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Old 03-12-2019, 12:29 AM
 
Location: Richardson, TX
10,844 posts, read 17,231,744 times
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Quote:
Originally Posted by Mightyqueen801 View Post
Would you mind telling me how you make yours? I prefer roasted vegetables, but I've never had roasted cabbage.

Thanks.
Similar to this recipe but I use olive oil.

https://dinnerthendessert.com/crispy...abbage-steaks/

I like it really simple, just cabbage, oil, and salt, but garlic is also really good with this.

A lot of recipes call for roasting the slices up to an hour, but for me that is way too long.
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Old 03-12-2019, 03:24 AM
 
Location: Tucson/Nogales
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At the senior mobile home co-op here they're having a big St. Patrick's Day Dinner on the 13th. I'm bringing Colcannon to the Dinner.
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Old 03-12-2019, 04:18 AM
 
Location: SE Florida
1,007 posts, read 232,355 times
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Quote:
Originally Posted by Mightyqueen801 View Post
How are you going to do that?

Corned beef and pastrami are two different things.
Pastrami is basically pepper and coriander rubbed and smoked corned beef. I'll rinse/soak the corned beef several times, pat dry, mustard slather, coat in fresh, coarsely ground, black pepper, freshly ground coriander and smoke. Steam when ready to use.

https://www.grillocracy.com/blog/201...0z9jvyo5pmk6o4
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Old 03-12-2019, 05:57 AM
 
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As far as the cabbage, after cooking it with the corned beef for a while, I take it out before it gets mushy, I drain it well and stir fry it in a pan with olive oil and some garlic. I think that helps with the flavor and texture.

Last edited by marino760; 03-12-2019 at 06:07 AM..
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Old 03-12-2019, 07:41 AM
 
Location: By the sea, by the sea, by the beautiful sea
56,775 posts, read 39,911,714 times
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Quote:
Originally Posted by Dogboa View Post
Pastrami is basically pepper and coriander rubbed and smoked corned beef. I'll rinse/soak the corned beef several times, pat dry, mustard slather, coat in fresh, coarsely ground, black pepper, freshly ground coriander and smoke. Steam when ready to use.

https://www.grillocracy.com/blog/201...0z9jvyo5pmk6o4

Is there any benefit to starting with a corned beef rather than a brisket? I know near me it's often easier to find corned beef, especially this time of year.
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Old 03-12-2019, 07:52 AM
 
Location: Coastal New Jersey
53,778 posts, read 52,747,014 times
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Quote:
Originally Posted by Dogboa View Post
Pastrami is basically pepper and coriander rubbed and smoked corned beef. I'll rinse/soak the corned beef several times, pat dry, mustard slather, coat in fresh, coarsely ground, black pepper, freshly ground coriander and smoke. Steam when ready to use.

https://www.grillocracy.com/blog/201...0z9jvyo5pmk6o4
OK. Seems like a lot of trouble instead of just getting a good pastrami to begin with, though.

Although, if I want pastrami, I usually just go to a Jewish deli and get a sandwich on rye.
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Old 03-12-2019, 07:55 AM
 
Location: Coastal Georgia
36,226 posts, read 44,390,745 times
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Quote:
Originally Posted by Gorges View Post
If I'm cooking, I'll usually make this corned beef and cabbage from a Sheila Lukins cookbook. All done in a pot. I don't enjoy doing it as much for just the two of us so we may seek out a bar this year.
Iím interested in trying her horseradish, mayo, whipped cream sauce. We always have mustard with corned beef, but the horseradish sauce sounds good.
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Old 03-12-2019, 10:04 AM
 
Location: Houston, TX
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I'm going all out, eating granola bars out of a suitcase. I work in the wilderness and my trip starts in a few days
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Old 03-12-2019, 08:05 PM
 
Location: Wasilla, AK
6,692 posts, read 3,698,127 times
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Not corned beef and cabbage. Can't stand the stuff. I'm also not Irish.
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Old 03-12-2019, 11:35 PM
 
Location: SoCal
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I’m not Irish either but got corned beef, cabbage, and one potato today because it’s always on sale around this time f the year. Not sure I’m going to wait until Sunday either. I’ve always used the slow cooker, it’s always turned out delicious. What can I say I like pastrami. I will slide them thin, perhaps open face sandwich for my hubby with mustard of course. I might have full sandwich with sauerkraut.
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