Comments on: The Perfection of Corned Beef

By: Mercedes Vaughn

Mercedes Vaughn — Sat, 20 Mar 2010 15:30:08 +0000

@Barbara,
Here’s the recipe straight from Theo:

Wellshire’s St Patrick’s Day Boil

Ingredients

1. One Wellshire Corned Beef Brisket
2. 6 Small Red bliss Potatoes
3. 3 Carrots Peeled and chopped
4. 1/2 Head of Green Cabbage, cut into eight pieces
5. 1 Onion, Peeled and cut into four pieces

Directions

1. Place brisket into pot and cover with water.
2. Cover and bring to a boil, then reduce down to a simmer, if the brisket is left whole simmer for 45 minutes to an hour per pound.
3. Keep checking for doneness and add more water if needed
4. Upon the last 30 minutes add vegetables to the brisket
5. Cook till tender and when the brisket gives way to a fork going threw easily

Slow Cooker way
1. Place carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot.
2. Place corned beef brisket over vegetables and add enough water to just cover the meat.
3. Cover and cook on LOW for eight to nine hours or until fork goes threw easily. (High will work but you may need to add more liquid as it cooks)
4. Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
5. Slice brisket across the grain, serve with vegetables

Thanks!

By: barbara

barbara — Sat, 20 Mar 2010 15:25:36 +0000

Where’s the recipe? I bought this corned beef at WF, expecting to find a recipe on the website. I don’t really want to watch the video–very misleading.
B

By: Ann

Ann — Thu, 18 Mar 2010 10:46:54 +0000

Tried the Wellshire corned beef a couple of days ago. Made it in the crock pot with carrots, potatoes, onions and cabbage. It truly was the best tasting, tender and no fat corned beef I have ever had. We all enjoyed it and there was no waste. I will buy it again.

By: Fitzgerald

Fitzgerald — Wed, 17 Mar 2010 22:42:29 +0000

Thanks for corned beef ideas for St. Patrick’s Day. Unfortunately the emeal didn’t come until 6:30PM on 3/17, too late to cook a brisket for this Irish house.

By: Linda DeWitt

Linda DeWitt — Wed, 17 Mar 2010 19:17:29 +0000

We have been buying all of your meats for many years and love them all, your Corned Beef Brisket is the best anywhere, including Irish restaurants and again, we have been buying it for years!!! Your company does all of the work and we just boil it to perfection!!! Thank you for delicious meals, that do not require a lot of work for us in the kitchen!!!

Thanks again for your quality and perfect meats with no hormones, antibotics and all grass/grain only feed, worry free meats!!! We truly appreciate your company for a healthier America for all of our families!!!!

Thank you,

Linda
Columbus, Ohio

By: mickey d

mickey d — Tue, 16 Mar 2010 23:28:40 +0000

Ahh peanut butter, peanut butter what a wonderful treat,
I could eat it on a sandwich or rub it on my feet.
Brown and creamy, oooh so dreamy.
An epicurrrian delight.
Gift to me a case or three,
I’ll eat it all tonight.

By: Mercedes Vaughn

Mercedes Vaughn — Mon, 15 Mar 2010 13:10:41 +0000

@Robin,

You add the juices to the pot.

Thanks!

By: Robin

Robin — Mon, 15 Mar 2010 13:02:15 +0000

Do you drain off the juices, or add them to the pot?

By: Gloria Speller

Gloria Speller — Sun, 14 Mar 2010 01:51:55 +0000

Re: Princton, NJ store
I sampled your NY strip last week, the meat manager told me to taste it as he had just cooked some. I was lamenting the lack of taste in foods nowdays. It was the most tasty meat that I have tasted in over 20 years. I am sold on Whole Foods. Please keep on doing what you do.

Gloria Speller

By: Allison Burch

Allison Burch — Wed, 10 Mar 2010 17:16:09 +0000

Thanks for pointing that out! We’ve edited the post accordingly.