Corned Beef and Cabbage

[RkyMtnMom]

Do you guys have corned beef and cabbage for St Patricks Day?

 

If so, how do you cook it? Trying out out any new recipes this year? What do you serve with it?

 

I usually just follow the directions off the package and then call my mom for any other help.  :blushing:

But this year I think I might try a Guinness Corned Beef recipe on Allrecipes that has really good reviews.

 

So what are your plans? :D

[zoobie]

I do a cold coleslaw, but the corned beef recipe I use is close to this one: http://www.closetcooking.com/2009/03/corned-beef-glazed-in-honey-and-mustard.html?m=1I add a Guinness to the water per my friend's emailed recipe of unknown origin.

[cjzimmer1]

One year I actually followed a recipe that roasted the corned beef and I don't remember what I did with the rest.  It was served on a plate.  I did NOT like it at all.  So now I always make it the way my grandma did.  Boil corned beef with spice pack.  Remove meat.  Add potatoes, carrots, onions and cabbage till cooked.  Clean up meat and take out the big fat chunks.  Return meat to soup.  Eat bowls of soup until it is gone all too soon.  I wish corned beef wasn't so expensive because I would love to have it more than once a year.

[Ravin]

One year I made corned beef from scratch. It was a lot of work, but very, very tasty. We ate it with potato hash for breakfast, though, not with cabbage.

[Laura Corin]

I had not heard of the dish.

http://www.history.com/news/hungry-history/corned-beef-and-cabbage-as-irish-as-spaghetti-and-meatballs

[Loowit]

I usually cook it in the crockpot on low all day covered in water.  I add the cabbage to the crockpot about 2 hours before we are going to serve.  My mom used to cook the potatoes with it also, but my family doesn't like that.  The last few years I have made colcannon instead of boiled potatoes and my family loves it.

[KungFuPanda]

I put it in the crockpot with beer. It's delicious, but takes forever (like 10-12 hours) so if you're not into late dinners, you might prefer to let it cook overnight and just reheat at dinner time. I serve it with carrots, potatoes and cabbage. I usually add the potatoes, carrots, and onions after 4-6 hours and I steam the cabbage separately because my daughter doesn't like cabbage. We like to eat rolls with it. We make hash with the leftovers.

 

Eta - I always use the whole spice pack. It's so good. It doesn't really NEED anything fancier going on.

Edited March 15, 2016 by KungFuPanda

[Lady Florida.]

I had not heard of the dish.

http://www.history.com/news/hungry-history/corned-beef-and-cabbage-as-irish-as-spaghetti-and-meatballs

 

Many Irish-Americans know that the dish is a creation of the Irish immigrants and not something they brought over with them. It's still a tradition that's more than 100 years old, and it connects us to our Irish roots because it connects us to our immigrant ancestors. 

 

I'm sure there are plenty of people, even those with Irish ancestry, who don't know the dish is a U.S. concoction, but those of us brought up in ethnic areas are aware of it.

 

The non-authentic version of traditional dishes is common to many ethnic groups in the U.S. The ingredients traditionally used were either unavailable or too expensive, so the immigrants made do with what they could get. There are a lot of (name a country)-American dishes that were never eaten in the old country but are considered traditional ethnic dishes here.

 

While I don't know for sure, I imagine the situation was similar for immigrants in Canada. 

[Katy]

Yes, assuming I find it on sale before the day.  It's delicious cooked on low in the crockpot all day with chopped cabbage.  Delicious, but beware - with all the salt, last year I found I gained six pounds overnight the day after eating it.

[Acadie]

 I wish corned beef wasn't so expensive because I would love to have it more than once a year.

 

Our butcher just told me you can freeze corned beef--he said he buys several after St. Patty's day, when they're half price, and puts them in the freezer to use the rest of the year!

 

Amy

[mamiof5]

I cook it in the crockpot with potatoes, carrots and onions. We try to get soda bread too

[SparklyUnicorn]

I do, but not necessarily on the day.  It's just the one time corned beef goes on sale.

 

I usually do it in the crockpot.  Either I put a bit of water in there or dump in a bottle of beer.  Just cook it until tender.

 

I usually roast or boil cabbage and some potatoes and carrots. 

