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.
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