St. Patrick's Day recipe: Corned beef n' cabbage

[PeterGriffin]

I like making this throughout the winter months, and it's always a hit on St. Patricks Day. I cheat by buying an already corned brisket (Usually "Bill Baileys" brand from Costco); if you want to make one from scratch, you can find out here: http://ct.essortment.com/howtomakecorn_rlgm.htm

but since it takes a couple weeks to corn a brisket, your only option at this point would be a store bought one.

OK, here's what we'll need:

Corned beef brisket
2 cans Guinness (or other stout Irish beer)
6-8 peeled potatoes
1 lb. carrots peeled, chopped into 2" lengths (baby carrots work well too)
Average size head of cabbage
pepper, couple of bay leaves, olive oil, garlic. (Don't salt until you taste the finished dish, corned beef is already very salty)

You'll want a Dutch oven or heavy pot with a lid to cook this in. First we'll start off by browning the brisket, and we'll do this by adding enough olive oil to thinly coat the bottom of the Dutch oven, press a couple of garlic cloves into it, and heat on medium, hot but not hot enough to smoke the oil. Brown the brisket on each side for 2-3 minutes using a large pair of tongs to hold on odd shaped sides if necessary. Once the meat is browned on all sides, put the fatty side (the 'deckle') up, add enough Guiness to cover the meat about 2/3's of the way, and and then drink whatever beer remains. You've earned it.

Add a bay leaf or two, pepper, continue heating on medium until beer starts to boil, then dial back to a simmer and cover. Drink another beer while thinking how good it's going to taste later.

Give it a couple of hours and check the meat to see if it's getting to the point where it will start to seperate just by pulling on it. Depending on the size of your brisket, it can take 2-4 hours before you're ready for the veggies. When it starts to seperate with just the edge of the spoon, that's when I add the veggies.

First place the peeled potatoes around the brisket, then the onion cut into quarters, then the carrots, then a quartered head of cabbage. Dust down with fresh ground pepper, crack a beer and add some if needed, drink down the rest.

From there it takes about another 45mins - 1 hour depending on how done you like your vegetables; I usually go closer to an hour. If you want to make the gravy thicker, mix 2 tablespoons of corn starch into a cup with some beer (mix completely or you'll have little dumplings) and add to the mix.

Once it's determined to be done (poking and prodding help if you're not an experienced chef), remove from the flame, find and extract the bay leaf, and let sit uncovered for 15 mins before serving. Drink beer while accepting congratulations on a great looking meal, and such hearty fare will allow you to drink that much more.

Slainte!

[ChloeP]

I make an almost the same recipe, but mine uses Rosemary, Thyme and brown mustard as well as a bit of tapioca to thicken the sauce. LOVE IT!!! In fact, we had a St. Pat's preview on Sunday for my dad's birthday and that was his request. I also have an awesome recipe for Guinness and Honey Ribs...mmmmmmmm

[doghouse]

What about the Irish Whiskey...?

Something to tide you over as you make the fine meal...!

[PeterGriffin]

I make an almost the same recipe, but mine uses Rosemary, Thyme and brown mustard as well as a bit of tapioca to thicken the sauce. LOVE IT!!! In fact, we had a St. Pat's preview on Sunday for my dad's birthday and that was his request. I also have an awesome recipe for Guinness and Honey Ribs...mmmmmmmm

Ooo, I like the brown mustard, gonna have to add that to the mix. The other seasonings, too Frenchy and not authentic (although I LOVE thyme in just any type of braised dish).

I think you should share your Guinness and Honey Ribs, any sort of dish that uses Guinness as a major recipe should works for St. Patricks Day! I love cooking with beer and use it to braise all kinds of meats and in sauces. Came across this in todays paper:

http://www.chron.com/disp/story.mpl/life/food/4617159.html

[PeterGriffin]

What about the Irish Whiskey...?

Something to tide you over as you make the fine meal...!

Haha! Well, the recipe does call for "one for the dish, one for the chef" in the instructions on how much Guinness to add ;)

[doghouse]

Haha! Well, the recipe does call for "one for the dish, one for the chef" in the instructions on how much Guinness to add ;)

A little Jamisons over Ice would just hit the spot on St. Pattys Day.

[Hanache]

I throw in a few heaping teaspoons of pickling spice. Gives it a good flavor. I look forward to making this each year, along with a "green pie" or "green cake" for dessert.

