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.
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.
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.
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.
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
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 ><><><><
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!
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!
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!
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