Thursday, March 18, 2010

St. Patrick's Day always Corned Beef and Cabbage for us.

  We are sticklers for tradition. So with that being said I make this every year on St. Patrick's Day. One - because it is a tradition for us and Two - because it is the one time a year I can get Michael to have it. Don't ask me why. He has a few favorites that he will only eat once, and sometimes, MAYBE, twice a year. 
  Some years this dish has turned out wonderful and other's terrible. Not that its been terrible in the taste department, just not tender and juicy. I usually just throw the corned beef into a pot of water with the seasoning packet that it comes with and let it cook away, adding the vegetables towards the end (obviously). This year I decided to search the web. This, is what I found. Corned Beef and Cabbage as explained by Wikipedia is also known as New England Boiled Dinner also explained by Wikipedia  , which I already knew. So I decided to try a search for "Traditional Irish recipes" and I came across this recipe from  IrishAbroad for Corned Beef and Cabbage. I was intrigued by the addition of cloves, bay leaves, garlic and more black peppercorns. I thought everything you needed was already in that little packet. Was I wrong. I followed the recipe to the tee. When it was time to eat, I received a resounding "I think this is the best Corned Beef I have ever had", from the man who is not a big fan of it. It really was fabulous. Great flavor, a boost from the addition of more seasoning I'm sure. I don't know what I could have been doing wrong in the past to make the meat tough. Maybe I was letting the boil go too long? Or maybe it was just the brand or cut of meat. I'd like to think the later, haha.
  I am going to have to try the Beef and Guinness recipes down the road. I have been wanting to try the pie, casserole and stew versions. However, Michael is a traditionalist when it comes to any holiday. I have seen many posts on these and will definately be trying them soon.
  In any event, if you have ever had a questionable Corned Beef experience, or maybe you're just not a fan, I think you should give this one a try. I will make this again using a smaller cut , without all of the vegetables just to use for sandwiches. You will truly love it, I am sure of that.
I didn't think we needed step by step pictures as this is simply a
 boil and simmer dish.
The pictures speak for themselves I think.

Corned Beef and Cabbage

Tender, delicioius Corned Beef with perfectly cooked vegetables.

See Corned Beef and Cabbage on Key Ingredient.

Corned Beef and Cabbage on Foodista

Oh, and by the way, can you guess what I am having for lunch? I can tell you it will be on seedless rye bread.
Michael and Carla


  1. Your corned beef and cabbage looks excellent! Perfectly delicious!

  2. Your dinner looks wonderful. I love corned beef because we can move from an Irish table one night to a Jewish deli the next by using the leftovers in a Reuben sandwich. Life in the kitchen or at the table is never boring.

  3. That is wonderful! what a great presentation and a terrific holiday meal

  4. There are some dishes that I look forward to every year. This is one of them! Great post!

  5. I had some corned beef and that was the first time I really liked it. I just cooked it in a slow cooker for 6 hours with all the vegetables and it was so tender and tasty. :) Yours looks so good, too!

  6. The entire corned beef meal looks delicious, including your side dishes! Sounds like those extra spices really made the meal for you.

    I love corned beef and have been experimenting with it a lot this month. My mom used to always boil hers and so that's what I always did. I decided to change things up and I roasted the flat cut corned beef. It turned out gorgeous and pink and was falling apart tender. I think this is my new favorite way of cooking it.

    Thank you so much for your kind comments. I hope you like the artichoke gratinata:D


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