Ann Posted March 16, 2008 Share Posted March 16, 2008 Are you planning on either cooking or eating corned beef and cabbage tommorrow??? If you're cooking, have any great secrets to share with us about how you cook yours? Quote Link to comment Share on other sites More sharing options...
Kasey Posted March 16, 2008 Share Posted March 16, 2008 Nope (don't like it at all)...........and my grandfather even came from Ireland! Maybe some GREEN beer!!!!! Happy St. Patrick's Day to all! Kasey Quote Link to comment Share on other sites More sharing options...
Muriel Posted March 16, 2008 Share Posted March 16, 2008 Wouldn't think of cooking it, as the oder lingers so very, very long. I kinda like it. Eat it tomorrow? No Muriel Quote Link to comment Share on other sites More sharing options...
Patti B Posted March 16, 2008 Share Posted March 16, 2008 Don't like corned beef and cabbage and don't like beer, either. Do they make green zinfindel???? Quote Link to comment Share on other sites More sharing options...
Ann Posted March 16, 2008 Author Share Posted March 16, 2008 Patti.. Don't think I've ever seen green wine but then there are a lot of things I'm a "greenhorn" about...lol! For years, I couldn't even stand the thought of corned beef, so I would eat the cabbage. A couple of years ago, my son cooked corned beef and cabbage for us and as we all know, when our kids cook we must eat it...regardless! I was shocked to find that I loved his corned beef. It seemed most of the times I had it before it was very. very moist and I'm a definite dry, well done meat person. So...YES...I'm cooking corned beef and cabbage tommorrow. Not sure if I will eat it but I'm going to pick my son's brain tonight for cooking tips. Quote Link to comment Share on other sites More sharing options...
J.C. Posted March 16, 2008 Share Posted March 16, 2008 Ann, you could try this. Ireland Corned Beef & Cabbage in Ale 2-3 pound cut of corned beef 24 ounces ale (Samuel Smith Nut Brown Ale) 2 carrots, cut into chunks 12 small red potatoes 4 onions, peeled and quartered 1 teaspoon dry mustard (Colman's) 1 large sprig thyme (optional) 1 head cabbage, quartered Place the beef in a large pot with the ale, carrots, potatoes, onions, mustard and thyme (if using). Add just enough cold water to cover. Bring to a boil and simmer gently 1-1/2 to 2 hours. Halfway through, check the vegetables: when they are tender, remove them and set aside. Add the cabbage quarters and cook until tender, about 15 to 30 minutes. When the meat is tender, return all vegetables to the pot and reheat. Serve the meat in slices, surrounded by the vegetables and broth. Quote Link to comment Share on other sites More sharing options...
Ann Posted March 17, 2008 Author Share Posted March 17, 2008 That sounds like a great recipe, Jackie. You're going to make everyone hungry!!! I think I'll use your recipe tommorrow. Thanks for the tip. Quote Link to comment Share on other sites More sharing options...
kamataca Posted March 17, 2008 Share Posted March 17, 2008 My brother made it tonight for family dinner (he had to do the work AND cleaned it up!), so I will consider that good enough. I like it well enough once a year, but I'm not rushing back two days in a row. Green beer however...I'll take that! Kelly Quote Link to comment Share on other sites More sharing options...
JB Posted March 17, 2008 Share Posted March 17, 2008 We're actually doing ham and cabbage today, instead of the corned beef. Thanks Col!! But I'll eat either. Quote Link to comment Share on other sites More sharing options...
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