 

 

[SparklyUnicorn]

Our butcher just told me you can freeze corned beef--he said he buys several after St. Patty's day, when they're half price, and puts them in the freezer to use the rest of the year!

 

Amy

 

Yep. I stock up during this time and freeze them.

[ashfern]

I cook it in the crockpot with potatoes, carrots and onions. We try to get soda bread too

 

I found an Irish soda bread mix at Aldi's that is great. I have tried so many recipes over the years and could never make it the way my mom does (even using her recipe). Maybe I'll have her make it this year since she'll be in town.  :laugh:

[tm919]

One year I actually followed a recipe that roasted the corned beef and I don't remember what I did with the rest.  It was served on a plate.  I did NOT like it at all.  So now I always make it the way my grandma did.  Boil corned beef with spice pack.  Remove meat.  Add potatoes, carrots, onions and cabbage till cooked.  Clean up meat and take out the big fat chunks.  Return meat to soup.  Eat bowls of soup until it is gone all too soon.  I wish corned beef wasn't so expensive because I would love to have it more than once a year.

This is my way as well...  might not be the "best" way but I can bring myself to change. I make the whole 10 lb piece cut in half -- at the local store it's almost as cheap as the 5 lb piece. It shrinks so much that unless I do that the veggies far outlive the meat.

[Alessandra]

I will gave to dig out my recipes. I do corned beef braised in Guinness. Boiled potatoes. Cabbage, cut up in fine shreds, quickly sautéed with garlic, ginger, and some toasted sesame oil.

 

Irish whisky cake for dessert, NY Times recipe.

 

I usually try to make soda bread (rich American style), but I am the only one who really likes it. I don't need the calories!

 

Pp mentioned beef shrinking. I am trying to remember how much. I got two packages, thinking maybe I should cook both at once. Ds inhales it.

Edited March 16, 2016 by Alessandra

[Anne in CA]

At our restaurant we cure our own grass fed corned beef. We have been told  countless times our Rubens are Out Of This World. But for ourselves I just braise the cabbage in a little apple cider vinegar with a little salt and pepper and serve it on top of the corned beef with a biscuit. Love biscuits. Can't go wrong with them.

[laundrycrisis]

I bought a Vienna Beef corned beef and put it in the crock pot with 2 cups of water for about six hours. It was fantastic. It didn't last until Thursday so I'm buying another tomorrow. We will have it with potatoes and cabbage. Lagunitas Under Cover Investigation Shut Down for the adults and Green River for the kids. Dessert is still undecided.

[ktgrok]

Crock pot is easier but it's too salty for me that way, so I boil it in water on the stove, with beer added in. And potatoes, carrots, cabbage, etc. 

I too have done the fancier way, roasting it in the oven with brown sugar and guinness glaze but like it the regular way better. 

[Alessandra]

Crock pot is easier but it's too salty for me that way, so I boil it in water on the stove, with beer added in. And potatoes, carrots, cabbage, etc.

I too have done the fancier way, roasting it in the oven with brown sugar and guinness glaze but like it the regular way better.

What is the roasting in the oven? It sounds good, but I thought brisket got tough unless it was cooked in a liquid?

 

I only cook brisket once a year, so I am always puzzled by it.

[ktgrok]

Something like this. https://roths.com/recipes/guinness-corned-beef.pdf

[SparklyUnicorn]

Crock pot is easier but it's too salty for me that way, so I boil it in water on the stove, with beer added in. And potatoes, carrots, cabbage, etc. 

I too have done the fancier way, roasting it in the oven with brown sugar and guinness glaze but like it the regular way better. 

 

I prefer it boiled too over the crock pot.  It's just I rarely want to pay attention to a boiling pot for that period of time so I settle.  I couldn't figure out why I liked it better boiled on the stove, but maybe this is why.

[DawnM]

Anyone know how to make it in an Instant Pot or Pressure Cooker?

[zoobie]

Anyone know how to make it in an Instant Pot or Pressure Cooker?

 

http://www.pressurecookingtoday.com/pressure-cooker-corned-beef-and-cabbage/

 

I used beer and water last year.

[Alessandra]

Something like this. https://roths.com/recipes/guinness-corned-beef.pdf

That looks simple. I would not have thought of trying brown sugar.

 

Thanks!