I stopped at Salem Prime Cuts last week and picked up one of their store brined, corned brisket flats. I slow cooked it in the crock pot all day with chicken broth. Added onions, a few cloves of garlic and bay leaves to the broth. Then added potatoes and carrots after 5 hours and finally the cabbage to finish it off for the final hour or so. This brisket came out super tender, not overly salty and the flavor was excellent. Accompanied by a Tree House coffee stout
Looks great Don. How was the tenderness? Brisket usually needs a low and slow cooking method to help make it more tender. Sous vide would be a great option too.
Cooked up 4 today. Sorry no pics of the food. My Uncle Ed has been in a nursing home since he fell and cracked his pelvis on New Years Eve. He's not happy about it. Ed is turning 99 shortly and is a WWII navy vet who was active in both Normandy and later the South Pacific. He's also about as Irish as they come. I did up 4 nice briskets 3 to 3.5 lbs each. Simmered them with the spices for nearly 2.5 hours and put them in the oven to keep them warm. Then added 5 lbs of little potatoes and another 4 or 5 lbs of chunked peeled carrots to the water for about 15 minutes. Finally added 2 wedged cabbages and cooked for the last 15 minutes. Brought it all down to the nursing home in a big cooler along with Irish Soda bread made by my neighbor (best on earth) and a birthday cake for Ed and my brother who turned 60 today, and had a great feast with a dozen family and friends. I even smuggled in some Jameson, a bit of Vermouth, and a jar of cherries and made Ed a proper Manhattan. Probably the high point of his meal.
Erin go braless indeed!
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#1839417 - 03/14/2304:51 PM
Re: Early St Pattys Day Corned Beef and Cabbage
[Re: Tall 1]
earl bird
Member
Registered: 01/25/06
Posts: 1640
Loc: Terryville
Originally Posted By: Tall 1
Looks great Don. How was the tenderness? Brisket usually needs a low and slow cooking method to help make it more tender. Sous vide would be a great option too.
Yes, “low and slow” is the best for tenderness, which we will be doing this week.
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