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Mar 8, 2005 11:37 AM

corned beef and cabbage

  • c

I know it isn't a traditional Irish dinner (my father reminds us every St. Patrick's Day) but I was wondering how others make this Irish-American fare???

I just wonder if someone has a new trick I can use...

Thanks and Happy St. Pat's Day!!!

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  1. I have read that corned beef and cabbage is of New England orgin, and is called, "Boiled New England Dinner" or "New England Boiled Dinner"

    My "trick" is from Narsai David a San Francisco Based media chef. After cooking (boiling) the corned beef, slice the fat to an acceptable thickness (esp if using brisket) and spread a combo of mustard and brown sugar over one side. Put the brisket under the broiler and cook until the spread has melted.

    3 Replies
    1. re: Alan408

      My mother used to make a boiled New England dinner. She took a smoked pork butt, quartered a head of cabbage, peeled some potatoes and put it all in a pot of water and cooked it until the potatoes were done. Served with good grain mustard it made a great dish.

      1. re: Alan408

        I make a similar recipe (brown sugar and mustard) and if I'm ambitious I make a mixture of sourcream and horseradish and a bit of spices here and there and serve alongside. I use the Silver Palate recipe.

        1. re: 4chowpups

          Yes, I do the Silver Palate recipe, not just for the sauce, but for the whole dinner. Classic, but the veggies are a little fresher than the usual.

      2. k
        King of Northern Blvd.

        I usually put it in Guinness in the crock pot all day...Not exciting but it's good....Just add cabbage at the end....

        4 Replies
        1. re: King of Northern Blvd.

          Yes, you have to have beer in the pot.

          1. re: coll

            how much corned beef would you buy for 8 adults??

            1. re: yum

              I made a corned beef dinner just this past weekend as my kids were in town from college and wanted the annual St. Pat's meal early. I purchased 8 lbs. of Broyle's flat end cut corned beef and that fed 6 adults with some leftover for another meal to serve 3 of us. I'd probably go with 10 lbs. to be safe.

            2. re: coll

              It shrinks a lot, I would get one of the whole briskets which come 10 to 14 lb.

          2. ask your butcher, or local supermarket if they carry "corned ribs". They sell them in my area (Boston area) around St Patrick's day. Theya re corned beef ribs, and I put them in with the corned beef . They are great- a bit fatty, but good.

            1. I make corned beef and cabbage in my pressure cooker:

              You’ll need a five-quart (or larger) pressure cooker. Duromatic Kuhn Rikon is the front runner among safe-if-used-as-directed pressure cookers, well worth seeking out (Broadway Panhandlers carries them). While not exactly cheap, this cooker will last you a lifetime or two.

              You’ll also need a good 4-5 pound thick-cut slab of corned beef for 4-6 servings. Remember, the meat will shrink considerably, sometimes by over half. And besides, supermarkets have corned beef on sale this time of year, some for as little as .99 a pound.

              Without a pressure cooker, it takes at least 4 hours to bring corned brisket to its voluptuously tender best. With this recipe, you’ll have dinner on the table in 90 minutes.

              1 corned beef brisket, 4-5 pounds, rinsed
              1 cup dry white French vermouth
              3-4 cups water (nearly to cover)
              1 medium onion, peeled, halved, and studded with 6 whole cloves
              2 ribs of celery with leaves, cut into thirds
              1 teaspoon black peppercorns
              3 whole allspice berries
              1 teaspoon dried ginger
              1 bouquet garni
              (a combination of tarragon, thyme, bay leaf, and parsley,
              wrapped in two layers of cheesecloth and tied securely)
              1 medium-small head of cleaned green cabbage, 2 1/2 -3 lbs.,
              cored (but not too aggressively—leave enough to maintain shape)
              cut into 6 wedges
              12 small (bite-sized) new potatoes
              3 medium carrots, peeled and cut into bite-sized chunks
              1 head celery root, peeled and cut into 1/2 ’’ dice

              Place corned beef in a 5-quart (or larger) pressure cooker. Add vermouth and water and bring to the boil over high heat, skimming foam from the surface for a few minutes.

              Add onion, celery, peppercorns, allspice berries, dried ginger, and bouquet garni. Close the pressure cooker and bring pressure to high (15 pounds of pressure—the second red ring on a Duromatic Kuhn Rikon pressure cooker). Adjust heat to keep the pressure high, and cook for 1 hour.

              Remove from heat and use quick-release method to open the cooker. Remove meat and vegetables from the cooker. Set aside and keep well covered. Add cabbage, potatoes, carrots, and celery root to the cooker. Remove liquid if the cooker is more than two-thirds full. Close the lid and again bring the pressure to high. Stabilize the high pressure, and cook for 5 minutes, then remove from heat and use quick-release method to open the cooker.

              Cut the beef across the grain into very thin slices. Serve with the vegetables, all dribbled with the broth. Horseradish cream would be welcome (freshly grated horseradish stirred with heavy cream or—better—crème fraîche to desired consistency), as would Irish soda bread.

              1. If you are lucky to live in New England, you may well be able to find good gray corned-beef in your local market. Not the ubiquitous nitrated red stuff, which is OK, but the gray stuff is better and beefier in flavor, with a slightly better texture.

                If so, go for the gray.

                Corning your own beef without saltpeter over the course of one week is actually not difficult.

                1 Reply
                1. re: Karl S.

                  actually, the cooked meat is not grey, but brown, like a pot roast. Delicious!