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Helen Prescott
Posts:
1
From:
Denver, Colorado
Registered:
10/7/09
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(10 of 10)
Re: Corned Beef n Cabbage
Oct 21, 2009 3:12 AM
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wow..that seems delicious..
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David Griggs
Posts:
930
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(9 of 10)
Re: Corned Beef n Cabbage
Mar 8, 2008 10:19 PM
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In celebration of the patron saints I believe we here in America choose to celebrate ....
I think 'we' choose to drink here and we choose to drink 'green' beer.
It's "easier" to allow "them" to do what they want than to have to STAND UP and do what we have to do.......
Thank God, the Irish, and ALL who have braved coming to the USA.
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....... eat mo' grits
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Penny
Posts:
1,269
Registered:
10/9/04
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(8 of 10)
Re: Corned Beef n Cabbage
Mar 8, 2008 11:02 AM
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I've never had corn beef and cabbage until I came to America. I've also never seen St. Patrick's Day celebrated the way it is, parades etc. Only in America. Britain has three other patron saints. St. David for Wales, St Andrew for Scotland and St George for England. Other than people wearing a special flower that's associated with their saint, the day passes by like any other day.
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David Griggs
Posts:
930
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(7 of 10)
Re: Corned Beef n Cabbage
Mar 8, 2008 9:09 AM
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> What's hop 'n john? Here's a link to wikepedia's definition. Quick Hoppin John 1 cup long grain white rice 4 slices bacon 1 large onion; chopped 1 can black eyed peas; (15oz) Cut up bacon into bits and fry with chopped onion. Drain peas reserving liquid. Add water to the liquid to make 1 cup. In rice steamer, combine the liquid with all ingredients. Steam for 30min and reduce heat and simmer for 30min more. For the life of me I searched and searched but could not find a stove top rice steamer thats traditionally used around here. But to prepare in saucepan: add water to the liquid to make 2cups. Bring to boil, cover tightly, reduce heat to a low simmer, let cook 20 minutes without peaking, remove from heat and let stand for 10 minutes. -- ....... eat mo' grits
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Violet
Posts:
1,122
From:
Texas
Registered:
11/11/06
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(6 of 10)
Re: Corned Beef n Cabbage
Mar 7, 2008 9:29 PM
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"Question? Is 'Corned Beef 'n Cabbage' suppose to be a traditional St Patty's dish.... like 'hop 'n john' on New Years? Never heard it before."
Wow, you've never heard of corned beef and cabbage? I am from an Irish family so we've always celebrated St. Paddy's Day (ooh my Mom hates when I call it anything but St. Patrick's Day) and we used to go to "Irish Night" at our church where they served up tons of yummy corned beef and cabbage along with Irish soda bread and all the trimmings. It was a really great time each year. It's very traditional at least in the USA -- I am from New York and I don't know one St. Patrick's that went by without it while I was growing up!
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(5 of 10)
Re: Corned Beef n Cabbage
Mar 7, 2008 9:15 PM
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I think it's traditional in America. In Ireland, I think they make lamb stew . I think lamb is more traditional there.
What's hop 'n john? I've never heard of that. I heard of Prime Rib as being traditional for New Years Day. We usually do Chinese food New Year's Eve and sometimes fry a turkey New Years Day.
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Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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David Griggs
Posts:
930
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(4 of 10)
Re: Corned Beef n Cabbage
Mar 7, 2008 8:18 PM
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Thanks Scott... I'm used to slow baking mine or grilling... want to try soon....
Question? Is 'Corned Beef 'n Cabbage' suppose to be a traditional St Patty's dish.... like 'hop 'n john' on New Years? Never heard it before.
--
....... eat mo' grits
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(3 of 10)
Re: Corned Beef n Cabbage
Mar 7, 2008 4:53 PM
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Scott, this sounds perfect. Your recipe is the second one I've seen that uses an orange-I'll have to try that! I usually use a couple tablespoons brown sugar for the sweetness.
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Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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Edited by 2864590 at 03/07/2008 1:53 PM
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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(2 of 10)
Re: Corned Beef n Cabbage
Mar 7, 2008 2:21 PM
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Here is one I have used.
Boiled Corned Beef Dinner
2 pounds corned beef brisket
4 carrots, peeled and cut in half (more if you like)
2 yellow onions, peeled and cut in half
3 bay leaves
1 teaspoon mustard seeds
1 Tablespoon black peppercorns
3 whole cloves
1 juice orange (optional, but brings some sweetness)
1 head of cabbage
2 pounds new red potatoes, halved
Dijon mustard
Rinse beef under cold running water and trim excess fat. Combine the beef with bay leaves, mustard seeds, peppercorns, and cloves in a large stock pot. Cut orange in half squeeze a little of the juice into the pot, add the orange to the pot. Cover with cold water (and a can of Ale or some apple juice, if you like, it helps the flavor and make it more tender) bring to a boil. Skim off foam, reduce heat, cover and simmer 2 to 3 hours or until tender. The thinner brisket the quicker it will cook.
After beef cooks for 1 hour, add onions and carrots and cook another hour. In last 30 minutes, add quartered cabbage and potatoes and cook until tender.
Remove vegetables and meat when tender. Reduce cooking liquid over medium-high flame.
Place beef on a cutting board, let rest 15-20 min, cut into thin slices while cutting against the grain. Place on platter, arrange vegetables. Pour broth over food and serve with mustard.
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(1 of 10)
Mar 7, 2008 6:16 AM
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I am just wondering how many of you make this for St Patricks Day and if you do, how do you prepare it-oven , stovetop, crock pot?
I do make this and do mine on top of the stove. I love corned beef and cabbage. My hubby thinks its just ok but he can't wait to use up the leftovers when he makes corned beef hash. He makes that really yummy! I can't wait-lol!
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Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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