Ahhhhh....Corned Beef

[Erisianmonkey]

I know it isn't a traditional Irish dish, but who's doing a corned beef for St. Patrick's day? I am. My justification is that although it may not be traditionally Irish, it sure as shootin' is traditionally Irish American. And as I'm Irish American, I love it. So as I do every year, here's my recipe for perfect corned beef.

1 or 2 corned beef briskets
64 oz. apple cider (can substitute apple juice, but it does change the flavor slightly)
Put the corned beef and cider in a large crock pot or stock pot. If corned beef is not covered by liquid, add water to cover the beef. If using a crock pot, cook on its high setting for 6-8 hours. If using a stock pot, boil for one hour, then bring down to a simmer for 5-6 hours. Remove corned beef from liquid, rinse all spices from spice packet off, and place in baking dish. Put in preheated 375 degree Fahrenheit oven until slightly browned.
If cabbage floats your boat, add a quartered cabbage about one hour from the end of cooking time.
You can do potatoes in the liquid as well, but in my experience they take too much apple flavor that goes well with the cabbage and beef, but just makes the potatoes taste funky.
Enjoy.

[arrogcow]

I always do one. I only boil (and in water not cider), but add onion, turnips, carrots and garlic to the cabbage and potatoes.

Adam

[Bugbear]

Cool. Thanks for sharing that. I've done something on that order in the passed. I like corned beef rolled in grape leaves with a dab of horserattish goop, also.

[Erisianmonkey]

Grape leaves and corned beef? Interesting. I've actually never yet eaten grape leaves. If we have leftovers, I like to saute the cabbage to remove some of the moisture, and then wrap diced corned beef and sauteed cabbage in eggroll wrappers and deep fry. Makes a killer appetizer for parties. Serve 'em with a good champagne mustard.

[Bugbear]

Grape leaves and corned beef? Interesting. I've actually never yet eaten grape leaves. If we have leftovers, I like to saute the cabbage to remove some of the moisture, and then wrap diced corned beef and sauteed cabbage in eggroll wrappers and deep fry. Makes a killer appetizer for parties. Serve 'em with a good champagne mustard.

Stuffed cabbage is great with the corn beef! I like spicey brown mustard.
I don't grow cabbage, though. I use the grape leaves right off the vine, and you can freeze them too. Fresh like that, they have a slight lemon-ish flavor. Out of the jar, they taste like what ever they pickled them with. They aren't bad pickled though.
I just have them fresh almost year round, so why go to the trouble.

Here's another tip, use the corn beef, even the canned corn beef in your tacos and other mexican food that calls for hamburger meet. So like some refried beans some corn beef a blob of sour cream or plain yohgart on a tortilla, zap it and it's an instant burrito. Same with the taco.


I don't have a food zapper, so I steam heat a lot of stuff or stick it in the toaster oven...

[Jock Scot]

You chaps are making me hungry!

[Oldhiker]

. If we have leftovers, .

What does left over corned beef taste like....? That has never happened in my house.

[Ozman1944]

Yummy!
Corned Beef, boiled in salted water until tender with onions, potatoes, turnips ( cabbage added in the last fifteen minutes ir so).
Then a White sauce made from the juice & Cornstarch, maybe a hint of garlic. Or one can have hot Mustard - or both.
Hot Mustard is especially good on C.B. sandwiches -if one has left overs.
I had mine on the Transferred feast (Friday) as Holy Week supecedes ALL Saints feasts, in deference to Christ's Passion, Death & Resurrection, whiich Holy Week commemorates.

Thus I appeared at the Pub in all my "Patrician" splendour. being the only lone who knew the Feast had been transferred. So I was quite a Kilted hit.

Someone muttered 'The Church should stay out of it, changing holidays' . The crowd howled, reminding him it is SAINT Patrick, a Catholic Bishop & Patron Saint of Ireland that we are commemorating.

A fun evening all round.

[Captain Karrot]

There is a small pub in Dublin, Ohio called the Dublin Village Tavern. They have something that they call "Irish Egg Rolls". Basically it is corned beef, kraut, and swiss cheese in a wonton wrapper which is then fried, just like an egg roll. It is served with 1,000 island dressing to dip it in. Gotta tell ya, it is brilliant! Served with some Smithwicks, and you have a feast!

[Bugbear]

There is a small pub in Dublin, Ohio called the Dublin Village Tavern. They have something that they call "Irish Egg Rolls". Basically it is corned beef, kraut, and swiss cheese in a wonton wrapper which is then fried, just like an egg roll. It is served with 1,000 island dressing to dip it in. Gotta tell ya, it is brilliant! Served with some Smithwicks, and you have a feast!

That sounds good too! I would use ranch or blue cheese dressing though.

Usually I'm quite a bit too lazy to do all that. I don't know, I'm not a cook.