Posted on 03/17/2014 5:58:47 AM PDT by Phillyred
Thanks for the ideas. I just added 1 sliced jalapena pepper to the crock pot, that should give it some bite. My wife is allergic to jalapena fumes, so I have to be careful when I take the lid off. Also my stupid crock pot only has two speeds, low and high.
As long as you keep it covered in liquid and the fat and liquid doesn't boil away, you should be ok. I leave the fat cap on the top and take it off when cooking is over. Take the brisket out of the liquid and tent it with foil for 15 - 20 minutes before slicing (across the grain, of course). Use the remaining liquid to cook your cabbage. Low boil for 20 minutes.
Next time, try a pressure cooker....That’s what we use, and it’s done in a couple hours.
I try to get the best of both worlds: I steam the cabbage with water from the Brisket.
Yea, there is plenty of liquid. Tried a little piece of carrot and potato, wow that has some bite, makes it come alive! It was only about 1/2 of a jalapena. I put it on at 9 AM and I’m going to eat it at 7 PM
Pressure cookers scare the krap out of me. When I was a kid, my parents almost had one blow up.
They are dangerous if you’re not careful. The trick is to not allow any fat to splatter into the regulator orifice. Don’t be too aggressive getting it to a boil.
Also, don’t use a cheap one. The two we use are about $400 per.
“Cinco de Mayo, The Fifth of May, is a pseudo-Mexican holiday”
My friend from Mexico laughs about Cinco de Mayo celebrations in USA. She said it’s a big fat nothing in Mexico.
Aside from the house smelling like an old sneaker, we’re excited.. :|
So, in a way it is Irish...American Irish.
“Its Irish because we Irish say it is!! “
I second the motion!
(Just put on the crockpot of the best corned beef!)
I had a Ruben today. Does that count as corned beef and cabbage?
I grew up in a community that was probably 80% of Irish heritage (I’m not). The town has an Irish name & there is a large weekend-long St. Pat’s celebration every year. Corned beef and cabbage was “not on the menu”....it was always (and still is) Irish Stew and soda bread.
When I went to college, and later moved to the City, I was puzzled by the corned beef and cabbage thing...figured that the Irish I knew must have come from another part of Ireland or something....LOL!
Counts as delicious.
Shouldn’t those cows also be sucking down whiskey?
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