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What do you put in your Irish corned beef?

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Front-Ranger:
Time to put the pot on for St. Patrick's Day! That pitiful little plastic packet of spices doesn't begin to do the job for me...help me decide what to augment it with!

Jeff Wrangler:
Gee, not being a cook, I didn't know there was anything in corned beef and cabbage except corned beef, cabbage, and potatoes.  :-\

And maybe salt. ...

Front-Ranger:
Haha, surely you've seen those little tan round things on your corned beef and wondered what they are? They are coriander seeds or sometimes mustard seeds.

The term "corned" refers to the grains of salt used to cure the beef. If you've wondered why corned beef is so red compared to other cuts of beef that are brownish, it's because salt peter is mixed into the brine. 

Corned beef is one of those dishes that is actually not eaten in Ireland but rather is served to tourists. The Irish didn't eat beef much because it was so valuable as an export. They ate more pork and seafood.

I'm curious also about how people prepare their cabbage and potatoes. I usually steam the cabbage in a separate pan and serve it with hollandaise sauce. I add the potatoes to the corned beef and serve with olive oil, garlic, and parsley.

Jeff Wrangler:
I think probably the peasants just boil everything together. ...

Lynne:
For whatever reason, I've never run across corned beef I like.  Looking at the list of ingredients, I don't see any that I dislike, so I don't know what my deal is.

I like Guinness well enough.

 8)

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