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Old 03-03-2006, 09:50 AM   #31
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Quote:
Originally Posted by kimbaby
I make mine with cabbage and potatoes... :)
Potato??? That's not very Irish!! Who ever heard of Irish potatos?


And thanks everyone for the kind words about the dispensations and all - I've heard of it in the past, but I just have corned beef on a different day, and don't sweat it. Besides, we almost always have one in the freezer, regardless of what time of year it is. I'm also planning on trying to make my own from a brisket this spring, just to try it. (And to make pastrami, add me to the list that LOVES home smoked pastrami, too!)

John
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Old 03-03-2006, 09:52 AM   #32
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how do you sweat corned beef?

talk about irish spuds. a few of the boys from the old country have told me that when they worked potato farms, they always dreaded a rainy harvest season. the muck and mud was so heavy, so exhausting, and you were soaked, muddy, and frozen all day.
boy were they happy to be working in the restaurant industry in ny.
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Old 03-03-2006, 09:59 AM   #33
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Quote:
Originally Posted by buckytom
how do you sweat corned beef?
You put it in a pan with a little bit of oil and cook over medium/low heat until translucent - it can take a REALLY long time with big cuts of corned beef!

John
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Old 03-03-2006, 11:58 AM   #34
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GoodWeed, I'd thought about trying to make corned venison, but the process is more than I'm willing deal with.
I'd love to try the boiled dinner with some of my venison though. I'm wondering if duplicating the seasonings in the little packet that comes with the corned beef would give it the flavor I'm looking for. I can identify the mustard seed and bay leaf...what else do you think I might add?
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Old 03-03-2006, 05:58 PM   #35
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Connie;
To the mustard seed that you already mentioned, add:
4-6 lbs venison brisket, flank, or round
5 Tbs. Tender Quick®
2 Tbs. brown sugar
1 Tbs. ground black pepper
1 tsp ground paprika
1 tsp ground bay leaves
1 tsp ground allspice
1/2 tsp garlic powder
Rub the meat mixture thouroughly with the seasonings, add a bit of water, and let marinate overnight.

Basically, corning spices are a mixture of pickling spices, like what you would use for bread & butter pickles. The sodium nitrite and sodium nitrate will stain the meat it's charecteristic red/pink color.

Myself, I'd use cracked black pepper rather than the ground stuff.

hope this helps.

Seeeeya; Goodweed of the North
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Old 03-03-2006, 08:23 PM   #36
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Thanks, Weed...gonna give it a try soon.
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Old 03-04-2006, 11:30 AM   #37
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Hi friends - Does anyone have a recipe for calcoon- the potato anad cabbage side- I'm thinking about trying it this year.Thanks- Love and energy, Vicki
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Old 03-04-2006, 11:39 AM   #38
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i think you mean colcannon, vickieq?
there was a good show on it on foodtv not too long ago, on "tyler's ultimate".
he went to southern ireland and a woman showed him a standard version, complete with the pool of metled butter on top.
here's the recipe link: http://www.foodnetwork.com/food/reci..._22600,00.html
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Old 03-04-2006, 11:51 AM   #39
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Did you mean Colcannon, Vicki? I'd love to fix the dish, but my husband really hates cabbage. Basically, it's just mashed potatoes mixed with butter and cooked shredded cabbage, and maybe some hot milk. Some recipes call for leeks, onions, shredded boiled ham, bits of bacon, carrots or parsnips.
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Old 03-04-2006, 12:10 PM   #40
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Thank you both- Buckytom- I did see that episode with Tyler Florence I think it was last year- I just forgot about it-I'm going to print out the recipe and thanks for the correct spelling!!!!!Constance-thanks for your reply as well!!!Love and energy, Vicki
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