St Pat's dinner

Any food other than BBQ or Grilled.

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egghead
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St Pat's dinner

Postby egghead » Sat Mar 18, 2017 8:13 am

Put a chunk of brisket in the brine last Saturday for a 7 day soak. Rinsed it well and soaked in cold water for three hours, changing the water twice so it wouldn't be too salty - just right.

Started out it was just going to be my bride and I with plenty leftovers but then it became 4, and soon 6, and finally morphed into 9 for dinner. Was a little concerned that I had enough to go around but no problema senor. Enough leftover for two corned beef sammies with Swiss and sauerkraut on rye with some sumptuous homemade mustard sauce that one of the guest brought.

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Cooked the cabbage, carrots, and potatoes in the seasoned water used for the corned beef. Will I do this again - absolutely.
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Leftovers B)
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Re: St Pat's dinner

Postby OldUsedParts » Sat Mar 18, 2017 8:46 am

Great stuff, as always, Sir Egg - - - - you put all caps on TASTY TRADITIONAL FOOD :tup: :salut: :cheers: Brisket color is awesome (larapin)
OUP

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Re: St Pat's dinner

Postby Sailor Kenshin » Sat Mar 18, 2017 9:43 am

That looks delicious!
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Re: St Pat's dinner

Postby CaptJack » Sat Mar 18, 2017 10:23 am

beautiful
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Re: St Pat's dinner

Postby woodenvisions » Sat Mar 18, 2017 11:02 am

That's what I'm talkin bout right there !!
Corned beef, Swiss and kraut on rye !!

Got me thinking now Egg...
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Re: St Pat's dinner

Postby Kiwiruss » Sat Mar 18, 2017 5:20 pm

Egg, that could almost be the meal I serve up here in the winter, good old fashioned corn beef n carrots, there's even a song called corned beef n carrots, I make my own mustard sauce from the liquid the beef is cooked in. I can't believe how close mine is to yours,lol. I steam my cabbage , do you?? I also put a small amount of mint sauce in the cabbage when serving up. It's delish.

And a cold sammich is heaven as well.

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Re: St Pat's dinner

Postby bsooner75 » Sat Mar 18, 2017 8:54 pm

Very nice EH!


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egghead
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Re: St Pat's dinner

Postby egghead » Sat Mar 18, 2017 9:24 pm

Kiwiruss wrote: I can't believe how close mine is to yours,lol. I steam my cabbage , do you??

Russ


Russ - I put a couple tablespoons of the pickling spice in the pot before simmering the corned beef - it just verily simmers until it probes like butter (about 4 hours). The cabbage, potatoes, carrots, and an onion go into the seasoned water that the corned beef was cooked in and water is added to cover all then simmered until done - the veggies pick up a hint of the seasoning.
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Re: St Pat's dinner

Postby Kiwiruss » Sat Mar 18, 2017 9:35 pm

Thanks brother, very similar huh. Here's a song for ya,lol.

https://m.youtube.com/watch?v=z-qaUaxPFTI

Russ
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egghead
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Re: St Pat's dinner

Postby egghead » Sat Mar 18, 2017 9:43 pm

8) 8) 8)
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Re: St Pat's dinner

Postby egghead » Sun Mar 19, 2017 12:59 pm

Bonus time. Two sammies with corned beef leftovers

Corned beef, Swiss, sauerkraut, and mustard sauce on rye. Overloaded and corned beef falling off every time I touched the sammy.
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Re: RE: Re: St Pat's dinner

Postby woodenvisions » Sun Mar 19, 2017 1:23 pm

egghead wrote:Bonus time. Two sammies with corned beef leftovers

Corned beef, Swiss, sauerkraut, and mustard sauce on rye. Overloaded and corned beef falling off every time I touched the sammy.
[url=http://s210.photobucket.com/user/tagman_2007/media/Beef/IMG_9367%20Copy_zpsfwf2orgg.jpg.html][img]http://i210.photobucket.com/albums/bb109/tagman_2007/Beef/IMG_9367%20Copy_zpsfwf2orgg.jpg[/img][/url]

Got a question for you ?

Have u ever tried either Tzatziki or Bernaise on corned beef ??

I have access to both of these, my nephew is a sous chef at a steak house and his home made Bernaise is really good.
Sounds like either should pair well with corned beef ?
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Re: St Pat's dinner

Postby limey » Sun Mar 19, 2017 2:27 pm

EH, that is my type of sammie! Nicely done Sir!
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Re: RE: Re: St Pat's dinner

Postby Kiwiruss » Sun Mar 19, 2017 4:22 pm

woodenvisions wrote:
egghead wrote:Bonus time. Two sammies with corned beef leftovers

Corned beef, Swiss, sauerkraut, and mustard sauce on rye. Overloaded and corned beef falling off every time I touched the sammy.
[url=http://s210.photobucket.com/user/tagman_2007/media/Beef/IMG_9367%20Copy_zpsfwf2orgg.jpg.html][img]http://i210.photobucket.com/albums/bb109/tagman_2007/Beef/IMG_9367%20Copy_zpsfwf2orgg.jpg[/img][/url]

Got a question for you ?

Have u ever tried either Tzatziki or Bernaise on corned beef ??

I have access to both of these, my nephew is a sous chef at a steak house and his home made Bernaise is really good.
Sounds like either should pair well with corned beef ?


Wv, I've made tzatziki a few times, but don't think it would go with this, jmo. Bernaise might work. You got me thinking now.

Russ
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egghead
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Re: St Pat's dinner

Postby egghead » Sun Mar 19, 2017 10:31 pm

Have had bernaise a few times on beef but not on corned beef. Haven't tried tzatziki.
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