YUM! You eat good! [:D] The gas is just a bonus!!

Can anyone explain how boiling a chunk of meat with cabbage and potatoes for several hours, which would usually be a recipe for disaster, can produce such a fine meal?

I love corned beef and cabbage..........anyone have a good recipe they can e-mail me?

Thanks......

Delicious!

(and I love the gas too)

Mmmmmmmmm, haven't had corned beef and cabbage (don't forget the potatos (potatoes (canada)) in years.  

Corned Beef and Cabbage = Gas + Trots

I'm like 90% Irish and I hate corned beef and cabbage. Maybe I've just never had it done right.

However Sheppard's pie I could live off of.

Yeah, me too.  I love the stuff.

My family's traditional recipe calls for simmering the corned beef brisket at least 1 hour for each pound it weighs, place it on a cooking tray, spread mustard on it, generously pat it with brown sugar, and bake in the oven at 375 for about another half an hour.

Don't forget the soda bread.

Sounds good!

A guy at work does a variant of Boomer's recipe using a root beer glaze. Absolutely fantastic!

Hmmmm! Good eating for sure! Ranks right up there with green fried catfish and chili!

Corned beef and cabbage is a meal thats hard to beat. I'd eat it every week if I could. You add a good Irish beer to it and I'm in Heaven. CAPITALIST

That's the exact same recipe my wife uses, MMM-MMM good!

I probably had about a pound of each beef and cabbage as well as a generous helping of potatoes and carrots.

We always buy the point cut instead of the more expensive flat cut.  We tried the flat cut once and I didn't notice any difference in flavor or tenderness.  A couple of days before St. Patty's day you can usually find point cut for about 45-50 cents a poound.

Our bedroom looks kind of funny now.  You know, with all the paint bubbled on the walls and all. [:D]

I heard on the History channel that the traditional meal was Irish Bacon and cabbage.
Anybody know what Irish bacon is?  I don't think it's pork cause they mostly have sheep.

Between the corned beef and cabbage and the Irish Car bombs I drank, I may have invented a new source of power.  

I'm going to go die now.

Had some last night. And of course enough for leftovers today. Good eatin for sure!

ARRGH!

"Ya limp-wristed sissys complaining about gas and the squirt and the such after a fine Irish meal! I oughta knock ya up side your big fat head with me shileighly! Next year eat ya some hagass and quit yer whinin'!" (In my best Cork County Ireland-Irish accent!)

My uncle served a 2-year mission in Ireland back in the 70's. The food stories that he told me are just unbelievable! It only confirms what granny tells us every year about Irish food and the such. I love Ireland, corned beef w/ cabbage/taties, & St. Patty's day because of my families roots and all, but let me be clear, I have just three words for you all:

God Bless America(and the food that we eat)!

[;)]

I DESPISE CORNED BEEF AND CABBAGE! Why? Because when I was a kid my dad insisted on making the damned stuff so often that I swear we ate it more than people do in Ireland.

Blah!!!!

Corned Beef and Cabbage is an American invention, not traditional Irish fare.

However, this makes for a good recipe:

"Irish Boiled Dinner"
Fresh Brisket (is traditional) or corned beef (rinsed of spices).

Dredge meat in flour, put in a dutch oven with some hot oil (enough to lightly cover the bottom of the pan).  Brown on all sides.  Pull the meat out, and brown 1 chopped onion and 3 or 4 minced cloves of garlic.  Once they are browned, return the meat and turn the heat down low.

Open 4 bottles of Lager style beer (dark beers are too strong for this recipe).  Pour 2 over the meat, add enough water (beef stock instead of water gives a better flavor) to cover by about 1".  Drink the remaining beer.

Add a couple of bay leaves, chopped scallions (about 1/4 cup), 1/4 cup chopped fresh parsley (or dried will work) pepper and salt to taste.  

Simmer (just under a boil) for 1 to 1 1/2 hour per pound.

One Hour before the meat is done, add about 5 or 6 good sized carrots, in 1/2" thick slices, a couple of chunks of turnips (traditional, but I hate the damn things, so I don't use them).  Add  a bunch of small peeled potatoes, or chunks of larger potatoes.  (I personally use canned New potatoes--they aren't traditional, but taste great in this dish--about 3 cans whole new potatoes, drained will work.)  Open another bottle of the beer and drink it to cleanse your taste buds for dinner.

At 45 minutes to go, take a small head of cabbage, cut it into 1/8ths, and put it in the pot, cover and finish cooking--stirring every 10 minutes or so.   Take the last bottle of beer from the six pack, and toast the death of Cabbagehead.

Pull the meat out, slice and serve with a good sized plate of the vegi's.  Goes good with beer.



If you must use a dark beer, I have a recipe for beef braised in Guiness that is quite good.  

AFARR

"You da man!" I will certainly try this, maybe Harps in the boil and Guinness on the side.