Well, "MikeS", it (my friend’s recipe) is now posted up. In fact, I posted up a SECOND version (recipe/method) because I feel that genuine corned beef is a delicacy NOT to be trifled with.

I hope that the posted recipe/methods will be helpful to someone who really enjoys good corned beef . . . and NOT supermarket, chemical-laden crap.

In addition, ANYONE who knows how to use Google, has read (in the mass media) that " . . . corned beef and cabbage isn’t something that is eaten in Ireland."

More correctly stated, corned beef and cabbage isn’t something that is a TRADITIONAL dish in Ireland. There is PLENTY of corned beef and cabbage "eaten in Ireland" today, as my wife s lovely Irish relatives will be happy to tell you.

As any scholar knows, "corned beef and cabbage" is associated with the Irish because the Irish IMMIGRANTS to America enjoyed what was then a cheap (inexpensive) dinner widely prepared by the Jewish community at that time.

So, someone who enjoys using Google to insult or to embarrass another poster should use Google in its entirety . . . that is to research the subject entirely, before making non-sensical, condescending comments in the form of  posts .

Genuine home-made corned beef is a true delicacy, at least it is to people who enjoy  Old World cuisine.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by felix4067

quote:

Originally posted by Michael Hoffman

Originally posted by felix4067

Parsnips would be good…but "corned beef and cabbage" pretty much implies that’s all you put in the pot. At least, that’s what my Irish grandmother always said. [;)]

The trouble is, corned beef and cabbage isn’t something that is eaten in Ireland. [:D]

True, in Ireland it’s bacon and cabbage. It’s an Irish-American dish developed when it was easier (and cheaper) to get corned beef from Jewish butchers than it was to get bacon for obvious reasons. [:D]

Ashphalt, That’s very true. My grandmother and grandfather left the "God forsaken rock" as she called it during the troubles. Corned beef was considered a pesants dish at the time. It was very cheap and served regularly to domestic help in the Brahmin households of Boston.

St. Patricks day in her household was a solom day, she would never serve corned beef. It was always a large meal of leg of lamb or prime rib after church of course. She would never let us dress in green, always a suit and tie for that day.

I was told that years ago beef was rare in Ireland. They didn’t have the pasture land or grain to support it, so lamb was primary. Most cows were used for dairy purposes. Chow Jim

I had to go with Boiled Dinner because I like a good, fresh corned beef on any of the sandwiches or with hash. I generally won’t order a corned beef sandwich unless I know it’s a place that actually cooks their own rather than buying the deli-pack corned beef.

Of course, once the boiled dinner is over, you can make any of the others with the leftovers, if you can find any.

BTW – I recall reading an article some years ago in one of the Boston papers mentioning that, of course, corned beef is not Irish, but was embraced by Irish immigrants who learned to cook it in the Yankee homes they worked in. When some returned to visit they brought corned beef back to Ireland, so that it is not unknown there, but not so common.

Anyone know if this is true?

I like a corned beef round or brisket flat that’s been simmered in the slow cooker; I guess that New England boiled would be the closest. A couple of times a year I’ll smoke a brisket point; the extra fat helps keep it moist.

However, what I really love is a piece of corned beef fat that’s been dunked in peppered yellow mustard. Probably quite bad for me but I treat it as an after-dinner treat in very small quantities, and justify it by convincing myself that the vinegar in the mustard offsets any negative effects of the fat.[}:)]

Brad

I love a Reuben, too. With cabbage I chop the corned beef bite sized, and boil it in chicken broth with a little brown sugar and fresh ground peppercorns until almost tender. Cook the cabbage in this and then pour over a big chunk of cornbread. Pass the hot sauce, please. [8D]

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Originally posted by BunglingBill

A friend of mine, DocChuck, who lives in Arkansas, makes his own corned beef from scratch. I could post the recipe (actually, the method) some time if anyone is really interested. [8D]

Post it UP! In the recipe section please.

MikeS.

As a kid, growing up in Chicago, we always ate lean corned beef in a sandwich with mustard on rye and a kosher dill pickle.

Sandwich from Manny’s.

When I moved to Wisconsin, I switched to cross cut corned beef on rye with mustard and a kosher dill pickle.

Sandwich from Jake’s.

My drink of choice with either is a Dr. Brown’s, Green River, or chocolate phosphate. Both are great sandwiches. My favorite is Jake’s.

CSD

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by felix4067

quote:

Originally posted by Michael Hoffman

Originally posted by felix4067

Parsnips would be good…but "corned beef and cabbage" pretty much implies that’s all you put in the pot. At least, that’s what my Irish grandmother always said. [;)]

The trouble is, corned beef and cabbage isn’t something that is eaten in Ireland. [:D]

you are exactly right; just like spaghetti and meatballs isn’t real italian food.

but corned beef and cabbage is great stuff. We’re having ours tomorrow with potatoes, carrots, onions, and turnips. Horseradish mustard. Rye bread/butter. Washed down with a beer.

Dessert will be some of my wife’s great coffee and possibly a scone.

I forsee a pleasant, if not gassy, evening.

quote:

Originally posted by felix4067

quote:

Originally posted by Michael Hoffman

Originally posted by felix4067

Parsnips would be good…but "corned beef and cabbage" pretty much implies that’s all you put in the pot. At least, that’s what my Irish grandmother always said. [;)]

The trouble is, corned beef and cabbage isn’t something that is eaten in Ireland. [:D]

Corned Beef Hash – Nothing better for a hearty breakfast.

A friend of mine, DocChuck, who lives in Arkansas, makes his own corned beef from scratch. I could post the recipe (actually, the method) some time if anyone is really interested. [8D]

I also had a hard time deciding so this year I bought a nice big corned beef so I can make all the choices![:p]

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by felix4067

I had to choose New England Boiled Dinner, beause it was the closest to "corned beef and cabbage" I could get. Although for me, a real boiled dinner would NOT be made with corned beef, but rather ham hocks. And I make it much differently than corned beef and cabbage (which has only turnips as an extra ingredient, no carrots or potatoes…those get boiled separately and served on the side).

Meh.

The corned beef and cabbage I gew up eating always had potatoes and carrots, and sometimes turnips and parsnips.

Parsnips would be good…but "corned beef and cabbage" pretty much implies that’s all you put in the pot. At least, that’s what my Irish grandmother always said. [;)]

@ Big Ugly Mich:
Corned beef is salt cured for about a week (if done properly), whereas just plain beef brisket is not.

What makes it corned beef instead of just beef?

My wife is whippin’ up her boiled dinner for St. Pat’s, but she’s using a pork butt instead of corned beef. I still love it.