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Had two store bought corned beefs, point side, so I did a taste test for St Patty's. One cooked in the crock pot, the other seasoned and smoked into pastrami. Reviews from the family were split. Overall, the pastrami had better flavor and looked better, but was dry and a bit tough. I could blame the store bought corned beef, but this is likely my fault. I'm still working on my brisket game, and it hit stall at 130 and I didn't wrap for several hours afterwards. Who knew? The crock pot version was fall apart tender, which my oldest loves. Served with boiled potatoes, carrots, sauerkraut, and Hoppin Johns black eyed peas (which was a surprise hit). Sorry no plated pics, but when food hits the tablet in our house, it tends to go fast!
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Did you smoke the pastrami all the way? Traditional pastrami is finished by steaming or boiling. I smoke mine to 170, then do a SV finish at 195F for 4 hours. -
jfmorris Yeah, I did smoke it all the way. MH's recipe actually says to smoke it to the stall, and then finish with a wrap. But, it hit the stall really early at 130. Except I didn't fully believe it, and let it go until it was overly dry. Great flavor, but it was dry. Like I said, my brisket game needs work, and it's all a learning experience -
Grillin Dad I usually wrap my briskets (full packers) right around 170, which speeds up those last few hours, and helps prevent the flat drying out overly much.
The issue I have with most store bought corned beef is it is often inferior grades, i.e. select or ungraded, and I can never find points here - just corned flats. I recently corned/cured some choice brisket here and gave it the pastrami treatment, and it was way better than doing it with store bought corned beef.
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Saint Paddy’s feast. Made my first ever corned beef and cabbage. Corned the brisket. It was a huge hit. I was surprised at how light the meal was. I think Suzanne Goin’s Parsley and mustard sauce was my favorite. This really completed the food. Sadly no pictures of the chocolate stout cake or the Guinness ice cream were taken. Obviously one too many toasts with Redbreast 15 played a part.
Table for 10
prepping the platters
Nice pic but how about a pic of the dessert??
Why no dessert pics got taken
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Quiet weekend for cooking, trying to get ready for spring outdoors. Did get a chance to combine two recipes that came out pretty good. Did classic enchiladas verde and stuffed them with a chipotle cream shrimp recipe I've been wanting to try. So to make a short story long, I give you Chipotle Shrimp Enchiladas Verde. Daughter heated up some lobster mac and cheese we got over at Sam's Club to go with it.
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I warned the children that if they don't behave over spring break, the huevos rancheros monster would come for them. Today, it arrived, even though they are being very good. Lucky us!
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Entire dining set is the whip. Look at the depth on the table. Very Nice!Comment
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My Mom (Italian) HATED making corned beef for my Dad (Irish/Ukrainian) for St. Patrick's Day. She called it "baboon a$$". She hated the texture, she hated the taste, she hated the cabbage...I never understood why until I made my own home-cured stuff: she was buying lousy corned beef and overcooking both meat and veg (which, apparently, was exactly how my Dad wanted it because it remined him of his own mother's bad cooking).
Anyway, here is my own St. Patrick's Day feast, which tasted delicious. Home-cured packer brisket from a pasture-raised shorthorn steer I bought from the rancher back in November. The whole cut was only 6.5# so I didn't have to trim it for it to fit in one of my curing bins. Brined for seven days in a cure I've been tinkering with for a while. I may stop tinkering now, because this one tasted pretty damn good. SWMBO approved wholeheartedly and even agreed that this might be my best corned beef yet.
I cooked the cabbage to crisp-tender rather than mush. The soda bread was only okay--it needed more salt and I forgot to let the faeries out. For the meat, I separated the point from the flat before serving. The remaining flat will make some excellent reubens. I think I'll use the point for corned beef hash.
I also might start doing this more that once a year. :-)
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This is awesome!! It’s probably just me but I get Ferdinand the Bull vibes from the pic of you smelling the floral arrangement 😂 You do look very happy 😊 🔥🔥🐿️Comment
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And I propose that, heretofore, we all do the same.Comment
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MsTwiggy nope, you’re spot on. Growing up I was always a gentle giant. Ferdinand is one of my all time favorite books. At Jiu Jitsu they call me Silver Bear…I could crush them with my size but try to use techniqueComment
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Well done!Comment
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That is so cool!Comment
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Such a great cook and shareComment
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