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<blockquote data-quote="Dannyalcatraz" data-source="post: 9544690" data-attributes="member: 19675">We decided to have one of those (many different) traditional NYD dinners.The corned beef was braised (overnight) at 225degF for 9 hours in a mix of beer &amp; beef broth, using the seasoning packets the beef came with, plus additional bay leaf, black peppercorns, black pepper, and thyme.<img src="https://i.imgur.com/sENJCpp.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" /><img src="https://i.imgur.com/K6JW7Y2.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" />The cabbage was cooked with onions, shredded carrots and diced smoked turkey breast, seasoned with salt &amp; pepper.&nbsp; USUALLY, I use ham or bacon in my cabbage, but our current houseguest doesn’t eat pork.&nbsp; The smoked turkey breast made a decent substitute.<img src="https://i.imgur.com/RjRglBU.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" /></blockquote>

[QUOTE="Dannyalcatraz, post: 9544690, member: 19675"] We decided to have one of those (many different) traditional NYD dinners. The corned beef was braised (overnight) at 225degF for 9 hours in a mix of beer & beef broth, using the seasoning packets the beef came with, plus additional bay leaf, black peppercorns, black pepper, and thyme. [img]https://i.imgur.com/sENJCpp.jpeg[/img] [img]https://i.imgur.com/K6JW7Y2.jpeg[/img] The cabbage was cooked with onions, shredded carrots and diced smoked turkey breast, seasoned with salt & pepper. USUALLY, I use ham or bacon in my cabbage, but our current houseguest doesn’t eat pork. The smoked turkey breast made a decent substitute. [img]https://i.imgur.com/RjRglBU.jpeg[/img] [/QUOTE]

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