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Corned Beef -
KenK/84Bravo
Member Posts: 12,055 ✭✭✭✭
$21 very lean cut. (Very nice.) Crock Pot. 5-6 White potatoes wedged, 5-6 carrots halved, 3-4 onions quartered.
High end Beef stock. Salt/pepper. Garlic. Bubble away overnight. Add a med. wedged Green Cabbage towards the last 1hr of cooking. Mmnnn............Mmnn............... Good stuff.
Stone ground mustard.
Dark rye bread with butter.
You?
Comments
I will try and type slower next time.
Perhaps you can re-read the post. I do not expect much reading comprehension amongst you NC Redneckerson's. But still........................................
You gotta purty mouth Boy. 😮
Sorry. That would be GA. Wouldn't it? (If we are striving for accuracy.)
Last few years I've gotten away from the mushy corned beef. I'll generally bring to boil with the corned beef, skim the scum for about 10 minuets, add the spice from the packet or add a few of what I like. Turn the heat off and put the lid and let it in that hot mess for about 45 minuets to an hour. But I'll check on it in 45 for a taste test to make sure it's salty but not too salty and texture. If it could leach out a bit more salt I'll put it back in the pot for another 15.
Take the meat out then I'll throw either the rot veg in the pot and bring to boil. After the veg is almost to my liking (don't wanna over cook it) I'll pull it out and put the cabbage in. I also like the cabbage with a little crunch so I'll under cook it. Pull it out like the root veg and go to town. Left over veg and cabbage goes back in the pot then in to the fridge. The corned beef get's it's own container. I used to put everything back in to the pot (to save space) but doing that leached out the flavor out of the corned beef over night.