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corned beef and cabbage

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TasunkaWitko View Drop Down
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    Posted: 15 March 2004 at 09:59
lets see some recipes here!
TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote arkie-06 Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2004 at 13:14
Tas, will work for corned beef and cabbage.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2004 at 03:41

well, to be honest, this year we FINALLY got some for st. patrick's day. i am not irish, i am german, hbut what the hell, i figure, that's close enough.

anyway, i am figuring that i just put the thing in a roasting pan and baste it, and i am figuring that i chop up the cabbage and boil it, but i am not sure. could use some help here, guys!!



Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote poletax Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2004 at 05:01

Tas, I use a pressure cooker for mine.

I quarter a head of cabbage and put it in the cooker w/ a smoked ham hock. Sprinkle in a little red pepper flakes,about a tablespoon.

I like a splash of malt vinegar also.

After pressure build, I cook mine for 8 minutes. The cabbage is still somewhat firm. Cook longer if you like it a bit softer.9 to 10 minutes. Don't cook longer cos it turns to snot.

Enjoy with more vinegar and salt and pepper. A cold beer really helps too.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2004 at 05:37

poletax, welcome to the BaitShop!

i don't have a pressure cooker, but i'll try the basic method you've outlined. i assume i'll have to cook it a bit longer, but will try to keep an eye on the "tenderness" of the cabbage as it cooks!

thanks for the reply, and look forward to seeing more of ya!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2004 at 08:37

here are a few -

Irish Boiled Dinner (Corned Beef)
Mouth watering tender corned beef with corned beef
   flavored potatoes, cabbage, and carrots. This is my great
   grandmothers recipe from Ireland. This was served with both Irish
   soda bread and corn bread at our house. Prep Time: approx.
   1 Hour . Cook Time: approx. 5 Hours . Ready in: approx.
   6 Hours . Makes 6 servings. 

   
1 (5 1/2 pound) corned beef brisket
2 large onions
15 small white (Irish) potatoes
10 carrots, cut into 1 inch pieces
2 heads cabbage, cored and
   cut into wedges

Directions
1 Rinse the beef brisket under cold water, and place in a
   large pot. Add enough water to cover the roast by 6 inches.
   Peel the onions, and place them in the pot with the roast.
   Bring to a boil, and cook for about 30 minutes at a rolling
   boil. Reduce heat to medium-low so that the water is at a
   gentle boil, cover, and cook for 3 1/2 hours.
2 Remove the lid from the brisket. Remove onions, and cut
   into wedges. Return them to the pot. Add carrots to the
   pot, then place the cabbage over the roast. Place the
   potatoes on top of the cabbage. Place the lid back on the pot,
   and cook for another 30 minutes, until potatoes are
   tender. The potatoes should be immersed in the water by now,
   but if not, keep the lid on so they can steam.
3 Remove the vegetables from the pot, and place in a
   separate serving bowl. Keep the corned beef in the pot until
   ready to slice and serve because it dries out quickly.

Tip:
With the leftovers you can reduce the broth and dice up
   leftover beef and vegetables and have corned beef soup another
   day in the week.



Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2004 at 08:37
Guinness Corned Beef
I discovered this tasty St. Patrick's day treat when I
   attended an Irish Rovers Concert. My family and friend insist
   that it is a staple at get togethers any time of the year.
   Roast this Corned Beef slowly at a low setting for a melt in
   your mouth delight. The aroma is fantastic! Prep Time:
   approx. 20 Minutes. Cook Time: approx. 2 Hours 30 Minutes.
   Ready in: approx. 2 Hours 50 Minutes. Makes 16 servings. 

   
4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or
   bottle Irish stout beer

Directions
1 Preheat oven to 300 degrees F (150 degrees C). Rinse
   the beef completely and pat dry.
2 Place the brisket on rack in a roasting pan or Dutch
   oven. Rub the brown sugar on the corned beef to coat entire
   beef, including the bottom. Pour the bottle of stout beer
   around, and gently over the beef to wet the sugar.
3 Cover, and place in preheated oven. Bake for 2 1/2
   hours. Allow to rest 5 minutes before slicing.

Editor's Note:
During the last hour, you may put vegetables in the
   roasting pan as well. Try a wedge of cabbage, new potatoes,
   onion, carrots, etc. You may need to add a little more beer
   with your vegetables.
 


Edited by TasunkaWitko
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Corned Beef and Cabbage I
What's more Irish than a traditional recipe for corned
   beef and cabbage? Serve with mustard or horseradish if
   desired. Prep Time: approx. 10 Minutes. Cook Time: approx. 2
   Hours 25 Minutes. Ready in: approx. 2 Hours 35 Minutes.
   Makes 5 servings. 

