Happy St. Pattys Day

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OMG! I wish I knew how to cook a corned beef brisket! My mother-in-law's corned beef and cabbage was astounding!

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Don't be intimidated OPJQ. Corned beef is really easy--the cut can make a difference. I enjoy the flat cut over the point. I made ours this weekend--just under 3 pounds. cover it in water with the juice from the package and make sure to add the spice packet. 3 pounds simmered for 2 1/2 hours. Remove it a let it rest for a half hour while you cook the red potatoes and carrots in the same water for 15-20 minutes. Pull them out and drop in four quarters of cabbage in the boiling water. Ten minutes later dinner is done and it is astounding. Try it, I'm sure you'll like it.
 
Don't be intimidated OPJQ. Corned beef is really easy--the cut can make a difference. I enjoy the flat cut over the point. I made ours this weekend--just under 3 pounds. cover it in water with the juice from the package and make sure to add the spice packet. 3 pounds simmered for 2 1/2 hours. Remove it a let it rest for a half hour while you cook the red potatoes and carrots in the same water for 15-20 minutes. Pull them out and drop in four quarters of cabbage in the boiling water. Ten minutes later dinner is done and it is astounding. Try it, I'm sure you'll like it.
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I will save your recipe and give it a try. I don't understand a thing about what you said about the cut, but I guess I could learn!

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I will save your recipe and give it a try. I don't understand a thing about what you said about the cut, but I guess I could learn!

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They are labeled on the package. The flat cuts usually have a bit less fat and they are more flavorful and tender. I've had both and both are good, I just think the flat cut is slightly better. Make sure you slice them across the grain of the meat.
 
They are labeled on the package. The flat cuts usually have a bit less fat and they are more flavorful and tender. I've had both and both are good, I just think the flat cut is slightly better. Make sure you slice them across the grain of the meat.
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Many thanks! It's now in my recipe file. I'll have to try it on some church friends.

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Guinness, warm or cold?

I like it cold into a room temp glass.

And a shot of Jameson

My brined corned beef is just about done. Cabbage, carrots, potatoes read to go.

Soda bread and Kerry gold butter.

Yum. My favorite holiday.
 
They are labeled on the package. The flat cuts usually have a bit less fat and they are more flavorful and tender. I've had both and both are good, I just think the flat cut is slightly better. Make sure you slice them across the grain of the meat.
I buy my own packer brisket and brine for 7 days. So much better than the pre-brined and packaged. If you have the time.
 
15th post
Guinness, warm or cold?

I like it cold into a room temp glass.

And a shot of Jameson

My brined corned beef is just about done. Cabbage, carrots, potatoes read to go.

Soda bread and Kerry gold butter.

Yum. My favorite holiday.
Happy St. Patrick's Day, Rawley! Sounds absolutely delicious!
 
Bittersweet for me, this was one of my dad's favorite holidays, corn beef and cabbage just like his
mom would make
Mom was catholic he was raised that way, Irish in the family

this also marks 8 years my dad died from a long fight with prostrate-bone cancer

in the end he was in his own bed, full of morphine and decided, this is a good day to die, and he did

sad to see him go but glad he now has relief

I have a cold Guinness for you pops, I'll see you eventually!
 
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