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Kimoira  (Level: 212.9 - Posts: 1195)
Fri, 14th Mar '08 6:10 PM


In the US, St Patrick's Day is sometimes celebrated with a dinner of corned beef and cabbage.

I usually boil the corned beef and it comes out alright. I tried to cook it in the oven once in a cooking bag and it came out awful so I'll never try the oven again.

Lately I've heard people raving about crock-pot corned beef and I wonder if any of you in Sploofland have a preferred way of preparing your corned beef ? Is the crock-pot method really all that great?

Linenlady  (Level: 159.1 - Posts: 306)
Fri, 14th Mar '08 6:25 PM

Kim, I always prepared mine in the pressure cooker, and it was one of my family's favorites. I would bring the cooker up to pressure and cook for 30 minutes then de-pressurize and pour off the initial cooking water. That immediately got rid of a lot of the salt that's usually associated with corned beef. Then I'd trim every speck of fat I could find and rinse off the meat. I'd add fresh water, peppercorns and bay leaf and bring back up to pressure for about 1-1/2 hours. At the end of the cooking time, I'd quarter potatoes, cabbage and onions and cut carrots into four chunks, bring the pressure down and skim off any remaining fat on the top of the cooking water then add the veggies. If you bring the pressure back up, it only takes, literally, a minute but you can just rest the cover on it and cook for about 10-12 minutes. Always delicious.

Kimoira  (Level: 212.9 - Posts: 1195)
Fri, 14th Mar '08 6:37 PM

I'm a big skimmer- skim that stuff off the top of the water until there is none left and the water is clear. That is why I've always liked boiling because I could get rid of that stuff. I've never worked with a pressure cooker- it sounds like I need to take a course in it but the way you describe it sounds delicious!

Thank you.

Kimoira  (Level: 212.9 - Posts: 1195)
Fri, 14th Mar '08 7:17 PM

purely self-involved bump

Papermanbill  (Level: 41.3 - Posts: 1312)
Fri, 14th Mar '08 7:41 PM

We do like you, just boil and through potatoes and cabbage in accordingly. If this stuff wasn't so expensive ($3.49 lb. here) we' have it once or twice a month. I like the cabbage when it gets cold with lots of salt.

Rnmorg  (Level: 128.2 - Posts: 689)
Fri, 14th Mar '08 7:42 PM

This summer, we grilled it outside. It was the most amazing thing (and I am the happy recipient of the above-mentioned pressure-cooked corned beef, so I've had GOOD corned beef!) My son, who normally turns his nose up at it, could not get enough. There are a dozen recipes for it on the web, but I think we used some sort of apricot glaze (mix apricot preserves with Lipton Onion soup) and used indirect grilling. I wish I could find the exact recipe. Here is one that gives good directions, but this isn't the exact one I used.

I am making my corned beef today because I just couldn't wait! Mine is in the slow cooker, though, and I am making roasted potatoes, carrots and onions because I sent my son to the store to get Cabbage and he brought home a head of lettuce and I didn't realize until it was too late!

Kimoira  (Level: 212.9 - Posts: 1195)
Fri, 14th Mar '08 8:09 PM

Bill I'm lucky to get it for 1.99/lb locally (

Robin I'm a a Lipton Onion Soup freak from way back- I've never tried it with a corned beef but have slathered many a cut of beef with Campbell's Cream of Mushroom and various seasonings.

I made a huge mistake last year of getting a "top round" cut of corned beef. NEVER again! Brisket is the only way to go.

Maggie7556  (Level: 227.8 - Posts: 268)
Fri, 14th Mar '08 8:12 PM

We used to glaze ours with a brown sugar and mustard mix. Just put it in the oven after boiling. Nice mix of sweet and salty.

Kimoira  (Level: 212.9 - Posts: 1195)
Fri, 14th Mar '08 8:15 PM

in addirion to the carrots, potatoes and cabbage I'll add turnip.

Turnip. When my sister lived in New England she was able to buy frozen turnip, diced by the bag in the freezer section!

Not sure when civilization will take it's part here but I still boil the whole turnip, peel it, cut it up, boil and then mash it!

Well worth it though

Donden  (Level: 112.5 - Posts: 2127)
Fri, 14th Mar '08 9:09 PM

Crock pot. 6# on low for 5 hrs then high for 2. Pour 1 can beef broth over meat at start. I would cook the potatoes with it but I never have had enough room. Don't forget the soda bread. ALWAYS make enough to have corned beef sammies with leftovers.

Bobbsey  (Level: 158.3 - Posts: 252)
Fri, 14th Mar '08 9:20 PM

also, i cut an onion in half, and stick cloves, about 6, into the onion. put it into the water with the corned beef. it give a nice taste to the corned beef. i love corned beef and cabbage.

Maurlin  (Level: 220.5 - Posts: 2707)
Fri, 14th Mar '08 10:19 PM

I'm bumping this just to have something other that X or Y or what's your favorite. It is no longer amusing

Mrpinto  (Level: 229.3 - Posts: 22)
Sat, 15th Mar '08 12:47 AM

I agree about bumping this up. I boil my corned beef and when all the s*** floats to the top, I change the water and simmer for another 2 - 2 1/2 hours. I like to use red potatoes (no peeling necessary) and I boil the cabbage separately. I've seen thick cut brisket on sale this year for .99/lb. That's pretty unusual but $1.99 isn't. And the cabbage is going for .09/lb.

Chickfbref1  (Level: 120.7 - Posts: 2011)
Sat, 15th Mar '08 1:00 PM


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