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Old 03-17-2006, 11:17 AM   #21
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Originally Posted by GB
I am making corned beef for the first time. Since I won't be home till much later I did it in the Crock Pot. I put the beef in with one bottle of beer and the spice packet. I throw in quartered red potaotes and put the heat on low. When i get home I will pull the meat out to rest and at that time I will throw the cabbage in. I am really looking forward to this meal and a couple of Guiness to wash it all down.
Same here, GB...except the beer will be Bud Lite.

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Old 03-17-2006, 11:27 AM   #22
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I'll be leaving the house shortly to go to the firestation. I'm making corned beef for dh & the rest of the guys. What's a good Irish dessert? Bailey's cheesecake would be good. I like corned beef but, too bad for me, I won't be having any. Earlier this week, I accepted an invitation to the neighbor's. It's Aidan's babysitter's birthday. Otherwise I would cancel, but since it's a special occasion, we will go over. Don't know what we'll be having, she mentioned homemade ravioli. That would be good! And cake! Who can resist cake?

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Old 03-17-2006, 11:31 AM   #23
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ya know cora, i'm not really sure of any irish desserts. i don't remeber having any, besides scones with honey and butter.
you could go with pistachio or mint ice cream.
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Old 03-17-2006, 11:46 AM   #24
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I stopped on the way home and picked up the fixins, but will have to check the posts and see how to cook it. I've never made corned beef and cabbage.
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Old 03-17-2006, 12:05 PM   #25
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I don't think Paul is going to make it home in time for a big dinner tonight...
so I'll prbly just make burgers or something quick and easy.

Corned beef sure sounds good!

Good luck to all you first timers, I'm sure you'll have a great dinner!!
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Old 03-17-2006, 12:39 PM   #26
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Originally Posted by corazon90
.... What's a good Irish dessert? Bailey's cheesecake would be good. ....
Here is a whole pageful of Irish Desserts. I particularly thought the Ultimate Irish Apple Cake sounded good.

Irish Desserts

For dinner tonight I am having chicken piccata, wild rice pilaf, and sauteed spinach with garlic.
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Old 03-17-2006, 03:04 PM   #27
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We have the corned beef in the fridge, but it has been a heck of a week and neither of use wants to cook, so we are going out.

The only Irish place about is one pub and we want to relax, not have to deal with partiers (God bless them).

So tomorrow we will make the meal, unless we can get reservations at the local racetrack, and then will be eating there.

So Sunday, absolutely, positively, will be St. Patty's day about here.


Am really looking forward to the corned beef though, really.
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Old 03-17-2006, 08:56 PM   #28
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GB, I don't know about you - but I'm very happy with the way my crockpot corned beef turned out. I let it cook for 12 hours along with my red potatoes. The taters were tender and so was the beef! I poured the juice from the crockpot into a pan and boiled the cabbage in that while the meat rested. I'll certainly fix my corned beef this way from now on.
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Old 03-17-2006, 09:11 PM   #29
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callie I was thrilled with the results. I got home and put the beef on a cutting board tented with foil. I threw a cabbage, quartered, into the Crockpot and turned the heat to high. That cooked for about 40-45 minutes. The beef was so tender, the potatoes with perfect, and the cabbage had just the right crunch. Yeah I was very pleased with the way it came out.
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Old 03-17-2006, 10:24 PM   #30
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Since we moved to Galena (a small town with quite a bit of Irish heritage), we were "adopted" by a large Irish-American family here, and wind up in the parade and doing some bar-hopping after. This year we were tired of the couple of hours of partying and hit a quiet steak house for supper!!!

Hints for newbies making corned beef and cabbage: I like to add some extra peppercorns, mustard seeds, and alspice corns to the water I'm cooking the corned beef in. I like that extra flavor (this is in addition to the spices that come in the corned beef packet). I find that most foods we buy get less and less flavorful, and this zips it up to the flavors I remember as a kid.

I prefer to add my cabbage last (as well as others have mentioned), so the entire meal doesn't taste and smell like over-boiled cabbage.

And lastly, after I've removed the meat, potatoes, carrots, onions, and cabbage, I strain the whole spices from the stewing juice. Refrigerate overnight and remove the fat (almost unecessary given how lean you can buy the beef these days ... as a matter of fact I've taken to buying cheaper cuts of corned beef because I want a little more fat for flavor). I then chop some leftover corned beef, potato, carrot, and maybe a fresh onion (by now the old ones have all but dissolved) into the broth, and a can of saurkraut, to make what I call "rueben soup". Serve with a slice of swiss cheese on top. Hubby likes this better than he likes the original corned beef meal.

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