Not in our local supermarkets! Some offered special deals of $1.29/lb but, depending on the brand and cut, prices soared as high as $3.69/lb. Not exactly cheap for a hunk of meat that needs to be cooked for so many hours. Seems every enterprising store uses St. Patrick's day to cash in on a once a year event. Enjoy!
God almighty.
It’s 5:30 on Friday. I think I’ll go have a Guinness right now.
thx for the reminder
Sounds like a great supper. Since we like turnips, we often cook them in with the corned beef.
I’m going to try your recipe tomorrrow. Sounds great.
Faith and begorrah!. Sounds sinfully delicious on St. Paddy’s Day and any other day.
Why do people ruin corned beef?
Ping for tomorrow. Thanks!
1. Drive to Langers
2. Order and eat the best corned beef on rye imaginable
3. Go home and celebrate with a bottle or can of Guinness, and a shot of Irish whiskey.
(Sorry, but this is only available to those within driving distance of downtown Los Angeles.)
You know why there are so few Irish lawyers? Because it’s so hard to pass the Bar.
An Irish lady at my previous workplace used to bring in two big pots of homemade lamb stew and both brown and white soda bread, again homemade. Incidentally, if you’re eating sweet bread with raisins etc, it’s not real soda bread, at least according to that particular Irish lady. I really miss the stew and soda bread.
A few comments and notes.
The typical packaged corned beef you can get at Kroger really isn’t too bad, and about 3-4 hours in a slow simmer will give you reasonably good results with just the meat. Importantly, there are several different corned beef cuts that vary considerably in cutting texture, but they taste the same.
A good and proper way to eat corned beef is with Irish Horseradish sauce or Irish Mustard:
Horseradish Sauce:
1/2 pint whipping cream
2 tablespoons mayonnaise
2-4 tablespoons prepared horseradish
(Whip cream until it stand in peaks. Fold in mayonnaise and horseradish.)
The best bet with Irish mustard is that unless you want to spend a lot of time experimenting, it is better buy it off the shelf. Go for a course dark mustard, night and day different from the ordinary yellow stuff.
I wouldn’t throw in the vegetables with the corned beef as by the time the corned beef is properly tender, they will be mush. It is much better to cook them separately in a pressure cooker. It preserves the flavor and they have a better consistency. Then slather them with butter, and have some sour cream standing by for the red potatoes.
As far as adult beverages, it’s good to plan drinks around the dinner, be it Guinness, ale, Bailey’s, Irish coffee, whiskey, Crème de menthe, and Irish bitters.
GAHHH!
I gave meat up for Lent this year. Regretting that hard now.