Text 22865, 75 rader
Skriven 2009-04-04 11:12:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Corned Beef
===================
-=> Nancy Backus wrote to Dave Drum <=-

 NB> You will note, I trust, my reference to "once a year"...  (G)  I'm not
 NB> overly fond of either myself, but do like to have it once in a while.
 NB> I use the corned beef round, so it isn't overly fatty, and the Wegmans
 NB> ones aren't overly preserved, either.  Once the meat is well on its
 NB> way, I add everything else, and the flavors all tend to meld... even
 NB> better the second day, which is as long as it all lasts... ;)  I've
 NB> considered baking in a bake-bag, everything all together, but haven't
 NB> done that yet, especially as my oven is currently somewhat on the fritz
 NB> (the broil unit works, but not the bake... it's a 50's-era pushbutton
 NB> GE that came with the house when we bought it over 30 years ago... one
 NB> can bake with it, as the broil unit will try to keep the temp even set
 NB> at bake, but it isn't exactly useful for anything that needs any
 NB> precision).

There's not much you can do wrong to brisket. I like it so well that some of
the people I know suggest that I ought to apply for citizenship in Baja
Oklahoma, where brisket is a national dish.

I did refuse to order it on 17 March when it was a dollar more than the next
night when it was the regualar special. Corned beef slathered with fresh ground
horseradish is a great goodness.

Here is a better use for cabbage than in CB&C. And I will shut up for now as I
think this message hits #20 (the echo limit for one day) in my catch-up
fforts.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cabbage Kielbasa Soup
 Categories: Pork, Soups, Vegetables, Beer, Beef
      Yield: 6 servings
 
      1 qt Beef broth
      1 c  Beer (not lite beer)
 14 1/2 oz Can of diced tomatoes;
           - undrained
      1    Bay leaf
      5 c  Shredded cabbage
      1 lg Potato; peeled, 1/2" dice
      1 lg Onion; peeled, thin sliced
      1 lg Carrot; peeled, in 1/2"
           - slices
      8 oz Kielbasa sausage; quartered
           - lengthwise, sliced at 1/2"
           - intervals
    1/2 ts Dried thyme
    1/2 ts Salt
    1/4 ts Black pepper
 
  In a dutch oven or soup pot over high heat, bring the beef
  broth, beer, tomatoes and bay leaf to a boil.
  
  Add the cabbage, potato, onion, carrot, kielbasa, thyme, salt
  and pepper.
  
  Bring soup back to a boil, then reduce heat to medium.
  Partially cover the pot, and cook until the potato and
  carrot are tender, 15 to 20 minutes. Remove bay leaf
  before serving.
  
  Makes about 6 servings.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 23 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "...And that's all I have to say about that." --Forrest Gump
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)