"Green Pie"

Store bought graham cracker crumb pie crust (reserve plastic liner)
1 package of instant pistachio pudding
1 14 oz. can crushed pineapple, not drained
1 8 oz. tub Cool Whip
1 cup miniature marshmallows
few drops green food coloring

Mix the pudding and pineapple together, blending well. Add in the Cool Whip, food coloring and marshmallows. Mix to blend, and pour into pie crust. Sprinkle with green sugar sprinkles. Cover with inverted plastic liner.

"Green Cake"

1 pkg. Lemon cake mix
1 3 oz. package of lime Jello
4 eggs
1/2 cup water
2/3 cup veggie oil
3 drops of lemon extract

Mix and cook according to package directions. Bake in a 9 x 13 pan.
Glaze the cake after taking out of the oven.

Glaze: 1/4 cup fresh lime juice. 1 teasp. lime zest. 2 cups powdered sugar.
Mix together. Poke holes in cake with fork, and slowly pour glaze over cake, letting it soak down into the holes.

[ChloeP]

Ok, here it is....


3 cups Guinness Stout
1 large onion sliced
1/4 cup Soy sauce
1/4 cup Worcestershire sauce
1/4 cup olive oile
3 T minced Garlic
4 lb Beef short ribs

mix ingredients together, pour over ribs, cover and refrigerate over night.

Grill until cooked through, turning ocasionally.

Whisk 1 cup Honey 1/8 cup soy sauce, 1/8 cup worchestershire sauce, 2 T Parsley, 1 T minced garlic 2 t Black pepper. Brush glaze on ribs and grill one minute per side, pour remaining glaze over ribs.


May your glass be ever full
May the roof over your head be always strong
And may you be in heaven half an hour before the Devil knows you're dead.....

[PeterGriffin]

That sounds pretty dang tasty Chloe, thanks for sharing it :D Next time I'm itchin' for some ribs and the weather isn't cooperating to grill, I'm going to try that recipe out :D

[ChloeP]

I can't believe I forgot about my Shepherd's Pie.....

1 1/4 pund ground beef
1T olive oil
3 ounces baby carrots (diced)
8 ounces sliced mushrooms
1 cup frozen green peas
diced leeks
2 cloves garlic (minced)
2 T Worcestershire sauce
1/2 cup beef broth
1/2 t seasoned salt
1/2 t seasoned pepper (I use Krazy pepper, if you can find it)
1/2 t allspice
1T cornstarch
1 1/2 pounds potatoes peeled and cubed
1/2 cup sour cream
1 cup chedder cheese
salt
white pepper
butter

Cook potatoes in boiling water until tender, drain. In a separate pan cook carrots in boiling water and drain. Mash potatoes with sour cream, cheddar chees salt and white pepper and butter to taste.

Add olive oil to large frying pan and heat. Cook beef, leeks, mushrooms and garlic until no pink remains in beef and veggies are softened. Add carrots and peas. Mix cornstarch and beef broth. Pour over beef and veggies. Add seasoned salt, seasoned pepper, allspice and worcestershire sauce. Mix well and cook until the gravy has thickened. Put meat and vegetable mixture in a 2 quart casserole dish. Cover with mashed potatoes. Bake uncovered at 325 for 35-40 minutes.

[PeterGriffin]

A little Jamisons over Ice would just hit the spot on St. Pattys Day.

This is a pretty good St. Patrick's Day recipe. Simple, easy to memorize, timely, refreshing.

[Calibabe]

Gee whiz, all this talk about corned beef and cabbage and you all forgot to mention Irish Soda Bread.

[Jíbaro]

I like making this throughout the winter months, and it's always a hit on St. Patricks Day. I cheat by buying an already corned brisket (Usually "Bill Baileys" brand from Costco); if you want to make one from scratch, you can find out here: http://ct.essortment.com/howtomakecorn_rlgm.htm

but since it takes a couple weeks to corn a brisket, your only option at this point would be a store bought one.

OK, here's what we'll need:

Corned beef brisket
2 cans Guinness (or other stout Irish beer)
6-8 peeled potatoes
1 lb. carrots peeled, chopped into 2" lengths (baby carrots work well too)
Average size head of cabbage
pepper, couple of bay leaves, olive oil, garlic. (Don't salt until you taste the finished dish, corned beef is already very salty)

You'll want a Dutch oven or heavy pot with a lid to cook this in. First we'll start off by browning the brisket, and we'll do this by adding enough olive oil to thinly coat the bottom of the Dutch oven, press a couple of garlic cloves into it, and heat on medium, hot but not hot enough to smoke the oil. Brown the brisket on each side for 2-3 minutes using a large pair of tongs to hold on odd shaped sides if necessary. Once the meat is browned on all sides, put the fatty side (the 'deckle') up, add enough Guiness to cover the meat about 2/3's of the way, and and then drink whatever beer remains. You've earned it.

