Not Corned Beef & Cabbage ... Then what else?
- kchurchill5 Mar 14, 2009 08:52 PM
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.
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.
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.
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!
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.
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.