So probably surplus from St. Patrick’s day the grocery store had corned beef really cheap. So of course my money went towards that.
But here’s my question: How do I cook it? My plan was to boil the hell out of them, at least that’s what the package of corned beef says. The cabbage on the other hand has no such directions.
So at the very least I can manage the corned beef, but how long do I boil the cabbage?
As you can see this is not a matter of life and death, or even of culinary excellence, but I could use some help. What do you suggest?
Hey , hey ,hey.
There’s laws against boiling cabbage.
First of all, do not “boil the hell” out of the corned beef. Simmer it gently, otherwise it will end up tough. The package should tell you the cooking time, it’s usually around 70 minutes per kilo. And it’s traditional to add a little vinegar and brown sugar to the cooking water (though many recipes add other spices as well).
I usually steam my cabbage, but you can simmer it. Just shred it, add a little water and bring it to the boil, then simmer it for 15-20 mins depending on how crunchy or mushy you like it.
And don’t forget the white sauce; you can’t have corned beef without white sauce.
You’d best check a recipe site, which will tell you better than I can… BUT I recall me mum just tossing the cabbage in with the corned beef… cabbage doesn’t take as long to cook, though, so don’t combine them right away. Makes me hungry just remembering…
Cut the cabbage into reasonable sized pieces (i.e. pieces you will be able to fit into your mouth). About 45 minutes before your corned beef will be done, put the cabbage into the same pot and all will be done at the same time. If you want to add potatoes and carrots, add them about an hour before the corned beef should be done. For advanced corned beef, boil the beef for about an hour, then glaze it ( I like molasses for the glaze, maybe a touch of horseradish and dill) and put it the oven at around 325-350 degrees for an hour.(Covered in tin foil please!) Turn the oven down to about 225 degrees and let it slow roast for 2 hours, depending on the size of the hunk o’ meat. About 30 minutes before it’s done, uncover it, turn the oven back up to 350 degress, throw away the foil, drizzle some more molasses on it and let it carmelize (I am figuring a 3 to 3 1/2 lb.) (Do the carrots, potaotes and cabbage in the water from the initial boil. Remember, leftover boiled potatoes make a GREAT corned beef hash.)
You people are frightening me. :eek:
In regards to the cabbage, this is what my mom has done for years, and it’s quite tasty:
In a large saute pan (with cover), melt a few tablespoons of butter. Add one chopped onion, and stir around until they get nice and shiny. Add one chopped head of cabbage. Saute until they get wilty and a little brown on the edges. Pour about 1/2 cup of water into the pan, and cover. The steam will finish out any cooking. Add salt and pepper.
I bought some corned beef that I’ll cook this weekend.
When I started cooking CB&C for St. Patick’s Day, I had no idea what I was doing. I just guessed. It always turned out tasting good. Is it “traditional”? I don’t know. But here’s how I do it:
Slice the corned beef against the grain into about 1" (25mm) strips. (I like CB&C so I use a large cut of corpse.) Put it into a crock pot. Cut a couple of large potatoes into eighths. Sometimes I cut up some carrots too. Put those in the crock pot. If the deadcow came with a seasoning packet, open it and pour the contents in. Fill the crock pot with water and turn on “high”. Let it cook for about 6 hours. Check to see if the meat it tender. If it’s done, quarter a head of cabbage and put it in the pot. Make sure it’s covered with water. Cook it for another 30-45 minutes. If the meat isn’t done when you check it, cook it some more, then add the cabbage. Eat it for days, brakfast, lunch and dinner.
FWIW, hamhocks and blackeye peas (a traditional New Year’s meal) is just as easy: Soak a pound (.45 kilo) beans overnight, drain and rinse, then put them in the crock pot. Put two or three hamhocks (depending on size) in the crock pot and cover with water. Cook on high about six hours. Take out the hamhocks and remove the skin and bones. (Some people like to eat the skin, but I don’t think that’s healthy.) Put the meat back in the pot and cook it for another couple of hours. That’s it. It’s done. Mmmmmmm!
My directions said an hour/pound for the corned beef, the package comes with some spices which are, I believe, mainly peppercorns and bayleaves. make sure when serving it that you cut across the grain. Anyway, I detest boiled cabage – the smell, the taste, the texture – so I make cabbage salad instead.
1/2 head white cabbage – shred finely
1 cucumber, quartered & sliced thin
2 or 3 scallions (green onions) diced fine.
Mix together, and dress with
1/4 cup good olive oil
2-4 tablespoons lemon juice
up to 1/4 cup water
salt to taste
The right amount of liquids will just coat the vegetables and leave a little at the bottom of the bowl
Let the salad “marinate” a least a day or overnight in the fridge, stirring once or twice if you get the chance. Adjust dressing to taste. Just before service, dice a tomato very fine and stir into salad. mmmmmm.
Simmer according to package directions in a BIG pot(leave the top off); skim the 'scum’that rises to the top with a slotted spoon every so often. Add pared carrots, potatoes and an onion about 45 minutes before the corned beef should be done; cut cabbage into wedges and add to the same pot about 10-15 minutes before the it should be done. If you add cabbage earlier, it takes away the flavor and gets mushy. This is the way the Irish side of my family does it but they admit that in Ireland they boiled the hell out of their vegetables and this is their ‘new way.’
Some years ago in my area the beef was corned in casks with brine and spices. Now the process is done in sealed plastic bags. This takes something away from the flavor. I imagine that in heavily Irish populations like Boston that the more authentic corning is still available.
The best thing of all? You can’t fuck up. Any of the posters’ directions given will provide a great meal.
Some of my family puts mustard on the meat; the rest think it’s sinful.