Add a bay leaf or two, pepper, continue heating on medium until beer starts to boil, then dial back to a simmer and cover. Drink another beer while thinking how good it's going to taste later.

Give it a couple of hours and check the meat to see if it's getting to the point where it will start to seperate just by pulling on it. Depending on the size of your brisket, it can take 2-4 hours before you're ready for the veggies. When it starts to seperate with just the edge of the spoon, that's when I add the veggies.

First place the peeled potatoes around the brisket, then the onion cut into quarters, then the carrots, then a quartered head of cabbage. Dust down with fresh ground pepper, crack a beer and add some if needed, drink down the rest.

From there it takes about another 45mins - 1 hour depending on how done you like your vegetables; I usually go closer to an hour. If you want to make the gravy thicker, mix 2 tablespoons of corn starch into a cup with some beer (mix completely or you'll have little dumplings) and add to the mix.

Once it's determined to be done (poking and prodding help if you're not an experienced chef), remove from the flame, find and extract the bay leaf, and let sit uncovered for 15 mins before serving. Drink beer while accepting congratulations on a great looking meal, and such hearty fare will allow you to drink that much more.

Slainte!
Wow, today's Corn Beef and Cabbage lunch will carry me through until tomorrow :eek: .

[Jesso]

I like making this throughout the winter months, and it's always a hit on St. Patricks Day. I cheat by buying an already corned brisket (Usually "Bill Baileys" brand from Costco); if you want to make one from scratch, you can find out here: http://ct.essortment.com/howtomakecorn_rlgm.htm

but since it takes a couple weeks to corn a brisket, your only option at this point would be a store bought one.

OK, here's what we'll need:

Corned beef brisket
2 cans Guinness (or other stout Irish beer)
6-8 peeled potatoes
1 lb. carrots peeled, chopped into 2" lengths (baby carrots work well too)
Average size head of cabbage
pepper, couple of bay leaves, olive oil, garlic. (Don't salt until you taste the finished dish, corned beef is already very salty)

You'll want a Dutch oven or heavy pot with a lid to cook this in. First we'll start off by browning the brisket, and we'll do this by adding enough olive oil to thinly coat the bottom of the Dutch oven, press a couple of garlic cloves into it, and heat on medium, hot but not hot enough to smoke the oil. Brown the brisket on each side for 2-3 minutes using a large pair of tongs to hold on odd shaped sides if necessary. Once the meat is browned on all sides, put the fatty side (the 'deckle') up, add enough Guiness to cover the meat about 2/3's of the way, and and then drink whatever beer remains. You've earned it.

Add a bay leaf or two, pepper, continue heating on medium until beer starts to boil, then dial back to a simmer and cover. Drink another beer while thinking how good it's going to taste later.

Give it a couple of hours and check the meat to see if it's getting to the point where it will start to seperate just by pulling on it. Depending on the size of your brisket, it can take 2-4 hours before you're ready for the veggies. When it starts to seperate with just the edge of the spoon, that's when I add the veggies.

First place the peeled potatoes around the brisket, then the onion cut into quarters, then the carrots, then a quartered head of cabbage. Dust down with fresh ground pepper, crack a beer and add some if needed, drink down the rest.

From there it takes about another 45mins - 1 hour depending on how done you like your vegetables; I usually go closer to an hour. If you want to make the gravy thicker, mix 2 tablespoons of corn starch into a cup with some beer (mix completely or you'll have little dumplings) and add to the mix.

Once it's determined to be done (poking and prodding help if you're not an experienced chef), remove from the flame, find and extract the bay leaf, and let sit uncovered for 15 mins before serving. Drink beer while accepting congratulations on a great looking meal, and such hearty fare will allow you to drink that much more.

Slainte!

Oooh that looks yummy, thanks for the recipe Peter.

[XB70]

Wow, today's Corn Beef and Cabbage lunch will carry me through until tomorrow :eek: .


Be carefull not to release any "greenhouse gasses".:naughty: :))

[ChloeP]

Gee whiz, all this talk about corned beef and cabbage and you all forgot to mention Irish Soda Bread.

No problem...here you go....btw...I don't EVER put raisens in mine, but I understand some like it that way

2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 tsp. baking soda
1 tsp. salt
4 tbsp. butter, chilled
1 cup raisins
1 1/2 cups buttermilk or plain yogurt



Heat the oven to 350 degrees. In a bowl, combine the dry ingredients.
Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk.
Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 minutes.

[Dancer]

*bump*

[F9thRet]

The next day It get's even better.

