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Post by geordy on Mar 17, 2011 9:04:30 GMT -5
to all who celebrate...and who Wouldn't  ??  I've a breakfast meeting followed by corned beef sandwiches then back to the City to catch some of the Parade!! Then cooking the CB & C, a bit of soda bread, some Guinness, green beer and Irish Coffee!! Thank God tomorrow is Friday! ;D |
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Post by sunshine817 on Mar 17, 2011 12:04:11 GMT -5
Hi, Geordy -- Beannachtaí na Féile Pádraig oraibh This year's an experiment -- the only corned beef that's available here is the tinned stuff that's a cross between Spam and Alpo, so I brined my own a few days ago -- it's on the stove now, so we'll see if it's any good! (even if it's just beef boiled in beer, it won't be all bad...) It SMELLS amazing, so we'll see in a while if it's any good! We have the Irish trad blaring from the stereo, the Guinness is in the fridge, and I'll share with you the lovely story I was sent today for the holiday: www.stpatricksfestival.ie/downloads/brilliant.pdf |
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Post by Shoesy on Mar 17, 2011 13:43:43 GMT -5
Are you wearing green, Geordy?
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Post by sunshine817 on Mar 17, 2011 15:17:37 GMT -5
Oh man -- the home-cured stuff is excellent! I'd make it again, even if I could find commercial corned beef because this is so good.
and the best part? Corned beef hash tomorrow (with an egg over the top, thanks)
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Post by geordy on Mar 17, 2011 16:07:01 GMT -5
Wow Sunshine...what did you use in the brine?? And what cut/type of roast?? I've got a thin cut 3 lb. Freirich on the stove now... A Kelly green Guinness sweatshirt bought in Dublin years ago Shoesy!!! And it is a glorious day for the parade!!! Looking foward to hash down the road too....but not tomorrow...meatless Fridays during Lent!!  |
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Post by sunshine817 on Mar 18, 2011 3:24:36 GMT -5
Geordy, I wish I could remember the name of the cut -- but it was a rib/shoulder cut similar to a brisket. I told the boucher what I wanted to do, and he indicated that he though I was out of my mind, but recommended the cut (and because it's a cut a bouiller, it was cheap, too) I found the brine recipe here: www.chow.com/recipes/18629-corned-beef-and-cabbage-with-horseradish-cream-sauce -- so it couldn't be easier. The recipe said you could cure it for 3 days for a light cure or up to a week -- I ended with 6 days because that's when I bought the meat. I put it into a double ziploc (the really big one) then into a bowl on the bottom shelf of the fridge, where it's the coldest -- and I wasn't worried at all that it had gone off --- and woo, the spices smelled divine! (No meat here today, either -- I posted that before I realized it was Friday today!) |
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Post by geordy on Mar 22, 2011 18:56:39 GMT -5
Didn't get around to my hash until tonite.....sublime with a perfectly round egg on top(bought metal pastry rounds at the restaurant supply shop @ Chelsea Market for a buck apiece! ;D)
Half a corned beef sandwich on rye for lunch yesterday...grilled Irish cheddar and corned beef on marble rye over the weekend!!
So versatile!!! And I've one more serving with the cabbage/potato/carrot left!!!!
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Post by framboiseetrose on Mar 23, 2011 12:26:46 GMT -5
Geordy,
Your corned beef lasted more than ours. I'll buy a bigger piece next time. My last was a special reuben on rye with grilled cheese and topped with a green cabbage vinaigrette instead of sauerkraut - - - delicious!!!
bisous,
lilia
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Post by geordy on Mar 17, 2012 8:15:37 GMT -5
And here it is again St. Patrick's Day 2012!  If I were in Paris I'd be heading to the Irish Celebration at the Olympia tomorrow!  But today I'll be heading to 5th Ave. to watch the marchers!!! |
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Post by Shoesy on Mar 18, 2012 1:38:32 GMT -5
Were you dressed in your finest green attire, Geordy?
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Post by geordy on Mar 18, 2012 7:35:38 GMT -5
Oui Shoesy! My Kelly green Guinness sweatshirt purchased years ago at the brewery in Dublin! Perfect parade day..enormous crowds and many, many marchers! Corned beef and cabbage, soda bread, aforementioned Guinness , green beer and Irish coffee. For brunch today I'm making "Irish Croque Madames"!  ;D |
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Post by holger on Mar 18, 2012 8:16:05 GMT -5
Happy Saint Patrick's to all even if a wee bit late. But did you know that according to one tale, he was not Irish but from Roman Britain, taken as a slave in an Irish raid at around 16 and that is how he got to Ireland and his story began? Just was told this yesterday so actually have to check it out.
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;D
Let the riot begin! LOL - 
hahahha