Happy St Pat's
happiness is discovering corned beef only takes 40 minutes in a pressure cooker and comes out incredibly tender...
I promise to post some pictures of the weekend as soon as I get off my backside and download them...
posted by The Phosgene Kid @ 5:56 PM
9 comments
9 Comments:
will look out for You can't take it with you.
how have u been?
happy
tuesday
before easter
/t.
Just don't putthe cabbage in with it. It'll get too muchy.
When the corned beef is done, depressurize and then simmer for 1/2 hr. with the cabbage.
Mmmmm mmmm good.
Good post below. I like to watch old "Rawhide" shows for the same reason. It's always a moral story. . . plus, it's men being men.
damn! I missed it! can't believe...
Damn.... I had to work and process a bunch of useless junkie bums for pretrial release. But I felt like dancing an Irish jig when I got those two warrants served! Hee hee :)
i don't know if i've ever had corned beef ..
probably have, but can't remember ..
Yes, happy Wednesday before Easter.
Oh Man!!!
Corned beef!
Pastrami!!!
I'm hungry.
How do I make corned beef Phos? Tell Pink Tell her!
xx
pinks
Pink: buy the corned beef brisket at the market. Wash it off to remove any brine, place it in your pressure cooker. Add water 'til the cooker is half full - read the safety instructions for the cooker, then add 21 peppercorns and a couple bay leaves. Seal the cooker and cook for 45 minutes. Be sure to slice the meat against the grain. If you don't have a pressure cooker, place the meat in a heavy pot with a tight fitting lid. Add the water and spices, cover and simmer on the cook top for about two hours.
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