"cshenk" wrote in message
...
Ophelia wrote:
>
>
> "sanne" wrote in message
> ...
>
> Am Mittwoch, 14. März 2018 17:46:09 UTC+1 schrieb Sheldon:
> > On Wed, 14 Mar 2018 15:01:49 GMT, Wayne Boatwright
> > wrote:
> >
> > > On Wed 14 Mar 2018 07:46:21a, Dave Smith told us...
> > >
> >>> On 2018-03-14 10:26 AM, wrote:
> > > > >
> > > > >
> >>>>> On 2018-03-13 3:28 PM, Dave Smith wrote:
> >>>>>> On 2018-03-13 2:20 PM, Cindy Hamilton wrote:
> >>>>>>> On Tuesday, March 13, 2018 at 12:54:54 PM UTC-4, Gary wrote:
> > > > > > >
> >>>>>>> Because it's tasty. Of course, it's even better smoked as
> >>>>>>> pastrami. I've pretty much given up corned beef in favor
> >>>>>>> of pastrami. Granted, I've never liked corned beef except
> >>>>>>> in sandwiches. "New England Boiled Dinner" was one of my
> >>>>>>> childhood scourges.
> > > > > > >
> >>>>>> Despite being part Irish, I have never been able to celebrate
> >>>>>> St. Patrick's Day with the traditional corned beef, boiled
> >>>>>> potatoes and cabbage dinner because, quite frankly, the whole
> >>>>>> thing sucks.
> > > > > > >
> >>>>>> Since everyone else these days reserves the right to be
> >>>>>> offended, I am going to express my disapproval of people using
> >>>>>> the day honouring a blessed saint
> > > > >
> >>>> In the US there really isn't much Irish about how the day is
> >>>> celebrated, for one thing there is nothing Irish about corned
> >>>> beef and cabbage.
> > > >
> >>> There may not be much Irish about it, but it has become a North
> >>> American tradition for many people to eat it on St. Patrick's Day.
> >>> It is also an excuse for people to go out and get drunk.
> > > >
> > >
> > > I know more people who do not go out and get drunk than those who
> > > do. AFAIC, there's no correlation between drinking and eating
> > > corned beef and cabbage.
> >
> > A typical sot's commentary/alibi.
> > Everyone who goes out on St. Paddy's day to eat cornbeef and cabbage
> > also gets loaded because only gin mills serve corned beef and
> > cabbage, and usually all one can eat for free... just buy the
> > booze. Same with the Kraut's Octoberfest, free sauerbraten with
> > the booze they buy. Btw, not much difference between corned beef
> > and sauerbraten. It's always the drunks who make commentary that
> > everyone else is a drunk... a Sot's Rationalization.
>
> Lol.
>
> Show me one beer tent that serves Sauerbraten at the Oktoberfest - let
> alone all you can eat and for free. And as you talk about "Krauts",
> you have to refer to the Munich original - otherwise, you'd have to
> call Trump a "Kraut", too.
>
> ==
>
> Do you make it? If so, will you share the recipe, please?
MMMMM----------------CYBEREALM BBS (315)786-1120---------------------
* * * * *
5 lb Corned beef brisket
1 lg Onion stuck with 6 whole -
-cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 ts Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)-
-cut in quarters
* * * * * *
MMMMM---------------------HORSERADISH SAUCE--------------------------
1/2 pt Whipping Cream
2 tb -to 3T prepared horseradish
Put beef in a large pot and cover with cold water. Add all other
ingredients except cabbage and bring to a boil with the lid off the
pot. Turn to simmer and cook for 3 hours. Skim fat from top as it
rises. Remove the thyme, parsley and onion. Add cabbage. Simmer for
20 minutes until cabbage is cooked. Remove the meat and cut into
pieces. Place on center of a large platter. Strain the cabbage and
season it heavily with black pepper. Surround the beef with the
cabbage, carrots and potatoes. Serve with horseradish sauce.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in
horseradish.
Source: "The Cookin' O'The Green" - February '94 edition - Family
magazine
Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.
File
ftp://ftp.idiscover.co.uk/pub/food/m...s/mmcyber4.zip
MMMMM
I skipped the sauce part. Not required.
==
Thank you
My brisket is lounging in the fridge in a curing mix of my own
devising <g> It is destined for the sous vide in a few days time. But
yours was most interesting, thank you