| T O P I C R E V I E W |
| FebruaryViolet |
Posted - Feb 29 2012 : 08:07:17 AM
St. Patricks Day is almost here! We're very Irish in our house (my husband's ancestors came to this country during the famine, and he's the 3rd generation of the Lynch family. A few years back, I started making homemade corned beef because I was so dissatisfied with the offering that regular markets had. The brisket needs to brine in the salt/curing solution for 8 days before cooking, so there is a little planning involved. I've had a lot of corned beef in my lifetime, but this one is incredible and the leftovers are simply the best. I make hash, grilled corn beef and swiss, you name it, until it's gone.
I serve it with cabbage, onions and carrots, colcannon, Irish brown bread and for dessert, we have Guinnes Chocolate Syrup Floats. Yep, Guiness with Chocolate Syrup, Vanilla Ice Cream and a bit of coffee with homemade whipped cream on top.
What's on your St. Patrick's Day menu?
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| 22 L A T E S T R E P L I E S (Newest First) |
| FebruaryViolet |
Posted - Mar 20 2012 : 06:27:50 AM
I'll be very excited to hear! We eat late, too, Lisa--by the time everyone gets everything done, it's about 8:30 or so. I love turnips and parsnips, too, but Justin would SHOOT me if I put them in something!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| nubidane |
Posted - Mar 20 2012 : 06:13:55 AM
I have a conference call at 10, then I have to shoot a few comp pics in town. I am stopping at the grocery to get turnips & parsnips. I like their flavor. So it should be in the crock pot by noon, & we usualy don't eat until about 9 (yikes) so that should give it plenty of time. I'll let you know. |
| FebruaryViolet |
Posted - Mar 19 2012 : 05:42:20 AM
I didn't use instacure because I don't care about the color and instacure isn't as natural as I'd like it to be--when cooked, it resembles a roast in color--are you cooking it tomorrow night, then (Tuesday)?
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| nubidane |
Posted - Mar 16 2012 : 1:33:52 PM
Hey Jonni
I just took out my brisket to stir the brine & start my 2nd 4 days of brining. I did not use instacure. Did you? I guess it is OK to have the meat look a bit gray, as the instructions say it may, but it is still a bit unsettling. Did yours do that? |
| Penny Wise |
Posted - Mar 15 2012 : 4:16:15 PM
thank you!!!!!
Farmgirl # 2139
proud member of the Farmgirls of the Southwest Henhouse
~*~ counting my pennies and biding my time; my dreams are adding up!~*~ |
| FebruaryViolet |
Posted - Mar 15 2012 : 11:35:57 AM
That IS exciting, Lisa! I highly recommend the crock pot--last years version was scrumptious (otherwise I wouldn't have revisited it this go round) but this was fall apart tender-licious. REALLY good. Can't wait to hear what you think!!!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| nubidane |
Posted - Mar 15 2012 : 11:15:16 AM
Joni
I have mine brining, just got it Tues, so it will be for next week. I am excited! |
| FebruaryViolet |
Posted - Mar 15 2012 : 10:25:23 AM
Margo, I think folks who "don't" like corned beef have never had a good one! I'm English/Scottish/Cajun/Cherokee and my husband, bless him, is 100% Irish on both sides--it's nice to know you're not just "Irish for a day" as they say, for this St. Patrick's Day!
I could live on cabbage and sauerkraut, brussel sprouts, potatoes, etc...the only thing I can't really stomach is lamb. I've given it the required effort but honestly, I can't stand the smell or the taste...nor that it's, well, lamb. It's just not in me, I guess.
I'll be happy to share the brining instructions--the key here is to get a fresh brisket, not the one that in the plastic at the market with the spices.
6 cups water (not hot, but warm so the salt mixes better)
2 cups lager beer
11/2 cups coarse kosher salt
1 cup (packed) golden brown sugar
1/4 cup pickling spices
1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
For brine:
Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water--rinse well. do ahead Can be made 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| Penny Wise |
Posted - Mar 15 2012 : 09:47:31 AM
jonni-first- could you please send me the brining details???! thanx...we picked up a brisket today - settled for pre done...and i will cook it with cabbage and potatoes and carrots--i love to put a brown sugar/mustard glaze on my corned beef after it is done stove top cooking - put in the oven just enough for the glaze to set in...but have done it many ways-- i may make some soda bread also...depends on energy level here at home!
i didn't know til a few years ago that i am also of some irish heritage- i thought i just loved the food! my very German father-in-law loved corned beef and MIL hated it so i used to send him some. sadly; he passed last summer.
found out last nite that my sis in law in wisconsin has never ever had corned beef and i couldn't convince her to try it...her loss!
Farmgirl # 2139
proud member of the Farmgirls of the Southwest Henhouse
~*~ counting my pennies and biding my time; my dreams are adding up!~*~ |
| FebruaryViolet |
Posted - Mar 15 2012 : 06:55:47 AM
Girls, I have to tell you, if anyone is going to use this recipe this year, make it in the crockpot--of course, this all depends on whether you like your corned beef "sliceable" or more like a roast. I'm leaning towards the latter after trying it ten kinds of ways. The recipe calls for stovetop instructions, but I put all 6lbs with carrots, potatoes, and onions and the aromatics in the crockpot for 10 hours on low and it was devine. I mean DEVINE. I even snuck some at 7:00 am while putting some in my lunch pail.
