Looking for the best corned beef and cabbage recipe ever.

[bif]

Help me out here folks! Probably repost tomorrow.

[rurallib]

1. eat the corned beef on a sandwich. Throw away the cabbage

Glad to help.

[Orsino]

10. Save the cabbage for some slaw.

Cooking it turns it into sewage.

[Marrah_G]

17. Blasphemy !

[bif]

2. kick

[Tuesday Afternoon]

3. Here is one

http://southernfood.about.com/od/cornedbeefandbrisket/r/bl40628g.htm

Corned beef and cabbage recipe with corned beef brisket, currant jelly and sugar, and a head of cabbage, along with potatoes and other ingredients.
Ingredients:
1 corned beef brisket, about 6 to 9 pounds
1/3 cup sugar
1/4 cup currant jelly
1 medium head cabbage, about 1 1/2 pounds
1/4 pound salt pork or several slices bacon
8 to 12 small potatoes, boiled
paprika and fresh minced parsley
Preparation:
In a large kettle or Dutch oven, cover corned beef with cold water. Simmer, covered, for 5 to 6 hours. Skim off excess fat frequently. Add boiling water as often as necessary as cooking liquid boils down. About 15 minutes before done, add sugar. Cool slightly then place corned beef in a broiler pan. Brusn currant jelly over the corned beef. Place under broiler for several minutes, until glazed.
Wash cabbage, cut into 8 wedges, and cook in kettle with salt pork or bacon for 15 to 20 minutes. Slice corned beef and arrange on platter, surrounded by cabbage wedges and potatoes. Sprinkle potatoes with a little paprika and parsley, if desired. Serves 4, with leftover corned beef.

[trof]

4. Alton Brown's Corned Beef recipe:

From SCRATCH, natch!
:rofl:


Ingredients

* 2 quarts water
* 1 cup kosher salt
* 1/2 cup brown sugar
* 2 tablespoons saltpeter
* 1 cinnamon stick, broken into several pieces
* 1 teaspoon mustard seeds
* 1 teaspoon black peppercorns
* 8 whole cloves
* 8 whole allspice berries
* 12 whole juniper berries
* 2 bay leaves, crumbled
* 1/2 teaspoon ground ginger
* 2 pounds ice
* 1 (4 to 5 pound) beef brisket, trimmed
* 1 small onion, quartered
* 1 large carrot, coarsely chopped
* 1 stalk celery, coarsely chopped

Directions

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

[bif]

5. Yum. they both sound great. Thanks.

I'm cooking it this afternoon, so I'd have to forego the 10 days in the fridge bit.

[trof]

9. I was kidding. Alton's shows are SO over-the-top.

Fun to watch though.
The deep fried turkey show is priceless.
"Over-engineered" as one DUer put it.
;-)

[bif]

11. I'm not a fan of recipes that have a ton of ingredients

The simpler the better.

[Jamastiene]

12. 1 head of cabbage

1 can of Libby's corned beef
2 tsp salt
1 cup of water

cut the cabbage into large chunks
put in large pot
add about a cup of water
add 2 tsp salt
Cook it until the cabbage is tender
Add the can of Libby's corned beef
Cook until the corned beef is heated thoroughly (about 10 minutes)

Serve.

That is all.

[Inchworm]

7. heh heh you said saltpeter heh

:D

[Marrah_G]

14. Wow he managed to make the easiest dinner ever look complicated.

[Sequoia]

20. Saltpeter and Ice...sounds like you're making ammo.

Those berries might be hard to find too. Sounds scrumptious though.

[Gormy Cuss]

6. Want one by an Irish chef?

http://www.epicurious.com/articlesguides/holidays/stpatricks/corned_beef_and_cabbage_recipe

This is very close to the way my family makes it, save for the long cooking of the cabbage. The key thing is to cook the potatoes separately from everything else. What I do is scoop some of the broth from the beef pot and add it to the cold water in the potato pot. That way the potatoes pick up some of the flavor.

[bif]

8. I like the simplicity of that one.

I may have to go with it. Thanks.

[Marrah_G]

13. Take big pot- throw in real GRAY corned beef.

Take another pot- Throw in every root vegetable you can find and cabbage.

Cook them both for a long time.

Pour out old water and put in fresh water in the beef pot halfway through.

Slice across the grain, serve with Mustard- Pickle

Voila !

Irish cooking at it's best !

NOTE: Make sure to get REAL corned beef not that red crap called "NY cut". That is not real corned beef, real corned beef is GRAY.

(I know, not exactly helpful, but it's how I was taught and almost exactly how my nana would have said it)

[tigereye]

15. yup, over-cooking, that's the Irish strategy!

:rofl:


To be fair, my mom did make pretty good corned beef and Irish soda bread. :hi:

[Marrah_G]

16. I seriously still cook the way my nana did much of the time.

Take whatever I've got and throw it in a pot!

[tigereye]

18. I finally realized that liver could actually be sort of good (if you wanted to eat

it, that is, i don't cook any beef in my house.)

mom, bless her heart, tended to fry it until it had a lizard -like consistency.

[Marrah_G]

19. Liver is different- you have to fry it with onions and bacon!

I swear to god that is my brothers favorite dinner....even as a child.

[mainegreen]

23. Corned beef MUST BE GRAY for ultimate yummyness!

[grasswire]

21. just made outstanding corned beef from Trader Joe's

Their cut is lean round, as opposed to those greasy cheap supermarket cuts. It is uncured (a bit healthier). It was like the most wonderful Jewish deli corned beef evah.

Put meat in a pot, cover with water.

Throw in the following:

handful of parsley
couple of carrots
stalk of celery
a quartered green bell pepper
a large onion, cut up
a clove of garlic
some peppercorns
several bay leaves
a few whole cloves
the spices from the packet that came with the meat

Bring to a boil, then turn to a simmer. Cook covered for five hours or so.

Let the meat rest on a platter or cutting board for 15 minutes before attempting to cut it. Cutting should always be cross grain.

If you must cook the cabbage, do it separately. I prefer to have slaw, and mashed or home fried redskin potatoes.

[applegrove]

22. Make some slaw with curry powder and a little sugar with the mayo.

Fry the corned beef up with some potatoes. Will be yummy.

[hedgehog]

24. Skip the corned beef and get a nice piece of ham!

[A-Long-Little-Doggie]

25. It. Does. Not. Exist.

One of my childhood nightmares was having to live with the stench of corned beef and cabbage every St. P's day. Spare yourself and all who live with you and just get a nice steak and a potato or two.