017 ) . Happy Year-a-versary !  EDIT: nutsberryfarm 🏜 That braising method sure sounds tasty....may try it that way this year ! Thanks. |
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Post by nutsberryfarm 🏜 on Mar 20, 2018 6:02:10 GMT
what did everyone cook up??!!
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