Stephen's Day After St. Patricks Day Hangover Hash.

1 tablespoon butter plus 1 tablespoon olive oil (enough to prevent sticking)
Note: I use olive oil to make my pan frying a little bit more healthier than using butter alone or other oils. Also a little olive oil raises the smoke and burn point of the butter. Given how little oil I use it doesn't effect the taste much. In fact I kind of like the olive oil taste but you can substitute another oil if you want. Dont' bother using the expensive stuff. The cheap stuff works great.

2 cups cooked corned beef, finely chopped
3 cups potatoes cubed into about 1/2 inch pieces.
1/2 onion minced
1 clove minced garlic
1 green onion diced
1 poached egg for each serving.
Dollup of vinegar

First, get a large skillet and throw in the potatoes and fill with water until the potatoes are just covered. Put on the stove on high heat. Just when the potatoes come to a boil immediately take them off and drain. Turn the heat down to medium high. Add the olive oil and butter and when melted, throw in the potatoes again and give the pan a shake to keep them from sticking a coat them with the oil/butter. Blanching the potatoes like this will ensure that they get cooked through while allowing the outside to get nice and crispy. If you don't do this you will have a nice crispy outside and an uncooked middle. Now leave them alone for a few minutes until you get a good brown on one side then turn them over.

When they start to brown and look close to done, take one out and check it for doneness, it should be cooked through. Turn down the heat to medium, throw in the minced onion and garlic, and mix it up. Cook until the onion is translucent and just started to brown up, then add the corned beef and give it another stir. While that's going start on your poached eggs.

I have a shallow sauce pan I like to poach in but any sauce pan will do. Fill the pan with water and add a dollup of vinegar to help keep the eggs from separating. Let the water come to a boil then turn down until it's barely bubbling. You don't want alot of water action, it will break up the egg. I break the eggs into little pyrex bowls before poaching. This allows you to make sure no shells get in, and allows you to gently add the egg by slowly immersing the bowl and letting it slide into the water. I only do two eggs at a time to keep the water from cooling too much and being able to have more control.

Plate your hash and add a poached egg to the mound. Sprinkle with a little bit of the green onion for garnish. If you want you can heat a small bowl of ketchup and serve on the side.

Stephen

[PeterGriffin]

Thanks for that Stephen! I loves me some corned beef hash but I never really made it because I used to live by a deli that had the best hash I've ever tried. This looks pretty close to theirs, I'm about due for some....I better print this out before I get too trashed today.

[F9thRet]

Happy to be of service there Peter. I'm a huge corned beef hash eater, so I usualy make a double dinner, with one of them being the next mornings meal.

Stephen

[Stuball]

Peter
Can I substitute Pepsi for Guiness?:eek: :D

[PeterGriffin]

Peter
Can I substitute Pepsi for Guiness?:eek: :D

Hrrrrm....maybe, but probably not. I make Vietnamese short ribs that use 7-Up and fish sauce for braising, but I don't think that's gonna work with a salty corned beef. If it was a baked ham (sweet with sweet) I'd not only say go for it, I'd recommend it (although I'd use Coke, Pepsi is nasty). I'd probably go with any kind of beer or chicken stock before I tried Pepsi for your corned beef. Walk your butt down to the store and grab a quart or a couple cans of the darkest beer you can get your hands on :P Of course, that's assuming you're still able to walk at this point. :D

[Stuball]

Hrrrrm....maybe, but probably not. I make Vietnamese short ribs that use 7-Up and fish sauce for braising, but I don't think that's gonna work with a salty corned beef. If it was a baked ham (sweet with sweet) I'd not only say go for it, I'd recommend it (although I'd use Coke, Pepsi is nasty). I'd probably go with any kind of beer or chicken stock before I tried Pepsi for your corned beef. Walk your butt down to the store and grab a quart or a couple cans of the darkest beer you can get your hands on :P Of course, that's assuming you're still able to walk at this point. :D
Actually I was kidding ( sorta)
1. I just got back from the store I am too lazy to go back out
2 I am not a Beer/Guiness Drinker
Does it have the taste of Guiness when done?
Maybe ill go w the chicken stock.I usually just use water and seasonings and add the veggies earlier so they are mush (I like em mushy) when done

[PeterGriffin]

When you use beer for braising it does carry over even after it's been reduced (the water steamed off) but it also changes the taste quite a bit with seasonings and beef fat being added. If you don't like Guinness, just use an American lager, or if you don't like beer at all, use chicken stock. Just don't add any salt when you season it and you'll be fine.