   
3 pounds corned beef brisket
   with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut
   into small wedges

Directions
1 Place corned beef in large pot or Dutch oven and cover
   with water. Add the spice packet that came with the corned
   beef. Cover pot and bring to a boil, then reduce to a
   simmer. Simmer approximately 50 minutes per pound or until tender.
2 Add whole potatoes and carrots, and cook until the
   vegetables are almost tender. Add cabbage and cook for 15 more
   minutes. Remove meat and let rest 15 minutes.
3 Place vegetables in a bowl and cover. Add as much broth
   (cooking liquid reserved in the Dutch oven or large pot) as you
   want. Slice meat across the grain.



Edited by TasunkaWitko
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Corned Beef and Cabbage II
My mother has been making corned beef and cabbage this
   way for years. She has no idea where the recipe came from
   but it is absolutely the best. Easy and quick...Enjoy!
   Prep Time: approx. 15 Minutes. Cook Time: approx. 4 Hours .
   Ready in: approx. 4 Hours 15 Minutes. Makes 8 servings. 

  
1 (5 1/2 pound) corned beef brisket
2 tablespoons pickling spice
1 large orange, sliced in rounds
2 stalks celery, sliced
1 large onion, sliced
1/2 cup cold water
6 tablespoons margarine, divided
1 large head cabbage, cored
   and sliced
1 cup Golden Delicious
   apples, cored and quartered with peel
1/4 cup cold water

Directions
1 Preheat the oven to 300 degrees F (150 degrees C). Line
   a 9x13 inch roasting pan with aluminum foil, leaving
   enough extra extending over the sides to cover and seal in
   the roast.
2 Rinse the brisket, and pat dry. Rub with pickling
   spice, and place in the prepared roasting pan. Arrange
   celery, orange and onion slices on and around the roast. Pour
   in 1/2 cup of water, and wrap aluminum foil up over the
   roast tightly, making sure the ends are sealed.
3 Bake for about 4 hours in the preheated oven, or until
   meat is tender.
4 About 45 minutes before the roasts time is up, heat 3
   tablespoons of margarine and 1/4 cup of water in a large pot. Add
   cabbage and apples, cover, and simmer over low heat for about
   30 minutes. Occasionally shake the pot so that nothing
   sticks to the bottom. Serve with remaining margarine and
   sliced corned beef.



Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote soggyshooter Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2004 at 10:02

Tas,

   I just follow the directions on the C'd Beef package as far as cooking times go. Remember not to actually "boil" the meat, just a light simmer. If boiled, the meat will toughen up. Depending on the quality of the beef, you can get as much as 50% shrinkage. Most years we did the cooked cabage and spuds routine. This year we are going to have the spuds mashed with a bit of garlic and cheddar cheese. No cooked cabage but I will whip up a huge batch of my Grandmothers slaw to go with it.

  You can roast the corned beef IF you let it soak in water a bit first. If you don't you will be eating a salt lick, mmmm yum! not! Lay some bacon over the top of the beef so it won't dry out and roast like a normal pot roast.

                                                                                                            Jeff

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2004 at 05:09

i ended up trying the guinness recipe. flavor was great! the meat was very tough, even though i simmered it nice and slow for a little over 3 hours. also made soda bread and did the cabbage thing, both which turned out well. for potatoes i cubed a bunch and fried them with a chopped up onion. good stuff!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote NH_Hunter Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2004 at 10:55

My dad made some corn beef and cabbage once.

NH_Hunter

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btt
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Tough is liveable, just make sure you drink the gravy...........Kingpin
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2010 at 14:29
btt for st. patrick's day ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Muleskinner Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2010 at 11:33
Cabbage is high in goitergens, which cause goiters.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote JUSTN A. MURKAN Quote  Post ReplyReply Direct Link To This Post Posted: 02 October 2010 at 17:17
corned beef and cabbage is not Irish,,ask ANY food historian
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Muleskinner Quote  Post ReplyReply Direct Link To This Post Posted: 02 October 2010 at 23:50

Germans get lots of goiters too.

Corned beef is not my idea of a yummy main course.  It's ok, but the british, irish and scots have always eaten crap.  A good meal for them is one that the italians would throw to the neighbors' pigs (not their own pigs, mind you).  I like corned beef with eggs, a good Reuben sandwich, but for the most part, it is a terrible thing to do to a good piece of meat.  Reminds me of carne vieja in the carribean.  That's "old meat" to you and I, and believe me, it is what it says.  It looks, smells and tastes a lot like corned beef.  It will make you sicker than a parvo dog unless your stomach has built up a resistance to the bacteria.  It's rotting flesh, allowed to go bad until it attains the proper "flavor."  Anyway, after getting deathly sick on carne vieja, corned beef recipes just don't sound good.  In fact, thinking about pieces of putrid meat floating in a bowl of rank vegetable water makes me puke up into my mouth.  Sorry, having a moment.



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Post Options Post Options   Thanks (0) Thanks(0)   Quote JUSTN A. MURKAN Quote  Post ReplyReply Direct Link To This Post Posted: 04 October 2010 at 10:58
Originally posted by Muleskinner Muleskinner wrote:

Germans get lots of goiters too.

 

It's not German either
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Goiters ain't german?  Hell, that's news to me.
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