French Canadian cooking Irish for a Polish girl
Jan 29, 2024 12:01:23 GMT -5
Ralph and clarencebunsen like this
Post by Clipper on Jan 29, 2024 12:01:23 GMT -5
Wish us luck. I have never cooked corned beef before, nor have I made Kathy's recipe potato salad. Flipped a coin to choose between a hot corned beef dinner with cabbage and potatoes, or Reuben sandwiches and potato salad. The latter won the flip. I will have to go to Kroger's for Swiss cheese and sauerkraut. I wish we could stop by the bakery on Lenox for some good rye bread but we will have to settle for Kroger's light rye. It's ok, but not as flavorful as the real McCoy baked fresh from a neighborhood bakery.
The directions on packaging give me two choices. I can put the enclosed packet of spices on top of it, wrap it in foil, place it on a rack over a shallow baking dish and cook it at 300 degrees for 3 hours or until tender and 145 degrees in center. I opt for the second option. Put it in a crockpot with the juices from the packaging, add enough water to cover the meat, bring to a boil and sprinkle the spice packet in the water. Cook for 2 1/2 to 3 hours. That leaves me with the ability cook it early and then turn it down to warm until we are ready to eat.
The directions on packaging give me two choices. I can put the enclosed packet of spices on top of it, wrap it in foil, place it on a rack over a shallow baking dish and cook it at 300 degrees for 3 hours or until tender and 145 degrees in center. I opt for the second option. Put it in a crockpot with the juices from the packaging, add enough water to cover the meat, bring to a boil and sprinkle the spice packet in the water. Cook for 2 1/2 to 3 hours. That leaves me with the ability cook it early and then turn it down to warm until we are ready to eat.