[Stuball]

Thanks

[MR. MISTER]

I have one per Peter's recipe (w/ Guinness) on the stove top right now Will report back later. :drool:

[Dancer]

I like making this throughout the winter months, and it's always a hit on St. Patricks Day. I cheat by buying an already corned brisket (Usually "Bill Baileys" brand from Costco); if you want to make one from scratch, you can find out here: http://ct.essortment.com/howtomakecorn_rlgm.htm

but since it takes a couple weeks to corn a brisket, your only option at this point would be a store bought one.

OK, here's what we'll need:

Corned beef brisket
2 cans Guinness (or other stout Irish beer)
6-8 peeled potatoes
1 lb. carrots peeled, chopped into 2" lengths (baby carrots work well too)
Average size head of cabbage
pepper, couple of bay leaves, olive oil, garlic. (Don't salt until you taste the finished dish, corned beef is already very salty)

You'll want a Dutch oven or heavy pot with a lid to cook this in. First we'll start off by browning the brisket, and we'll do this by adding enough olive oil to thinly coat the bottom of the Dutch oven, press a couple of garlic cloves into it, and heat on medium, hot but not hot enough to smoke the oil. Brown the brisket on each side for 2-3 minutes using a large pair of tongs to hold on odd shaped sides if necessary. Once the meat is browned on all sides, put the fatty side (the 'deckle') up, add enough Guiness to cover the meat about 2/3's of the way, and and then drink whatever beer remains. You've earned it.

Add a bay leaf or two, pepper, continue heating on medium until beer starts to boil, then dial back to a simmer and cover. Drink another beer while thinking how good it's going to taste later.

Give it a couple of hours and check the meat to see if it's getting to the point where it will start to seperate just by pulling on it. Depending on the size of your brisket, it can take 2-4 hours before you're ready for the veggies. When it starts to seperate with just the edge of the spoon, that's when I add the veggies.

First place the peeled potatoes around the brisket, then the onion cut into quarters, then the carrots, then a quartered head of cabbage. Dust down with fresh ground pepper, crack a beer and add some if needed, drink down the rest.

From there it takes about another 45mins - 1 hour depending on how done you like your vegetables; I usually go closer to an hour. If you want to make the gravy thicker, mix 2 tablespoons of corn starch into a cup with some beer (mix completely or you'll have little dumplings) and add to the mix.

Once it's determined to be done (poking and prodding help if you're not an experienced chef), remove from the flame, find and extract the bay leaf, and let sit uncovered for 15 mins before serving. Drink beer while accepting congratulations on a great looking meal, and such hearty fare will allow you to drink that much more.

Slainte!I followed your recipe and made two...the only changes I made were that I added celery before adding the potatoes and my husband kept sneaking in the kitchen and adding more garlic...lol

I went to my in-laws house and provided dinner for everyone in the family...

My father in law said it was the best corned beef and cabbage he ever had..so thanks for the recipe! It turned out well!

[F9thRet]

Your husband has good taste. I add Garlic to everything I can.

The wife gets tickled with me come Thanksgiving, as I have to have my stuffing with alot of Sage, like two jars full. The rest of the family eats the normal stuff, But I think I've lost my taste buds.

Stephen

[DLaw911]

I took 5 of my pathethic friends out to a famous Irish restaurant last night for corned beef n' cabbage. Well, as I said, I took them there FOR that purpose. But I was the only one to eat it. The rest all had steaks and chicken. I don't remember much more after 5 Irish coffees.

[MR. MISTER]

I have one per Peter's recipe (w/ Guinness) on the stove top right now Will report back later. :drool:
It was (how should I put this.....) DEE Licious !!
Right up there with a recipe I have for Apple cider/Mollases Brisket (maybe even better because of the Guinness).

[F9thRet]

I tok 5 of my pathethic friends out to an Irish restaurant last night for corned beef n' cabbage. Well, as I said, I took them there FOR that purpose. But I was the only one to eat it. The rest all had steaks and chicken. I don't remember much more after 5 Irish coffees.

I probably drank too much myself last night. The wife woke me up about 3 this morning, snoring. took me forever to get back to sleep, and then when I did go to sleep, I over slept.

Stephen

[DLaw911]

I probably drank too much myself last night. The wife woke me up about 3 this morning, snoring. took me forever to get back to sleep, and then when I did go to sleep, I over slept.

StephenI'm thinking ... I took 5 friends out to Molly Malone's Irish Pub, last night, and they had the nerve, the NERVE, to eat steak and chicken on Saint Patrick's Day. They didn't even wear green. I was not only decked out in a green shirt, but also green pants and a green hat. The corned beef n' cabbage was to DIE for. The crowd was loud and roudy and a lot of fun.

