OT - Corned beef and cabbage

Sea2Ski

It is that time of the year.  We always have corned beef on St. Patrick’s day, but we will be traveling this year on that day. Well I was shopping and I saw the biggest corned beef I have ever seen, so I had to pick it up.  We cooked it today.

Can’t wait for a day or two after 3/17 when it goes on sale so I can pick up a bunch more at a cheaper price. It may not look good, but it was. 

bgebrent

No.  It looks good.  First salvo fired.  Nice job.  

DMW

Ok, you can't just drop this with "We cooked it today". We'll need a few more details...

jimdgreat1

Where did you buy it?

bgebrent

"Shopping" meant traded boat gas for it 

RRP

My wife is 2nd generation Irish to the USA. Her father was a working man and never cooked and her mother from England could bearly boil water.

Now shifting gears I've been cooking corned beef and cabbage this way and that from crock pot, Dutch oven, pressure cooker and another or two I forget! NOW anybody got a fool proof sous vide recipe? 

Mattman3969

And the cook was x amount of egg and x amount of steam??  Don’t leave us hangin 

Sea2Ski

Nothing special at all here.
Threw the meat on the egg over stabilized leftover rockwood from a previous cook for about 1 hour at 275F indirect this morning at about 9AM. No smoke wood added. No idea what temp the meat got to either.
Then it went in the crock pot at about 10AM. On top of the meat I put in 4 smaller gold potatoes and a head of cabbage which was cut up so it could all fit. I added water till it was maybe 1" below the top of the cabbage. I threw in 3 dried bay leaves which were broken up and set the slow cooker to "Med".  About 3 PM a small bag of bagged precut "baby" carrots was stirred in and I turned the slow cooker down to "Low".
It was scooped up with a slotted spoon, placed on a plate and paired with a Pinot Noir we had in the basement.

Now the house smells like a old persons house, and my belly is still full and happy. Not really sure the egg added anything to this that made it worth firing it up, but I did it anyway. Well, because I could.

northGAcock

Very nicely done my friend. Getting a jump on St Pats is a worthy effort....and one you brought in nicely.

I have a RR one in my frig from last year. Your post just reminded me of it. Thanks.

pgprescott

I could do cb&c once a week. Love it. Enjoy. 

caliking

Sea2Ski said:

Nothing special at all here.
Threw the meat on the egg over stabilized leftover rockwood from a previous cook for about 1 hour at 275F indirect this morning at about 9AM. No smoke wood added. No idea what temp the meat got to either.
Then it went in the crock pot at about 10AM. On top of the meat I put in 4 smaller gold potatoes and a head of cabbage which was cut up so it could all fit. I added water till it was maybe 1" below the top of the cabbage. I threw in 3 dried bay leaves which were broken up and set the slow cooker to "Med".  About 3 PM a small bag of bagged precut "baby" carrots was stirred in and I turned the slow cooker down to "Low".
It was scooped up with a slotted spoon, placed on a plate and paired with a Pinot Noir we had in the basement.

Now the house smells like a old persons house, and my belly is still full and happy. Not really sure the egg added anything to this that made it worth firing it up, but I did it anyway. Well, because I could.

I totally dig your MO. I'm not sure what corned beef is, except that it is a St. Paddy's Day staple. And I do love me some cabbage. So this may end up on my plate soon.