Its that time of year. Anyone out there have any tips or tricks on how they cook them? Favorite brand? Favorite cut?

Copious amounts of good beer always helps any taste testing but just wondering if anyone has great ideas or success stories. Even failures.

Boiled dinner cabbage, potatos, carrots, use the seasoning packet that comes with it. Cook for whatever the package says, timewise. Have some Guiness on hand. Stand and salute at least once the Irish. They never gave in. Gotta respect that.

Simmer with a lot of herbs and spices and don't rush it...that's about it.

-spence

Barely a simmer with lid on for 2 hours. Finish in the oven and apply glaze of apricot marmalade mixed with honey.I like the flat cut in lieu of the point.

Throw a Handful of Whole Peppercorns in the pot while its boiling.....wait and drink....er I mean eat

Boiled dinner :yak5:

Heathen

Good call on the Corned beef,man I can't wait to have it....The kids on the other hand:yak5:Oh well more for me.

Chris I have never heard of finishing it in the oven esp with some Fru fru sauce poured on it:rotf2:

I LOVE beef brisket which "corned beef" is.
I love it so much, I buy a bunch of them this time of year and freeze them for later.
I usually plan for 1 a month until next March.
Sure, it may sound weird until you see what the same piece of meat cost 1 week from now.
Now - $1.29 lb. for point cut, $2.49 for flat cut.
Next week - 2 or 3 x this much. for comparison, a $5.00 brisket now will cost more than $10.00 after this week.
I already have 9 in the deep freeze, and they hold up very well since they are vacuum packed.

I become my family favorite when I break one out later in the year.
The best part for me is that many of my neices and nephews like it as well, so it NEVER, EVER goes to waste!

I have 1 left from last year that I will cook for Wednesday, and I will be stocking up on Guiness and Smithwicks.:drool::drool::drool:

Don't forget your French's Mustard :drool:

Some people boil them , change the water, boil again with the cabage , carrots , taters , turnips etc. Slice thin across the grain. A whole pile of thin slices it better than one thick s;ice IMO. Interestingly I think they do go better with French's yellow than say Goulden's spicy brown.

Cabbage potato carrots
Green white orange:uhuh:

I like horseradish on mine. the gentler you simmer, the tenderer the meat will be
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Good night out on the town. Just about every restaurant will be featuring corned beef and cabbage and green beer, of course.

sorry Ron I luv it, guess you got to be a Mick to get it. I like it day after hash too. Got to have some of this in the background too

YouTube - Patrick Street@Shrewsbury Folk Festival 2009 (http://www.youtube.com/watch?v=bYAhVL8tFbA&feature=related)

Bought my slab the other day.

I've got enough for 1 a month 'tll next year!:drool::drool::drool:

Barely a simmer with lid on for 2 hours. Finish in the oven and apply glaze of apricot marmalade mixed with honey.I like the flat cut in lieu of the point.

Chris Im goning to try it your way,it sounds good and I know first hand your cooking is :drool:

Boiled dinner :yak5:
:cheers:

news to me & I,m 100% Irish;

cornbeef & cabbage .

That,s not the original Irish meal .

It was cabbage & bacon ...but when the Irish came to America as immiagrants / they didn,t have the money for cornbeef . So the Jewish immagrints taught them how to cook cornbeef ><><><><:uhuh:

I am going to try switching the water a couple times and run it in the crock pot. Sometimes its just too salty and i think the gentle heat of the crockpot may be perfect for it. While they are on sale I am going to pick up a couple to try in the smoker as pastrami.

The glaze does sound good and maybe try it with another one later on in the year. Good to know about freezing them.

You should also consider whether you want red or grey corned beef?
The grey is basically a salt-cured brisket, while the red is more chemically cured (not salt, but just a preservative).
I prefer the red since they are much less salty and can be slow boiled without having to change out the water.
We do a slow boil with spuds, carrots cabbage and turnips.
The veggies go in last.

The meat is removed and slowly baked in the oven while the veggies are cooked in the broth, and then the meat is returned to the pot to simmer until serbed.

I just need to pick up some Guiness before Wednesday!

I like to buy flat sections , maybe just 2 pounds. If you buy the small ones there is almost no fat. If you buy the big 5 or 6 pounders you usually end up cutting that big slab of fat off one side which is a waste. Also if you get small ones you cook it , eat a meal and maybe one day of hash or sandwiches and that's it. Couple months later you do it again. With a big one you eat it every day for a week and then you are happy its only once a year.

Good corned beef makes one of the best sandwiches. Few delis carry it but when I see one that does , its almost always my choice. Jim's Deli in Cumberland used to make a nice corned beef grinder.

I think you should have at least SOME fat on the meat.
Where do you think most of the flavor comes from?
I ONLY buy point cut. Why? Well I would rather pay $1.29 a pound instead of $2.50 for flat cut or $3.49 for round cut (that's a new one).
Since most of the flavor in a "boiled dinner" is from the combination of all the ingredients, why buy the most exspensive cut if the cheapest works better?

Now all I need is a pint and a plate and I'm all set!:drool:

YouTube - My Heart's Tonight In Ireland - Andy Irvine & Donal Lunny 2009 (http://www.youtube.com/watch?v=4Q3D75vgENw&feature=related)


http://www.youtube.com/watch?v=mTat1dbScW0&feature=related

I saw a show on The Food Network, "Good Eats" where Alton Brown was preparing a boiled dinner. I believe that he mentioned that the "red" borned beef is cured with spices and salt peter, where the grey is salt cured.

I don't really care for the grey, and salt peter is basically a preservative.

Anyway, I've got a 4.7 lb. baby thawed and ready for cooking.
All I need is a tall Guiness and full plate and I will be in seventh heaven tonight!:drool:

I cooked up the corned beef last night.....drop the taters and veggies in right after work today and enjoy.

Soo good cooked in the Croc Pot.

:uhuh:Having it tonight, I like the traditional boiled dinner, alot. BUT the best part about corned beef is....corned beef hash for breakfast...that is livin!

:smokin: :sleeps::

OMG I am so stuffed, I haven't been this full in a long time

Nailed the corned beef!!!!sweet and salty

I've gotta admit I'm ordinarily not real big on boiled dinners but my bride outdid herself tonight - and then some....:love:

She slow cooked the corned beef all day with peppercorns, potatoes, carrots, cabbage and celery, and took it out at 5:00

Then she basted it with a Coleman's hot mustard glaze and a horseradish/breadcrumb coating, baked it until the crust was golden, took a couple of cups of the broth and reduced it for a gravy... and whisked up a horseradish/sour cream topping

While the corned beef was baking she made the best Irish soda bread I've ever had from scratch using a buttermilk recipe...:drool:

Ooooffffff..... I'm stuffed.....it was like an Irish Thanksgiving dinner...:yawn:

I had a hearty plate of the food of the gods last night with a pint of Guiness, and I was in pure nirvana.

Then I had a breakfast of leftover corned beef hash with toast, and I was in heaven all over again. This may be a very close second to turkey leftovers for most serving uses for a meal.

I'm going to try and salvage enough for another breakfast when I get home tonight, but I don't know.

Had a nice dinner last night. CB was fork tender after simmering for 3 hours. Cabbage was delicious (I like it with vinegar) and followed through with copius amounts of methane generation. :) We also had Irish Soda bread that was the best I ever had.

Next week I'll boil up just some CB and do has and sandwiches.

I agree about the vinegar on the boiled cabbage. I like it on spinach too. I am saving my CB for this Sat and will make eggs and hash for Sunday breakfast.

Grey .... not red ..