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St. Patrick's Day Corned Beef and Cabbage

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TasunkaWitko View Drop Down
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    Posted: 19 March 2010 at 12:49
alright, folks, here's how it went down ~

using the guiness corned beef recipe posted here, i created a very nice irish feast for the family on st. patrick's day.

here's the recipe:

Quote Guinness Corned Beef

4 pounds corned beef brisket
1 cup brown sugar (this can be reduced or omitted, if desired, but it can provide good balance)
1 bottle Guinness Irish Stout (Irish Reds are pretty good, too)
Pickling spices to taste (1 tablespoon suggested, but can be more)
1 tablespoon salt (can be omitted, the corned beef is often salty enough)
Black pepper to taste
1 onion, sliced into rings

Rinse corned beef brisket in cold water and pat dry. Place the brisket fat-side up in a crock pot, Dutch oven or roaster.

With a fork, mix the brown sugar thoroughly in a bowl with the salt and spices (if using). If the corned beef brisket comes with a spice packet, add that to the mixture as well. Thoroughly coat the brisket all around with half of the brown sugar rub, then turn the brisket over and coat the other side. Lay the onion slices on top of the brisket, then, carefully pour in the beer around the edges.

Cook in crock pot (low) or oven (275 degrees) for several hours until brisket is done and tender; it will take some time for connective tissues (fat and collagen) to melt away. Brisket is done when it reaches an internal temperature of 180-185 degrees, or you can insert a fork easily with no resistance.

Let brisket rest for 10 minutes before carving across the grain and serving with boiled cabbage and vegetables and Irish soda bread.


here are all ingredients assembled - how easy can it get?:



first, i mixed the spice package from the corned beef and about a tablespoon of pickling spices in with a cup of brown sugar:



and applied the mixture to both sides liberally:



until it all looked like this:



we then topped with sliced onions and carefully poured in a bottle of killian's irish red. guinness is of course the beer specified in the recipe, but my wife is not fond of beer as it is, and i figured this would be a better choice for her than the stout.



as far as preparation goes, that is all there is to this recipe ~ easy!



we set the crock in over-night, and then the next morning plugged it in. since we were looking at a total cooking time of 10 hours, we kept it on the lowest setting.

late that afternoon, mrs. tas and the kids set about preparing the cabbage and vegetables according to the recipe posted here. they simmered for about 45 minutes until i got home from work.

when i got home at 1800, the house was filled with some great smells! cabbage, corned beef, spices, onions, carrots and of course beer. the corned beef was done to perfection and so tender that the meat probe slid right into it at every spot. internal temperature was 190 degrees.



we took it out to let it rest for around 10 minutes and meanwhile dropped all the liquids from cooking the corned beef into the pot that the vegetables were simmering in. we turned it up to high for a final, brisk boil and let all that flavor infuse.

when the time came to carve the brisket, it was an effortless chore. tenderness was perfect and the smells were really taking us to the auld sod ~



we had intended to serve this meal with some fresh-baked irish soda bread, but it had been a hard and stressful day for mrs tas, so that didn't happen. instead we used some other garlic/cheese bread that we had on hand and served up a truly wonderful feast! the vegetables were served with the brisket and the "pot likker" was spooned over the top of the meat and the vegetables. the end result looked great:



and tasted even better.

all-around, this was a very successful supper and a perfect treat for st. patrick's day. the flavor and tenderness of the corned beef was very good. a little sweeter than i had expected, but a little additional salt can take care of that next time and balance it out. a little more of the spices wouldn't hurt either, although it was just fine as prepared.

the vegetables were very good and done to perfection. the cabbage was done just to the point where it was still a little crisp and the carrots and potatoes were just at the point of tenderness without being at all mushy. very well-balanced flavors and a result that was certainly more than the sum or its parts. the vinegar added a great balance and adding the crock-pot liquids near the end provided the final balance of flavor. with a bigger pot, this could have all been cooked together, but it was just fine as prepared.

a great success for a special day!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2010 at 08:56
Oh my gawd, what a fantastic dish you made Ron! Thumbs Up Outstanding pictures and procedures, you really got my mouth watering. The use of Killian's was a master stroke, 'cause it's got a great hoppiness that holds up for cooking. Killian's Irish Red is one of my cooking-beer secrets.
 
That slicing pic really has made me starving for some good food like that. Very nicely done and the color of your beef was perfect. That's the way it should be! Looks like you have this one down pat, my friend! Soda bread or not, that plated picture was excellent and sure demonstrated what a feast should look like. Congratulations on your St. Patrick's day supper, you really outdid yourself! Clap
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2012 at 11:41
I am going to try your cornbeef recipe for Saturday´s ( 17th ) lunch.
 
Thanks for posting it ... looks good.
 
