Quote:
Originally Posted by jmcquown[_2_]
So I made corned beef yesterday. I boiled (simmered is a better word)
it rather than put it in the crock pot. I added a couple of extra bay
leaves and threw in a couple of cloves of garlic. Cooked on low heat
close to three hours until fork-tender. About 30 minutes before I
deemed it would be done I added the potatoes.
I did not buy a cabbage. The folks at the farm stand said it wasn't
ready for picking yet. The cabbage at Publix looked great! But they
were *huge*. I didn't want a cabbage as big as the beef! So I thought
hmmm, what else would be good with this? Ah ha! Peas!
Hope everyone had a good St. Patrick's dinner even if it wasn't corned
beef. 
Jill |
Well that sounds mighty yummy. We ate Merkin Food for St. Paddys Day and saved the corned beef for today. The little bride made us some tasty home made Rubens using skillet toasted dark rye bread..Swiss cheese..kraut and mustard. The meat was sliced Pastrami from the kroger Deli. Not too shabby and not too much work. The cheese seemed a little stringy. Is that normal?
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