Happy St. Patrick's Day!

@ElicBxn (60895)
United States
March 17, 2016 10:39am CST
So, for the last week we've had a flank steak in brine for our corned beef. I know, brisket is the normal meat, but the flank steak has much less fat. Well, we've rinsed it and put it in the crock pot to cook for dinner! And I, the non-cook, has done most of the work with this. I went out and got everything we needed, put together the brine and turned it over about half the time, the roomie did it the other half. (It had to be turned every day, even though we did a good job of getting the air out of the bag.) Tonight we'll boil a potato, or a handful of those "baby" potatoes, and a cabbage. About 2 weeks ago I suggested we boil our potatoes when we ate them, in the water we were steaming the other vegetables over. If they have their skins on, they don't pick up the flavor.
2 people like this
2 responses
• United States
17 Mar 16
It sounds like a really tasty dinner you are going to have today El. A very Happy St Pats to you too my friend.
1 person likes this
@ElicBxn (60895)
• United States
17 Mar 16
I cooked breakfast too! I'm turning into a cook after all these years!
1 person likes this
• United States
17 Mar 16
@ElicBxn haha sounds good El..hey..I just went to store it was packed..I got Hillshire sausage each for myself and son..that is all..I had coupons so that will be our St Pats Dinner lolzw brussels and soft yellow potatoes.
1 person likes this
@ElicBxn (60895)
• United States
17 Mar 16
@TiarasOceanView we had Brussel Sprouts last night. We have some left over Chinese (Napa) cabbage from the moo shu meatloaf that we are going to have for our cabbage...
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@yukimori (9072)
• United States
17 Mar 16
That sounds great! I think I'm going to give the flank steak a shot next time we do corned beef... I really hate the amount of fat that's on the brisket. Seems like such a waste to throw half of it away because it's so fatty.
1 person likes this
@ElicBxn (60895)
• United States
17 Mar 16
I know. I've had flank steak before, the secret is to cut is across the grain, that makes it so its easy to eat, that's how they cut brisket too.
1 person likes this