Corned beef this weekend?

Got any corned beef plans? This is a meal I used to get at an old people's tavern around this time of year, but I don't live around there anymore. Maybe I'll just get a corned beef sandwich from somewhere.

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  1. 1 month ago
    Anonymous

    no

  2. 1 month ago
    Anonymous

    Yep, corned beef and cabbage on Sunday, followed by corned beef hash for breakfast until the leftovers are gone

  3. 1 month ago
    Anonymous

    Buying cabbage and tatties tomorrow. Also good mustard.

  4. 1 month ago
    Anonymous

    in years past I would have gotten this from a local deli, they offered it precisely 1 day out of the year. it closed for good a few months ago. idk what to do now

    • 1 month ago
      Anonymous

      That looks suspiciously similar to something from a deli in my area that also closed a few months ago...

      • 1 month ago
        Anonymous

        Carbone's Market?

        • 1 month ago
          Anonymous

          No. Dom's Deli.

        • 1 month ago
          Anonymous

          No. Dom's Deli.

          we're losing too many mom and pop restaurants anons, it's a crisis.

          • 1 month ago
            Anonymous

            I lost the only mom and pop butcher in my area, feelsbadman

            • 1 month ago
              Anonymous

              We still have several but my favourite two have closed. Another opened closer to my house but I've not been. It has an awful name. Something like Punk Rock Sausage Company or some shit.

              • 1 month ago
                Anonymous

                what. lol

          • 1 month ago
            Anonymous

            It’s capitalism

      • 1 month ago
        Anonymous

        Your mom.

    • 1 month ago
      Anonymous

      Enjoy ýour seed oil Chinese take out and new land lords.

      • 1 month ago
        Anonymous

        You too!

    • 1 month ago
      Anonymous

      >when she's done finding herself and is ready to settle down

    • 1 month ago
      Anonymous

      The deli in the store I work at does corned beef sandwiches every Wednesday. I asked if they were going to change this week and do them on St Patricks and they said no.

  5. 1 month ago
    Anonymous

    made some this week

    • 1 month ago
      Anonymous

      Wheres the cabbage motherfricker?

      • 1 month ago
        Anonymous

        musta left it up in your mom's snizz

        • 1 month ago
          Anonymous

          Talk white wigger.

    • 1 month ago
      Anonymous

      ahhh great post, was hoping to see some crock pot recipes here.

      found this one: https://m.youtube.com/watch?v=cmRDMK3Xg4w&pp=ygUhY29ybmVkIGJlZWYgYW5kIGNhYmJhZ2UgY3JvY2sgcG90

      may try it

      nice, got a 4lb'er thawing now, just have to go get some red potatoes, cabbage, sugar, bay leaves, and some Guinness, and i think i am set.

      • 1 month ago
        Anonymous

        >sugar
        I would leave it out, also why dont you have any sugar in your kitchen

        • 1 month ago
          Anonymous

          i do not eat much sugar, i have beet sugar rocks that i use in tea.. just not an ingredient i typically use.
          check out that video, it calls for sugar, and a place i get corned beef and cabbage here in Florida; it tastes sweet and i always wondered what it was.. could be sugar, could be cinnamon? not sure, but i like the sweetness.

          • 1 month ago
            Anonymous

            The sweetness could be due the carrot alone but you do yoú

            • 1 month ago
              Anonymous

              i always do me, keep your snotty little shit comments to yourself if you have nothing useful to contribute. and its not carrot dipshit

              • 1 month ago
                Anonymous

                Jeez why so hostile

              • 1 month ago
                Anonymous

                i am a hostile individual

        • 1 month ago
          Anonymous

          https://i.imgur.com/iAEB8ky.jpg

          i do not eat much sugar, i have beet sugar rocks that i use in tea.. just not an ingredient i typically use.
          check out that video, it calls for sugar, and a place i get corned beef and cabbage here in Florida; it tastes sweet and i always wondered what it was.. could be sugar, could be cinnamon? not sure, but i like the sweetness.

          the sugar is not there as a sweetening agent, sugar binds to the cells keeping them inflated so you get tender meat instead of beef jerky, actually the same method is used when making tender beef jerky because it allows the beef to remain moist but without the water that would make it go rancid.

  6. 1 month ago
    Anonymous

    No. It sucks just like the Irish do.

  7. 1 month ago
    Anonymous

    I don't celebrate papist holidays

    • 1 month ago
      Anonymous

      We're not even Catholic, but my family and I like using other cultures' holidays as excuses to eat food, like tacos on Cinco, corned beef for St Pat's and fish on Fridays during lent.
      It's nice.

  8. 1 month ago
    Anonymous

    I hate this stuff, why ruin a bender with this fricking kyke shit

  9. 1 month ago
    Anonymous

    So growing up anytime we had corned beef we would just open the package and boil it for a couple hourse. In more recent years I've always seared the brisket before braising like I would for say a chuck roast. I've also used the corning spices in the braising water to make a white gravy. I know they arent traditional, but damn do they taste good.

    • 1 month ago
      Anonymous

      Once you learn to braise corned beef, you'll never boil again.

