Corned Beef

Johnny West

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luvs

'lil Chef
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i pray either my church is serving that, if not my bar; that goes fast as Lenten food--
 

Sass Muffin

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I know Kroger has corned beef at a pretty good price right now, I am thinking it was $3.99 per lb.
Already got the taters, just need the cabbage too.
I'll probably do ours in a roasting bag.
 

lilbopeep

🌹🐰 Still trying to get it right.
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Most ShopRite”s have JP O”Reilly corned beef $2.88/lb. this week. BUT the store in Parsippany (different owners from around my area) has a super coupon $1.88/lb. so I picked one up on Sunday and will try to grab another tomorrow.
 

QSis

Grill Master
Staff member
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$1.57 for point and $1.87 for flat at my store - even a few cents cheaper at another nearby store. I'll pick up a flat to have this weekend, and a point to freeze and smoke for pastrami this summer.

Cabbage is 15 cents a pound.

Pretty heavy Irish-American in the Boston area.

I love the idea of baking the potatoes and cabbage steaks, John. What's the sauce?

Looks as if your wife braised the beef - I may do that as well. Boiling doesn't do it, or the vegetables, any favors (tradition aside). I'll probably shred the cabbage, simmer it a bit, then toss with butter and dill.

Lee
 

lilbopeep

🌹🐰 Still trying to get it right.
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I like the flavor of point better. But it is hard to find unless I go to Fairway butcher dept.
 

Sass Muffin

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I'm prepared.
Went with the point cut.
 

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lilbopeep

🌹🐰 Still trying to get it right.
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I'm prepared.
Went with the point cut.
YUM!!
I make my own corning/pickling spice blend. I then add 1 tsp. of mine several bay leaves and the packet that comes with the corned beef to a tea ball and throw that in the pot. I never think the little packet is enough plus I don't like all the spices floating around in the water, the tea ball makes it easy to remove the spices (I hate crunching on whole spices).
 

Sass Muffin

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I'll probably remove the loose bits after it's done.
I don't like all those spices getting stuck in my teeth either and know the grands wouldn't like it. :smile:
I just browsed 2 sites for preparing a corned beef in an oven bag.
Looks like I'm good to go as the idea isn't so strange after all.
Just means less clean up.
I know some people braise or boil first.
I never have, nor did my mother or grandmothers.
In the roasting pan or the crock all day, low and slow. Lol
 

Moxie

New member
Of course you all know that corned beef isn't Irish.

I'm having cockles & mussels. (Or at least clams and mussels- impossible to find real cockles here.)
 

QSis

Grill Master
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I'm having cockles & mussels.....

.... alive, alive, oh! I'll be singing that tomorrow!

I don't have much Irish blood in me, but those details never stop me from celebrating any heritage's tradition that I love.

I don't know how St.Patrick's Day is celebrated in Ireland, but the Irish-Americans and those of us who are their friends have a great ole' time on the day.

Lee
 

Sass Muffin

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No, corned beef isn't Irish, but the tradition evolved in this country by the Irish ancestry.
In Ireland, in fact when I was a British resident, the meal of celebration was often lamb, or a "Sunday roast"...colcannon, fish and tatties, Yorkshire puds...various things depending on the area.

I am part Irish, my late husband was Irish.
Don't get more Irish with the name Lollie Durkin.
:patty::lucky::yum:
 

Sass Muffin

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Been thinking.. I may just do Colcannon with the corned beef today.. simply fried cabbage stirred into mashed potatoes.
Some people add leeks or scallions as well.
 

Sass Muffin

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Nope to the Colcannon.
Decided to just do it.
Braised, seasoned, veg and go.
In the Lodge doing it's thing.
 

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Sass Muffin

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Yep!
 

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Sass Muffin

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Looking back on yesterday, I should have put the cabbage in last or did it sepa:oops:rately.
Still was good albeit soft.
Leftover corned beef sandwiches for lunch with grainy mustard.
 
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