You were a week+ early for St. Patrick Mahomes day :-)

We are going down to the lake cabin on March 19 and plan to have corn beef and cabbage for our Saturday meal.

Gus is now a buck here too but I haven't yet found the thicker spears I want for pickling. I'm going to run to Aldi today to check theirs.

I've got mine -- it's one of our favorite meals! Love the leftovers!

That’s what I want to make for Paddy’s day. My husband is Irish, but isn’t overly fond of it, but I love it. So it’s going to happen! I figure it I have a bottle of Jameson’s on had and make his favourite soda bread, he’ll get through it. And, I’ll be happy! I’m kind of torn though as to slow cooker or oven. I’m hoping that the beef price will go down next week closer to the day.

The one I got last year was rancid when I opened it. Vacuum-sealed and before the sell by date. This year, they had brisket on sale for 1.97 a pound. I brined my own and froze it. I'm all ready!

Corned, brisket, or pastrami....that is the question. I think we will go pastrami this year. A hybrid smoked/brisket. Mini corned/brined.

Your low and slow sounds so good. Thanks for the reminder. I placed my order,😀

Taht's the proper way to make corned beef and cabbage...but I leave out the celery ;-)

Linda, easy to omit or add whatever appeals to you. I don't always include the cloves...no problem. I often toss a couple whole garlic cloves into the cooking broth. I don't core the cabbage wedges until after cooking since they tend to hold together better that way. Sometimes I tie cooking twine around the leeks for the same reason. I cut into them lengthwise to rinse out any sandy soil, so the twine helps hold them together while cooking. Truly a favorite meal. :-)

Last year I bought a big ol' brisket, corned it, cut in half, vacuum sealed and froze. So we're all set for this year. Tempted to sous vide it since it's so nicely sealed, but I worry there wouldn't be enough juice to cook the potatoes and carrots in, and they have to be just right briney, lol.

jack

You were a week+ early for St. Patrick Mahomes day :-)

practice makes ... leftovers

Just for something different, I ordered (nice, grass fed) corned beef brisket from the farm. Not a lick of Irish around here. :) It comes brined and with its own seasoning. ;)

Thanks, Chloebud, for the recipe. I don't have the ingredients for it, but I have lots of veg to be going on with. I appreciate your specific instructions re turning, etc. The notes with the meat just say bring to a boil then simmer 2-3 hours.

I've been really happy with Trader Joe's corned beef...it sells out early so I bought mine on Sunday. I love it roasted and found this recipe I'm going to try this year: She drizzles the veggies before roasting with a butter/horseradish sauce. I'll probably do a separate pan of cabbage because I don't like it overdone or browned.

Roasted Corned Beef & Cabbage with Carrots, Potatoes & Horseradish Cream Sauce

By Jennifer Segal Servings: 6 - 8 Prep Time: 20 Minutes Cook Time: 3 Hours

For the Corned Beef and Vegetables

• 1 (4-lb) flat-cut corned beef with seasoning packet (do not trim the fat)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons prepared horseradish
• 1-1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 6 medium carrots, cut into 2-in chunks
• 1-1/4 lb small gold potatoes (about 2.5" in diameter), halved
• 1 very small green cabbage, cored and cut into 1/2-inch-thick slices (see note)
• 2 tablespoons chopped Italian parsley, for garnish (optional)

For the Horseradish Cream Sauce

• 1 cup sour cream
• 2 tablespoons prepared horseradish, plus more to taste
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sugar

