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-   -   The Corned Beef & Cabbage Thread (http://mybargainbuddy.com/forums/showthread.php?t=4067)

jensbargainbins 03-07-2006 05:07 AM

The Corned Beef & Cabbage Thread
 
CORNED BEEF & CABBAGE~
shared with us by Diane J!

INGREDIENTS:

-1 pound kosher salt
-2 gallons water, divided
-8 pounds beef brisket
-6 bay leaves
-8 black peppercorns
-1 onion, chopped
-1 medium head cabbage, quartered
-1 pound carrots, sliced
-1 turnip, chopped
-1 teaspoon chopped fresh cilantro
-8 potatoes - peeled and cubed

DIRECTIONS:

-In a large stainless steel or cast iron pot, combine the salt, water
& brisket.
Cover & let sit for 7 days in the refrigerator.
(Note: brisket must be completely submerged, so double the salt &
water if necessary.)

-After 7 days, drain the brine & add 1 gallon fresh water, bay leaves
and peppercorns.
Bring to a boil, reduce heat to low/medium low, & simmer for 3 to 3
1/2 hours.

-During the last 45 minutes of cooking, add the onion, cabbage,
carrots, turnip, cilantro, & potatoes.
Continue simmering until all vegetables are tender *14 to 16 servings

Lori Ann 03-07-2006 08:28 AM

Thanks Jen,

I haven't "pickled" corned beef before but my hubby says that is the way to go!:thumbsup:


Lori:happysmiley: Ann

Modemouth 03-07-2006 09:39 AM

Your hubby is right Lori Ann!

I don't like that tiny lil spice pack that comes with the corned beef so I make my own.

PICKLING SPICE - Pickling spice is most often used for canning pickles, but in some other dishes as well. The ingredients are: cinnamon, mustard seed, bay leaves, allspice, dill seed, cloves, ginger, peppercorns, coriander, juniper berries, mace, and cardamon. For a hotter mix, add some crushed hot peppers.

My basic recipe:

2 cinnamon sticks, broken
1 tablespoon mustard seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon crumbled whole mace
1 teaspoon dill seeds
4 dried bay leaves
1 small piece dried ginger

Makes about 1/4 cup.

I go heavy handed with the cloves, mustard, and dill.

Lori Ann 03-07-2006 11:28 AM

Mary,

I'm a semi-retired chef and you are the bomb!

I mentioned the pickling earlier to Lori Ann - love your recipe

Bruce
aka Lori Ann's other half:chefsmiley:

Modemouth 03-07-2006 11:36 AM

Nice to meet you Bruce! wavesmiley

Krissy 03-07-2006 02:32 PM

Quote:

Originally Posted by Lori Ann
Bruce
aka Lori Ann's other half:chefsmiley:

The saner half? :escapesmiley:

Lori Ann 03-07-2006 04:35 PM

hee, hee, hee
you lil devil!
probably true..he's the older, wiser, more mature one...he gets a kick out of my being goofy though:thumbsup:

Lori :happysmiley: Ann

Modemouth 03-10-2006 12:59 PM

Links to traditional Irish dishes/do you cook something special for St. Paddy's day?
 
http://www.irelandseye.com/aarticles...pes/index.shtm

http://www.irishabroad.com/Culture/Kitchen/recipes.asp (this is the motherlode)

http://www.theholidayspot.com/patrick/irish_recipes.htm

:D Corned Beef Brisket Recipe :D

Ingredients :
1 (8-10 lb) beef brisket
4 garlic cloves, peeled and cut in thirds
The Brine
1/2 cup white vinegar
4 tablespoons sugar
2 quarts water
1 cup kosher salt
3 bay leaves
1/2 teaspoon mustard seeds
1 pinch ground cloves
1 teaspoon peppercorns
The Simmering Liquid
water, to come up 3/4 to side of brisket
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
1 teaspoon peppercorns
1/2 teaspoon mustard seeds
4 garlic cloves, sliced
Preparation :
Combine all of the brine ingredients and bring to a boil, then cool. Place the beef brisket, the cooled brine, and the 4 garlic cloves in a huge plastic roasting bag. Make sure that all of the meat is covered by the brine, tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
After the 6 to 7 days, discard the brine after removing the brisket from the brine. The meat should be thoroughly rinsed and then placed in a Dutch oven or other large pot. Add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam. Reduce heat to a low simmer and cook, covered, for at least 3 hours.
6-8 servings.

I am an Irish lass so I have have to have corned beef n cabbage and soda bread washed down with a nip of Jameson's.:heartssmiley:

Lori Ann 03-10-2006 10:14 PM

Heya Mary,
I saved this thread to my e-mail for hubby to check out -he already bought two small briskets... I told him you were an "Irish Lass", lol he's Scottish and Irish too....here's the best his birthday is 3/17/1950 HA!

Lori:happysmiley: Ann

Karen 03-10-2006 10:22 PM

We do the corned beef thing. They are usually really cheap this time of year, so I'll buy a few and freeze them. :thumbsup:


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