Simplicity.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2012 at 11:45
hi, margi - and thanks for doing the honour of giving this a try ~
 
please let me know if you have any questions, and also how you liked it. as you know, this type of meat requires long, slow cooking for the best results. the final taste using this recipe is a little sweeter than i expected, but very good!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2012 at 11:48
Ron,

Thanks. I am going to write down the shopping list, and go see the Butcher ( Javier ) tomorrow to order for Friday ... Will most likely omit the brown sugar ...

It looks great.

Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2018 at 09:00
Bumping this up again -

I'd like to try a coddle or colcannon as well, and with nearly all the ingredients for these on sale right now, it might be a good time to do so.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 March 2018 at 15:44

Let us know how it goes ..  

I am working on my digital Platform magazine so I am very busy with 4 articles left to finish ..  

Here is our take on this ..  

Corned Beef & Cabbage:

1 Corn beef brisket 
4 standard cups of wáter
6 Medium size potatoes peeled
6 médium sized carrots peeled and sliced into quarters
6 very small onions
1 small turnip cubed
1 small head of cabbage ( we prefer the Green curly to the White standard ) sliced into wedges
1 / 2 tsp. black pepper 
salt to taste 

1) place brisket in a large Dutch Oven .. 
2)  Add the wáter, just covering and bring to a high simmer .. 
3) Cover &  reduce heat and simmer low slow flame 2 hours ..
4)  Add the potatoes and the rest of the ingredients except the cabbage and slow simmer covered 30 minutes. 
5) Now,  Add the cabbage sliced into wedges and the salt and pepper to taste and cover and let cook an additional  20 to 30 minutes .. 
6)  At this point, the last simmering, I add a bottle of Irish Lager ..  

Of course I find this récipe quite country rural classic .. 

I like your idea, of adding the pickle liquid ..  



 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2018 at 08:04
Margi - that looks pretty good!

Our Guinness version turned out really well again, as always ~ the only problem is that there never seems to be quite enough.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2018 at 14:32
With yesterday being national stock up on cheap corned beef day, I naturally stocked up. Although the sales weren't exactly spectacular. I still paid north of $35 for two flats and one point. The flats are frozen for later use but the point was destined for this recipe since I couldn't do it over the weekend.

I got kind of a late start on it today, and then promptly attempted to slice the tip off my finger while cutting the onion. So, after getting the bleeding stopped and me recovered from a near fainting (blood and me don't exactly get along) it was almost 1:30 by the time this went into the crockpot. It's on high, hopefully it will have enough time to break down all the connective tissue and stuff by dinner time.

The cabbage and the rest will get made when I'm off work at about 4.
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2018 at 14:36
Mike - were you trying to add a "secret ingredient" to this recipe??

Just kidding, my friend!

I am glad that it wasn't too serious, and hope you like it. We really enjoy this one and I'm glad to see a few people giving it a try.

Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2018 at 15:56
Haven't you ever heard of the famous corned beef and finger tips? lol.

No, I was just being stupid and not paying attention and I slipped. luckily it wasn't too deep but it sure bled and now hurts like the dickens. My daughter said I did a good job of keeping the blood off the onion though, so at least I did something right! Big smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2018 at 08:42
It sounds about like me slicing cucumbers for pickles not too long ago; in some ways, I am still recovering from that one, as it still huts when I bang it against something, or when I'm pumping gas wile it's 25 below zero....

On that note, we have a head or two of leftover cabbage - I think I'll be starting another round of sauerkraut tonight!   
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2018 at 08:56
I think I can confidently say this is the first time I've ever had corned beef and cabbage, let alone made it, so I wasn't quite sure what to expect.

It was very good, but as noted above the meat was a bit on the sweet side for my tastes. I'm not sure if it's supposed to be that way? The cabbage helped tone it down some when eaten together which was good. I think next time I'll cut the sugar in half.

Also, I used a brisket point for this as I wanted that shredded texture, but I found the amount of fat off putting. I think next time I'll stick with a flat.

Beyond that, I left the skin on the potatoes because I like the skin. Next time I might use waxy potatoes instead of baking, to see if the texture hold up better. Oh, and definitely more bacon in the vege's!! Wink you can never have too much bacon.

In all, it was a good meal and I'm looking forward to left overs tonight.


Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2018 at 09:43
Hi, Mike - It looks like you did a great job, to me. I also prefer to cut the brown sugar, and half seems to work pretty well. The purpose of it is to balance the bitter from the beer and the salt in the Corned beef, and the result should be a good showing of the spices.

If you fry all that up tonight, I'd be willing to bet that you end up with some really nice hash!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 March 2018 at 06:25

Wow on all the cornbeef récipes ..  

All are splendid !!!  And look marvelous .. 

A rare treat here !! 
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