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Author Topic: primitives discuss cooking corned beef  (Read 5546 times)

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Offline LC EFA

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Re: primitives discuss cooking corned beef
« Reply #25 on: March 13, 2010, 09:45:27 PM »
Quote from: Chris on March 13, 2010, 08:50:48 PM
Nothing like a hearty meal of boiled cabbage and pickled beef to clear out a room.  I love it.

The cheesy mustard sauce adds to the effects.  :-)
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Offline Chris

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Re: primitives discuss cooking corned beef
« Reply #26 on: March 13, 2010, 09:48:16 PM »
I've never heard of that one.  Got a recipe? 
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Offline JLO

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Re: primitives discuss cooking corned beef
« Reply #27 on: March 13, 2010, 10:28:18 PM »
Quote from: Chris on March 13, 2010, 08:27:18 PM
Shhh!  You're giving away all my secrets!

I'd spend an extra dollar on a tub of beef base.  Those ramen "spice" pakcets are 90% salt. :p

I agree, those spice packets are all salt, but t-a-s-t-y. 

What's a tub of beef base?  Never heard of it.  Like a beef broth or bullion?   

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Offline BEG

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Re: primitives discuss cooking corned beef
« Reply #28 on: March 13, 2010, 10:35:28 PM »
Speaking of salty....saute mushroom in butter with chicken bullion and a little water.  YUM
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Offline Chris

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Re: primitives discuss cooking corned beef
« Reply #29 on: March 13, 2010, 11:02:47 PM »
It's like concentrated beef broth in a paste form.  I used to get them in plastic margarine-type tubs.  It's worth buying if you come across any.
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Offline JLO

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Re: primitives discuss cooking corned beef
« Reply #30 on: March 13, 2010, 11:16:55 PM »
Quote from: Chris on March 13, 2010, 11:02:47 PM
It's like concentrated beef broth in a paste form.  I used to get them in plastic margarine-type tubs.  It's worth buying if you come across any.

Like a jellied beef broth?  M-m-m.  That's all the good stuff.

Can you still buy it?  Lucky you!
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Offline Chris

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Re: primitives discuss cooking corned beef
« Reply #31 on: March 13, 2010, 11:19:31 PM »
I haven't used it in years.  We used to get it for rice (chicken base) or demi-glace (beef base).  You could probably find it in the soup aisle.
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Offline Karin

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Re: primitives discuss cooking corned beef
« Reply #32 on: March 17, 2010, 03:44:42 PM »
I brought this over just to drive GOBUCKS crazy. 

Quote
kfred  (93 posts)     Wed Mar-17-10 09:47 AM
Response to Original message
1. Corned Beef yes - cabbage no
 I'm using the crockpot. It'll have 7-9 hours of cooking time on low. Additions: Taters (natcherly!), onions, smushed garlic, two extra bay leaves, 1 heaping tsp of pickling spice plus the itty bitty packet, I'll put carrots in later. Instead of cabbage I have a large rutabaga chopped in chunks cooking with it. And water. Was going to use beer, but decided not to.

I'll do a traditional brown bread made with graham and white flour - pretty close to an Irish Soda quick bread later today - bnut brown. (might throw some rye in there too for giggles).

Yummy!  Enjoy! 
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Offline GOBUCKS

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Re: primitives discuss cooking corned beef
« Reply #33 on: March 17, 2010, 03:47:28 PM »
Quote from: Karin on March 17, 2010, 03:44:42 PM
I brought this over just to drive GOBUCKS crazy. 

Yummy!  Enjoy! 
Still pissed off about that beer, huh?
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Offline debk

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Re: primitives discuss cooking corned beef
« Reply #34 on: March 17, 2010, 07:27:23 PM »
I cooked mine in water, on the stove for 4.5 hours this afternoon, with just the little packet of stuff and a large sweet onion, chunked up.

Took out the meat, added the cabbage to the broth for about 10 minutes.

Other half said it was the best I've ever made! I have to admit, it was really good. Not fatty or stringy.  :-)
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Offline happy1ga

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Re: primitives discuss cooking corned beef
« Reply #35 on: March 17, 2010, 09:41:19 PM »
Guess I was wrong, there's at least one DUmmy w/ a crockpot.
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