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suggestions: Side Dishes for Corned Beef?

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suggestions for side dishes and drinks for corned beef dinner?


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  1. Side dishes for a "boiled New England Dinner".

    Red potatoes, yukon potatoes, carrots, brussel sprouts, green cabbage, (asparagus when in season) and a hearty bread. I serve San Francisco style sour dough. Cook the "sides" in the liquid you cooked the corned beef in. Cut the veggies into serving pieces, cut the cabbage into quarters or eights before cooking.

    Condiments would be mustard and ketchup.

    After cooking your corned beef; mix equal parts of mustard (I use grey poupon (sp?) country style) and brown sugar. Spread the mixture on the meat side (not on the fat) and put under the broiler until melted, should only be a few minutes, or in the oven, will take longer.

    1 Reply
    1. re: Alan408

      Alan, I also fix corned beef with that same glaze. I like to drop half of a split orange in the water to poach with the beef. The combination of flavors is really delicious.

    2. Bubble and Squeak (sauteed cabbage with mashed potatoes) and carmelized shallots or onions, maybe some carrots. Soda Bread is good, too. And beer!

      1. When we cook a Corned Beef dinner, we serve it with cabbage, carrots, turnip, potatoes, onions and brussel sprouts. All of the vegetables are cooked in the same water as the meat. We also get corned spare ribes from the local meat shop, and add them. WE throw the water at least two times before adding the vegatables, and add the cabbage last, as it takes the least amount of time. Also, sometimes instead of a corned beef, we cook a smoked shoulder, which I love, too. WE usually serve it with dark dinner rolls, and lots of water and beer. Have fun.

        2 Replies
        1. re: macca

          Where can I get Corned Spare Ribs?

          1. re: macca

            I can sometimes get them at my local supermarket, but if not, I have gone to buthcer shops, and they may do it for you. In the Boston area, I have had luck at McKinnons, and a little meat shop in Maplewood square in Malden. Not sure what area you live in, but call around, you may have luck. They are fatty, but do add a nice flavor.

          2. Hmmm, a few thoughts: root vegetables in any form (champ is nice), cabbage or brussel sprouts (Asian or red cabbages are nice variants), Irish soda bread, good butter and mustards, maybe an applesauce or cranberry chutney or fresh horseradish sauce.

            To drink: stout, ale, hard cider, or a robust red (something from Rioja, a Rhone, maybe a New World zinfandel or syrah).

            2 Replies
            1. re: MC Slim JB

              I love wine and I love it with corned beef. To use a red, however, in my opinion callso for a deli style sandwich with spicy mustard. Corned beef and cabbage, however, calls out for an Alsatian semi-dry wine. A Claiborne and Churchill gewurtztraminer out of Arroyo Grande, California is ideal. Wines aside a great beer goes well with either preparation.

              Link: http://www.claibornechurchill.com/

              1. re: MC Slim JB

                What is/are Champ?

              2. Southern sytle fried cabbage:

                ½ pound bacon
                1 large head cabbage
                ½ tsp salt
                ½ tsp black pepper
                1 clove garlic
                ½ tsp red pepper flakes

                Fry the bacon until crispy in large frying pan
                Pour off most of the grease. Break the bacon into pieces.

                Chop the cabbage into pieces removing the hard center.
                Add the cabbage to the pan containing the bacon. Add
                the seasoning and 1/3 cup of water.

                Cook covered over medium heat for 5 minutes. Stir then
                continue cooking until desired tenderness.

                1 Reply
                1. re: MidtownCoog

                  My grandmother used to make that but added sour cream at the end. Yum!

                2. I'm also a fan of various root veggies cooked in the same pot as the corned beef, but I frankly do not enjoy my cabbage cooked the same way. Don't know why, but there it is. I still serve cabbage as a side, but I cut wedges and steam it separately, then dress it in seasoned brown butter.

                  A nice sauce idea for the meat is a mix of horseradish, good mustard, a little cream and/or sour cream, and freshly chopped chives.

                  A starter that might fit the theme would be brown bread and butter topped with smoked salmon. Other seafood would be good starters with your meal, like raw oysters or stemaed clams with butter, etc.

                  2 Replies
                  1. re: Terrie H.

                    What is brown butter? (Please excuse my ignorance)

                    What do you season your brown butter with?

                    1. re: Terrie H.

                      What is brown butter? (Please excuse my ignorance)

                      What do you season your brown butter with?

                    2. I always make a gravy of 1/2 corned beef water and 1/2 buttermilk. Thicken this, then add generous amounts of mustard and/or horseradish. This goes well over the meat and potatoes, and later over the corned beef hash.

                      5 Replies
                      1. re: Sharuf

                        If you don't have buttermilk, what you substitute it with? just curious!!! It sounds like a nice gravy and I didn't t hink of this!

                        1. re: charlie

                          I always have buttermilk, and it lasts a long time in the fridge.

                          1. re: charlie

                            hi charlie, you can make buttermilk yourself at home, by adding a few teaspoonfuls of lemon juice to milk. here are detailed instructions from smittenkitchen.com :)

                            "Make your own by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit until it curdles, about 10 minutes."

                            1. re: groovygravy

                              great tip, but i doubt that charile will see it as his name is in black letters and he posted in 2005. active members have their names in blue, black letters indicate that this is no longer an active member.

                              i notice this is your first posting groovy, don't let this discourage you.... and it was a useful tip to others reading the thread.

                              1. re: KaimukiMan

                                owh still a newbie here. haha thanks kaimukiman!!

                        2. Rumpledethumps from the Sundays at Moosewood Cookbook

                          Soda bread (make sure to add caraway and currants)

                          Fresh orange cake was good dessert