Corned Beef and Cabbage.
 

Corned Beef and Cabbage.

Saturday, today is our CB&C day. I started it around noon. I can't wait. Yummy!

I'll have a CB samich the next day! Yummy!

How do you prepare you CB&C meal, if you have one?

Mine, boiled.

I'm doing our's tomorrow, but as a New England Boiled Dinner: corned beef brisket (flat cut), cabbage, carrots, potatoes, turnips, and ciproline onions.

YUMMY fricken WUMMY!!!!!!!!!!!!!!!!!!!

I prepare it by throwing all corned beef/cooked cabbage in the TRASH WHERE IT BELONGS, then grilling a nice medium-well prime Ribeye Delmonico steak. Serve with creamy horseradish sauce.
THATS BEEF !

You overcooked the steak...... :D

WRONG !

If there is ANY hint of blood in the steak it is NOT dead enough for me.
I would MUCH rather have WELL DONE Beef than anything under Medium-Well.
My girlfriend eats her Beef medium-rare which I find totally disgusting no matter what the 'chef of the week' says.
I want it FULLY DEAD with NO chance of MOOOOVIN.

I Thank you for honoring my region. My corned beef came from the Detroit area where my goddess is from. Ever hear of Grobbel beef products? Mine was a point cut. I did not know there were different cuts of brisket like other cuts of beef. Oh weller! :rolleyes:
I'll probably have my as leftovers.

I'll rip my steak off the cow as you walk it past the fire......

Lop off the horns, wipe its butt and serve it up.

No, I've not heard of Grobbel beef products. A flat cut brisket tastes the same as a point cut but it usually costs just a little bit more per pound because it usually has a tighter grain to the meat and it carves a little more neatly.

But whether you go with a point cut or flat cut, you simply can't go wrong because preparing it is so easy!

...and then there's the leftovers! Reuben sandwiches! Corned beef hash! Corned beef and Swiss on grilled seeded rye bread! Corned beef and scrambled eggs! Hot German potato salad with corned beef! Corned beef pasties!

etc., etc., etc.,

I'm drooling on my keyboard!!

Skip the corning and strait to the smoker - the real purpose of brisket.