Anyone making corned beef and cabbage today?

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Ross

Ross

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It's been years since I tried to make it and it was terrible back then. Just wondering how many of you do this on St. Patties day?
 
This Jewish mama is- one of Dick's favorites- corned beef, cabbage, carrots. new potatoes and a good rye bread.
 
*Me of course Ross !!!! Well, not corned feef and cabbage, we always make bacon and cabbage.

Recipe: Take a joint of smoked bacon/ham and boil it for a few hours (depends on the size)....When the bacon is cooked remove from the pot and cook LOTS of cabbage in the bacon water....... Boil some potatoes in their ''jackets'' ....ie do not peel until cooked....makes a hugh difference to the flavour....

Im a vegetarian so I just have the cabbage and ''spuds'', but my kids LOVE the LOT. They are at the parade right now so I will have it ready when they get home.

:cool:
 
EireCara said:
*Me of course Ross !!!! Well, not corned feef and cabbage, we always make bacon and cabbage.

Recipe: Take a joint of smoked bacon/ham and boil it for a few hours (depends on the size)....When the bacon is cooked remove from the pot and cook LOTS of cabbage in the bacon water....... Boil some potatoes in their ''jackets'' ....ie do not peel until cooked....makes a hugh difference to the flavour....

Im a vegetarian so I just have the cabbage and ''spuds'', but my kids LOVE the LOT. They are at the parade right now so I will have it ready when they get home.

:cool:
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Ummm, that sounds good! :) What time did you say dinner was??? :) :D
 
EireCara said:
*
Take a joint of smoked bacon/ham and boil it for a few hours (depends on the size)

:cool:
Click to expand...

Excuse me for my Canadian way of thinking......but I only know one kind of "joint" :eek: and it doesn't involve boiling it :D and size :confused:

I get my bacon in 1lb packages in slices, and ham......well I sometimes get those small boneless type.

I'm ready to try this if I can get some clarification.

Yep, I'm Canadian eh!

Thanks
 
*Norma....dont spoil your appetite eating cookers ''mule lips'' ....theres plenty in the pot here !!!!! :cool:

*Freddie, our 'joints' of bacon are big pieces.....hmmmm not being a meat eater my knowledge of what part of the animal it comes from is limited.....if you imagine a big joint of beef, well its about that size and shape...unless you get a piece from the leg, in that case theres a bone in it. Sorry if Im not describing this very well. I can hardly bear to think of the actual animal being chopped up.......eeeek.

By the way we call our ''slices'' of bacon 'rashers' anything any bigger is a 'joint'....guess you could 'slip' some of the 'other' type of joint in with the cabbage. :cool:
 
My wife and I were going to try cooking corned beef and cabbage, but then we worried it would wind up being not so tasty, so we are going out tonight. Will order Irish fare in the spirit of the occasion. :)

And a Happy St. Patrick's Day to all. It is a pretty day here in the Blue Ridge, and getting greener as a result of the recent much-needed rains....
 
Freddie think of Canadian back bacon.....in stores we have it in nice slices, but I'm sure you buy it like ham with a big knuckle bone in it.
Don't ask the butcher for a joint of smoked anything, cuz he will call the COPS...:eek: :D
 
We started celebrating St Paddy's Day early with a party on Saturday with lots of Irish fare, including corned beef, cabbage, shepards pie, bangers, etc.,,,,,,of course, all washed down with Guiness and Bushmills. :D :D Tonight were having a roast leg of lamb with mint sauce.....with more Guiness and Bushmills. :D :D Did I ever mention, my wife is from Ireland? ;)
 
I went to the Irish Pub for lunch. They had Corned Beef and Cabbage, Irish Stew and Green Beer. I had the Irish Stew and unsweet Tea. They had also made Green Corn Bread.
 
EireCara said:
*Norma....dont spoil your appetite eating cookers ''mule lips'' ....theres plenty in the pot here !!!!! :cool:
Click to expand...

I beg your pardon?obviously you have never wrapped your lips around broiled lip of mule??my sympathy to your sheltered palate:p :p :p
 
I was just curious. Seems many people do have it today, but they don't say much around these parts.
 
Superbob said:
My wife and I were going to try cooking corned beef and cabbage, but then we worried it would wind up being not so tasty, so we are going out tonight. Will order Irish fare in the spirit of the occasion. :)

And a Happy St. Patrick's Day to all. It is a pretty day here in the Blue Ridge, and getting greener as a result of the recent much-needed rains....
Click to expand...

It's really easy-mine is in the pot- here's the recipe:

One corned beef with spices in the pack
One Head of Cabbage
5-6 carrots peeled and quartered
8-10 small red potatoes
one onion

Cover corned beef with water, add spices and bring to a boil.
Reduce heat and simmer for 3-4 hours until almost tender.
Add carrots and onion and simmer for 1/2 hour.
Add cabbage cut in quarters and simmer for 15-20 minutes until tender.
In the meantime boil potatoes in a separate pot until tender -20 minutes.

Cool corned beef. Slice and serve on platter surrounded by cabbage, carrots and potatoes which have been dribbled with melted butter.

Good deli mustard and rye bread on the side.
 
Phyllis said:
It's really easy-mine is in the pot- here's the recipe:

One corned beef with spices in the pack
One Head of Cabbage
5-6 carrots peeled and quartered
8-10 small red potatoes
one onion

Cover corned beef with water, add spices and bring to a boil.
Reduce heat and simmer for 3-4 hours until almost tender.
Add carrots and onion and simmer for 1/2 hour.
Add cabbage cut in quarters and simmer for 15-20 minutes until tender.
In the meantime boil potatoes in a separate pot until tender -20 minutes.

Cool corned beef. Slice and serve on platter surrounded by cabbage, carrots and potatoes which have been dribbled with melted butter.

Good deli mustard and rye bread on the side.
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Man I don't know how I made mine back in the day, but I killed it but good. I think I'm willing to try again with a decent recipe like this.
 
I'm not making it today but it is one of my favorites. I make it a lot like the recipe Phyllis posted. The only difference is that I take the brisket out after it is fall apart tender and then put just a little apple jelly on the outside and put it in the over for a few more minutes. My family likes just a hint of sweetness on the corned beef. I also put in a little bit of milk in the pan when I add the cabbage. It is sort of like serving mint jelly with lamb....one of our very favorite meals.
 
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