Corned Beef And Cabbage

[BillBrown]

I'm hungry for some corned beef and cabbage.
My wife doesn't cook it.
Does anyone have a good recipe?
I'll pass it on to her.

[Ex_Spy_Guy]

you know whats really good....corned beef and cabbage on rice and some eggs in the morning.


Damn.....Im so Hongreah....

[PercyVere]

Fwiw, Corned beef and cabbage is not a traditional dish in Ireland at all, never was. It only came about when the Irish immigrants in New York couldn't afford or acquire the traditional salted bacon, and they turned to corned beef, acquired from the Jewish population there.

If you do meet a real Irish person today, if they look at you strangely when asked if they are going to eat corned beef and cabbage, this may be why.

If you want the original dish, it's bacon and cabbage, with potatoes in their jackets. Mind you, Paddy's Day is more about drinking and merriment than having a big meal.

[Ballygrl]

I'm hungry for some corned beef and cabbage.
My wife doesn't cook it.
Does anyone have a good recipe?
I'll pass it on to her.

We just had it on Sun. and it's very easy.

Just buy the corned beef and boil it til it's done. Peel the potatoes and boil them til they're almost done, then cut the cabbage and put them in the pot with the potatoes for about 15 minutes, and that's it.

I usually cook the cabbage longer, but my MIL on Sun. decided to cook the cabbage for less time so it came out a little bit crunchy, and IMO it was so much better then the cabbage being soft.

[odg]

Only got 1 thing to say "Gaseous excreasions" fewwwwwwwwwwwee !!!
Excretion

[WorldWatcher]

I'm hungry for some corned beef and cabbage.
My wife doesn't cook it.
Does anyone have a good recipe?
I'll pass it on to her.


It's pretty easy and one of my families favorite winter Sunday dinners. Nice when it's cold and rainy outside.


Buy corn beef. Cook Corn Beef. Eat Corn Beef.




Oh you want more detail. :mrgreen:



1. Buy Corn Beef.
2. Fill Large Pot 3/4 of the way with water. *
3. Add Corn Beef (don't forget the juices from the package), and the little seasoning pack.
4. Cook at a simmer about 2 hours.
5. Add quartered red skin potatoes (washed and clean first).
6. Add a couple of cups of slicked carrots or some of those little petite carrots that come in a bag.
7. Continue to Simmer another 1/2 hour.
8. Take head of cabbage and peal off the out leaves and wash. Cut into 1/8 wedges and add to simmering pot.**
9. Continue to Simmer another 1/2 hour (or until Potatoes, Carrots, and Cabbage are fork tender).


(* Large pot of course because you are going to add the potatoes, carrots, and cabbage later and will need room. There is also the point that water has mass and when simmering the larger the mass of water the less impact adding ingredients later on will have in lowering the water temperature.)


(** One "trick" is to cut the cabbage in half, then halve each half, then one more time halve the quarters. Be careful to cut the core in 1/2 each time leaving the leaves attached. If the leaves are attached to the core then they don't float free when simmering. When you take out the cabbage it will still mostly come out as wedges. Serve that way and simply cut the "core" piece out when eating.)





Corned Beef - Some people like a little mustard on the side to dip the Beef into.

Cabbage - My preferred method of eating is to add butter on the wedge until it melts then dribble a little malt vinegar over the top.



>>>>

[BillBrown]

Thanks Ballygrl and WW.
I think I have enough to run with.
I'm headed for the store.

PS- I'm going to throw some turnips in the pot, too. I ate it once with turnips and it went great with the cabbage.

[jeepers]

If you use mustard on the side, use a grainy stoneground one like Plockman's, don't use French's. It has a LOT more flavour!

http://www.plochman.com/productstoneground.htm

[WorldWatcher]

Thanks Ballygrl and WW.
I think I have enough to run with.
I'm headed for the store.

PS- I'm going to throw some turnips in the pot, too. I ate it once with turnips and it went great with the cabbage.


Good luck. Make sure you let us know how it came out.


If you use mustard on the side, use a grainy stoneground one like Plockman's, don't use French's. It has a LOT more flavour!

http://www.plochman.com/productstoneground.htm


Definitely agree, French's is fine for hot dogs but don't let it anywhere near a good Corned Beef.



>>>>

[Dreamy]

Corned beef brisket can be pointed or the flat leaner cut. I prefer the latter.

Horseradish on the side was what my Dad loved.

