DIGGER27
In Memory Of
So here is the plan...
Corned beef and cabbage for dinner, screw the boiling, roasting and everything else...this year we are crock potting.
First the bay leaf, onions, garlic and carrots to make a nice bed of veggies....
Then the meat goes on top, after I marinated it of course...
A nice mixture of beef broth, Dijon mustard, Brown sugar and that little spice packet that comes with the beef is all mixed up and poured over the whole shebang.....
Red potatoes are next, washed and quartered....
Top on, maneuvering thrusters on low Scottie at 9:00 AM and cook till 3:30...
I go hunting till that time and find some spectacular stuff.
Then, and only then, you cut up into some wedges and add the cabbage for the last 1.5 hours.
You want the cabbage to be soft but not too soft...gotta still have a little texture.
This is a cabbage....
At about 5 PM today we come to a full stop, pull the meat out and slice it, pour the veggies into colander and drain the liquid then arrange in a bowl so it all looks good in case Martha Stewart drops by....that would be a good thing.
Then, we do something else but I can't remember what right now....oh yea...WE FEAST!
"I did not fight my way up to the top of the food chain to become a dammed vegetarian!"
Finished pictures of our hopefully very pretty and succulent meal to come at about 5:23 later today.
Corned beef and cabbage for dinner, screw the boiling, roasting and everything else...this year we are crock potting.
First the bay leaf, onions, garlic and carrots to make a nice bed of veggies....
Then the meat goes on top, after I marinated it of course...
A nice mixture of beef broth, Dijon mustard, Brown sugar and that little spice packet that comes with the beef is all mixed up and poured over the whole shebang.....
Red potatoes are next, washed and quartered....
Top on, maneuvering thrusters on low Scottie at 9:00 AM and cook till 3:30...
I go hunting till that time and find some spectacular stuff.
Then, and only then, you cut up into some wedges and add the cabbage for the last 1.5 hours.
You want the cabbage to be soft but not too soft...gotta still have a little texture.
This is a cabbage....
At about 5 PM today we come to a full stop, pull the meat out and slice it, pour the veggies into colander and drain the liquid then arrange in a bowl so it all looks good in case Martha Stewart drops by....that would be a good thing.
Then, we do something else but I can't remember what right now....oh yea...WE FEAST!
"I did not fight my way up to the top of the food chain to become a dammed vegetarian!"
Finished pictures of our hopefully very pretty and succulent meal to come at about 5:23 later today.
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,,,,,HH
