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Offline NHSparky

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Corned Beef and Cabbage
« on: March 14, 2012, 07:31:39 AM »
Anyone got a good recipie?  I'm picking up a corned beef tomorrow (fresh made by Calef's) and about the only thing I can find has me simmering the corned beef, then taking the brine and using that to simmer the carrots, onion, potatoes, and cabbage for 40-50 minutes.

Sound about right or should I do something else?  Oh, and I don't know what kind of spices they put on their corned beef, and I'm assuming it's NOT going to come with the spice packets, so aside from a couple of bay leaves, a few peppercorns, and maybe a couple of allspice berries, and a little kosher salt (unless it comes out of the corned beef), I'm lost as to what to put in for spices.
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Offline Eupher

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Re: Corned Beef and Cabbage
« Reply #1 on: March 14, 2012, 08:28:26 AM »
Are you brining the corned beef first? Or does it come prepared that way from Calef's?

If so, you're probably okay with what you have.

But I'd probably put in a few juniper berries (Germans call 'em "Wacholdbeeren") and probably some crystallized ginger, or even ground is okay. Maybe even a couple cinnamon sticks.
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Offline rustybayonet

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Re: Corned Beef and Cabbage
« Reply #2 on: March 14, 2012, 09:19:37 AM »
We start our corned beef in the crock pot along with the spices on low for most of the day.  About one hour and fifteen minutes before dinner add the potatoes and carrots, then 1/2 hour later the onions and cabbage, occasionally basting the brine over the vegtables.
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Offline NHSparky

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Re: Corned Beef and Cabbage
« Reply #3 on: March 14, 2012, 09:36:06 AM »
Quote from: Eupher on March 14, 2012, 08:28:26 AM
Are you brining the corned beef first? Or does it come prepared that way from Calef's?

If so, you're probably okay with what you have.

But I'd probably put in a few juniper berries (Germans call 'em "Wacholdbeeren") and probably some crystallized ginger, or even ground is okay. Maybe even a couple cinnamon sticks.

I'm pretty sure it's brined already.  Most of the places around here do the "grey" corned beef, meaning they don't use saltpeter, which is what turns it pink/red, but it's harder to do so it's harder to come by (usually only around St. Patty's Day.)

Don't know if I want to get totally crazy with the juniper berries (don't have any) but I do have crystallized ginger.

Who knows, maybe they DO include the spice packets with them or I can get something easy.
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Offline Rebel

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Re: Corned Beef and Cabbage
« Reply #4 on: March 14, 2012, 10:05:13 AM »
Easiest thing to make. Throw the corned beef, seasoning packet, and broken up cabbage into a crockpot and fill up with water and turn on high for about 6 hours. I do it probably 20 times a year.
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Offline NHSparky

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Re: Corned Beef and Cabbage
« Reply #5 on: March 14, 2012, 10:24:06 AM »
Quote from: Rebel on March 14, 2012, 10:05:13 AM
Easiest thing to make. Throw the corned beef, seasoning packet, and broken up cabbage into a crockpot and fill up with water and turn on high for about 6 hours. I do it probably 20 times a year.

You throw the cabbage and potatoes in that early?
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Offline IassaFTots

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Re: Corned Beef and Cabbage
« Reply #6 on: March 14, 2012, 10:29:17 AM »
Quote from: NHSparky on March 14, 2012, 10:24:06 AM
You throw the cabbage and potatoes in that early?

I like mashed potatoes, and I don't like my cabbage mushy.  I cooked mine last week, and tossed it in the crock pot with carrots and onions.  My buddy's brine recipe (he does his grey) includes crab boil, mustard seed, peppercorn and bay leaves.  I put a little of the same in dry, with the leftover brine, and cheapo beer to cover. 
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Offline NHSparky

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Re: Corned Beef and Cabbage
« Reply #7 on: March 14, 2012, 10:33:34 AM »
Where's that Denis Leary video when you need it...SLLLLLLUUUUURRRRPPPP!!!  Thanks, Ma!
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Offline Eupher

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Re: Corned Beef and Cabbage
« Reply #8 on: March 14, 2012, 10:34:04 AM »
Quote from: Rebel on March 14, 2012, 10:05:13 AM
Easiest thing to make. Throw the corned beef, seasoning packet, and broken up cabbage into a crockpot and fill up with water and turn on high for about 6 hours. I do it probably 20 times a year.

Echo the others. Wow -- that much cooking of cabbage yields some pretty mushy stuff. If you like it that way, great, but I'd like to have a little texture to my cabbage farts, TYVM.  :-)
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Offline Thor

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Re: Corned Beef and Cabbage
« Reply #9 on: March 15, 2012, 07:41:48 PM »
Quote from: Eupher on March 14, 2012, 10:34:04 AM
Echo the others. Wow -- that much cooking of cabbage yields some pretty mushy stuff. If you like it that way, great, but I'd like to have a little texture to my cabbage farts, TYVM.  :-)

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Offline Eupher

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Re: Corned Beef and Cabbage
« Reply #10 on: March 16, 2012, 09:27:42 AM »
Quote from: Thor on March 15, 2012, 07:41:48 PM
Your shit/ air separator must be AFU!!!

What?!?

I never heard of such a thing! Did I get ripped off at birth? Do I have a birth defect? (Don't answer that.  :rotf: )
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Offline NHSparky

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Re: Corned Beef and Cabbage
« Reply #11 on: March 16, 2012, 10:17:28 AM »
Picked up the corned beef yesterday.  They concur with the add the vegetables late in the process so they don't turn to mush, but they also suggested parsnips and turnips, which I'll skip for the time being.