[breezyjr]

Kinda like a corn beef pizza. Measurements are at home so just use an amount that would feed your family

shredded cabbage
choped onion
butter
caraway seeds
throw in a pot and cook to desired consistency I like the cabbage crispy

In another bowl mix
chopped corn beef
shredded swiss cheese
thousand island dressing

cover the bottom of a casserol dish with 'fridge biscuts
layer cabbage mixture
top with cheese/corn beef mixture

bake in oven at 400 until the top is golden brown

yummy!

[republicanprincess]

I should make some for my hubby. He loves it but I never cook it because I don't really care for it. But in the spirit of St. Patty's...

[republicanprincess]

Only got 1 thing to say "Gaseous excreasions" fewwwwwwwwwwwee !!!
Excretion
lol! And the smell of cabbage cooking is awful!

[spearmaster]

I'm hungry for some corned beef and cabbage.
My wife doesn't cook it.
Does anyone have a good recipe?
I'll pass it on to her.

My grandma used to make some darn good corned beef and cabbage. :drool:

[LouC]

Corned beef brisket can be pointed or the flat leaner cut. I prefer the latter.

Horseradish on the side was what my Dad loved.

Horseradish mustard...

Corned beef sandwiches on Jewish Rye with real deli Swiss cheese and horseradish mustard.

Heaven!

[Alaric]

Don't boil. Go get a McCormick roasting bag. Put the corned beef brisket in the bag with about 2 cups of water and your favorite seasonings. Seal up the bag, poke a vent hole, and slow roast in the oven at 275F (135C), no hotter, for about 4 hours, or until a meat thermometer comes out at 180F (85C). It will be so tender that it will literally fall apart.

[janer]

I oven braise. Low and slow. 300 degrees for 3-4 hrs (for a 4 or so lb brisket). We're subbing cabbage with fresh brussel sprouts, which my husband thinks are The Best Vegetable In The Entire World (saute them in a skillet with butter and olive oil, let them caramelize up a bit), and thick cut parsnips cooked in the pan with the beef for the last hr or so.
Give the brisket a rub (I use brown sugar and ginger but go for whatever you like - may sound odd, but ground anise is a wonderful roast rub ingredient) and pour water, broth or (if you've got any) stout or beer over it, covered roasting pan. Great sandwich leftovers or creamed chipped beef.

[wayoverthehill]

lol! And the smell of cabbage cooking is awful!Only if you cook it to death. Otherwise there's not much smell.

Oh, and if you're going to go to the trouble of making the corned beef and cabbage, potatoes and carrots you must have Irish Soda Bread too.

Dang, I'm hungry!

[CountryGirl]

Just got up from a dinner of corned beef, cabbage, red potatoes, stewed tomatoes and cornbread.

I cooked two briskets together in a huge crockpot using sliced onions and carrots as a rack on the bottom and between the two briskets. Add a beer, water to the top of the meat, a little extra pickling spice, a bay leaf and a few whole cloves. Put the crockpot on high until it began to bubble and turned it down to low and let it go all day.

There were eight of us and no leftovers! ;-)

[angelicmadrigal]

They had a really good episode of "Good Eats" a few weeks back on corned beef. I think he may have made corned beef and cabbage.

[Z_only1]

It's pretty easy and one of my families favorite winter Sunday dinners. Nice when it's cold and rainy outside.


Buy corn beef. Cook Corn Beef. Eat Corn Beef.




Oh you want more detail. :mrgreen:



1. Buy Corn Beef.
2. Fill Large Pot 3/4 of the way with water. *
3. Add Corn Beef (don't forget the juices from the package), and the little seasoning pack.
4. Cook at a simmer about 2 hours.
5. Add quartered red skin potatoes (washed and clean first).
6. Add a couple of cups of slicked carrots or some of those little petite carrots that come in a bag.
7. Continue to Simmer another 1/2 hour.
8. Take head of cabbage and peal off the out leaves and wash. Cut into 1/8 wedges and add to simmering pot.**
9. Continue to Simmer another 1/2 hour (or until Potatoes, Carrots, and Cabbage are fork tender).


(* Large pot of course because you are going to add the potatoes, carrots, and cabbage later and will need room. There is also the point that water has mass and when simmering the larger the mass of water the less impact adding ingredients later on will have in lowering the water temperature.)


(** One "trick" is to cut the cabbage in half, then halve each half, then one more time halve the quarters. Be careful to cut the core in 1/2 each time leaving the leaves attached. If the leaves are attached to the core then they don't float free when simmering. When you take out the cabbage it will still mostly come out as wedges. Serve that way and simply cut the "core" piece out when eating.)





Corned Beef - Some people like a little mustard on the side to dip the Beef into.

Cabbage - My preferred method of eating is to add butter on the wedge until it melts then dribble a little malt vinegar over the top.



>>>>

Outstanding.

I'll add spicy mustard w/the beef.