Tax Fraud, College Money, and Corned Beef Recipe

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I share five must read blog posts about saving money every Friday.

Double duty items – Check out this list of 21 reusable disposable products. (Wisebread)

Home improvement – Thirteen simple DIY home maintenance tips and ideas. (Money Crashers)

Saving for college – If you have children planning to attend college, you must read this story filled with tips on 529 plans and scholarships. (USA Today)

St. Patrick’s Day Dinner – Need a recipe to celebrate St. Patty’s Day on Saturday? Try this Corned Beef Brisket recipe. (Faithful Provisions)

Tax Cheating – Thinking of lying on your taxes? Don’t. The IRS may get help catching tax cheats. (Smart Money)

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2 Responses

  1. EllieD

    March 16, 2012 6:46 pm

    I’ve experimented with cooking corned beef various ways: boiling/simmering, steaming, baking and slow cooking. I find the most reliable method, which produces moist, tender, flavorful meat, is using my Crockpot and cooking the meat slowly. Best part… once it’s in the pot, most of the work is done. I add one whole onion along with the pickling spices at the beginning. Unpeeled redskin potatoes go in about an hour before the meat it done (also carrots, if you’re using them). When the meat and potatoes are done, remove them from the pot and put them in serving dishes to keep warm. Cabbage cut into quarters then goes into the same pot to cook until fork tender, but still holding its shape. While the cabbage is cooking, remove any excess fat from the corned beef, then loosely cover it with foil. The meat will be easier to carve after it’s rested a while. Drain the cabbage completely so that it doesn’t flood your dinner plate.
    You’re left with only one pot and your dinner dishes to clean, and leftover corned beef makes a delicious sandwich on rye bread with a good grainy mustard.

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  2. EllieD

    March 16, 2012 6:50 pm

    I forgot to mention that I prefer the point cut to the flat, and it’s usually much cheaper. It has more fat, but also more flavor and is more tender. If the meat is too large to fit into the slow cooker, cut it into two pieces. The meat should cook for about 4-4 1/2 hours before adding the potatoes and (optional) carrots. Do not overcook, as the meat will retain heat if it’s loosely covered with foil and kept warm.

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