What's your favorite thing about St. Patrick's Day

Jimdamick

Jimdamick

Well-Known Member
curious2garden said:
I'm putting my brisket into brine today :) Can't wait, colcannon and corned brisket. I don't usually boil it I usually like to smoke it or just braise it.
Click to expand...
Here is the best recipe for Corned Beef on the planet, because I invented it.
1- large cut brisket ( or 2 small ones point tip best, lower fat content)
2- BIG yellow onions, peeled and dotted with cloves stuck in so it looks like a mine, like a lot of cloves
2- BIG Bay leaves
4-Tbsp. Peppercorn
2- Bottles of REAL Guinness Stout , NOT that draft shit in a bottle
3- BIG carrots
1- BIG cabbage, cut into 1/8 pieces
6-8- Russet potatoes
1- BIG pot
1- baking pan ( 12"x 24" ?)
1/4 cup granulated brown sugar

Place the Corned Beef into the pot with the peeled carrots, onions, stout, bay leaf, peppercorns, and add enough water to cover the beef, with at LEAST 4" of water above.
Boil the beef at simmer for 2-2.5 hrs, and then add the peeled potatoes, bring it back to boil and cook for 1/2 hour longer, and then remove the beef, and add the cabbage.
Place the beef on a baking pan lined with foil, fat side up. You then sprinkle the brown sugar all over the top, but focusing on the fat.
Place 6" below a broiler at low temp, and let the fat melt off, and the brown sugar take over. This method removes most of the excess moisturere
Your cabbage should be done, potatoes done, and away you go.
I make a sauce using sour cream, horseradish, a little mayo and dry English mustard, which goes well with it.
 
Last edited:
bu$hleaguer

bu$hleaguer

Well-Known Member
Jimdamick said:
Here is the best recipe for Corned Beef on the planet, because I invented it.
1- large cut brisket ( or 2 small ones point tip best, lower fat content)
2- BIG yellow onions, peeled and dotted with cloves stuck in so it looks like a mine, like a lot of cloves
2- BIG Bay leaves
4-Tbsp. Peppercorn
2- Bottles of REAL Guinness Stout , NOT that draft shit in a bottle
3- BIG carrots
1- BIG cabbage, cut into 1/8 pieces
6-8- Russet potatoes
1- BIG pot
1- baking pan ( 12"x 24" ?)
1/4 cup granulated brown sugar

Place the Corned Beef into the pot with the peeled carrots, onions, stout, bay leaf, peppercorns, and add enough water to cover the beef, with at LEAST 4" of water above.
Boil the beef at simmer for 2-2.5 hrs, and then add the peeled potatoes, bring it back to boil and cook for 1/2 hour longer,and add then remove the beef, and add the cabbage.
Place the beef on a baking pan lined with foil, fat side up. You then sprinkle the brown sugar all over the top, but focusing on the fat.
Place 6" below a broiler at low temp, and let the fat melt off, and the brown sugar take over. This method removes most of the excess moisturere
Your cabbage should be done, potatoes done, and away you go.
I make a sauce using sour cream, horseradish, a little mayo and dry English mustard, which goes well with it.
Click to expand...
Gotta use the fatty part of the brisket. Everything else I'm ok with.....

I just cut up an onion and throw it in water that covers about 2/3 of the meat. Cover with parchment and foil, put your oven as low as it will go- usually about 190, shove it in the oven and go to bed. Get up the next morning and carefully remove the meat. It's best if you just let it cool to room temp in the liquid then remove.

Save the liquid and when you're ready to eat it cook your potatoes until 80% done then add your cabbage in the liquid until it's done.

