Text 37407, 78 rader
Skriven 2010-05-05 10:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: beef 109
================
 -=> Dale Shipp said to Jim Weller <=-

 DS> The sell by date on the corned beef was several weeks or more into the
 DS> future.  I guess that is because it is sealed in plastic at the

When corned beef was sold in pickling barrels, there was no
sell-by date. Of course, it was saltier back then too. A
few decades ago I was at Johnnie's Foodmaster in Charlestown;
this was in the uneasy period between pickling barrels and
Cry-O-Vac. I saw flat cut (I was going out with a very skinny
girl at the time) on sale for 0.99, so picked one up. Turned
out it had been insufficiently brined and had gone to a
certain bacterial stage and dipped in some kind of oxidizing
bleach to rejuvenate it. I didn't visit that Johnnie's for a
while afterward.

 DS> packer. Last year we walked into a store that had point cut corned beef
 DS> at $0.99 per pound.  That was really hard to pass up.  This year we
 DS> were hoping for the same thing, but the week after St. Patricks Day,
 DS> none of the stores had any for sale at any price.   The next week one
 DS> of the stores had flat cut for $2.49, which is what we got.  Some would

Usually, any kind of brisket is not a bad deal for $2.49.

 DS> say that the point cut is better because of its higher fat layers.

I think you're speaking of me. The fat, in addition to being
quite tasty in itself, can be rendered, the resulting oil
working well to cook potatoes in or for browning a future pot
roast in; the cracklings too are admirable.

 DS> I'll take either one.   Normal price for flat cut here is $4.99 per
 DS> pound. 

Too much. I wouldn't pay that even for fresh brisket.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: DUBLIN SUNDAY CORNED BEEF AND CABBAGE
 Categories: Cyberealm, Irish, Main dish
      Yield: 8 servings

      5 lb Corned beef brisket
      1 lg Onion stuck with 6 whole -
           -cloves
      6    Carrots, peeled and sliced
      8    Potatoes, peeled and cubed
      1 ts Dried Thyme
      1 sm Bunch Parsley
      1    Head Cabbage (about 2 lbs)-
           -cut in quarters

MMMMM---------------------HORSERADISH SAUCE--------------------------
    1/2 pt Whipping Cream
      2 tb -to 3T prepared horseradish

      Put beef in a large pot and cover with cold water.  Add all other
  ingredients except cabbage and bring to a boil with the lid off the
  pot. Turn to simmer and cook for 3 hours.  Skim fat from top as it
  rises. Remove the thyme, parsley and onion.  Add cabbage.  Simmer for
  20 minutes until cabbage is cooked.  Remove the meat and cut into
  pieces. Place on center of a large platter.  Strain the cabbage and
  season it heavily with black pepper.  Surround the beef with the
  cabbage, carrots and potatoes. Serve with horseradish sauce.

      Horseradish Sauce:  Whip cream until it stand in peaks.  Fold in
  horseradish.

  Source: "The Cookin' O'The Green" - February '94 edition - Family
  magazine

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM

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