BuffJim Posted March 12, 2022 Share #1 Posted March 12, 2022 I have to research flats vs rounds Link to comment Share on other sites More sharing options...
Airehead Posted March 12, 2022 Share #2 Posted March 12, 2022 I am doing to cook one today. I have a brisket. I am planning slow cooker for four hours and then finish in the oven. Cabbage, potatoes, carrots too. 1 1 Link to comment Share on other sites More sharing options...
BuffJim Posted March 12, 2022 Author Share #3 Posted March 12, 2022 I guess it’s flat vs point. Link to comment Share on other sites More sharing options...
Further Posted March 12, 2022 Share #4 Posted March 12, 2022 We always boil it with potatoes, carrots, cabbage, and onions. There are seldom leftovers 1 Link to comment Share on other sites More sharing options...
Airehead Posted March 12, 2022 Share #5 Posted March 12, 2022 45 minutes ago, BuffJim said: I guess it’s flat vs point. Flat has more marbling but harder to slice neatly. Link to comment Share on other sites More sharing options...
ChrisL Posted March 12, 2022 Share #6 Posted March 12, 2022 13 minutes ago, Further said: We always boil it with potatoes, carrots, cabbage, and onions. There are seldom leftovers My mom loved corned beef & did it this way. I’m not a big fan and neither is my wife. I haven’t had it in ages. 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted March 12, 2022 Share #7 Posted March 12, 2022 Just now, ChrisL said: My mom loved corned beef & did it this way. I’m not a big fan and neither is my wife. I haven’t had it in ages. And it will be ages more for me. If the family wants it I'll cook something else. 1 Link to comment Share on other sites More sharing options...
Tizeye Posted March 12, 2022 Share #8 Posted March 12, 2022 Must have the spice pack! Had to be careful as the cheapest per pound didn't with the more per pound next to them. Skipped and returned the next week when on sale...both at the same $3.99/lb. Since they were inter-mixed on the shelf, had to make sure the spice packet was included. 2 Link to comment Share on other sites More sharing options...
Airehead Posted March 12, 2022 Share #9 Posted March 12, 2022 1 minute ago, Tizeye said: Must have the spice pack! Had to be careful as the cheapest per pound didn't with the more per pound next to them. Skipped and returned the next week when on sale...both at the same $3.99/lb. Since they were inter-mixed on the shelf, had to make sure the spice packet was included. I just use the on hand pickling Spice I have. But you are right, it definitely needs that flavor. 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted March 12, 2022 Share #10 Posted March 12, 2022 I slow cook it. I prefer flat over point as it’s a less fatty cut. Not making any today. We are getting snow right now so I’m making chili and Mac and cheese. Chili has cubed chuck (2 lbs) with salt, chili powder, and flour. Browned in bacon fat. Two onion, white and sweet, six cloves garlic, minced. Three pounds ground chuck, 1/2 cup homemade chili powder (ancho, guajillo, de Arbol, and chipotle). 4 cups beef broth, two cans diced tomatoes with green peppers. Two cans of seasoned chili beans and cumin powder will be added later. 2 Link to comment Share on other sites More sharing options...
groupw Posted March 12, 2022 Share #11 Posted March 12, 2022 In a Reuben! 2 Link to comment Share on other sites More sharing options...
BuffJim Posted March 12, 2022 Author Share #12 Posted March 12, 2022 BuffCarla decreed that it will be in the oven in the roasting pan. I’ll do 4 hours at 300 with all the fixings. 1 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted March 12, 2022 Share #13 Posted March 12, 2022 2 minutes ago, BuffJim said: BuffCarla decreed that it will be in the oven in the roasting pan. I’ll do 4 hours at 300 with all the fixings. I like BuffCarla. 1 Link to comment Share on other sites More sharing options...
Kirby Posted March 12, 2022 Share #14 Posted March 12, 2022 I am letting the guys at the Irish pub do it for us. 1 2 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted March 12, 2022 Share #15 Posted March 12, 2022 I think that is probably on the bill for next weekend. Today is chili day here too! That is one of the few things that I miss cooking. I always made a bigger production oot of it than my wife does, but it still works for me! But now she is upsetting me because she wants to BUY cornbread for it instead of making it. I told her the store stuff is loaded with sugar but she doesn't care. Arghh. 2 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted March 12, 2022 Share #16 Posted March 12, 2022 1 minute ago, Philander Seabury said: I think that is probably on the bill for next weekend. Today is chili day here too! That is one of the few things that I miss cooking. I always made a bigger production oot of it than my wife does, but it still works for me! But now she is upsetting me because she wants to BUY cornbread for it instead of making it. I told her the store stuff is loaded with sugar but she doesn't care. Arghh. In my kitchen, buying cornbread is grounds for divorce. 2 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted March 12, 2022 Share #17 Posted March 12, 2022 3 minutes ago, Old No. 7 said: In my kitchen, buying cornbread is grounds for divorce. Well, you are a far better cook than me! Mine often comes oot dry. How can I prevent that? Not overbake it? Those effing eville grocery stores do do a pretty good job of keeping it moist, the bastards! 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted March 12, 2022 Share #18 Posted March 12, 2022 Just now, Philander Seabury said: Well, you are a far better cook than me! Mine often comes oot dry. How can I prevent that? Not overbake it? My secret is bacon fat and a cast iron skillet. One cup flour, one cup stone ground cornmeal, 1/2 tsp salt, 4 tsp baking powder, 1 tsp sugar, 1 egg, 1 cup milk, 1/4 cup hot bacon fat. I heat the oven to 425. Add 1/4 cup (4 Tblsp bacon fat) and place in the oven to heat. Mix ingredients, add hot fat to mix. Pour into hot skillet and bake 20-25 minutes. Comes out excellent every time. 3 Link to comment Share on other sites More sharing options...
