St.Patrick's Day is coming up Friday and the American tradition of serving up Corned Beef is upon us.

The slow-cooker and modern pressure cookers have made life easier for the cooks of the household to work these hunks of meat. This season, instead of slow-cooking, pressure cooking, boiling or, oven roasting, I'm gonna try to take a corned beef, clean it up and smoke it in an attempt to make pastrami.

Anybody else getting creative or, have made a surefire recipe for St.Paddy's?

Don’t forget the cabbage!

Very nutritious (lots of fiber) and delicious to boot. Well, “delicious“ is really the #1 requirement, but “nutritious” doesn’t hurt.

Neither... Wait until after St. Paddy's Day, then buy whatever is left on clearance.

I love a boiled dinner, but don't cook one. Maybe I'll try to find a restaurant that serves one.

My sister is a very good cook, and a traditionalist about holiday meals. I've got the invite for Friday. CB&C all the way. (I know, that's not what the Irish eat, but...this is 'Murica!)

I've been using Amazing Ribs recipe for making corned beef & pastrami scratch from brisket for years:

https://amazingribs.com/tested...-corned-beef-recipe/

https://amazingribs.com/tested...-close-katzs-recipe/

If you really want to make pastrami but are running out of time cure the corned beef before St Patty's Day... buy the largest cryovac brined corned beef (made out of brisket if you can find it) at the grocery, soak it overnight to desalinate, apply the rub of your choice (without salt), and smoke it to 195F. Let it rest wrapped for 4+ hours before serving.

I'm just going to order a Rueben. Wife does not like corned beef, or cabbage that is not cole slaw.

Neither...

Going with a roast leg of lamb w/ roasted root vegetables, and sautéed cabbage, with scratch soda bread slathered in butter.

quote:

Originally posted by Wino:
...buy the largest cryovac brined corned beef (made out of brisket if you can find it)...

I'm confused. Isn't all corned beef made from brisket? Or is the "if you can find it" referring to the "cryovac brined"? Or were you referring to getting a corned beef made from the flat vs the point?

I smoked a pastrami a couple of years ago and it came out great.

I started with a marked down corned beef from the grocery store the day after St. Patrick's Day. I took it out of the wrapper, dried it and rubbed it down with a pastrami rub I found online and threw it on the smoker until somewhere around 200 internal. Not quite traditional since I believe they are generally smoked then steamed, but it came out really good all the same. The rub turned out so good I saved the recipe, I've added it below.

Pastrami Rub (from Grill University I believe)
4 tbsp black pepper
2 tbsp coriander, ground
1 tbsp mustard powder
1 tbsp brown sugar
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder

quote:

Originally posted by Anarion:
Neither...

Going with a roast leg of lamb w/ roasted root vegetables, and sautéed cabbage, with scratch soda bread slathered in butter.

Nice...and, very Irish of you to go with lamb
Easter cames early to your household.

quote:

Originally posted by trapper189:

quote:

Originally posted by Wino:
...buy the largest cryovac brined corned beef (made out of brisket if you can find it)...

I'm confused. Isn't all corned beef made from brisket? Or is the "if you can find it" referring to the "cryovac brined"? Or were you referring to getting a corned beef made from the flat vs the point?

Brisket is typical, but I think it can apply to any cut of beef that's cured that way.

quote:

Originally posted by corsair:

quote:

Originally posted by Anarion:
Neither...

Going with a roast leg of lamb w/ roasted root vegetables, and sautéed cabbage, with scratch soda bread slathered in butter.

Nice...and, very Irish of you to go with lamb
Easter cames early to your household.

Been doing this for a few years...
Have really enjoyed this recipe
https://food52.com/recipes/385...-rosemary-and-garlic

I refuse to choose; shall consume both corned beef and pastrami, in moderately moderate quantities.

I preemptively made corned beef twice last week. 1st time every trying it.

My wife is Irish.
Corned Beef, cabbage and new potatoes is the menu!
I use horseradish and ketchup to make it delicious!

I’ve got a 7lb corned brisket that will go on the smoker tomorrow. Potatoes and cabbage to go with.

If any of you are looking for a fantastic and very versatile sauce you can put on your potatoes or, meat, try the below

Horseradish cream sauce

1/2 cup creme fraiche or, sour cream
1/2 cup horseradish
1/2 tablespoon Dijon mustard
1/2 teaspoon lemon juice
salt/pepper

mix together, serve as condiment
adjust ingredients to taste
adding chopped dill or, tarragon is another option

To me, corned beef is nothing special and cooked cabbage is one of the most vile dishes ever put on a plate. I'll just have a Guinness.

Irish stew