St. Paddy's Day dinner

[perc-o-prince]

I didn't remember seeing any pix so I thought I'd post. I cooked 7# of corned beef so we'd have plenty for another dinner and hash. Here's dinner on the 17th. I like my cabbage in a bowl because I put a bit of white vinegar on it.

 

[perc-o-prince]

We had another meal on it then I made hash. Thought I'd give the Nutone a little screen time!

 

[whirlykenmore78]

ST. Pat's dinner

I took a break from the prison kitchen and went back to the restaurant. I got to fly the kitchen from the left hand seat and the kitchen Mgr. and owner followed my lead exactly. I went in to get things on the right track and ended up making 30 gallons of Guiness beef stew and 600 servings of corned beef and cabbage.
Cusstomers and owners of other restaurants loved what I did.
WK78

 

[appnut]

Wow, I haven't thought about that option in a long time, although I still have horrified memories of what my mom used to do with left over roast beef.  She'd run it through that meat grinder and add other stuff to it.  Left a greasy film on the top of your mouth.  I'd forgotten about that wooden plunger.  That same unit was in our house, which was built spring, 1961.  I thin this was my mom's favorite option (although we didn't get the mixer).  The ground up roast beef (cooked) was about all she used it for.  My dad loved the knife sharpener (my favorite, watching the sparks fly as knives were being sharpened.l  Ironically yhou post this vivid memory of my childhood.  Today would have been my parents 69th wedding anniversary.

 

[rp2813]

We had nine people here and cooked as many pounds of corned beef.   My gleaming vintage GE roaster oven proved to be the perfect size for the job I had in mind when I purchased it.  The potatoes, carrots and onions all fit, and after the beef was removed to rest under foil, the cabbage went in for the last 15 minutes.

 

The roaster performed well, keeping the beef at a nice low boil when set at the 225 mark.  Recovery was a bit slow when the potatoes and carrots were added, so we cranked the temperature up until it hit a boil, then backed it off.

 

The roaster received many compliments from the guests.  It passed this hours-long test with flying colors!

 

Sadly, I was too busy to take any pictures as things progressed.

 

[retro-man]

We had an eye of the round corned beef this year. 1st time i had seen those. very lean and not much fat around it. another 1st for me was doing it in the pressure cooker. soaked and rinsed it for about 2 hours then filled the cooker with water about halfway. cooked for 1 hour at 15 lbs of pressure. It was incredible. So moist and tender. Will always make it this way. sure beats 3 to 4 hours cooking time. after it was done took it out and put the cabbage potatoes and carrots and cooked those in 10 minutes. great meal. sorry didn't take pictures.
Jon

 

[perc-o-prince]

Left a greasy film on the top of your mouth.

I did trim a lot of the fat that was there before cooking, then left out any of the larger globs when I ground it. Funny, I've made roast beef hash before and even when a lot of the fat has been omitted, there's still that mouthfeel!

Chuck