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The perfect Irish pair-up: Corned beef and cabbage and a pint of Guinness
CORNED BEEF AND CABBAGE
Ingredients:
4-pound corned beef brisket - 'silverside' if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.
3 large carrots cut into large chunks
6 to 8 small onions, roughly chopped
1 teaspoon powdered English mustard
1 large spring of fresh thyme and several parsley stalks tied together
1 cabbage
Salt and pepper to taste
Method:
1. Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.
2. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
3. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.
4. Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and freshly made mustard. (We use Colman's which is readily available). In addition to the English mustard we also like the following horseradish sauce:
HORSERADISH SAUCE
1/2 pt Whipping Cream
2 tablespoons prepared horseradish
Whip cream until it stand in peaks. Fold in horseradish.
9 Comments
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Switch to the desktop site to post a comment.ellenfromcork | Mar 16, 2011, 02:05 PM EDT
Jacers, fine man you are! Thanks a million. Happy St Patrick's day to you and yours.
jacersagain | Mar 15, 2011, 04:36 PM EDT
(Chorus) > I'm a savage for bacon and cabbage, some call it bubble and squeak. My tummy starts achin' when I see the bacon, with the smell of the cabbage I'm weak. If you're Irish then next to white pudding, whether you're big or you're small. You'll always go for the bacon and cabbage, ‘cos that is the best feed of all. (chorus) > When we were young on a Sunday for dinner, the mammy would stand by the pot. Cooking the bacon along wi' the cabbage and serving them up nice and hot. Me father would cut up the bacon, and throw a bit down to the cat. There would be a big scene as we fought for the lean, but I always wound up with the fat (chorus) > When I'd be heading to somebody's wedding a few pints the first thing I need. then when I'm able, I move to the table ready to eat a good feed I dont want your starters or afters, the ould square of butter or jam Just give me a big plate of bacon and cabbage an' I'll belch like a bull when I'm done (chorus) > Oh when you go for a nosh, at a hotel real posh, they'll give you a menu to read, but you'd need the knowledge, of ten years in college, to find out the food that you need. Dont bother with all that ould rubbish, ask for the meal you love best. A big heap o' spuds with the bacon and cabbage, man that will put hair on your chest (chorus)
jacersagain | Mar 15, 2011, 04:32 PM EDT
Yes, ellen – Irish singer Brendan Shine performed the song “I’m a savage for bacon and cabbage”. You can google for it on you tube to listen to it. I have the words so I’ll try posting them so you can sing along with Brendan...
ellenfromcork | Mar 15, 2011, 03:34 PM EDT
I agree w/ Jacers, bacon and cabbage over there, corned beef and cabbage here. Does anyone remember a song that had the line in it "...oh, but I'm savage for bacon and cabbage..."?
jacersagain | Mar 14, 2011, 09:54 PM EDT
No no no Marcia..! You first boil the Irish Bacon, then sear it under a grill, basted with honey, or Guinness honey mustard seeded mix. Both are lovely but personally, I'd leave out the mustard - only because, well, for St.Patrick's day - it's an English ingredient. *Hum ho, yawn*
Marcia | Mar 14, 2011, 08:57 PM EDT
The way I was taught to make Corned Beef and Cabbage was to add potato and Carrots about an hour after you have boiled the beef, gives the potatoes and carrots and cabbage such a great taste.
Marcia | Mar 14, 2011, 08:55 PM EDT
Looks like a good tasting meal.
jacersagain | Mar 14, 2011, 07:18 PM EDT
Huh??? Corned Beef and Cabbage is Irish???!! Wha... wha... whaaat are ye sayin??? Me arrrrghs! No, really for us in Ireland it is Bacon and Cabbage, not Corned Beef - a USA version of old English salted, fat, greasy canned beef. The great thing about Irish Bacon and Cabbage as a mixture on one’s dinner plate is that the ‘wet’ boiled juicy cabbage, green or white - preferably mixed, on its own or buttered - perfectly complements the lean Bacon. The boiled potatoes (dairy-buttered) are just a sumptuous side delicacy. Wash the lot down with a mix of Irish Water and a nice white wine. You could also try a second side veg of boiled (cubed or mashed) turnips and carrots, with a dash of melted honey mustard on the Bacon. Wahalumptiously delicious!
Johnnie | Mar 14, 2011, 05:23 PM EDT
My family come from Irealand. My Aunt Mary she lived in Dublin. And I love the corn beef and cabbage recipes