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What do you put in your Irish corned beef?
Jeff Wrangler:
--- Quote from: Meryl on March 16, 2011, 11:53:01 pm ---We thought so. Somehow those other ingredients didn't filter down through the generations. ;D
--- End quote ---
I'm sure! Hey, I come from people for whom Velveeta was the sine qua non of haute cuisine. ;D
(Here at work my buddy from Massachusetts is absolutely shocked that Paul doesn't like "boiled dinnah." ;D )
Jeff Wrangler:
Maybe the best thing to put in corned beef and cabbage would be a whole lot of Jameson's. ... ;D
southendmd:
--- Quote from: Jeff Wrangler on March 17, 2011, 09:48:55 am ---(Here at work my buddy from Massachusetts is absolutely shocked that Paul doesn't like "boiled dinnah." ;D )
--- End quote ---
Tell your buddy that boiled dinnah is wicked gross.
--- Quote from: Jeff Wrangler on March 17, 2011, 09:49:58 am ---Maybe the best thing to put in corned beef and cabbage would be a whole lot of Jameson's. ... ;D
--- End quote ---
Or just drown it in Guiness.
Marina:
If cabbage smells, you don't know how to cook it properly. It shouldn't. Like a lot of cuisine, it was being overcooked. :) I love cabbage, brussels sprouts and broccoli, and they are all extremely good for you, the same family of vegetables, I think.
Home cooking enjoyed being in vogue for quite awhile (they would jazz it up with trendier seasonings and vegetables, et voila!), and for me it still does. I always thought corned beef and cabbage was it's own thing - the traditional "boiled dinner" was pork spareribs or a pork shoulder I think. At least it was in our house (my grandmother was from Nova Scotia). Corned beef and cabbage isn't a traditional Irish meal, but I believe when immigrants came to this country, beef was more plentiful, and they when they became more prosperous, they adapted the new ingredients they had here into their recipes.
I don't eat meat anymore (I may have a taste), but my Japanese-American husband makes corned beef and cabbage like nobody's business - the best (his father taught him. We think there are Ohara's somewhere in the family line). We just follow the package directions - add the cabbage, red bliss potatoes, carrots, onion at the appropriate times, and that's it! Maybe add a bay leaf or throw in a few peppercorns. We serve it with a good mustard and/or horseradish, and slices of soda bread (with caraway seeds and raisins in it). And this year, a Belhaven Ale. Cheers, and enjoy!
Jeff Wrangler:
--- Quote from: southendmd on March 17, 2011, 11:49:12 am ---Tell your buddy that boiled dinnah is wicked gross.
--- End quote ---
Maybe the problem isn't "boiled dinnah" but the way your mother cooked it.
--- Quote from: Marina on March 17, 2011, 12:17:21 pm ---The traditional "boiled dinner" was pork spareribs or a pork shoulder I think.
--- End quote ---
My buddy said her mother always used pork shoulder.
Cabbage is very good for you. Captain Cook carried a supply of sauerkraut on his voyages of exploration and never lost a man to scurvy.
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