HOME > Chowhound > Home Cooking >

Discussion

Not Corned Beef & Cabbage ... Then what else?

Personally I am having corned beef and cabbage, I have to.

But I have made with leftovers a corned beef salad, with romaine, sauerkraut, corned beef, some dressing thousand island or russian, some onions, carrots shredded.

It is good and I do enjoy it on a later date. But ... What else do you like with corned beef or do you make anything different on St. Patty's day.
FYI: I do actually put green food coloring in my beer, just for tradition.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. We celebrate St. Patrick's week. Why -- because we can. As far as I can tell corned beef and cabbage isn't really all that Irish. Irish-American, yes.

    We do some sort of meat pie, usually, or a lamb stew or a braised shoulder with champ. I have access to slightly older lamb that is deeply flavored.

    1 Reply
    1. re: JudiAU

      I made a traditional Irish stew last year before the 17th. Loved it so did everyone. Never did the meat pie thought of that too. I know CBC is not really irish but it is American Irish. But wondered what others make.

      Do you have a good meat pie recipe. Would love to try one. Even if it after the 17th.
      Kim

    2. Irish brown bread to have for breakfast, then serve with smoked salmon , left over corned beef or Irish cheese. This is food of the gods!

      1. Shepherd Pie with lamb, Colcannon, Irish Beef stew.

        Bangers and mash

        1. Well I bought a nice head of cabbage. I'm wrestling with the corned beef- family loves it but I don't and I'm dragging my feet about doing it. I'd try to brine my own but we haven't upgraded the fridge yet so no room (I'd take a pic of it for you but you'd pass out). I will make a soda bread, and potatoes will be involved, but I don't know about the meat.
          Leaning towards roasting a tenderloin with the veggies.
          Your corned beef salad sounds good, but I really have to be in the right frame of mind to be happy eating pink boiled meat. I should add that to my texture dislikes-boiled meat.

          3 Replies
          1. re: Boccone Dolce

            BD, my husband dislikes boiled meat as well. We cook the corned beef on the barbecue; have been doing it that way for years and finish it with a glaze. You might give it a try. We make corned beef hash with most of it and he loves it.

            1. re: dimsumgirl

              dimsumgirl, I like how you think. That sounds great! ;) I'm a fool for CB hash, too.

            2. re: Boccone Dolce

              Me, too, re most forms of boiled meat. Right there with ya!

            3. I grew up with Smoked Pork Shoulder boiled in the same way as corned beef, with cabbage, carrots, turnip and potatoes. I like the chunks of meat you get with the shoulder and the fatty bits are slippery little wonders. A good mustard and some beer. Make hash and eggs the next morning with all the leftovers in a cast iron pan, get it nice and dark and crack a couple on top and let them steam in the heat then add a ton of fresh ground pepper.

              1 Reply
              1. re: mainecoastchef

                Are we related? :)

              2. My contribution to DH's 1/4 Irish ancestry is a slow braised pork shoulder with vegetables and colcannon on the side.

                6 Replies
                1. re: Gio

                  I hadn't had colcannon until last year, but loved it... what recipe do you use?

                  1. re: Katie Nell

                    Katie - It's really quite simple.

                    You can either use kale OR white cabbage, and potatoes ( I use yukons).
                    Clean and de-stem the kale or core the cabbage and slice. I sautee/braise the greens in olive oil and a splash of chicken broth with some thinly sliced, cleaned leeks, covered, until all is very tender. The potatoes are steamed instead of boiled and I like to not peel them, but some people do.

                    When all the vegetables are very tender I mash them together in a large bowl with melted butter.... as much as the doctor will allow. Sometimes I add a little bit of warm milk....then salt & pepper. Erin go Bragh....

                    1. re: Gio

                      Gio,

                      It has to be cabbage for me, no to Kale. ;)

                      1. re: mcel215

                        I hear you.... I have used both to great success... but tradition has it's place.... and I'm using cabbage on Tuesday... LOL.