Simple and awesome- but again you have to use the whole brisket and the fatty part will make your cock drip.
 
bu$hleaguer

bu$hleaguer

Well-Known Member
I love st paddys day. My great grandfather came over from the motherland. Grew up listening to Irish drinking songs and drinking Guinness. One of my favorite holidays. How fucking hot do chicks look in green tshirts and jeans..mmmmm. Semen.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
Jimdamick said:
Here is the best recipe for Corned Beef on the planet, because I invented it.
1- large cut brisket ( or 2 small ones point tip best, lower fat content)
2- BIG yellow onions, peeled and dotted with cloves stuck in so it looks like a mine, like a lot of cloves
2- BIG Bay leaves
4-Tbsp. Peppercorn
2- Bottles of REAL Guinness Stout , NOT that draft shit in a bottle
3- BIG carrots
1- BIG cabbage, cut into 1/8 pieces
6-8- Russet potatoes
1- BIG pot
1- baking pan ( 12"x 24" ?)
1/4 cup granulated brown sugar

Place the Corned Beef into the pot with the peeled carrots, onions, stout, bay leaf, peppercorns, and add enough water to cover the beef, with at LEAST 4" of water above.
Boil the beef at simmer for 2-2.5 hrs, and then add the peeled potatoes, bring it back to boil and cook for 1/2 hour longer,and add then remove the beef, and add the cabbage.
Place the beef on a baking pan lined with foil, fat side up. You then sprinkle the brown sugar all over the top, but focusing on the fat.
Place 6" below a broiler at low temp, and let the fat melt off, and the brown sugar take over. This method removes most of the excess moisturere
Your cabbage should be done, potatoes done, and away you go.
I make a sauce using sour cream, horseradish, a little mayo and dry English mustard, which goes well with it.
Click to expand...
Whoa now! You are 2 weeks ahead of me. I have to brine the thing first... so do I trim up or corn the brisket? Decisions, decisions, it's Sunday I know I'm going out to the Poppy fields :) some ice and beer in the chest and I'm outta here! Enjoy your Sunday.
 
Jimdamick

Jimdamick

Well-Known Member
bu$hleaguer said:
Gotta use the fatty part of the brisket. Everything else I'm ok with.....

I just cut up an onion and throw it in water that covers about 2/3 of the meat. Cover with parchment and foil, put your oven as low as it will go- usually about 190, shove it in the oven and go to bed. Get up the next morning and carefully remove the meat. It's best if you just let it cool to room temp in the liquid then remove.

Save the liquid and when you're ready to eat it cook your potatoes until 80% done then add your cabbage in the liquid until it's done.

Simple and awesome- but again you have to use the whole brisket and the fatty part will make your cock drip.
Click to expand...
We should start a topic about the best recipes for Corned Beef. That recipe that you gave sounds awesome. Brilliant
 
Unclebaldrick

Unclebaldrick

Well-Known Member
Jimdamick said:
Here is the best recipe for Corned Beef on the planet, because I invented it.
1- large cut brisket ( or 2 small ones point tip best, lower fat content)
2- BIG yellow onions, peeled and dotted with cloves stuck in so it looks like a mine, like a lot of cloves
2- BIG Bay leaves
4-Tbsp. Peppercorn
2- Bottles of REAL Guinness Stout , NOT that draft shit in a bottle
3- BIG carrots
1- BIG cabbage, cut into 1/8 pieces
6-8- Russet potatoes
1- BIG pot
1- baking pan ( 12"x 24" ?)
1/4 cup granulated brown sugar

Place the Corned Beef into the pot with the peeled carrots, onions, stout, bay leaf, peppercorns, and add enough water to cover the beef, with at LEAST 4" of water above.
Boil the beef at simmer for 2-2.5 hrs, and then add the peeled potatoes, bring it back to boil and cook for 1/2 hour longer, and then remove the beef, and add the cabbage.
Place the beef on a baking pan lined with foil, fat side up. You then sprinkle the brown sugar all over the top, but focusing on the fat.
Place 6" below a broiler at low temp, and let the fat melt off, and the brown sugar take over. This method removes most of the excess moisturere
Your cabbage should be done, potatoes done, and away you go.
I make a sauce using sour cream, horseradish, a little mayo and dry English mustard, which goes well with it.
Click to expand...
You forgot the Pinworm.
 
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