Now I realize that with friends like this, who needs enemies.
:D

[Dancer]

Your husband has good taste. I add Garlic to everything I can.

The wife gets tickled with me come Thanksgiving, as I have to have my stuffing with alot of Sage, like two jars full. The rest of the family eats the normal stuff, But I think I've lost my taste buds.

StephenMy husband has said, "There is no such thing as 'too much garlic'" and my kids have told thier friends that if vampires existed, they would stay faaaaar away from our house...lol

I like sage in stuffing, but I have to admit that with two jars, you might as well just eat the sage by itself rather than worrying about messing up the flavor with bread. ;)

I am planning on making cornish game hens today with apple raisin cornbread stuffing. I am back in 'creative cooking' mode, so the family is enjoying the fruits...

[F9thRet]

Now my wife would like that Apple Raisin Stuffing. You gotta send me the recipe for that.

Stephen

[FranklySpeaking]

I like making this throughout the winter months, and it's always a hit on St. Patricks Day. I cheat by buying an already corned brisket (Usually "Bill Baileys" brand from Costco); if you want to make one from scratch, you can find out here: http://ct.essortment.com/howtomakecorn_rlgm.htm

but since it takes a couple weeks to corn a brisket, your only option at this point would be a store bought one.

OK, here's what we'll need:

Corned beef brisket
2 cans Guinness (or other stout Irish beer)
6-8 peeled potatoes
1 lb. carrots peeled, chopped into 2" lengths (baby carrots work well too)
Average size head of cabbage
pepper, couple of bay leaves, olive oil, garlic. (Don't salt until you taste the finished dish, corned beef is already very salty)

You'll want a Dutch oven or heavy pot with a lid to cook this in. First we'll start off by browning the brisket, and we'll do this by adding enough olive oil to thinly coat the bottom of the Dutch oven, press a couple of garlic cloves into it, and heat on medium, hot but not hot enough to smoke the oil. Brown the brisket on each side for 2-3 minutes using a large pair of tongs to hold on odd shaped sides if necessary. Once the meat is browned on all sides, put the fatty side (the 'deckle') up, add enough Guiness to cover the meat about 2/3's of the way, and and then drink whatever beer remains. You've earned it.

Add a bay leaf or two, pepper, continue heating on medium until beer starts to boil, then dial back to a simmer and cover. Drink another beer while thinking how good it's going to taste later.

Give it a couple of hours and check the meat to see if it's getting to the point where it will start to seperate just by pulling on it. Depending on the size of your brisket, it can take 2-4 hours before you're ready for the veggies. When it starts to seperate with just the edge of the spoon, that's when I add the veggies.

First place the peeled potatoes around the brisket, then the onion cut into quarters, then the carrots, then a quartered head of cabbage. Dust down with fresh ground pepper, crack a beer and add some if needed, drink down the rest.

From there it takes about another 45mins - 1 hour depending on how done you like your vegetables; I usually go closer to an hour. If you want to make the gravy thicker, mix 2 tablespoons of corn starch into a cup with some beer (mix completely or you'll have little dumplings) and add to the mix.

Once it's determined to be done (poking and prodding help if you're not an experienced chef), remove from the flame, find and extract the bay leaf, and let sit uncovered for 15 mins before serving. Drink beer while accepting congratulations on a great looking meal, and such hearty fare will allow you to drink that much more.

Slainte!

mouth watering ! :drool:

[AvgGuyIA]

I grew up with nightmares over the stench of my mother's cooked cabbage that filled every corner of our house. So it's safe to say I had never tried Corned Beef (it looks bloody rare to me) and (ugh) cabbage. Then last year I was in a bar on St Patrick's day and they were serving free CB&C. I broke down and tried it. Mmmmm Mmmmmm good! I would have had some this St Patrick's day, but I didn't go out to the bars.

[PeterGriffin]

I followed your recipe and made two...the only changes I made were that I added celery before adding the potatoes and my husband kept sneaking in the kitchen and adding more garlic...lol

I went to my in-laws house and provided dinner for everyone in the family...

My father in law said it was the best corned beef and cabbage he ever had..so thanks for the recipe! It turned out well!

Hey, that's awesome, glad it worked out for you! Gives me that warm fuzzy feeling.

[ChloeP]

I grew up with nightmares over the stench of my mother's cooked cabbage that filled every corner of our house. So it's safe to say I had never tried Corned Beef (it looks bloody rare to me) and (ugh) cabbage. Then last year I was in a bar on St Patrick's day and they were serving free CB&C. I broke down and tried it. Mmmmm Mmmmmm good! I would have had some this St Patrick's day, but I didn't go out to the bars.

