..when this Italian beef is gone, I'm gonna cry...it's so good.....MMMMmmm....and only a bit left :'(
I've got a corned beef in the oven ;D I've made slaw and will broil a tater to go with it. Sandwiches on my excellent Zimmerman's rye for several days afterward.
Quote from: LizStreithorst on January 21, 2017, 12:47:07 PM
I've got a corned beef in the oven ;D I've made slaw and will broil a tater to go with it. Sandwiches on my excellent Zimmerman's rye for several days afterward.
..your house must smell wonderful....MMMMmmmmmm
It's starting to. I cook it low and slow in the oven and it has only been cooking for about an hour with 5 hrs left to go. Want the recipe? It's a good one.
Quote from: LizStreithorst on January 21, 2017, 12:54:50 PM
It's starting to. I cook it low and slow in the oven and it has only been cooking for about an hour with 5 hrs left to go. Want the recipe? It's a good one.
...sure, we'll add it to our book....and try it next time we get a corned beef.. |^|
I think that this is an Alton Brown Recipe.
Wisk together 2 bottles of good dark beer (I use Mew Belgium Fat Tire) with 2 T brown sugar in a large pot. Snuggle in a 3 lb corned beer. Add 1 T pickling spice along with the packet that comes with the corned beer, an onion sliced lengthwise, and a whole head of garlic cut in half. Bring to a simmer on stove top, cover , and pop into a 300 degree oven for 4 to 6 hrs. Turn the roast half way through.
If you want the veggies cooked in the broth, spoon out 2 c of the liquid from the corned beer. Cut cabbage into 8 wedges. Heat 1 T oil in a wide pot and brown cabbage over medium high heat for 3 or 4 minutes. Add a bag of baby carrots and a pound of taters cut into 3/4" chunks. Pour in the 2 cups of broth, bring to a simmer, cover and cook over low for 10 to 15 minutes. Remove the cabbage and cook the carrots 5 to ten minutes more. I don't do that since I'm not fond of cooked cabbage and carrots and I prefer to roast my taters alone in the oven and make a coleslaw.
Quote from: LizStreithorst on January 21, 2017, 01:52:53 PM
I think that this is an Alton Brown Recipe.
Wisk together 2 bottles of good dark beer (I use Mew Belgium Fat Tire) with 2 T brown sugar in a large pot. Snuggle in a 3 lb corned beer. Add 1 T pickling spice along with the packet that comes with the corned beer, an onion sliced lengthwise, and a whole head of garlic cut in half. Bring to a simmer on stove top, cover , and pop into a 300 degree oven for 4 to 6 hrs. Turn the roast half way through.
If you want the veggies cooked in the broth, spoon out 2 c of the liquid from the corned beer. Cut cabbage into 8 wedges. Heat 1 T oil in a wide pot and brown cabbage over medium high heat for 3 or 4 minutes. Add a bag of baby carrots and a pound of taters cut into 3/4" chunks. Pour in the 2 cups of broth, bring to a simmer, cover and cook over low for 10 to 15 minutes. Remove the cabbage and cook the carrots 5 to ten minutes more. I don't do that since I'm not fond of cooked cabbage and carrots and I prefer to roast my taters alone in the oven and make a coleslaw.
..Thanks, that looks good.... |^|
Stuffed Chicken Breasts. I will try not to overeat.
Quote from: waterboy on January 21, 2017, 02:33:36 PM
Stuffed Chicken Breasts. I will try not to overeat.
...those are so good...stuffed pork chops too.... |^|
Ham and cookies. I had salad for breakfast so its ok.
Quote from: wallace on January 21, 2017, 09:09:26 PM
Ham and cookies. I had salad for breakfast so its ok.
8)