on 4/19/2008
I really dont like corned beef and cabbage but its like thankgiving, I cant wait to put it in my crock pot and smell the aroma for hours, this will be the first time i use a crock pot.
on 3/16/2008
I really dont like corned beef and cabbage but its like thankgiving, I cant wait to put it in my crock pot and smell the aroma for hours, this will be the first time i use a crock pot.
on 3/16/2008
Just a weird pet peeve: Baby carrots may be cute, but regular carrots have more flavor=nutrients and are thriftier. Baby carrots are often just regular older carrots that have been razored down and prepackaged, so you're paying for convenience, but losing nutrients and flavor.
on 4/19/2008
This recipe would be better if it stated how to corn the beef. As far as the irish comment, I am Irish and I eat corned beef, so...
But anyway, to corn beef, pick a cheap cut, usually brisket works well, then place the beef in a large container (traditionally we used barrels but I no longer live on a farm) and cover using 3 parts vinegar, 3 parts salt and 1 part water, be sure the meat is completely submerged. At this point many people like to put pickling spice and curing salt into the brine, I have never done this but tastes vary. I don't recommend a lot of curing salt as it contains nitrates which in the stomach turn into carcenogens. After the meat has cured for about 3 days in a cool place, it is ready to be cooked using the above recipe.
Comments
keli449 said
on 4/19/2008 I really dont like corned beef and cabbage but its like thankgiving, I cant wait to put it in my crock pot and smell the aroma for hours, this will be the first time i use a crock pot.
keli449 said
on 3/16/2008 I really dont like corned beef and cabbage but its like thankgiving, I cant wait to put it in my crock pot and smell the aroma for hours, this will be the first time i use a crock pot.
lonniemac said
on 3/16/2008 Just a weird pet peeve: Baby carrots may be cute, but regular carrots have more flavor=nutrients and are thriftier. Baby carrots are often just regular older carrots that have been razored down and prepackaged, so you're paying for convenience, but losing nutrients and flavor.
Jennifaer said
on 4/19/2008 This recipe would be better if it stated how to corn the beef. As far as the irish comment, I am Irish and I eat corned beef, so...
But anyway, to corn beef, pick a cheap cut, usually brisket works well, then place the beef in a large container (traditionally we used barrels but I no longer live on a farm) and cover using 3 parts vinegar, 3 parts salt and 1 part water, be sure the meat is completely submerged. At this point many people like to put pickling spice and curing salt into the brine, I have never done this but tastes vary. I don't recommend a lot of curing salt as it contains nitrates which in the stomach turn into carcenogens. After the meat has cured for about 3 days in a cool place, it is ready to be cooked using the above recipe.
Anonymous said
on 4/19/2008 Try using a sauce made of 1/2 sour cream and 1/2 horseradish on the beef.