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 Corned Beef & Cabbage thread. 
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I do the cabbage separate.

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Wed Mar 15, 2017 5:00 pm
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deadshot2 wrote:
Pablo wrote:
Frankly we cook the veggies separate, with some of the juice and some broth. My favorite are parsnips.



Glad someone loves parsnips. Wouldn't want parsnip farmers to go out of business. You can have my share however. :thumbsdown:


Proper parsnips are sweet, tasty and tender. Most of the roots at the store are dead wood.

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Wed Mar 15, 2017 5:32 pm
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SixPointEight wrote:
cmica wrote:
crock pot style every yr...


one thing I do different is my carrots, potatoes and cabbage go in about 3 hrs just before its done, not so mushy and carrots./cabbage on top of the meat and potatoes on the side

Doesn't everyone do this? I used to do it on the stove, many moons ago. Then my girlfriend tried to do it for me one year, cabbage was the first thing she put in.

By the time I was home, the cabbage turned to tar on the bottom of the pan

Crock pot: cabbage goes in one hour out. Other veggies depend on hardness.
Meat 8 hours
Carrots, celery, potatoes 3 hours
Cabbage, one hour.
:cheers2:

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Wed Mar 15, 2017 6:42 pm
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I'm turning mine into pastrami as per the wife's request. Super tasty.


Thu Mar 16, 2017 6:07 pm
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I do mine on the grill.

You have to soak the brisket in warm water one hour for every lb., discarding the liquid and replacing it every half hour. This pulls the salt out of the meat. I save the water from the last soak to cook the veggies in. (carrots, onions, parsnips, turnips, cabbage).

I then cook the brisket on the grill on indirect heat with a smoker box full of apple chips until the internal temp hits about 145.


Last edited by Breck on Thu Mar 16, 2017 7:41 pm, edited 1 time in total.



Thu Mar 16, 2017 6:48 pm
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Never knew so many like an old Jewish dish.

My Chinese Mrs makes a killer CB & C, and the closest she gets to Irish, is their coffee

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Thu Mar 16, 2017 7:39 pm
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Got my kids and grandkids coming over for my birthday so I'm putting 2-3lb flats in the oversized crockpot before I leave for work. When I get home around 11 hours later I'll put the potatoes in. When my wife calls to say she's living work I put the cabbage in. Usually comes out perfect!


Thu Mar 16, 2017 8:45 pm
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Just put mine in the slow cooker.
http://allrecipes.com/recipe/222592/easy-corned-beef-and-cabbage/

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Fri Mar 17, 2017 5:53 am
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I have never heard of putting the dam thing in an oven until I meet my wife 14 years ago. I dread it every year I love me some crockpot.

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Last edited by mash man on Fri Mar 17, 2017 6:09 am, edited 1 time in total.



Fri Mar 17, 2017 6:06 am
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mash man wrote:
I love me some cockpot.

Quoted for :ROFLMAO:

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Fri Mar 17, 2017 6:08 am
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AR15L wrote:
mash man wrote:
I love me some cockpot.

Quoted for :ROFLMAO:



:facepalm2: fucking swipe text lol

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ANZAC wrote:
That one that says "From my cold dead hands..... will require a background check"


He who does not punish evil commands it to be done. --- Leonardo DaVinci

When its time to go in:
That place of steel and stone. I pray that you will keep me safe, so I will not walk alone. Help me to do my duty, please watch me on my rounds.
Amongst those perilous places and slamming steel door sounds. God, keep my fellow Officers well and free from harm. Let them know I'll be there too, whenever there's alarm.
Above all when I walk my beat, no matter where I roam. Let me go back whence I came, to family and home

Author unknown.


Fri Mar 17, 2017 6:10 am
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Haha hahaha ha hahaha haha gah the same as ga hahaha haha haha ha hahaha gah the best ha hahaha gah ha hahaha gah ha hahaha haha gah ha

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Fri Mar 17, 2017 6:16 am
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mash man wrote:
AR15L wrote:
mash man wrote:
I love me some cockpot.

Quoted for :ROFLMAO:



:facepalm2: fucking swipe text lol



I assume it tastes like dick; but does it get you high?

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MadPick wrote:
Without penetration data, the pics aren't of much use.

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I don't want to be told that I can't remove the tree by some tree-hugging pole smoker from the eat-a-dick foundation/Olympia/King County.


Fri Mar 17, 2017 6:50 am
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golddigger14s wrote:
I normally crock pot, but I'm changing it up this year:

4 lbs Signature Farms® corned beef brisket, with seasoning packet
2 Tbs coarse grain mustard
1 head cabbage, cut into 8 wedges
3-4 medium carrots, cut into 1" piece
6 medium red potatoes, cut into 1" wedges
2 Tbs extra virgin olive oil
1 tsp kosher salt
1/2 tsp black pepper

DIRECTIONS

1.
PREHEAT oven to 350°. Place corned beef brisket into a medium roasting pan, fat side up. Spread mustard evenly over top of brisket and sprinkle contents of seasoning packet over brisket. Tightly cover roasting pan with aluminum foil and place in oven for 3 hours.

2.
DRIZZLE olive oil over vegetables and toss with salt and pepper. Remove corned beef from oven and drain liquid from pan, reserving about 1/2 cup of juice. Evenly place carrots and potatoes around brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 2 hours.

3.
REMOVE brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve.

This turned out so much better than the Crockpot method. Simply amazing, even my picky son went nuts.

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Fri Mar 17, 2017 3:35 pm
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The old Nifty Fifties diner on Canyon road (been closed for years) still has the "Corned Beef and Cabbage" as the special of the day on the sign.

Last special, never got taken down! I think of this thread every time I drive by.


Fri Mar 17, 2017 8:27 pm
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