Airehead Posted March 12, 2022 Share #19 Posted March 12, 2022 12 minutes ago, Old No. 7 said: In my kitchen, buying cornbread is grounds for divorce. Mine too good thing Einstein rarely tries to engineer the cooking. 1 1 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted March 12, 2022 Share #20 Posted March 12, 2022 Just now, Airehead said: Mine too good thing Einstein rarely tries to engineer the cooking. My go to phrase, I learned from my Dad, get out of my kitchen. 2 Link to comment Share on other sites More sharing options...
BuffJim Posted March 12, 2022 Author Share #21 Posted March 12, 2022 Bought a 3.5 pound point cut, 3.99 a pound. Wegmans wanted $6.29 for flat cut. 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted March 12, 2022 Share #22 Posted March 12, 2022 Never ever ever. I can not stand it. My family would make it and I wanted to run away from home. 2 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted March 12, 2022 Share #23 Posted March 12, 2022 12 minutes ago, BuffJim said: Bought a 3.5 pound point cut, 3.99 a pound. Wegmans wanted $6.29 for flat cut. Good choice. I had to google la difference. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted March 12, 2022 Share #24 Posted March 12, 2022 1 minute ago, Dirtyhip said: Never ever ever. I can not stand it. My family would make it and I wanted to run away from home. One per year is eggzactly the right frequency! I like it but it tastes so good that it has to be very very bad for you. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted March 12, 2022 Share #25 Posted March 12, 2022 15 minutes ago, BuffJim said: Bought a 3.5 pound point cut, 3.99 a pound. Wegmans wanted $6.29 for flat cut. Flat cut here is $2.69/lb, point is $1.69. I’m looking for a better deal on the 18th. I have a coupon for $2 off Guinness good until the 30th. 1 Link to comment Share on other sites More sharing options...
Airehead Posted March 12, 2022 Share #26 Posted March 12, 2022 21 minutes ago, BuffJim said: Bought a 3.5 pound point cut, 3.99 a pound. Wegmans wanted $6.29 for flat cut. I did not even look T the price because Einstein did the shopping ouch. 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted March 12, 2022 Share #27 Posted March 12, 2022 7 minutes ago, Airehead said: I did not even look T the price because Einstein did the shopping ouch. One reason I reserve the right to do all grocery shopping. 2 1 Link to comment Share on other sites More sharing options...
BuffJim Posted March 12, 2022 Author Share #28 Posted March 12, 2022 It’s in. 7 minutes of prep time. 1 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted March 12, 2022 Share #29 Posted March 12, 2022 My family name is Irish, but my other three grandparents were Alsatian (French/German), Polish and Polish. So maybe that's why I replace the plain cabbage with sauerkraut! I used to simmer a 3 lb corned beef for 3 hrs, barely boiling as directed, on the stovetop with the seasoning packet provided with it. Last year @goldendesign posted How's your corned beef game? here and mentioned pressure cooking. I decided to try pressure cooking it in an Instant Pot and found a recipe that worked great here, with an accompanying video here. I calls for high-pressure cooking a 3 lb corned beef for 90 minutes plus a 10 minute natural pressure release, then removing the cooked corn beef, adding potatoes, carrots, and cabbage to the hot broth in the pot, and pressure cooking for 3 minutes. That's my method now. I did run across how-to for corned beef webpage in 2017 that's no longer up that includes a microwave recipe - though I don't think I'll try it: MICROWAVE IT IN MINUTES This is perhaps the quickest way to cook corned beef, and it yields a piece of meat that is surprisingly more tender than you might guess. To Microwave Your Corned Beef: · 1. Place your corned beef in an Oven Bag (the type you’d cook a turkey in) with the corned beef spice packet, a splash of orange juice or vinegar, 2 tablespoons of brown sugar, and a cup of water. · 2. Tie the bag in a knot, shake it around to spread all of the ingredients throughout the bag, cut two or three small slits in the bag, then microwave it on high for 10 minutes. · 3. Reduce your microwave power to 60% (level 5 or 6) and cook it an additional 20 minutes. · 4. Allow the meat to stand for 30 minutes before serving. Of course Anne, the Ireland-born receptionist at the chemical company where I once was a research chemist, was the first of many to point out to me that there's nothing Irish about Corned Beef and Cabbage outside of the American Irish. For those interested in a real Irish meal that's superb, a part-time caterer who lives in Ireland posted a fantastic recipe (rated an avg. 5 out of 5 by 281 raters) on food.com for Traditional Irish Shepherd's Pie and writes: "Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe..." When I make Shepherd's Pie, I make 5 at a time and 4 of them go into disposable lasagna pans: 1 for each of my 2 siblings' families, 2 for my freezer, and 1 for me when I make it. 3 Link to comment Share on other sites More sharing options...
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