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Man, I tried an oh so simple new sauce today with my corned beef and cabbage, and I couldn’t believe how good it was! I wet cooked my brisket most of the day and finished it like a ham (studded, glazed and all that) I cooked my cabbage, early redskins and carrots in the leftover liquids. Today I...
I can’t move, may the saints preserve me! (and if they won’t… I bet the pickling spices in the brisket will!) cause no one in my family eats corned beef & cabbage but I, nuff said!
Take those breasts, season with a little EVOO and some rub, lay a few stalks of asparagus on emâ€8482, then wrap in a nice wide piece of Buckboard Bacon from the butt, toothpick emâ€8482 and rock!
Do any of you folk glaze your corned beef briskets after itâ€8482s been cooked til tender? I stud my brisket with clove and do a brown sugar/dry mustard/ orange juice glaze and finish in oven like a ham. Course I still cook cabbage and spuds in the juice! Am I alone on this?
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