      • 1 month ago
        Anonymous

        Dutch oven with lid on. One can Guinness and water to cover 90% of beef. In the oven at 275F for four to five hours.
        It would probably work in a slow cooker too.

  10. 1 month ago
    Anonymous

    When I lived on Long Island, a local grocery store made a GREAT tin of corned beef and cabbage for like $10
    But that was before the fake pandemic and Joe Biden
    It's probably $35 now

    • 1 month ago
      Anonymous

      >Long Island
      I’m sorry

  11. 1 month ago
    Anonymous

    Goin’ to Katz’s.

    • 1 month ago
      Anonymous

      Isn’t that pastrami, not corned beef?

      • 1 month ago
        Anonymous

        Stop nooticing
        Gradually, you might appreciate less

        • 1 month ago
          Anonymous

          Is this AI?

  12. 1 month ago
    Anonymous

    We’re going to my Irish grandma’s. She makes a mean corned beef.

  13. 1 month ago
    Anonymous

    Peter McManus in NYC. Mmmmm.

  14. 1 month ago
    Anonymous

    love me some corned beef. Question tho bros, I'm a cheapskate. Will they be cheaper on st paddys day or the next few days after?

    • 1 month ago
      Anonymous

      Might be cheaper after, but I've always bought mine before St Paddy's day. You shouldn't have a hard time finding it for well under $5/lb

    • 1 month ago
      Anonymous

      Beef will never be cheap again.

    • 1 month ago
      Anonymous

      In my experience, on or just before is when it's at its cheapest. I just checked next week's ads for local supermarkets and it will indeed go back to normal price after tomorrow. Get them now if you're going to get any at all.

      • 1 month ago
        Anonymous

        I already have mine, but on Monday after work I'm going to go and see if they're on a temp sale to get rid of overstock quick just out of curiosity. Who knows.

        Blarney Stone has the 2 different cuts but the one at Costco only seemed to have 1 amorphous cut.

  15. 1 month ago
    Anonymous

    damn how are european "people" not embarrased when they showcase their shit as their national dish? grim

    • 1 month ago
      Anonymous

      At least their national dishes can be displayed to people of all ages. Your national dish can only be displayed to 18+

    • 1 month ago
      Anonymous

      It's not european, it originated in america

  16. 1 month ago
    Anonymous

    I'm making stew, boxty, for dipping and sauteed cabbage as a side dish. I'll probably eat half a pound of butter that day with bread.

  17. 1 month ago
    Anonymous

    My local lidl had some at 1.99 a lb so I got 2 of them totalling about 5lbs.

    Got some potatoes, cabbage and carrots. Will make reubens with the leftovers

    • 1 month ago
      Anonymous

      What kind of cheese for the reubens?

      • 1 month ago
        Anonymous

        Swiss

  18. 1 month ago
    Anonymous

    Corned beef sucks. The Irish suck.

  19. 1 month ago
    Anonymous

    What kinds lazy way of peeling a taco is that? Also why are they so stingy with the cabbage? Looks good tho.

  20. 1 month ago
    Anonymous

    for me it's Toad's new cream chip beef corned beef hash combo can now available at Meyer's super foods

  21. 1 month ago
    Anonymous

    [...]

    You actually clicked on all those posts? You’re dumb.

    • 1 month ago
      Anonymous

      I really wanted to know because I love corned beef and cabbage and didn’t want to limit my consumption of them to St. Patty’s day.

      • 1 month ago
        Anonymous

        *Paddy

  22. 1 month ago
    Anonymous

    [...]

    Yes.

    what. lol

    What what? The two butchers I like closed, one because they were expensive, the other because the ancient Italian man running it died and his kids didn't want it. Another, a bit farther away, is still in business as are the two Mexican butchers on the same street three blocks away from each other and the third Mexican butcher around the corner from there.
    There are other butchers in the area, too, as well as wet markets and abattoirs but I suspect wypipo will eventually force those out. I'm the guy that carried a whole $79 goat home from the abattoir on the subway many many years ago if anyone remembers the thread

  23. 1 month ago
    Anonymous

    [...]

    They do it goes on sale somewhat frequently, well maybe once every month or two

  24. 1 month ago
    Anonymous

    [...]

    They sell corned beef year round, but only the nice corned beef in a bag with a spice packet for saint paddys day is sold around now.

    Buy as much as you can now lad. My grocery store has a limit on 2 per customer. I just grab 4 and use the self checkout to make a second transaction for corned beef.

    • 1 month ago
      Anonymous

      I do this a lot with deals. I have 4 accounts with my gfs. Nobody seems to care. I love the self check out for this reason.

      • 1 month ago
        Anonymous

        wow you have a lot of gay friends, 4 too many tbqh

  25. 1 month ago
    Anonymous

    Last time I had corn beef it was cooked to perfection, juicy, salty, flavorful, with cabbages, carrots, and potatoes that soaked up all the juices.
    I gorged on it.
    Was many many years ago.
    I don't eat much beef or pork now a days.

