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St. Patrick Day

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1 St. Patrick Day on Thu Mar 13, 2014 12:12 pm

Imelda HL

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oh my.. I want to make this

http://thepioneerwoman.com/cooking/2014/03/corned-beef-and-cabbage/

2 Re: St. Patrick Day on Thu Mar 13, 2014 1:44 pm

bethk

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Admin
That is a far, far different way than I've ever prepared a corned beef. Mine is usually done with a lot of liquid and cooled in the liquid. The whole shebang goes into the refrigerator overnight and de-fatted, then the cooking liquid is used to cook the potatoes, carrots, turnips, onions and cabbage and also to reheat the beef.

But this certainly looks like it would be tasty. IF corned beef can be found in my area for a decent enough price (less than $12 for a good sized flat) I would really consider purchasing an extra to try this cooking method at a later date. I am REALLY getting hungry for my traditionally cooked version.

3 Re: St. Patrick Day on Thu Mar 13, 2014 2:31 pm

NormM

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I heard of some people who smoke the corned beef. I might try it sometime but I am not willing to take any chances with it for St. Patricks day. I might try a variation of that recipe's way to do cabbage though.

http://r2j1cp@gmail.com

4 Re: St. Patrick Day on Thu Mar 13, 2014 3:10 pm

Imelda HL

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I usually cooked in slow cooker, boiled for hours then added potatoes, carrots and cabbage.. I also did roast them without water.. I like it too.. it's good to add in the sandwich, I like corned beef .. very much  Razz 

5 Re: St. Patrick Day on Thu Mar 13, 2014 3:21 pm

bethk

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Yes, Dane thinks the only reason to cook corned beef is to have a huge supply of good tasting corned beef for reuben sandwiches. He might just be in corned beef heaven this year if I go to the Jewish deli and get their wonderful rye bread to use to make his sandwiches with.

Me, I'd just be happy with the rye bread spread with butter......carb heaven!

6 Re: St. Patrick Day on Thu Mar 13, 2014 5:16 pm

JanaAZ


I usually make mine in a clay cooker in the oven. I sometimes put a glaze on it...and bake it for the last few minutes for the glaze to get all thick and gooey.

Corned beef is really expensive this year, but I'm going to buy one anyway. I can't eat meat right now, so at least my hubby will get to enjoy it.

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.

7 Re: St. Patrick Day on Thu Mar 13, 2014 6:40 pm

Barbara101

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Just a heads up with Ree recipes just like MarthaS it is hit & miss. Sure looks great tho.
I can buy a big ole rib roast or bunch of Tbones or sirloins for what they want for corned beef here.And for me I would rather have that anyway lol.

8 Re: St. Patrick Day on Thu Mar 13, 2014 8:56 pm

bethk

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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.

Jana - you'll have to report back to Barb about how the sauerkraut making goes. I think we scared her from trying....

I'd love to hear about the process from you ~ the only two times I made it, the stink was horrible. I just gave up and figured that's why they have companies out in the country making it in huge vats.

9 Re: St. Patrick Day on Thu Mar 13, 2014 11:07 pm

Imelda HL

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what is the difference between the Point cut and Flat cut of corned beef? I got 2 packages of point cut today, $1.89/lbs and $2.99/lbs for flat cut

10 Re: St. Patrick Day on Thu Mar 13, 2014 11:27 pm

JanaAZ


Flat cut is leaner and the grain is easier to work with. Point cut is fatter and has grain that runs various ways so it's difficult to cut against the grain to get the most tender pieces.

I want to get to Safeway to get some on sale, too. Bought my cabbage today at Sprouts. Most went to sauerkraut but saved some for the corned beef.

11 Re: St. Patrick Day on Thu Mar 13, 2014 11:31 pm

NormM

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My brisket has been curing or being corned for 10 days. I got cabbage yesterday as well as rutabagas, potatoes and parsnips.

http://r2j1cp@gmail.com

12 Re: St. Patrick Day on Fri Mar 14, 2014 8:13 am

bethk

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I'm suppose to serve on Jury Duty on Monday (still tentative) so I don't know when I'll make my corned beef. I just know it will be on the menu one day.

13 Re: St. Patrick Day on Fri Mar 14, 2014 9:29 am

Barbara101

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I am not making corned beef. Not paying the price stores here are displaying. Evil or Very Mad Evil or Very Mad Nope.

14 Re: St. Patrick Day on Sat Mar 15, 2014 5:21 pm

UNCLE JIMMY

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I pulled out two corned beef from the freezer from last year.
Tina bought 5 more yesterday!
I took one point cut (I like the fat ) and am now making a pastrami in the oven.
Lots of course ground black pepper / coriander / garlic powder and wrapped in foil, and in the oven 250º for 6 to 8 hours. We shall see.

Tomorrow will be 4 corn beefs cooked in beer and garlic cloves with the spices and peppercorns.
Cabbage with garlic and potatoes boiled in the beef water.

