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Boil it forever, is what I do!
posted by
Sea_Gypsy
on March 18, 2016 at 9:03 PM
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TAPS
Well thought out Haiku love.
posted by
WileyJohn
on March 18, 2016 at 6:12 PM
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just some sore heads. LOL
posted by
Kabu
on March 18, 2016 at 2:53 PM
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TAPS
I had to look up that recipe, of course - sounds great, and I'll try it. Apparently it also goes withy kale, which I use a lot! I celebrated St. Paddie's Day with Guinness...
posted by
Nautikos
on March 18, 2016 at 10:25 AM
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Re: C_C_T
We don't do the tins of corned beef (used to when we were back-packing in the mountains) but purchase a brisket with the spices included and boil it in a pot until totally tender. Then you take it out of the broth, let it cool and slice it across the grain. (I remove the fat globs from mine.) It makes wonderful sandwiches on rye bread with some sauerkraut.
posted by
TAPS.
on March 18, 2016 at 10:19 AM
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I still have a tin lurking in a cupboard/ do you still eat it in your neck of the woods. I hope son wore his pixie hat.
posted by
C_C_T
on March 18, 2016 at 10:15 AM
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