Corned Beef and Cabbage

kamkazmoto

kamkazmoto

Joined
Sep 14, 2002
Messages
4,135
OK, it's getting close to St. Paddys day and for me that means corned beef. Now I love corned beef (real corned beef NOT canned :barf: ); I love it boiled, braised or baked. I love it with cabbage, in a sandwich or made into a hash.

What are your favorite recipes? Mine is boiled with cabbage, carrots, onion, potatos, califlower and mushrooms. Served with lots of spicy mustard and horseradish. Yum.
 
The traditional dish is bacon and cabbage.

Boiled bacon and cabbage:

Serves 4

2 1/2 pounds of bacon ( a large 'collar' or 'hock piece')
- about 4 or 5 inches cubed
1 good-sized cabbage

Place the meat in a pot, cover with cold water and bring to
the boil. Add salt if required. Remove the surface sediment
and simmer for 30 minutes per pound of meat.

Quarter the cabbage and add to the pot. Cook gently for
about 1/2 hour, or until cabbage is cooked to your liking -
do not overcook! Drain and serve with new boiled potatoes
and mustard or brown (HP) sauce.

http://www.ireland-information.com/irishrecipes/boiledbaconandcabbage.htm

maximus "Just off for my traditional Thanksgiving dinner of microwaved flamingo and bananas" ;) otter
 
Max, What do you know about the Irish dish that is made with cabbage and potatos. I think it is called colcannon?
 
Colcannon by Hugh Fearnley-Whittingstall

Ingredients:

500g/1lb2oz mealy potatoes, cooked
250g/9oz cabbage, shredded and lightly steamed
2 tbsp cream
salt and black pepper
1 large or 2 small onions, sliced
thinly
a little bacon fat, beef dripping or other frying oil

Method:

1. Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.
2. Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.
3. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
4. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.
5. When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle.

http://www.bbc.co.uk/food/recipes/database/colcannon_13802.shtml

If you're into cooking ( I'm not really) Hugh Fearnley-Whittingstall is a top bloke. He's very keen on wild food, shooting, fishing etc. Well worth a read. He also does excellent TV programmes such as River Cottage and A Cook on the Wild Side (IIRC).

maximus otter
 
Yeah, that's how they spell it. The old location is on Woodlawn DR, that place is crap, they do some really nasty crap there, I ate their once and got deathly ill. You want to go to the one on Ambassador RD, run by old man Caplan, in the commercial park, you can see the business from I-695 right before the Woodlawn exit. They have a corned beef sandwich that you would die for, they call it their number 46, "Alex's Act", and they claim that someone on vacation in China saw a Caplans Delly shirt and said that they loved their corned beef sandwich, who knows, it's good, that's all I care about. Corned beef, cole slaw and russian dressing on rye bread. :D :D :D Mmmm mmmm good!

They make a mean cold cut too! I don't know if they want their number given out online, but just Google it.
 
kamkazmoto said:
Max, What do you know about the Irish dish that is made with cabbage and potatos. I think it is called colcannon?
Click to expand...

I was offered that at a Scottish festival, but couldn't touch it.
 
Our St. Patricks Day corned beef dinner is pretty simple, but one of my favorites. Put the meat in a big pot covered with water.Bring water to a boil and then simmer covered for a couple hours. The last two hours, we add potatoes,carrots,and onion. The last hour the cabbage goes in. Gotta have butter for the vegetables and horseradish for the meat...hey, I can't wait :)
 
just made a simple batch three days ago... water cabbage onion and tater with a brisket thrown in a slow cooker...simple but darn good eats Horse radish and butter of course... mmmmm actually most of it was eaten in two days, I don't think I have much left other than a bit of cabbage and broth oh bein a single male can be tough on a guy who is helpless in the kitchen :rolleyes:
 
Alton Brown on the Food Channel's Good Eats did cabbage last night, braised and tossed. I had no idea it had such a history.
 
Back when I was dating this Irish girl, her mom used to make Ham and Stringbeans... She said Corned beef wasn't much of an Irish thing, more of an export industry decades and maybe centuries past, rather than something for domestic consumption.
 
If you boil it, be sure to save the stock. It makes wonderful soup. I use it to make a cabbage and noodle soup or a vegetable soup of your choice. It one of the best soup stocks going.
 
silenthunterstudios said:
Any ideas on curing the inevitable gas? Not making a joke here.
Click to expand...

Mix cheap tequila with Tabasco Sauce and do shots. Wait a few hours and it will put your former gas in a proper perspective.
 
I love corned beef a la hash style ! :D


Dayum. . . .I love cabbage ! But, I have to stay away from it. . . .gives me gas something. . . .well. . . .smelly ! :D
 
I find it much better to steam the cabbage [it only takes less than 10 minutes] than boil.
 
shgeo said:
Mix cheap tequila with Tabasco Sauce and do shots. Wait a few hours and it will put your former gas in a proper perspective.
Click to expand...

but it would probably end up in W and C :D . I wanna prevent gas, not kill myself, but that would definitely make me forget about the gas.
 
I boil the corned beef in ginger ale with a good dose of pickling spice along with the potatoes, carrots, peeled white onions, and parsnips. Bring to a rolling boil and let it go for a couple of hours. I add the cabbage, quartered, for the last 15 minutes. Serve with a good bakery rye bread with mustards and horse radish.

For leftovers I hash everything but the cabbage and pan fry all of it (even the cabbage) to warm and brown it. The leftovers are even better than the meal.
 
silenthunterstudios said:
I was offered that at a Scottish festival, but couldn't touch it.
Click to expand...
As far as I know Haggis is stuffed sheep stomach and since I eat tripe I would probably try haggis but I have never had the opportunity.
 
mete said:
I find it much better to steam the cabbage [it only takes less than 10 minutes] than boil.
Click to expand...
But if you steam it the flavor doesn't get into the soup and Blades_Two is right, that is one of the best parts of the dish.
 
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