Corned Beef and Cabbage Recipes

http://allrecipes.com/Recipe/Corned-Beef-and-Cabbage-I/Detail.aspx
INGREDIENTS
• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and julienned
• 1 large head cabbage, cut into small wedges
DIRECTIONS
1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
http://homecooking.about.com/od/beefrecipes/r/blbeef156.htm
INGREDIENTS:
• 1-3/4 pounds onions, divided use
• 2-1/2 pounds carrots, divided use
• 6 pounds corned beef brisket or round, spiced or unspiced
• 1 cup malt vinegar
• 6 ounces Irish stout beer
• 1 tablespoon mustard seed
• 1 tablespoon coriander seed
• 1/2 tablespoon black peppercorns
• 1/2 tablespoon dill seed
• 1/2 tablespoon whole allspice
• 2 bay leaves
• 3 pounds cabbage, rinsed
• 2-1/2 pounds small red potatoes, scrubbed
• 1/2 cup coarse grain mustard, optional
• 1/2 cup Dijon mustard, optional
PREPARATION:
You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest.
Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.

While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.

Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.

To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments.

Yield: 12 hearty servings

http://www.irishcultureandcustoms.com/2Kitch/aCBeefCabge.html

Corned Beef & Cabbage - The Feeding of A Myth
by Bridget Haggerty

What's the national dish of Ireland? Corned Beef and Cabbage, you say? Since March has undoubtedly become "Irish Awareness Month", we thought it would be fun to explore the truth behind yet another Irish myth.

Our research took us to an informative page on European Cuisine. According to the article written by an Irishman, Corned Beef first turns up in the Vision of MacConglinne, a 12th-century poem which describes Irish food as it was eaten at the time.

The poet tell us that Corned Beef is a delicacy given to a king, in an attempt to conjure "the demon of gluttony" out of his belly. This delicacy status makes little sense until one understands that beef was not a major part of the Irish diet until the last century or so.

True, cattle were kept from very early times, but it was for their milk - not their meat. Said one bemused sixteenth-century traveller and historian,"They make seventy-several kinds of food out of milk, both sweet and sour, and they love them the best when they’re sourest."

So, what meat did the Irish eat? History tells us that pork was always the favorite. In ancient times, cattle were prized as a common medium for barter. The size of one’s herd was an indication of status, wealth and power -- hence all the stories of tribal chieftains and petty kings endlessly rustling one another’s cattle.

Long after the cattle raids were a distant memory, the majority of Irish people still didn’t eat very much beef because it was much too expensive and those who could afford it, consumed it fresh.

Corned Beef again surfaces in writings from the late 1600's as a specialty, a costly delicacy - expensive because of the salt - and made to be eaten at Easter, and sometimes at Hallowe'en. Surprising to this writer, was learning what the term "corn" really means. The name comes from Anglo-Saxon times when meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it. Today, brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef.

But back to the myth: It was in the late 19th century that it began to take root. When the Irish emigrated to America and Canada, where both salt and meat were cheaper, they treated beef the same way they would have treated a "bacon joint" at home in Ireland: they soaked it to draw off the excess salt, then braised or boiled it with cabbage, and served it in its own juices with only minimal spicing - may be a bay leaf or so, and some pepper.

This dish, which still turns up on some Irish tables at Easter, has become familiar to people of Irish descent as the traditional favorite to serve on Saint Patrick’s Day. Certainly, there will be many restaurants in Ireland that will be serving Corned Beef and Cabbage on March 17th , but most of them will be doing so just to please the tourists.

The truth is, that for many Irish people, Corned Beef is too "poor" or plain to eat on a holiday: they'd sooner make something more festive. So, what then, is the Irish national dish - if indeed, there is one?

When I was growing up, my dad's favorite on St. Patrick's Day was boiled bacon and cabbage and it would appear that is still true in Ireland today. The "bacon joint"- various cuts of salted or smoked and salted pork - is sometimes cooked alone, or it might be braised with a small chicken keeping it company in the pot; it might also be served with vegetables, or with potatoes boiled in their jackets. For holiday eating, the winner would probably be spiced beef, served cold and sliced thin, with soda bread and a pint of Guinness on the side. At our house, we always had Roast Goose at Christmas and Roast Lamb on Easter. In fact, the first time I ever ate Corned Beef & Cabbage was after I came to the U.S. So what will people in Ireland be eating on St. Patrick's Day? The question was put to listeners of South East Radio which reaches south Wicklow and parts of Wexford and Kilkenny. Said one respondent: "Eat? I eat pints."Another referred to the pint of Guinness as a "shamrock sandwich"and one mentioned a dish her family sometimes made which used cabbage, turnip and potatoes to honor the colors of the Irish flag. Of the twenty-five people who were polled, none of them mentioned any specific food as being of any interest.

Long after this article was written, a subscriber to our newsletter brought the following poem to our attention. It's just too good not to include as an addendum.

GOOD GRIEF - NOT BEEF!
I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.

If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.

Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.

This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.

So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tatties.

©Frances Shilliday 2004
With many thanks to Frances whose internet page can be found here: Not Corned Beef.

So there you have it - and we hope that you're not too disappointed to learn that Corned Beef & Cabbage is about as truly Irish as Spaghetti & Meatballs. That said, when it's cooked properly, it is one of the most satisfying and tastiest of dishes. President Grover Cleveland once noticed the smell of Corned beef and Cabbage coming from the servants quarters at the White House. He asked to trade his dinner for that of the servants. He commented that this was "the best dinner I had had for months..."

