My mom always serves rye bread (the kind with carraway seeds) with her corned-beef & cabbage. This is what her mother always served, and what I serve myself. To us, rye bread just goes with corned-beef & cabbage. Now, Mom just invited her neighbors over for St. Paddy’s Day and Jean (the neighbor) mentioned that she always served cornbread with corned-beef & cabbage…
This made me start thinking – what kind of bread do others typically serve with corned-beef & cabbage? So how about it Dopers? Any others who serve rye bread? Corn bread? Something else? How about irish soda bread? Seems appropriate, but I’ve never tasted it.
No bread at all. Rye is nice for making Reubens with leftover corned beef, but since corned beef and cabbage also contains potatos and carrots, nothing else is needed–except maybe something green for dessert. (Green jello is also a possibility).
I don’t care for Rye, and I’m typically too lazy to make Soda Bread, so I usually go with a nice chewy artisanal-type bread like a Pugliese. Delicious!
When you say rye bread, do you mean light rye bread or black rye bread? Since you specified with caraway seeds I’m thinking probably the light kind though I’ve found black rye with caraway seeds too. I think corn bread would be weird with corned beef and cabbage, maybe corn muffins though. I like a very good rye bread with my corned beef and cabbage. I tried some store bought Irish soda bread, it was a disaster. I believe I’ve had good homemade Irish soda bread as a child though. I’d eat it again if it wasn’t store bought.
I won’t have time this week, though, but since no one will notice the difference (sadly), I will probably serve a crusty sourdough or Italian bread with the corned beef and cabbage.
Jewish rye for the sandwiches next day, provided there is any left over.
More like Pot Roast. The CB&C meal is incomplete without the carrots and potatos as far as I’m concerned. (great. now I’m hungry again :rolleyes: )
As far as the OP. Soda Bread for the meal and Rye for the sandwiches the next day. Although, that sourdough idea sounds pretty darn tasty and might be a nice change from the rye – I think I might give that a whirl.
Include potato & carrot - you bet
Fresh baked Irish Soda Bread w/raisins - winning combination
BTW - We always cook the brisket the day before, after cooking remove from the juice, wrap in foil and refrigerate (also retain the juice). Next day, cook the potatoes & carrots (adding juice from the brisket to the water). while they are cooking, take out the cold brisket and slice across the grain (always slices better while cold). wrap slices in foil and heat in oven. Just before potatoes are done, add the cabbage. Everything will be done at the same time without the cabbage turning to mush.
We always have potatoes and carrots in our corned-beef & cabbage too. Of course, the presence of potatoes & carrots does not mean that no bread is needed – at least not to my family.
Maybe I’ll bake a loaf of irish soda bread this year, just to try it. Anybody have a good recipe?
1 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 Tbsp sugar
2 c whole-wheat flour
1 1/2 c buttermilk (if you don’t have it, add lemon juice or vinegar to regular milk in a ratio of 1 tsp juice/vinegar to 1 c milk)
1 Tbsp melted butter
Preheat oven to 375. Grease baking sheet with shortening
Put all-purpose flour, baking powder and soda, salt, and sugar in sifter. Sift into large bowl. Add whole-wheat flour and toss with 2 forks.
Pour buttermilk in all at once. Gently toss with fork until ingredients just moistened. Don’t over mix. Press firmly into ball.
Kneed on floured surface until smooth (approx. 1 minute). Shape into a ball and place on sheet.
Flatten into a circle approx. 7 " in diameter (dough should be 1 1/2 inches thick). Divide top into quarters.
Bake ~40 minutes or until top is golden brown and loaf sounds hollow when tapped on bottom and sides with a wooden spoon. Brush top with melted butter.
Just some notes–I never bothered sifting and I made it with just whole-wheat flour (though it may have been all-purpose whole wheat flour). It’s incredibly easy to make.
Wow. My family must be very literal-minded because we just had corned beef (by itelf on a plate) and cabbage (by itself in a bowl). That’s it. No bread. The meat and cabbage were separated because us young’uns didn’t actually like the cabbage, we would just eat the required portion separate from the yummy meat.
Cabbage that’s cooked in the liquid from the corned beef will taste much better than plain boiled cabbage.
However, a New England boiled dinner is best. I always add an onion, and I use some other type of potato because I don’t like redskin potatoes. All of the vegetables will be improved by cooking in the liquid that the corned beef has simmered in.
And to answer the zombified OP, I generally don’t eat bread with this dish. I will take another potato instead.