                      2. re: Gio

                        I think I would like it with the peel. I think the one I had had bacon in it too- is that not traditional?

                        1. re: Katie Nell

                          Katie, Most of the recipes for Colcannon I have seen do not list bacon. However, I imagine each cook has his or her variation. I do know that the word "dripping" is used to indicate what fat to use when braising the shredded cabbage. That could be anything, I suppose, but probably bacon dripping. Perhaps someone else can answer better than I.

                  2. Well, I just had what I referred to as 'pretend St. Patrick's day', as most of my family was here yesterday & won't be on the actual day. For breakfast I did a fry-up of bacon, sausage, ham, blood pudding, soda bread & potato farls, halved tomatoes, & eggs. Then for dinner we had flat cut corned beef, colcannon, white & portabella mushrooms sauteed in olive oil & butter, Irish brown bread, & Irish soda bread, the American style with currants & caraway, but not sweet. Oh, and I made shamrock shaped sugar cookies with green sugar for my grandkids! :-)

                    4 Replies
                    1. re: ccrow

                      I'm jealous, thanks for sharing, sounded great! Not sure about blood pudding, but never had it so I can say yes or no. Love the rest. Dinner or course. Loved the mushrooms and brown bread a favorite of mine.

                      And I would be first to steal the cookies, they may have to beat me to them! :)

                      1. re: kchurchill5

                        I wasn't able to get Irish black pudding, so what I used was a locally made sausage; it was sort of liver-y in taste & texture, not quite as strong flavor though.
                        I have to be sure to send the cookies home with the grandkids, or I'll turn into a blimp! I have a wicked sweet tooth!!

                        1. re: ccrow

                          The places here usually have black and also white pudding, together on the plate, maybe I'll have to pick some up next time I'm in the area. I LOVE Irish breakfast!

                      2. re: ccrow

                        I love blood pudding, and always get the whole fry-up when I'm in Queens. Yesterday I made fried eggs and instead of bacon, put some deli corned beef on the grill with it, it cooked up just like bacon. Husband asked for seconds!

                      3. Baked Salmon with colcannon and dilled carrots.

                        1. Reuben sandwiches, and reuben soup!

                          5 Replies
                          1. re: bayoucook

                            What time is dinner. 2 of my favorites by far.

                            1. re: bayoucook

                              I love reuben sandwiches but I've never even heard of reuben soup. Can you say more about how you make it?

                              1. re: dimsumgirl

                                I will post, just let me find it in my book. I love it. Give me a few

                                1. re: dimsumgirl

                                  Easier than I thought, originally I didn't think I had this electronically.

                                  3 cups of diced corned beef; 1 cup chopped celery, 1 1/2 cups diced potato, 1 large carrot diced; 3/4 bottle dark beer, 2 medium onions thin sliced; 2 teaspoons of dijon mustard; 4 teaspoons minced garlic and 2 tablespoons of butter. Saute onions, celery, carrot, potato and garlic in butter, then add flour to thicken, add the beer and seasoning and dijon mustard. Add the stock, corned beef and cabbage and cook until nice and think. I add the both slowly, not all at once just to get the right consistency. Add 1 teaspoon of flour to make a roux. Add homemade beef stock or beef broth 3 cups, 2 cups fresh cabbage; 1 cup heavy cream.

                                  Garnish with Pumpernickle croutons of thin baguettes of toasted pumpernickle and topped with shredded swiss or gruyere cheese.

                                  1. re: kchurchill5

                                    Wow, that sounds so delicious! I love pumpernickle and just happen to have some that I used for making grilled corned beef sandwiches. I made two briskets since DH eats through the CB hash so quickly so we have half a brisket thinly sliced for sandwiches, one brisket made into hash and a half a brisket left that I didn't know what to do with. The hash has disappeared already and I could make more of that but I am tempted to try the soup!

