going to have corned beef tonight havn'e had for months. can't wait its in the crock pot now yum

 

Man I bet that smells good! I love that stuff. We have a little Greek restaurant in town that hashes out Corned Beef and cabbage now and then. Good stuff!

 

Hate corned beef.

 

I don't eat anyting "corned" even sounds nasty.
Look at a Ruben, EEWWW!
What's the "Hash" part anyway?

 

what are you thinking druggie

 

Nah nah nah... Corned beef hash from a can is like spoiled dog food. Gas you up like a grass fed mule. A good corned beef brisket with cabbage, taters and carrots is a whole different animal. Even better than possum! So good you can hardly stand it. And it'll gas you up like a grass fed mule.

 

I just finished my lunch, a nice thick Reuben.

Yummmm.

Only problem is the comeback.

Keeps coming back all night long, must be the saurkraut.




phox

 

I always wondered what the heck they do to make corned beef . care to share the recipe ?

 

well do want how to cook it or the ingredents to cook u need the corned beef taters and cabbage the how you cook try diff ways but crock pot is good

 

Who-yahhh!

 

it was great going to have more tonight yum yum yum need new crock pot it broke lucky for me it was done

 

I'll ask my Dad what he used, but basically corned beef is made by soaking it in a salt brine for a couple of weeks. There are other spices added as well to give it that unique flavor.

Got me hungry. Time to go to the deli and get a Rueben!

 

Only thing I eat that lets me taste it over and over is a meatball sandwich, makes me wonder every time "why'd I do that?

Isn't the "corned" part like one step under Veal, only in lunch meat form?

 

According to the US department of Agriculture Originally "Corned Beef and Cabbage" was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, because there was no refrigeration at that time was salted or brined during the winter to preserve it, It was then eaten after the long, meatless Lenten fast.

However other Irish people feel that Corned Beef and cabbage is about as Irish as Spaghetti and meatballs. That beef was a real delicacy usually served only to the kings. According to Bridgett Haggerty of the website Irish Cultres and Customs she says that their research shows that most likely a "bacon joint" or a piece of salted pork boiled with cabbage and potatoes would more likely have shown up for an Easter Sunday feast in the rural parts of Ireland.

Since the advent of refrigeration, the trend in Ireland is to eat fresh meats. Today this peasant dish is more popular in the United States than in Ireland. Irish-Americans and lots of other people eat it on St. Patrick's Day, Ireland's principal feast day, as a nostalgic reminder of their Irish heritage.

Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it.

Today brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf. Of course, these spices may vary regionally.

mmmmm!!!