:)) It's not rare...it's cured. Think of it as ham...but made from beef.

[PeterGriffin]

It was (how should I put this.....) DEE Licious !!
Right up there with a recipe I have for Apple cider/Mollases Brisket (maybe even better because of the Guinness).

Nice! Glad it worked out for ya. Guinness is the key, plus it's just so damned Irish.

[PeterGriffin]

:)) It's not rare...it's cured. Think of it as ham...but made from beef.

Yup, it's the nitrates that cure it that make it look so pinkish; if it wasn't, it would be all gray looking and not nearly as appetizing. And more uh, healthy, but whatever.

[jb1500]

I grew up with nightmares over the stench of my mother's cooked cabbage that filled every corner of our house. So it's safe to say I had never tried Corned Beef (it looks bloody rare to me) and (ugh) cabbage. Then last year I was in a bar on St Patrick's day and they were serving free CB&C. I broke down and tried it. Mmmmm Mmmmmm good! I would have had some this St Patrick's day, but I didn't go out to the bars.


Now that's funny! My mother couldn't or wouldn't cook worth anything, but growing up you have very little to compare it too. It's amazing to find that something you hated as a child, when prepared correctly, is so good!

[ChloeP]

Yup, it's the nitrates that cure it that make it look so pinkish; if it wasn't, it would be all gray looking and not nearly as appetizing. And more uh, healthy, but whatever.

Then again...my mom won't eat it for the same reason...it just grosses her out to eat pink meat :)) she's so missing out!

[PeterGriffin]

Then again...my mom won't eat it for the same reason...it just grosses her out to eat pink meat :)) she's so missing out!

Must....resist.....the snark....

[ChloeP]

Must....resist.....the snark....



Set you up there, didn't I???

[PeterGriffin]

That was dang near baiting! :D Somehow I dug deep within myself to not be a smartass. I'm not sure what's wrong with me, but it's probably very hard to pronounce.

[Seedy]

That was dang near baiting! :D Somehow I dug deep within myself to not be a smartass. I'm not sure what's wrong with me, but it's probably very hard to pronounce.

For once I was content merely to read the post and snicker.

[ChloeP]

That was dang near baiting! :D Somehow I dug deep within myself to not be a smartass. I'm not sure what's wrong with me, but it's probably very hard to pronounce.

:angel:

[Dancer]

Now my wife would like that Apple Raisin Stuffing. You gotta send me the recipe for that.

StephenForgot about you asking for that...

Here is the whole recipe

6 tbsp Margarine or Butter
1 C chopped green onions
2 Granny Smith Apples, unpeeled and chopped
1 C raisins
1/2 tsp salt
1/2 tsp allspice
1/2 cup apple juice (I use apple cider)

Make 2 boxes of Jiffy cornbread (following directions on the box) the day before you want to make the stuffing. Let it cool, then crumble it.

8 cornish game hens
1/2 tsp salt
1/4 tsp pepper
1/2 C apple jelly
2 tbsp margarine or butter
white wine

Heat oven to 350
Melt 3tbs butter in large skillet over medium high heat. Add onions and apple, cook and stir until tender. Stir in remaining stuffing ingredients.

Remove and discard neck and giblets from game hens. Cut one side of the hens and break in half, rinse in cold water, pat dry, loosen the skin, sprinkle with salt and pepper under and over the skin. I like to put a dab of butter under the skin also.

Spread stuffing mixture evenly into 2 ungreased broiler pans (or any other similarly sized, shallow pans). Place game hens skin side up on top of the stuffing.

In a small saucepan, on low heat, melt jelly with butter and add a splash or two of white wine for flavor. Use half to baste game hens, drizzle half of the mixture over the entire thing (you want the majority to end up on the game hens, but drizzling in between onto the stuffing is good).

Bake at 350 for 1 1/2 to 2 hours until juices run clear.

[F9thRet]

Thanks Dancer. I think my wife will be pretty busy next weekend now.

Stephen

[PeterGriffin]

I should have bumped this up over the weekend; still time to make it if you get started this afternoon. I've got a big pot cooking right now :D

I like making this throughout the winter months, and it's always a hit on St. Patricks Day. I cheat by buying an already corned brisket (Usually "Bill Baileys" brand from Costco); if you want to make one from scratch, you can find out here: http://ct.essortment.com/howtomakecorn_rlgm.htm

but since it takes a couple weeks to corn a brisket, your only option at this point would be a store bought one.

