Corned Beef and Cabbage

[silenthunterstudios]

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.

You always need some good rye bread with your corned beef, I prefer Manischewitz rye. No, I'm not Jewish.

 

[maximus otter]

I would probably try haggis but I have never had the opportunity.

maximus otter

 

[Point44]

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

River Cottage is a fascinating show. Although i don't eat pork i was impressed with how he could use every part of the pig for something.

 

[Esav Benyamin]

The traditional dish is bacon and cabbage.

But corned beef is kosher!

 

[A.W.U.K.]

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.



maximus otter

Sounds like bubble-and-squeak to me!

Andrew.

 

[Ilovetoolsteel]

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.

I cook it in the slow cooker all day, it comes out nice and tender.

 

[Suicycoprowler]

I cook it in the slow cooker all day, it comes out nice and tender.

Ditto. I made my corned beef on Saturday. As much as I like freshly cooked corned beef (with cabbage and potatoes), I almost look forward more to the leftover corned beef which I use to make reuben sandwiches with. The best sandwich IMO is a grilled corned beef sandwich on rye, consisting of the meat, LOTS of saur kraut, and caraway cheese.

 

[silenthunterstudios]

my tongue appears to be growing!