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Old 03-02-2006, 05:33 PM   #21
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Thanks, Vicki! I love beets so would enjoy the recipe (if one exists!)...

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Old 03-02-2006, 07:14 PM   #22
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I'd like that recipe too...I love beets.

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Old 03-02-2006, 07:22 PM   #23
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Well, being a New Englander, we must have the traditional boiled dinner around St. Pat's Day. So easy in a crockpot, too.

But the corned beefs are so cheap this month, that we buy several (points) and smoke at least one, chill it and slice it on a meat slicer for pastrami.

Pastrami is one of my all-time favorite sandwiches. There's never enough of it!

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Old 03-02-2006, 07:35 PM   #24
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What cut do you all favor? I still haven't fgured out what cut to buy..
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Old 03-02-2006, 07:38 PM   #25
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I'm with ya on that smoked corned beef. I love corned beef cooked on my Webber with a bit of sugar maple thrown on the fire. It develops such a depth of flavor. I like to use the corned rounds for the Webber and the corned brisket for the boiled dinner. The round slices so wonderfully thin. And since my DW doesn't care for pepper, I add that to my sandwich, along with some good horseradish. It's also absoulutely great with aged swiss cheese and rye with caraway.

But in the Irish way, I'm going to stick with the boiled dinner type of meal.

This has nothing to do with St. Patty's day, but if you ever get the chance, make a boiled dinner with venison or goat. It is tremendous (goat tastes quite similar to venison).

Now I just wonder, good boiled dinner with rye bread to dip in the broth, hmmmm. I wonder how rye croutons would taste?

Oh, VikiQ, glad you enjoyed the little skit. I do 'em to make ya smile.And Constance, me and Blarney, well, we be pals. Ya should have read the one with the tom-turkeys fighting over a hen turkey a couple Thanksgivings back.

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Old 03-02-2006, 08:11 PM   #26
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Originally Posted by Dove
What cut do you all favor? I still haven't fgured out what cut to buy..
Marge, we usually cook at least 30 lbs. of corned beef at work every year for St. Patrick's day. We like to use corned beef rounds. I really don't think that it makes much of a difference whether you use round or brisket. Both are tougher cuts of meat that require several hours of slow cooking.

Here is some info on corned beef from the Dept. of Agriculture.

Corned Beef
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Old 03-02-2006, 08:32 PM   #27
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Originally Posted by ronjohn55
Since it's on a Friday this year, there will be no corned beef or beer for me on St. Patrick's day this year (So Bucky, you'll need to drink my share, too). We'll likely do something with fish, and have the corned beef on the 16th or 18th.

The last time there was a St. Patrick's Day during Lent on a Friday, Catholics received special dispensation for the day because of the tradition. Being a Byzantine Rite Catholic as opposed to a Roman Catholic, we don't receive that kind of dispensation, but I remember clearly that the Roman Catholics could have their corned beef that day. Now this could be because I'm in the Chicago area and there are plenty of Irish Catholics, but I'm not sure if it's an "across the board" thing, so to speak, or not.

Ah, I see that this issue has already been addressed. It must be something done by each diocese or something.

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Old 03-03-2006, 08:11 AM   #28
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gw, i am incredibly insulted with your making light of irish accents.

actually, i'm only insulted because it's better than my irish accent...

lol, good post.
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Old 03-03-2006, 08:18 AM   #29
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Corned beef and cabbage and carrots all cooked together in same juices. Served together on large platter. I cook it all in a lg pot on the stove.
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Old 03-03-2006, 08:41 AM   #30
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I make mine with cabbage and potatoes... :)

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