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I'm originally from New England where we put it in a large stock pot and bring it up to a boil. Then reduce to a simmer and cook for about 45 minutes/lb. When almost done add potatoes and carrots. The last 10 minutes or so add a cabbage quartered cut.
 
Boiled many flats. Giving the new InstaPot a try this weekend.

Completely off-the-wall no-cook recipe that came out great. Would not try with a 6#.

 
I've smoked, roasted & boiled them in the past. They all come out good. If you smoke or roast, soak for a while with a water change to get rid of the extra salt.
 
I'm originally from New England where we put it in a large stock pot and bring it up to a boil. Then reduce to a simmer and cook for about 45 minutes/lb. When almost done add potatoes and carrots. The last 10 minutes or so add a cabbage quartered cut.


Did this. it's turning out great. Turned out the 'flat' I bought had about half the point on it.
 
Turned out delicious. Now we have stuff for Reubens with the leftovers!

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We do slow cooker corned beef here (probably 7+ hours); add the veggies about 60-90 minutes before the meal. We like the cabbage way softer than a 10 minute simmer would give us.

Edit: Did I miss the memo where St.Patrick's day spans two weekends now?
 
We do slow cooker corned beef here (probably 7+ hours); add the veggies about 60-90 minutes before the meal. We like the cabbage way softer than a 10 minute simmer would give us.

Edit: Did I miss the memo where St.Patrick's day spans two weekends now?
No. For me, had to do a test drive with the new InstaPot. Have done slow cooker corned beef also. Brisket was done in 75 minutes vs 8 hours. Potatoes, carrots, cabbage took only 4 minutes.
 
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