Kielbasi and mashed potatoes and gravy for Son and granddaughter. They will not eat corned beef. Only reason they won't eat corned beef, is because it is pinkish, and they have it stuck in their heads that it is raw beef. What can I say? It is what it is!

Have a jar of the pickled eggs and with the beets that Tina made 4 day' ago!
So we are pretty much set.

Oh! and Broccoli for Daughter....she won't eat cabbage.


"Happy St. Paddy's Day Everyone!"

15 Re: St. Patrick Day on Sat Mar 15, 2014 7:29 pm

bethk

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I picked up a couple corned beefs at Sam's Club - $3.38/lb. and they had a bunch of smaller size ones. Got one $9 and the other $8 something. I'm sure hoping they are good ones and not the kind that ends up looking like it's got little bubbles in the meat....I want the real deal. Oh, please, oh please, oh PLEASE!

I've got one in the freezer for when DD and GS come in a couple weeks. I know DD won't be cooking one although they both love it. Anything that takes time or effort is NOT her kind of meal. The Queen of the Microwave she is!

The other beef flat has been simmered and is sitting in it's juices in the refrigerator. I'll reheat the beef and cook the vegetables in the cooking liquid for our meal. This year I'm going to make cocannon as a side with mashed potatoes/kale and a bit of bacon. Heck, it can't be bad if it's got all that in it!

16 Re: St. Patrick Day on Sun Mar 16, 2014 1:30 am

UNCLE JIMMY

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Tina and I don't see eye to eye when it comes to setting out things like the corned beef on the serving tray ( s ) ...

I want to cook the beefs early ( she wants 5 cooked ) and that is OK with me, but I want to take them out to cool. Then....I can slice them nice and thin, and layer the slices in a large pan with the cooking juices. When it's 1 hour b-4 we sit to eat, I would turn on the heat under the pan of beef, and bring it up to temperature. I have a large electric griddle that I can use as the heating / warming medium.
But Tina says,"NO NO NO" I want them fresh taken out of the water and juices, and then they can be sliced!" .... I have NO CLUE WHY....she refuses to allow me to do it my way???

Am I wrong?? Grrrrrrrrrr!!!! I am just trying to avoid the scrambling nightmare hurrying up and cutting corned beef slices with all the confusion and Dittering going on.
Geesh! How am I supposed to retain my cool???

17 Re: St. Patrick Day on Sun Mar 16, 2014 3:01 am

Imelda HL

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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
  

18 Re: St. Patrick Day on Sun Mar 16, 2014 8:51 am

bethk

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Admin
I'm with you on the cooling of the beef, slicing & reheating. I always make mine a day or 2 ahead and let it cool, store in the refrigerator to remove the fat, then reheat on service day. I think it stays together much nicer in slices that way as opposed to breaking into shreds when you try to cut when hot.

But, then again, there's the old saying, "if Mama's not happy, NOBODY'S gonna be happy". Sometimes it's easier to go with the flow and not rock that boat.

But if you leave one whole and it ends up as leftovers (you have 5 for cryin' out loud).....well, then you could cool it down and then slice it nice for reuban sandwiches. Reuban sandwiches that you can pile on the beef & Swiss and sauerkraut and not have to share with any of the kids! Then you'll just be smilin' and smilin' and your little disagreement will be a minor incident in the past and who cares?

19 Re: St. Patrick Day on Sun Mar 16, 2014 9:25 am

Barbara101

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Jimmy take 2 & hide them.Then have them your way.I feel for you buddy...     

20 Re: St. Patrick Day on Sun Mar 16, 2014 9:58 am

NormM

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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.

http://r2j1cp@gmail.com

21 Re: St. Patrick Day on Sun Mar 16, 2014 10:13 am

UNCLE JIMMY

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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
  

Umm! Smells so good, I can smell it over here! LOL

Just going down to get the big pot and the beer to cook the corned beef in. They are all flat cut, and very lean.

The pastrami is outside in the grill. It's 28º out now, so that is good. I will try it later on a little sandwich.

22 Re: St. Patrick Day on Sun Mar 16, 2014 10:16 am

UNCLE JIMMY

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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.

True Norm! .... But as Mom Used to Say!... "It all gets ground up in the stomach anyway!"

23 Re: St. Patrick Day on Sun Mar 16, 2014 11:02 am

bethk

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Admin
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.

24 Re: St. Patrick Day on Sun Mar 16, 2014 12:15 pm

UNCLE JIMMY

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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.

Tina got the beefs for as much as 2.49 a lb. to a low as 1.29 a pound with a coupon.
We got enough beef so that we can piece it all together, and call it Elsie!

25 Re: St. Patrick Day on Sun Mar 16, 2014 12:40 pm

UNCLE JIMMY

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Pics of the start of the feast......
We did 4 slabs of flat cut. There are three in the fridge for later or freezing.





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