    • 1 month ago
      Anonymous

      What are you waiting for then. Go buy a saint paddys day supper and get drunk and pass out. Then wake up to deliciousness.

  26. 1 month ago
    Anonymous

    Do you think more people are eating corned beef today, or yesterday? Since today is the actual holiday?

  27. 1 month ago
    Anonymous

    Got mine in the insta-pot. Half onion, 3 cloves garlic, bottle of Guinness, cup of beef broth cup on water. 1hr 25min. Toss the potatoes, carrots and cabbage in for 8min while it rests. Gonna be eating good this sunday

  28. 1 month ago
    Anonymous

    So we're back from services, the corned beef has been slow cooking in last year's braising stock* for two and a half hours and I'm about to put in the potatoes then the carrots then, finally, the cabbage.

    >I strain, filter, dilute to equal one quart and freeze the braising liquid every year and have done for the last decade
    >gives it that certain je ne sais quoi we all know so well

  29. 1 month ago
    Anonymous

    Question. Should I sear the fat cap on a corned beef brisket before boiling/braising?

    • 1 month ago
      Anonymous

      I don't but I don't see why you couldn't.

  30. 1 month ago
    Anonymous

    yt pepo don season dey food

  31. 1 month ago
    Anonymous

    >boiled vegetables
    >gross cured meat that looks like roadkill
    >more boiled vegetables
    >dry shitty raisin bread
    >not a pinch of seasoning to be found
    The Irish have to have one of the most grim looking cuisines in the entire world. No wonder so many of them preferred to starve than continue eating this slop

    • 1 month ago
      Anonymous

      When the crown owns all of the land and exports all of the food you toil for you gotta be creative, anglo stock are a complete minority these days. Would be upsetting if they got revenge.

      • 1 month ago
        Anonymous

        >live on an island for millennia
        >too stupid to figure out how a fishing rod works
        The Irish, everyone

        • 1 month ago
          Anonymous

          >t. never been fishing before
          >never seen how tumultous and chaotic that the coastal waters are
          you stupid homosexual.

          • 1 month ago
            Anonymous

            homie, have YOU ever been fishing?
            Yes, Irish waters are notoriously bad. Fast currents. Rough seas. Rocky coasts. But that's not even the reason. You try to reel in a fish when you're fricking starving, bro. Or doing anything that requires any sort of strength and energy.
            While it's true that the Irish do not eat much fish to begin with, doing something as labour intensive as fishing when it's neither guaranteed you'll catch anything nor is it necessarily fast AND you're weak from hunger is not generally a good idea, if it's even possible.

            • 1 month ago
              Anonymous

              Me matey, I loived on Alaska for twentyfivarooo me lucky charms.

              • 1 month ago
                Anonymous

                lol
                I'm not even Irish. I'm from Italy. And m but I wanna put my hoohoodilly in Aislín Bea's chacha.

        • 1 month ago
          Anonymous

          >live on island
          >be at war with bigger island thats only 12miles away and has the worlds most powerful navy for 600years running

    • 1 month ago
      Anonymous

      >dry shitty raisin bread
      >not a pinch of seasoning to be found
      The "seasoning" doesn't need to be sprinkled on top to exist, Black person.
      And that soda bread doesn't look dry.

    • 1 month ago
      Anonymous

      >not a pinch of seasoning
      >cured meat
      you're big dumb

  32. 1 month ago
    Anonymous

    [...]

    yes they do at my grocery store.
    i put it in the freezer, until ready to use.
    this is from today. its cheap and easy

    [...]
    You actually clicked on all those posts? You’re dumb.

    its a recipe pussy, keep your cowardice to yourself.. dumb frick

  33. 1 month ago
    Anonymous

    First time doing it baked instead of boiled. So much better tbh. Baked wrapped in heavy duty foil, finished 5 min under broiler.

    • 1 month ago
      Anonymous

      Also roasted the cabbage and potatoes in the oven. Again, far superior to boiled. I don't care if it's not traditional.

      • 1 month ago
        Anonymous

        I don't like roasted vegetables but if you do, I'm glad you changed it up for yourself.
        >t. boiled, steamed, stir fried, sauteed, deep fried, stewed, braised and raw vegetable enjoyer

    • 1 month ago
      Anonymous

      https://i.imgur.com/xXsuSBZ.jpg

      Also roasted the cabbage and potatoes in the oven. Again, far superior to boiled. I don't care if it's not traditional.

      Looks great

  34. 1 month ago
    Anonymous

    Very happy with how my boiled dinner turned out. Finally got all the vegetables cooked at the same time. Only letdown was my soda bread. It looked perfect on the outside, but didn't really cook on the inside. Kinda pasty. Never happened to me before. Too much kneading? Buttermilk failure?

    Made an Irish coffee for lunch too. Used Finnish rye that has a fricking weird taste I'm still trying to find a use for.

    • 1 month ago
      Anonymous

      The color of the beef is excellent. Good job anon

      • 1 month ago
        Anonymous

        I mean, it's just pink salt. It's not an indicator of literally anything to do with quality. You could use the most shitty, poorly cooked cut of all time and still make it pink if you wanted.

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