Recipe: Please click here: Corned Beef & Cabbage
Resources:
Content: Article adapted from Atlantic Europe: Ireland
Image: Corned Beef

http://www.recipezaar.com/15846
NYC Corned Beef and Cabbage
Recipe #15846 | 2 days | 2 days prep | SERVES 1 -12 (Change Servings)
Ingredients
• 1/2-6 lb corned beef brisket
• 1 teaspoon peppercorns
• 2 dried bay leaves
• 1-3 head fresh cabbage
• 1-12 medium red potato
• 1(1lb)bag fresh carrots
• fresh parsley(Dried won't do at all)
• real butter(margarine won't do at all. Besides, we now know that butter is better for us than any of the margari)
• 1 clove fresh garlic
• 1 medium fresh sweet onion
• yellow mustard(Whatever floats your boat)
• irish soda bread(see my NYC Irish Soda Bread recipe)
• Harp lager beer (optional)
Directions
1. 1
------------Selecting the corned beef brisket------------.
2. 2
Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
3. 3
Do not freeze.
4. 4
Pick out a nice thick slab checking the sides to make sure it isn't a very gristley one.
5. 5
Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
6. 6
There will always be some gristle and it runs the length of the slab in the center.
7. 7
The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
8. 8
If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
9. 9
------------Selecting the Cabbage-------------------.
10. 10
The heavier and more solid it is, the better it is.
11. 11
Smell it to make sure it isn't too bitter.
12. 12
You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch.
13. 13
Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.
14. 14
--------------Selecting the Potatoes----------------.
15. 15
Watch out for the red dyed ones.
16. 16
Pick out a bag of medium to small sized ones.
17. 17
The smaller the better.
18. 18
If you are lucky enough to find the ones as small as salad tomatoes, they are the best.
19. 19
-------------Selecting the Carrots----------.
20. 20
Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.
21. 21
Serving a bowl of carrots is a big no no on Saint Patrick's Day.
22. 22
Preparing and cooking the meal-----------------------.
23. 23
(It's going to take 3 hours with you there).
24. 24
Use a large Dutch oven or stock pot that will hold everything all at once.
25. 25
Place the brisket (best side up) in the bottom of the pot.
26. 26
There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
27. 27
Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
28. 28
Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer).
29. 29
Bring to a boil.
30. 30
Reduce heat, cover and simmer for 2 hours.
31. 31
During the 2 hours------------------------.
32. 32
Scrub and rinse the new red potatoes.
33. 33
Remove any eyes and bad spots.
34. 34
Leave as much of the peel as you can.
35. 35
Quarter them (halve or whole if tiny).
36. 36
Cover with water until ready for them.
37. 37
Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together.
38. 38
Set aside.
39. 39
Peel one carrot and cut it into quarters.
40. 40
Set aside.
41. 41
Peel the onion and cut it into eighths.
42. 42
Set aside.
43. 43
Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
44. 44
I find that kitchen scissors do just fine.
45. 45
After the 2 hours----------------------.
46. 46
Add the potatoes on top of the brisket.
47. 47
Add water to cover everything.
48. 48
Bring to a boil.
49. 49
Reduce heat, cover and simmer for 10 minutes.
50. 50
Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
51. 51
Add water to cover everything.
52. 52
Bring to a boil.
53. 53
Reduce heat, cover and simmer for 20 minutes.
54. 54
Check the cabbage to see if it is tender.
55. 55
If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.
56. 56
When done-----------------------.
57. 57
In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
58. 58
Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.
59. 59
Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
60. 60
Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
61. 61
As I said, more is better.
62. 62
Slice the brisket cross grain.
63. 63
Let everyone help themselves, make it known that the carrot pieces are for garnish only.
64. 64
It also reminds Catholic Irishmen that the orange carrot piece is the color of Orangemen, the people they hate.
65. 65
If you wish to insult a Catholic Irishman, put a large full bowl of carrots on the table.
66. 66
If you love carrots, have them at another meal on another day.
67. 67
Hope there is leftovers for breakfast.
68. 68
See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is devine. We throw in any leftover parsley.
http://www.epicurious.com/recipes/food/views/20038

Ingredients

5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)
Preparation
Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14772,00.html

One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper to taste
Serving suggestion: Whole-grain mustard or horseradish sauce (recipe follows)
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
Horseradish Sauce:
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.


http://recipes.howstuffworks.com/corned-beef-and-cabbage-recipe.htm
Yield: Makes 6 servings
Ingredients:
1
head cabbage (1-1/2 pounds), cut into 6 wedges


4
ounces baby carrots


1
corned beef (3 pounds) with seasoning packet*


1
quart (4 cups) water


1/3
cup prepared mustard


1/3
cup honey




Preparation:
1.
Place cabbage in slow cooker; top with carrots. Place seasoning packet on top of vegetables. Place corned beef, fat side up, over seasoning packet and vegetables. Add water. Cover; cook on LOW 10 hours.


2.
Combine mustard and honey in small bowl.


3.
Discard seasoning packet. Slice beef and serve with vegetables and mustard sauce.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36272,00.html

Alton Brown’s Corned Beef Brisket

2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
1 tablespoon coarsely ground black pepper
1 teaspoon ground allspice
2 bay leaves
2 teaspoons kosher salt
1/2 pound diced carrots, approximately 4 small
1/2 pound diced onions, approximately 2 small
1 pound potatoes, peeled and chopped, approximately 3 medium
1/4 pound diced celery, approximately 2 stalks
1 small head cabbage, chopped, approximately 2 pounds
*Cook's note: Brisket should be prepared through the brining stage, but not cooked.
Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
Corned Beef:
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
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.
Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: approximately 3 hours
Inactive Prep Time: 10 days