Originally Posted by scho63:
So a slow cook in a dutch oven as opposed to on the stove. Now it makes more sense. :-)
I've done it stovetop in a lidded pan with decent results before, but its just easier to control everything in the oven at a consistent, more evenly applied temp
Certainly not what I'd do with a regular brisket, but for reuben sandwiches and maybe some scratch corned beef hash... its perfect [Reply]
Originally Posted by Chief Ten Beers:
We need to hear more about this B&G casserole...
It's a tube of grands biscuits cut into quarters and spread on the bottom. Fry a pound of sausage and then put it on top of the biscuits, reserve about 1/3. Then whisk 6 eggs and a little milk together, dump over the sausage. Then pile on a big handful of cheese. Make your couple cups of gravy and add that meat and it goes on top of everything. Then top again with a nice big handful of cheese.
Bake at 350 for 40 mins.
Nice little breakfast with everything you want and plenty of leftovers. My mom and stepdad came by to see the family this morning so I made it and sent some home with them. [Reply]
