We're having ruebens for dinner tonight. Corned venison. Seedless rye for me, or pumpernickle (see diverticulosis thread).Have to run to the grocery and get bread. Sheila loves making them.

Happy St. Patrick's Day!

What's everyone else having for dinner tonight

All ready to go! Will finish the corned beef in the oven with some honey/stone ground mustard glaze

I think I got a pork steak thawed out...

Still don't have my new gas range, old one leaking gas, so it's either sammiches, or quick on the grill, I have 3 corned beefs in the freezer that has to wait, lol

Mmmm mmmm

corned beef will be cooked in the oven for ruebens here

Bangers and mash probably

ummm I dunno. I think sirloin steak.... and maybe scallops.

Not Irish.

Maybe I should make some green Jello lol.

did the corned beef a about a month ago , wrapped it in foil and baked it on the oven , it tastes great , keeps a little more firm like a tender steak than fall apart in the the crock pot.

Did one of each they both turned out good , if you like your meat to fall apart the crock pot was the way to go.

had some friends com back to visit from up north we had 20 people for supper

corning the 9.5 pound brisket there was one small spot in the thickest part about the size of a 45lc cartridge that didn't get corned well but it tasted fine it just didn't have the coloring. that was 6 days in the corning solution turned daily. using a food grade 5 gallon pail.

Corned beef is much more of an American thing than it is Irish

It's taco Tuesday at our house.

The wife fixed corned beef on Sunday. In a slow cooker and finished in the oven. We're not Irish, but we won't pass up meat on sale.

Me either. Boiled corned beef here with cabbage, carrots, and onions. Simple and tasty

Corned beef here last week was 2.99 in two different groceries....so picked some up, cheapest beef I've seen in a looong time....
I braise mine with beer in a dutch oven, in the oven on low.....sort of an ancient crockpot, lol

my understanding is that the ships running passage in the mid 19th century from Ireland to the US needed a food source that would feed masses and keep them from getting scurvy on the trip.

cabbage and carrots were easy to store and meat corned kept well.
they basically kept pots going constantly adding more of the meat any cut would do

Europe was about out of food , Ireland had none so food stores needed to be picked up in the US make the run to Ireland pick up passengers then feed them back to the US

US beef was fairly plentiful but it needed to make a big journey so it had to be pickled to keep it good.

it is also Taco Tuesday here

had cabbage and carrots Sunday at the farm, had it with lamb.

Colcannon or lamb stew would be much more authenic.