                              2. I always make Shepherds Pie and soda bread, this year I'm making a full steam pan and bringing it to a party (making lime jello shots too ;-}. Always have to buy a lb of deli corned beef and make Ruebens, a whole brisket is way too much for the two of us (but they're making it at the party we're going to, yay!) My Rueben dip is really good too, if you're having company in the days after. I once made Irish Stew with lamb shanks for another party, it was OK but not that exciting.

                                7 Replies
                                1. re: coll

                                  I made lamb stew and everyone raved. I loved it. It had guiness in it, parsnips, other veggies the normal things. I loved it.

                                  Rueben dip is good, I had it once but never made it.
                                  Love the jello shots, have one for me ... cute green and all :)
                                  Shepherds Pie, I can eat it, but for some reason I just don't like it all that much, but still is great comfort food and besides it tradition.

                                  I think you have the day taken care of. Mine is already to go for tomorrow. Crock pot I admit!!

                                  1. re: kchurchill5

                                    I'll have one for you and two for me....I always do lime jello margarita style. Should go great with the Guinness and Irish whisky. Luckily the party is on the beach so we can get some fresh air!
                                    I tripled the recipe for Shepherd's Pie, just got it in the oven. Took me about three times as long as usual, so hopefully it will be worth it. I used Guinness instead of wine for the first time, can't taste a giant difference, I'm sure it will be eaten either way.

                                    1. re: coll

                                      Not my fave, but I would certainly partake, especially the shots and the irish Whiskey :) I'm sure it will turn out great.

                                      Ever made a shephards pie with turkey, a little southwest version and sweet potatoes? I did once and it was pretty good. Same kind of flavors but just a hair different. Ok off track again.

                                      1. re: kchurchill5

                                        Funny story, I thought I lost my old, sacred recipe for Shepherd's Pie, so I've been researching other peoples's recipes for the last few weeks. I mean I can basically remember it. That's why I decided to try Guinness instead of wine, and also I did leeks instead of onions, so it was a good thing. I also saw a recipe for turkey pie, and since I always have tons of leftover turkey (I think we discussed this, stocking up when on sale) I made a mental note, since I usually use leftover turkey for enchiladas. Turkey Shepherd Pie idea didn't thrill me completely, but topping with mashed sweet potatoes (maybe a little chipotle and maple syrup?) sounds exciting. This will be next on my to-do list, as a matter of fact I have a bunch of smoked pulled chicken that I'd love to get out of my freezer.

                                        ANYWAY, I went into the kitchen this morning to start cooking and said for some unknown reason "Let me clean up my recipe holder first", and found my sacred yellowed Shepherds Pie recipe. But you know, I think it was lost for a reason, I've been making it so long I was due for a few changes. Thanks for the idea!

                                        1. re: coll

                                          I wish I remembered all my ingredients, peppers, corn, sweet potatoes, smoked chicken, etc. You can guess the rest I know. It is all what you have in the fridge. I like the maple syrup in the potatoes. Just something fun to try for a change ...

                                          Most of my recipes are hand me downs that I have changed and then when I try to find the original ... LONG gone or misplaced. Old age maybe, lol.

                                          Let me know when you try it. Love to know what you added and did.

                                    2. re: kchurchill5

                                      Ah, yes, not a damn thing wrong with the crockpot. You have to be careful when cooking with Guinness, though, because it can get bitter. My MIL always used to boil the corned beef in Pabst Blue Ribbon with brussels sprouts. PBR isn't all that great for drinking, but it's great for cooking and it's cheap. I'm a teetotaler, so I think I might try cooking it in cider.

                                      1. re: MissMichal

                                        True on the Guiness. I have used a couple of other dark beers with great results too. Someone else mentioned bitterness but I'm lucky haven't had that, but I have heard that. Amberbock works descent for cooking, not the same, but works ok in most dishes. Cider I think would work well. Enjoy your green day and the CBC

                                  2. I, too, love corned beef and cabbage (and any leftovers is used in sandwiches -- i'm simple like that.) This weekend I decided to try something a little more elegant but still traditional -- Dublin Lawyer -- made with lobster, irish whiskey, cream and butter (I used shrimp because even lawyers can't afford lobster anymore). It was delicious and easy. A great Irish meal.

