I am making corned beef and cabbage right now.

[bearfan454]

I only make it once a year. I'm not Irish, but I like to make it once in a great while. I had to make it while Mrs bearfan is at work. She doesn't like the way the house smells with cabbage cooking. She doesn't like the way the bedroom smells after I eat cabbage either. I sleep from noon until 9:00 since I work midnights.

I had to pay 3.79 a lb for the corned beef. Rip off ! I usually don't pay 16 dollars for a piece of meat but I went ahead and did it anyway. I have to simmer it for 3 hours in water with the spice pack and drain it. It shrinks too. Then I boil it with new water with potatoes, carrots, onion, and cabbage at the end.

Does anybody have a different way of making it than this ?

[GOPisEvil]

1. I'd ask ya to invite me over...

...but give me time to get a gas mask first!

Sounds delicious! :9

[bearfan454]

2. The deer meat gave you gas at the Super Bowl Party.

Sorry, but it does me like that too.

[GOPisEvil]

3. LOL - that was more than gas...

...that was flat-out intestinal distress.

Sure was tasty though, both times. :eyes:

[BOSSHOG]

4. A truly fine meal

I like it with turnips and beets as well. It makes for a very nutritious meal. Thanks for the imagery.

[SOteric]

5. I'll say you got ripped off! Wow!

With the price of beef dropping these days that's incredible.

I tend to cook off an already spiced corned beef brisket by putting it in a large roasting pan adding about an inch of chicken stock, some cut onion, carrot and celery and a handful of garlic cloves. Then I cover it with foil and put it in a low temp oven (300 F.) for 2 or 3 hours, depending upon the thickness of the brisket. I'm looking for an internal temperature of 160 F.

For corned beef brisket, I intentionally leave the fat cap on the brisket. The fat dissolves during cooking and acts almost as a self-basting device. Keeps the beef nice and moist.

I use a mix of cabbages: green, red, some purple kale and something dark and hearty, and add a saute of white onion. I put together a braising liquid from some of the pan drippings, a little additional stock, a strong pub mustard and Jameson's Irish Whiskey.

Transluce the cabbages in a little butter, then add the cooked corned beef and some of the braising liquid and cook them down until the liquid is demi-sec (syrupy) and the cabbages are soft and pungent.

[bearfan454]

9. Yes I did get ripped off. They did it on purpose too.

At Easter and 4th of July our local grocery store(HEB) here in Taylor, Tx sells whole briskets for about 50 cents a lb or less. I always stock up and buy four or five 12 to 15 pounders. They kick ass for smoking on the pit. A lot of people grind them up for hamburger meat too. The one I bought was in a vacuum bag with a spice pack that you add. I tried making it that way from one of the cheap ones on sale and I had to put it in an ice bath with a pickling spice and a meat cure and leave it in the bottom of the icebox for 2 weeks changing out the ice water every 3 days. In the end, it was a big hassle and it tasted okay, but not worth the hassle overall.

I like your recipe. I will try it that way next time. Thanks....Stevo

[molly]

13. Great recipe!

[indepat]

6. We cooked corned beef this week for the first time ever: flat cut

of 3.6# @$1.99#, shrank to 1# 11 oz after cooking, then to one pound after cutting off visible fat. We made Reuben sandwiches adding rye bread, thousand island dressing, swiss cheese and sauerkraut: although a real pain in preparation and clean up, plan this to be an annual event.

[chelsea0011]

7. Everytime my Mom made that stuff, I ran out the door

Then the next day you would take everything except the cornbeef and fry it up. Gawd!

[thom1102]

8. You know that CB & C isn't an Irish meal?

It was picked adopted by Irish immigrants because Corned Beef was a cheap cut of meat, and they could afford it. Funny how know it is expensive. A little Irish trivia for ya'll!

[bearfan454]

10. That's neat.

I didn't know that.

[thom1102]

11. in '82 when my mom and her sisters went to Ireland to trace their roots...

They discovered that no one in Ireland had ever heard of CB & C, so when they got home, my mother researched it and that is what she found.

[molly]

12. Oh YUM - I love the stuff!

maybe I'll need to go to the store.

[GreenPartyVoter]

14. I'm making mine later on today

[SoDesuKa]

15. Jiggs and Maggie

The association between the Irish and corned beef and cabbage comes from the popular cartoon "Bringing Up Father". Jiggs was wealthy but he liked to go down to Dinty Moore's, his favorite working class saloon, and eat corned beef and cabbage.


Jiggs and Maggie

[Mr. McD]

16. I just put 4 in the freezer at 57 cents a pound

This is the time of the year to stock up on Corned Beef. I can't corn my own beef for less then 1.49 a pound.

[bearfan454]

17. The packer cut whole ones don't go on sale here except for Easter and 4th

of July. I stock up then too. Why not ? Money is money.

[Beer Snob-50]

18. My wife

cooks the corned beef in the bag it comes in and cooks the cabbage separately. Yum