When I had mentioned this during Ron's crockpot topic, y'all said how wonderful it should have been. Well...it wasn't
Can you give me better instructions for this year? I really would love to make it!
Last year for St. Patty's day I made a corned beef in the crockpot, and it was a disaster! It totally fell apart. When I took it out of the pot, it fell into strings.
SOunds good - just like mother used to mak e
|I made my first crockpot corned beef last year and it was wonderful. First, buy the flat cut. I can't remember what it is called but you want the flat one. I put in in the crockpot with carrots and onions. A little water and the seasoning packet that came with it. Cooked it on LOW for 6-8 hours. I added the cabbage at the last 15 minutes. Came out delish.
And you must have it with horseradish, of course.
|aannnndddd you must put butter and white vinegar on the cabbage.....
hey, i just realized.....i may be able to eat that ....whoooo hoooo!!!!!!!
|And you guys promise it won't completely fall apart??????????|
|I'm trying to remember if mine fell apart last year? I remember it was delicious and extremely tender, but I declare, I can't recall if it was slicable or more like a stewed beef.
I do remember I put the cabbage, potatoes and carrots in with it and it tasted great.
Here's the link to my post about this from last year. That recipe that Joah posted looks really good. I think I might give that one a try this time.
http://forum.oes.org/viewtopic.php?t=12 ... sc&start=0
Susan said that she cooked hers in the crockpot with Guiness instead of water. Sounds like it might be good.
|Sounds like it was overcooked. Reduce cooking time/lower temp. Here's a boiled/simmered version:
squash and apples and onion????
Also on the various brisket cuts:
Beef Brisket Cuts
First of all there are three brisket cuts that you are likely to see in your grocery. It's always boneless and usually fairly inexpensive.
Whole brisket is the entire primal cut just as it comes to the butcher from the meat packers. It's usually in cry-o-vac wrap and weighs anywhere from 8 to 15 pounds.
Whole brisket is the favorite of Texas style barbecue. You don't normally find whole brisket in groceries (Not at mine anyway.) except on special occasions.
The whole brisket is also divided into two smaller cuts for retail. The flat cut and the point cut.
Point Cut Brisket
The point cut has much more fat than the flat cut and is the ideal cut if you're going to cook it for shredded beef.
Because of the high fat content it tends to fall apart after cooking and doesn't slice very well.
Flat Cut Brisket
The flat cut is ideal for slicing. It works great with home cooking methods and has great flavor.
It can also be shredded if cooked to the proper degree.
Flat cut brisket is also the cut most often used for commercial corned beef. I'm talking about the uncooked corned beef you find in the butcher display case and not the delicatessen section of your grocery.
The cooked Deli corned beef is usually top round.
Deli corned beef is top round??
|I had always simmered my corned beef..but last year tried the crockpot. Yep...The real delis use the fattiest...which IMHO is the tastiest!|
I love brisket (guess it's the irish girl in me)
Does anybody fry their cabbage??
It is really good that way ( I didn't say good for you!)
Now my taste buds are getting excited!
|I haven't made corned beef in probably 20 years but I remember finishing it in the oven with a mustard glaze. And Tammy probably knows about this-my husband's family is from the south and they eat cabbage cooked in cream|
|Ha! Holly you're right - if there is a way to make a healthy dish fattening, we've figured it out.|
|I'm Irish, I do corned beef & cabbage in a roaster, in the oven.
( other Irishmen don't throw stones, I don't like it boiled ).
I put corned beef and the seasonings into a roaster, add potaotoes, cabbage and carrots if desired and roast about 2- 1/2 hour's.
Comes out perfect everytime.
p.s. need to serve with Irish soda bread
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