                                    Recipe here:

                                    http://savour-fare.com/2009/03/15/dub...

                                    1 Reply
                                    1. re: Amuse Bouches

                                      Looks great, I will have to try that.

                                    2. I despise corned beef and cabbage. I'm making beef stew and carbomb cupcakes - chocolate-Guinness cake with Bailey's frosting.

                                      4 Replies
                                      1. re: mordacity

                                        Nothing wrong with that.!

                                        1. re: mordacity

                                          Carbomb cupcakes? Love that! Can I get the recipe? I want to bring it to an office potluck tomorrow...

                                          1. re: sibaik

                                            Maybe too late, but here's the recipe:
                                            http://www.mixingbowl.com/message/rec...

                                            1. re: mordacity

                                              Thanks! I got the recipe and made them for the office potluck. Huge hit with everyone!

                                        2. Yesterday I made Corned Beef and Cabbage with Parley Mustard Sauce from Sunday Suppers at Lucques by Suzanne Goin.

                                          I've never in my life made this dish before, but from what I can tell this was a traditional preparation, with the beef essentially boiling and then the vegetables poaching in the braising liquids.

                                          The vegetables-carrotts, turnips, cabbage, and potatoes--were delicious, in part because of the parsley mustard sauce, which made the dish. It gave plain boiled vegetables a nice kick. I think they would have been dissapointing otherwise.

                                          As for the corned beef, if you like corned beef, you will like the dish. If you don't like corned beef, you won't. I found it overwhelmingly salty....

                                          3 Replies
                                          1. re: mrs lilo

                                            Mine is simmer all day in the crock just because I'm not home all day, corned beef, dark beef, veggies like you (no turnips), cabbage of course my fave, and I do a creamy horsy mustard sauce. I also thicken just a little of the liquid and pour over the top. I like to serve mine in a nice bowl with a little liquid and the dipping sauce on the side. It is a boiled dinner, but great flavor. I add the cloves and cognac when cooking which makes it extra good.

                                            I love it. Glad you do too. Just a simple easy dish and will love the reubens and the corned beef hash to follow.

                                            Nothing better than corned beef hash topped with poached eggs. Heaven. Almost as good as the reuben.

                                            1. re: kchurchill5

                                              "Dark beef".... hmmmm. I'm assuming you meant "dark beer", lol! Sounds yummy, especially with horseradish, which I love. In my family of corned beef lovers, I have a hard time getting any hash out of it, though.

                                              1. re: ccrow

                                                Maybe celebrating too early. Or I'm still trying to find the glasses the cat has been playing with... yes beer. Sorry about that.

                                                I love the dark beeR with it. The horsy sauce is key for me. I do make corned beef a few times during the year just because I love reubens and hash. Sort of like meatloaf. I do like meatloaf, but admit, I love it because of the meatloaf sandwiches.

                                          2. Guiness and beef pie (filling slow cooked in the crock pot) and mooshy peas.

                                            3 Replies
                                            1. re: purple goddess

                                              Love the Guiness and the beef pie, maybe not the mooshy peas :) But ya never know!

                                              1. re: kchurchill5

                                                mooshy pease with a splash of Worcestershire.. you'll believe in Heaven! Your partner (should you have one) may NOT love you later that night, tho ;)

                                                1. re: purple goddess

                                                  How about my 3 kids (3 kitties) No SO, but I do love peas and Worsy sauce so may be worth a try. When I lived in MI, I would eats peas right out of the garden, raw, frozen in our freezer chest, any way. I used to stir fry with a fresh ear of corned sliced off the cob and a red or green pepper, of course with lots of butter. I couldn't eat enough of it.

                                            2. Hot corned beef sandwiches or reubens too with cole slaw on the side to fulfill the cabbage requirement. Corned beef hash with the leftovers makes a wonderful breakfast.