big dude
Sous Chef
We're not Catholic, and only a little Irish, but it didn't really matter as we dove in to tonight's homemade corned beef with cabbage, potatoes and carrots. Definitely good eats and it will be reubans for lunch and hash and eggs for breakfast the next few days. My wife, a southern bell, who never had real corned beef until she met me now says "you can't cook too much corned beef" - I agree. I'll make up a new batch soon and make some into pastrami using Wittdogs recipe.