OK, here's what we'll need:

Corned beef brisket
2 cans Guinness (or other stout Irish beer)
6-8 peeled potatoes
1 lb. carrots peeled, chopped into 2" lengths (baby carrots work well too)
Average size head of cabbage
pepper, couple of bay leaves, olive oil, garlic. (Don't salt until you taste the finished dish, corned beef is already very salty)

You'll want a Dutch oven or heavy pot with a lid to cook this in. First we'll start off by browning the brisket, and we'll do this by adding enough olive oil to thinly coat the bottom of the Dutch oven, press a couple of garlic cloves into it, and heat on medium, hot but not hot enough to smoke the oil. Brown the brisket on each side for 2-3 minutes using a large pair of tongs to hold on odd shaped sides if necessary. Once the meat is browned on all sides, put the fatty side (the 'deckle') up, add enough Guiness to cover the meat about 2/3's of the way, and and then drink whatever beer remains. You've earned it.

Add a bay leaf or two, pepper, continue heating on medium until beer starts to boil, then dial back to a simmer and cover. Drink another beer while thinking how good it's going to taste later.

Give it a couple of hours and check the meat to see if it's getting to the point where it will start to seperate just by pulling on it. Depending on the size of your brisket, it can take 2-4 hours before you're ready for the veggies. When it starts to seperate with just the edge of the spoon, that's when I add the veggies.

First place the peeled potatoes around the brisket, then the onion cut into quarters, then the carrots, then a quartered head of cabbage. Dust down with fresh ground pepper, crack a beer and add some if needed, drink down the rest.

From there it takes about another 45mins - 1 hour depending on how done you like your vegetables; I usually go closer to an hour. If you want to make the gravy thicker, mix 2 tablespoons of corn starch into a cup with some beer (mix completely or you'll have little dumplings) and add to the mix.

Once it's determined to be done (poking and prodding help if you're not an experienced chef), remove from the flame, find and extract the bay leaf, and let sit uncovered for 15 mins before serving. Drink beer while accepting congratulations on a great looking meal, and such hearty fare will allow you to drink that much more.

Slainte!

[PeterGriffin]

Oh it's so stinky and cabbagey. Bout 30 minutes from kickoff.

[psyko kat]

Y'all are making me HUNGRY, lol.

[FranklySpeaking]

Happy St Paddy's Day

[VRWCbabe]

My mom made corned beef and cabbage tonight for dinner. It was VERY yummy... Alton Brown did a whole show about corned beef one time, and I'm not sure which looked more appetizing - HIM or his dinner. ;)

[Z_only1]

Some good recipes in this thread.

Move where the food is...

Time to experiment.

[HeadOnStraight]

I can't believe I forgot about my Shepherd's Pie.....

1 1/4 pound ground beef
1T olive oil
3 ounces baby carrots (diced)
8 ounces sliced mushrooms
1 cup frozen green peas
diced leeks
2 cloves garlic (minced)
2 T Worcestershire sauce
1/2 cup beef broth
1/2 t seasoned salt
1/2 t seasoned pepper (I use Krazy pepper, if you can find it)
1/2 t allspice
1T cornstarch
1 1/2 pounds potatoes peeled and cubed
1/2 cup sour cream
1 cup cheddar cheese
salt
white pepper
butter

Cook potatoes in boiling water until tender, drain. In a separate pan cook carrots in boiling water and drain. Mash potatoes with sour cream, cheddar chees salt and white pepper and butter to taste.

Add olive oil to large frying pan and heat. Cook beef, leeks, mushrooms and garlic until no pink remains in beef and veggies are softened. Add carrots and peas. Mix cornstarch and beef broth. Pour over beef and veggies. Add seasoned salt, seasoned pepper, allspice and Worcestershire sauce. Mix well and cook until the gravy has thickened. Put meat and vegetable mixture in a 2 quart casserole dish. Cover with mashed potatoes. Bake uncovered at 325 for 35-40 minutes.

This was great, the whole family liked it, thanks for posting this.

[DLaw911]

My mom made corned beef and cabbage tonight for dinner. It was VERY yummy... Alton Brown did a whole show about corned beef one time, and I'm not sure which looked more appetizing - HIM or his dinner. ;)I love eating CB&C at an Irish Restaurant on St Paddy's Day. This year I had reservations at the House of Irish Coffee and, when we arrived, the reservations had vanished.

So we went to the Daily Grill where they had CB&C on their special menu. It was the worst meal I an ever imagine. The cabbage had to be cut with a steak knife. It was so tough I thought it was a white inner tube. The meat was tough as well. About 3 minutes into my meal the manager walked by and commented, "Great food, right?" I told him about the problem and ended up changing the food out for a steak. Too bad because it was a special night.