Instructions

1. Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
2. Rinse the corned beef several times under running cold water. (No need to dry it.)
3. Place
   the corned beef fat side up in a large roasting pan (you'll trim the
   fat after the meat is cooked). Pour about 1/8 inch water around the
   meat. Sprinkle the contents of the seasoning packet into the water
   around the corned beef. Cover the pan tightly with heavy-duty aluminum
   foil and roast on the middle rack for 3 hours.
4. Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
5. Place
   the carrots, potatoes and cabbage side by side on a rimmed baking sheet
   (do not line the pan with foil; the potatoes will stick). Drizzle the
   horseradish-butter mixture over the veggies and toss with a spatula to
   coat all of the vegetables evenly, keeping the vegetables separate. Turn
   the potatoes so that they are cut side down (they'll get crispier that
   way).
6. After the corned beef has roasted for 1
   hour and 30 minutes, place the pan of vegetables on the bottom rack of
   the oven. Roast the vegetables and continue cooking the corned beef for 1
   hour and 30 minutes more, until both the meat and vegetables are
   tender. Check on the veggies occasionally to be sure they are browning
   evenly. (The cabbage will brown first, so give it a toss when the bottom
   pieces look golden. The potatoes and carrots may need to be turned, but
   only if they are nicely browned on the bottom before the cook time is
   up.)
7. Transfer the corned beef to a cutting
   board and let sit until cool enough to handle, about 5 minutes. Cut off
   the layer of fat on top of the corned beef and discard. Slice the meat
   against (or perpendicular to) the grain into 1/4-inch slices. Arrange
   the meat on a platter with the roasted vegetables and sprinkle with
   parsley, if desired. Serve with the horseradish cream sauce.

For the Horseradish Cream Sauce

1. Combine
   all of the ingredients in a small bowl and stir to combine. Taste and
   adjust seasoning, adding more horseradish to taste, if desired.
2. Note: You won't use the whole head of cabbage; just use enough to cover 1/3 of the sheet pan.
3. Note: The nutritional information does not include the horseradish cream sauce.

https://www.onceuponachef.com/recipes/corned-beef-with-roasted-cabbage-carrots-potatoes.html#tabbox

"The notes with the meat just say bring to a boil then simmer 2-3 hours."

My own experience has been the time can vary, even with the same size cuts. I usually figure about 45 minutes per pound is good, and I just keep an eye on it. Main thing is to keep it at a low simmer and don't boil.

Some packaged ones say "Pre-tenderized".

Whatever that means.

dcarch

Thanks, Chloebud! Especially for the timing since this is a one meal cut piece (I've done plenty of whole briskets and halves, but never a quarter like this, or corned beef). I'm just winging it. :) I'm sure it'll be fine. I'm also looking at a recipe for more like a traditional braise (I realize that I've never actually boiled meat that wasn't for stock/soup). Worst case scenario, we'll order pizza. :)

It's not a holiday dinner for us. When I was in 4th grade, I didn't know it was St. Patrick's Day that day (younger grades did decorations ahead of the holiday, but we were studying aviation and our projects were air related, not holiday crafts. This is in a very culturally mixed school, btw. So I just dressed as usual, in a pretty jumper and top, and a girl in my class screwed up her face in anger and socked me before class. I was utterly baffled. She was from an Irish heritage family. At age 10, I'd never even heard of Orangemen, or thought anything about my dress other than it was pretty and made me happy, in shades of pumpkin. I promise not to make orange corned beef, or green for that matter...

Dcarch, my assumption would be that they'd attacked the meat with one of those bed of nails type things because I can't imagine pounding brisket would get you anywhere... If it were a chemical tenderizer, would they be required to list it?

"----Dcarch, my assumption would be that they'd attacked the meat with one of those bed of nails type things because I can't imagine pounding brisket would get you anywhere... If it were a chemical tenderizer, would they be required to list it?"

I don't think they used mechanical tenderizing, Typically, I sous vide corned beef. The end result is very tender meat, Instead of slicing thinly, I would do it pulled pork style. If they had used Jaccard tenderizer machine, I would have noticed.

dcarch

As simple as possible, ours went in the pot an hour ago. Right out of the supermarket package with a small cabbage and a bag of baby golden potatoes and baby carrots. Thankfully, Carol has a Jeep and we were able to get out to a plowed road without a problem to go food shopping.

To all who believe: Happy St. Patrick's Day. Erin Go Bragh!

We'll do our this weekend in the crock pot. In a bottle of beer. Add the veggies the last hour.

Happy St. Patrick Mahomes day!

Bragu, I would expect the Berbere spice to make it taste Ethiopian - is that how it comes out? If so, I think I would really like it. I make my own Berbere spice mix but mainly use it with lentils.

yup. and the aroma lingers for quite some time, which, to me is semi-intoxicating