My corned beef and cabbage is simmering on the stove

MissMillie

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Sun Mar-19-06 05:12 PM
Original message

My corned beef and cabbage is simmering on the stove

It smells pretty good, if I do say so myself.

Unfortunately, my son won't eat the cabbage, and given my small tummy, I'll end up throwing a lot of the cabbage out.

I am excited about this meal. It's such an easy thing to make, but sooooo tasty.

We would have had it earlier this weekend, but my son had to work Thur, Fri and Sat.

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NYdemocrat089

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Sun Mar-19-06 05:14 PM
Response to Original message

1. Yummy! I love corned beef.

Unfortunatly we only have it once or twice a year. We usually eat it once around St. Patricks Day.

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MissMillie

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Sun Mar-19-06 05:25 PM
Response to Reply #1

6. same here

Edited on Sun Mar-19-06 05:26 PM by MissMillie

my son is Irish and feels the need to celebrate that. Ok by me... I like CB & C.

Other times during the year, I make a New England boiled dinner with pork (smoked) shoulder.

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Gormy Cuss

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Sun Mar-19-06 05:34 PM
Response to Reply #6

9. My corned beef dinner ends up being a boiled dinner.

I add rutabaga and onion and I make hash with the leftovers although not the red flannel variety. I was raised on boiled dinners -- the aroma and flavors say home. Boiled dinner on Sunday, ham sandwiches on Monday, red flannel hash later in the week, then pea soup with the bone and ham bits.

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skygazer

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Sun Mar-19-06 05:17 PM
Response to Original message

2. Sounds great!

What time do you want me to get there? :9

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MissMillie

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Sun Mar-19-06 05:25 PM
Response to Reply #2

5. It should be done in about an hour.

I think.

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nothingshocksmeanymore

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Sun Mar-19-06 05:20 PM
Response to Original message

3. mmmmm

Throw some lentils in the pot with more water when it's done and a couple chopped carrots...the juice makes a tasty lentil soup and there's usually enough beef chips left for meat in the soup

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MissMillie

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Sun Mar-19-06 05:24 PM
Response to Reply #3

4. that's a great idea

but I don't have any lentils in the house.

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nothingshocksmeanymore

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Sun Mar-19-06 05:27 PM
Response to Reply #4

7. You can make it anytime this week

since the stock is actually brine it will keep for a several days if you have the fridge space...do add more water though or it will be far too salty

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auntAgonist

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Sun Mar-19-06 05:31 PM
Response to Original message

8. you didn't invite me :(

I love Corned Beef and Cabbage!

I hope it turns out great for you!!!

aA

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TheCentepedeShoes

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Sun Mar-19-06 06:08 PM
Response to Reply #8

10. Yummmm!!

We had it last night. Let it cook all day in the crockpot. Boy, did the house smell good! Think I'll take some leftovers to work for lunch tomorrow (if we don't eat it all up tonight).

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MissMillie

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Sun Mar-19-06 06:40 PM
Response to Reply #8

11. Of course you're welcome

anytime!

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