Corned Beef and Cabbage is my favorite "every once a while food". I made mine a bit early but i look forward to eating it again in a couple weeks. Anybody else a HUGE fan?

I haven't had any in awhile. I'll ask my wife to prepare it which probably means that I still won't have had it for awhile.

While I've always loved corned beef (well, pastrami even moreso), I never got into the thought of the cabbage part. That is, until a couple years ago when I tried it for the first time and thought it was great!

I will likely go out and get it again next Sunday

I made my wife into a cabbage convert. Many people, who've turned their noses from cabbage never realized how sweet and tender it is. I'm looking forward to corned beef and cabbage soon. I will make a large pot of ham and cabbage as well. It's pretty easy to make too.

Corned beef and cabbage with some soda bread and ten pints of Guinness!!!

That ought to hit the spot

I detest corned beef AND cabbage. However, I'll join you for the soda bread and a few pints, Yogi.

You are more than welcome Babe. I bet you could swig a few pints with the best of them

That's the REAL Irish dinner!

There's no Irish woman in my life now (first time in about 40 years).... I'll probably eat pizza on St Patty's Day.

Try this on for size:



Add a few pints of Guinness, and you'll be seeing "the wee folk" in no time!




Signor V.

Happy St. Patricks day to my fellow Irish

I am off work Sunday and Monday and there is a bar in town selling Guinness at £1.80 a pint....tempting to say the least

Very creative.

Right back at you, Nicky.

Many of the bars here are advertising Guinness bottles at $2.50 to $3 this weekend.

I love mixing Pastrami and Corned Beef on my sandwhichs if you never have had it try it sometime i swear by it. SC you can order a Corned Beef skillet form many places, not homemade but still great on St.Paddys

corned beef is so easy to do at home that nobody has a right to complain that they won't have any for the big day!

the idiots guide to corned beef:

grab a simple corned beef brisket from wherever, as most of them are very similar in quality from my experience. don't trim any of the fat off. simply use a pot big enough to cover the corned beef with water. in addition to the pickling spice packet that usually comes with the brisket, add a rough chopped onion, a few stalks of chopped celery(the green leafy tops are great!), a few chopped carrots, a clove or 2 of smashed garlic, a small pinch of salt(go easy as they are already pretty salty), a few bay leaves, a few tsp of sugar, some whole peppercorns, and a splash of white vinegar(apple cider is okay, but i prefer white.)

i always start mine in cold water, and bring it up to a boil. reduce to a slow simmer, and cook for 3 1/2 to 5 hours, depending on size. start checking it at around the 3 hour mark. you can tell its getting close when you have to struggle to pick it up without it breaking, but experience is the only way to be sure! rest it for at least 30 minutes covered with foil before slicing it against the grain(the way the meat fibers lay). strain the remaining liquid, and boil up your potatos, cabbage or whatever other vegetable you like in it!

St. Patricks Day is an ok holiday.

I've never gotten into it at all. One of those days for amateurs to go out and make idiots of themselves who don't know how to handle alcohol. I refuse to be around it. Oh and who can stand that Irish music? Its some of the worst shit I have ever heard in my life.

Pog Mo Thoin, Johnny Raincloud!

Then you'll love this
https://www.youtube.com/watch?v=xlXkBBgH7gc
Irish music is awesome

That is a good deal as well. I intend to take advantage of this deal and drink so much of it, it will turn my pee black for a week

Thanks, FF. I am definitely trying this recipe.

a few other pointers to add when cooking a corned beef that i forgot to mention: cook them covered, it just seems to promote a more evenly cooked product. also, always give them a good rinse and pat before starting, it helps to remove the excess blood and juice that they have been sitting in for a while.

Thanks again. I'm looking forward to cooking this weekend.

That song Makes me want to throw the bottle right through the jukebox when I hear it. Everyone plays the shit out of that song every St. Patricks day in bars.

Thank you for reminding me again why I hate the fucking day of St. Patricks.

Never mind the Pogues, you should wrap your ears round some Dropkick Murphys on St. Patty's

I know this was started about St. Patrick's Day, but did anyone get their Sfingi for St. Joseph's Day? Picked ours up at Rispoli's today.

i'm gonna try a new dish this year, colcannon potatoes. there are a few different varieties, but its basically just a creamy mashed potato with cabbage. i've never made it before, but i think i'm gonna add some carmelized leeks to mine as well. i'm not to keen on adding a bunch of watery boiled cabbage to the mix, so i'm thinking i will saute it under really high heat in the cast iron skillet before adding it to the potatos.

That sounds good. When I make pork and sauerkraut, I always make mounds of buttery mashed potatoes. I always mix some of the sauerkraut in with the potatoes on my plate.

I remember we made colcannon a number of years ago. I recall it turned out quite well, but I can't remember what we put in it! I'd probably have to go digging through files of old recipes to unravel the mystery.

The corned beef and cabbage sounds very nice. Around here where I live, though, there are only two "real" butcher shops within walking distance, and only one of them sells brisket, or anything like that. Prices at that place are not that great, either.

I was also thinking of making beef braised in Guinness. I like the taste of it, but the real trick is making sure the Guinness actually ends up in the dish!

Anyway, I've got plenty of potatoes...


Signor McV.