I made my cabbage separately by slicing it thin, 2 tblsp. of butter and a bit of water to a boil in a skillet. Add cabbage and toss with tongs to coat, s & p, then put a lid on it and cook over high heat for a few minutes. Add another pat of butter before serving--it was nutty, sweet, beautiful!
I made soda bread, of course and with farm fresh butter, a Youngs Double Chocolate Stout for me and Wells Banana Bread Beer for my husband, we feasted!!!
Happy kickoff to St. Patrick's Day!!!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| Calicogirl |
Posted - Mar 01 2012 : 4:32:33 PM
Thank you Jonni!!!
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| FebruaryViolet |
Posted - Mar 01 2012 : 08:19:05 AM
Sharon and Lisa, I sent you both the recipe via email through the forum. It's a rather "in depth" list of "to do's" but don't let that turn you off--it's really quite easy and then it's just a waiting game. Want to get started brining by end of next week though if you'd like to make it ON St. Paddy's day.
Thanks, Roe--it's a really good dinner--my husband thinks this should be our family Easter dinner, too, because we're all so Irish.
When I lived in England, it's a wonder I didn't gain a gazillion pounds all the clotted cream I consumed. I love it, and lemon curd is the bomb! Wonderful in a trifle!
@Lisa--nope, ordering my brisket from Besslers, on Madison. They do a wonderful job, all local sides and they get me anything I want. A truly old fashioned butcher that still caters to the neighborhood and all the little African American ladies that makes greens and beans--lots of fatback and cracklins in the cases!!!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| nubidane |
Posted - Mar 01 2012 : 07:51:00 AM
Jonni, can you post the brisket recipe?
Jim says he doesn't like corned beef, but I think he has only had it cooked badly.
& those Guiness floats?? Now detail that for me too.
Are you getting your meat from Avril's? |
| Roe |
Posted - Mar 01 2012 : 06:36:26 AM
Jonni,
Your dinner sounds just wonderful ENJOY! You could add the clotted cream and Lemon curd always is a big hit with my family!
Hugs,
Roe |
| FebruaryViolet |
Posted - Mar 01 2012 : 05:43:38 AM
Ceejay, come on down to the Bluegrass! We'd love to have you--I bet you could do some variation (with a little planning) and make some corned beef, cabbage and potato pasties to bake over the fire when you're glamping. St. Patricks day all wrapped up in a pastry pocket! Make em' before you go and put them in the cooler. Bring along some coarse, whole grain mustard and voila!
Sharon, I'll be happy to send it to you. I think EVERYONE should have real corned beef, all over this land :) When I first started doing this the old fashioned way, I thought--this might be crazy--think about all the time, but it really is just such little effort for such an amazing result. It will be especially wonderful with your local beef and smoker!!!!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| Calicogirl |
Posted - Feb 29 2012 : 6:42:22 PM
Jonni,
Would you be willing to share your brine recipe? This is something I have always wanted to do and we have some excellent beef from a local rancher. Oh and my honey built us a smoker this summer and smoked corned beef is wonderful!
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| ceejay48 |
Posted - Feb 29 2012 : 4:16:57 PM
Well, Jonni . . . can I just come to your house for that dinner? Sounds absolutely wonderful!!!
I will be "glamping" with my daughter on St. Patrick's Day so I'm not sure what we'll be doing . . . maybe "glamp" style pub-grub!
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
living life - www.snippetscja.blogspot.com
from my hands - www.cjscreations-ceejay.blogspot.com
the "Purple Thistle" http://www.ceejay48.etsy.com
from my heart - www.fromacelticheart.blogspot.com
from my hubby - www.aspenforge.blogspot.com |
| GirlwithHook |
Posted - Feb 29 2012 : 2:14:58 PM
I may have a row on my menu! The Mister is half-Irish but hates his father, so he puts out the Union Jack on St. Pat's. (My mother is SO going to haunt him for that....)
I will likely bake potatoes, cabbage, and carrots--and then have a corned beef sandwich for myself. I may cook him some English pub-style fish to soothe his spirits.
A hook, a book, and a good cup of coffee.... |
| FebruaryViolet |
Posted - Feb 29 2012 : 12:05:18 PM
Oops, Sorry--yes, Granddaughter. I will run and check that out--thanks, Melina and thank your granddaughter, too!
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| Melina |
Posted - Feb 29 2012 : 11:40:19 AM
It was granddaughter and she said yes, she'd love to share. Go to Google, type in Irish Car Bomb Cupcakes and it's the recipe under browneyedbaker.com It should come up within the top few sites. Very yummy, enjoy!
The morning breeze has secrets to tell you. Do not go back to sleep.
Rumi |
| FebruaryViolet |
Posted - Feb 29 2012 : 08:43:21 AM
I'd love to have that recipe for the car bomb cupcakes, Melina, if your daughter would be willing to share?
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
| Melina |
Posted - Feb 29 2012 : 08:27:34 AM
We usually have corned beef and cabbage and Irish soda bread. I'm going to try to talk my granddaughter into making her famous Carbomb Cupcakes.
The morning breeze has secrets to tell you. Do not go back to sleep.
Rumi |
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