Cooking Friends
JanaAZ wrote:
Since cabbage is on such a good sale, I'm going to buy some extra, then make sauerkraut. I can't believe I threw out my old crock when I moved. Sure wish I kept it now. Oh well.
Imelda HL wrote:How is your pastrami doing, Uncle Jimmy? after the mass I went to buy extra corned beef to make it too.. it has been in my oven for 4 hours now.. and I have another pan with plain corned beef in there too...I'm slow cooking them together... I'm going to boil some potatoes, carrot and cabbage
Tomorrow I'm going to broil them to get the crispy top.. ah can't wait... my whole house smells corned beef.. ah.. I'm hungry, again
NormM wrote:You can't hardly overcook brisket or corned beef. It is OK to cook it ahead and reheat it. We always slice it thick for dinner then refrigerate it and slice it thin for sandwiches the next day. I try not to slice anymore than we will use at any one time because different dishes will want it sliced thin or thick or in chunks.
bethk wrote:Who else saves the bits that break off to use for hash? I'm thinkin', especially this year when I had to pay WAY MORE than usual for my beef, I'm gonna hoard every little smiddin' of that wonderful stuff.
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