Corned Beef
 

Michael "Dog3" wrote:
> I'm using Sheldon's recipe yet again. It will be good ;)

Very good... mine is almost ready to come out of the oven and fress.

Made the entire five pound bag of red skinned spuds, hash is my fav.

Sheldon

Corned Beef
 

"Sheldon" > wrote in message
oups.com...
>
> Michael "Dog3" wrote:
>> I'm using Sheldon's recipe yet again. It will be good ;)
>
> Very good... mine is almost ready to come out of the oven and fress.
>
> Made the entire five pound bag of red skinned spuds, hash is my fav.
>
> Sheldon
>

Made your recipe (again) last nite with a 4 lb flat. Used Red-skinned
potatoes as well, but washed; didn't skin them. Carrots,cabbage & a couple
of parsnips.

Was freakin' great. NYC Deli mustard & garlic aeoli (areola??). Scotch.

Also bought a few "point cuts" & tossed 'em in the freezer for future
brunches of corned beef hash. (Hannaford has them for 99 cents/lb. this
week.

Just got home from 'The Cousins' fish market in Albany, where I picked up
whole red snapper for tonite. THEY were offering huge corned beefs 3.99/lb;
$30 or so average. Just FYI. They also have boneless chicken breasts
$1.29/lb & king crab $6.50/lb. Neat place.

Van

Corned Beef
 

Van wrote:

>Also bought a few "point cuts" & tossed 'em in the freezer for future
>brunches of corned beef hash. (Hannaford has them for 99 cents/lb. this
>week.
>
>
>
I always thought corned beef wasn't supposed to freeze well, because of
the salt content. I mean, the whole point of brining meat is to preserve
it, isn't it?

Christine

Corned Beef
 

Old Mother Ashby wrote:
> Van wrote:
>
>> Also bought a few "point cuts" & tossed 'em in the freezer for future
>> brunches of corned beef hash. (Hannaford has them for 99 cents/lb.
>> this week.
>>
> I always thought corned beef wasn't supposed to freeze well, because
> of the salt content. I mean, the whole point of brining meat is to
> preserve it, isn't it?
>
> Christine

I've been freezing it without a problem for countless years.

Jill