Grey corned beef...mmmmmmmm.
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Offline Odin's Hand

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Re: Corned Beef and Cabbage
« Reply #12 on: March 16, 2012, 10:50:05 AM »
Damn, it's been too long since I've had it, too.
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Offline Crazy Horse

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Re: Corned Beef and Cabbage
« Reply #13 on: March 16, 2012, 10:58:38 AM »
Never added the vegetables in with meat, they always were cooked seperate.  I don't like looking at grey meat.  I like my #2 and #4 pink salt for the meat.

Grey pastrami   :thatsright:
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Offline NHSparky

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Re: Corned Beef and Cabbage
« Reply #14 on: March 16, 2012, 11:48:05 AM »
Grey corned beef is a bit different than your "regular" corned beef.  They don't use saltpeter in the brining process, which is what gives corned beef the pink color.

But at the same time, ever since I was introduced to grey corned beef, I've preferred the taste.

And the price on this one wasn't horrible at $4.49/lb.
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Offline Crazy Horse

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Re: Corned Beef and Cabbage
« Reply #15 on: March 16, 2012, 03:44:45 PM »
Quote from: NHSparky on March 16, 2012, 11:48:05 AM
Grey corned beef is a bit different than your "regular" corned beef.  They don't use saltpeter in the brining process, which is what gives corned beef the pink color.

But at the same time, ever since I was introduced to grey corned beef, I've preferred the taste.

And the price on this one wasn't horrible at $4.49/lb.

I cure and smoke *alot* (*for Thor) of different meats and grey is usually not a good thing for me.  I don't think it would be great as pastrami since the pink salt changes the cells and actually makes the meat take smoke better.

I like my sodium nitrite as it makes the curing process much safer, especially when making bacon or long cure hams.

I do imagine it's good though
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Offline debk

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Re: Corned Beef and Cabbage
« Reply #16 on: March 17, 2012, 12:41:10 AM »
I cook mine in water with quartered onion for several hours on the stove on simmer. I add the season packet, along with extra peppercorns. I don't add any salt, but I do add a couple or so cubes of beef boullion.

About 45 minutes before eating, I add baby carrots and halved or quartered potatoes ( I like Yukons, M likes new baby reds so I use some of each).

I don't add the cabbage until the carrots and potatoes are done, and then only cook about 10-15 minutes more. I cut the cabbage into several wedges. I don't really care for mushy cabbage.

Serve with a good mustard, some butter on the vegetables and a splash of malt vinegar on the cabbage. And some good rolls( I like the Sister Schubert's that come in a bag, bake(straight from the freezer) in 5 minutes, then brushed with butter.  :drool:
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Offline CG6468

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Re: Corned Beef and Cabbage
« Reply #17 on: March 17, 2012, 08:32:48 AM »
Quote from: debk on March 17, 2012, 12:41:10 AM
I cook mine in water with quartered onion for several hours on the stove on simmer. I add the season packet, along with extra peppercorns. I don't add any salt, but I do add a couple or so cubes of beef boullion.

About 45 minutes before eating, I add baby carrots and halved or quartered potatoes ( I like Yukons, M likes new baby reds so I use some of each).

I don't add the cabbage until the carrots and potatoes are done, and then only cook about 10-15 minutes more. I cut the cabbage into several wedges. I don't really care for mushy cabbage.

Serve with a good mustard, some butter on the vegetables and a splash of malt vinegar on the cabbage. And some good rolls( I like the Sister Schubert's that come in a bag, bake(straight from the freezer) in 5 minutes, then brushed with butter.  :drool:

No horseradish? I love corned beef with horseradish on  the side!  :drool:
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Offline vesta111

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Re: Corned Beef and Cabbage
« Reply #18 on: March 19, 2012, 04:50:01 PM »
Quote from: CG6468 on March 17, 2012, 08:32:48 AM
No horseradish? I love corned beef with horseradish on  the side!  :drool:

Found this Bookbinders,  Hot Horseradish Mustard and love it on most meat.  I do not know why it is called HOT, it has a tang but no bitter after taste. No after burn in the mouth just a tingle.

Horseradish is an acquired taste at least to me and i would rather have it then steak sause.

Acquired taste, means one must have small amounts to get use to any strange taste.  MY Dad started me on this condiment at about 10 years old, Darn it sure put a in bland Yankey cooking something that  like to have blown out all my sinuses.

Hot stuff followed I grew to love it.  this neck of the woods had the cooking that was bland enough to feed a baby.
Few spices but sugar, salt and pepper, we were following the cooking ideas from the depression era.

People could have a full garden of all kinds of herbs that they used for medication and never thought to to use in cooking.





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Offline Rebel

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Re: Corned Beef and Cabbage
« Reply #19 on: March 19, 2012, 08:05:16 PM »
I can't eat horseradish. Burns my nose something fierce.
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Offline CG6468

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Re: Corned Beef and Cabbage
« Reply #20 on: March 19, 2012, 08:31:07 PM »
My better 2/3s and I went to Gaelic Park on Sunday and spent our time in the The Carraig Irish Pub. Excellent entertainment, great Smithwick's beer, and outstanding corned beef sandwiches, the best, most tender, tasty, and lean corned beef I ever ate.  :drool:

We thoroughly enjoyed ourselves!  :cheersmate:
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Offline seahorse513

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Re: Corned Beef and Cabbage
« Reply #21 on: March 19, 2012, 08:43:43 PM »
ummmmmmmmm, I'll pass..... :-) Bangers and mash for me!!!
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Offline Ballygrl

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Re: Corned Beef and Cabbage
« Reply #22 on: March 19, 2012, 10:38:32 PM »
My MIL usually makes corned beef, cabbage and boiled potatoes for St. Patricks Day, she's packing to move so she didn't do it this year, I ended up making it yesterday for dinner, it came out awesome except I didn't think the corned beef would shrink that much, there wasn't even enough for leftovers, the next time I make it I'll have to get 2 corned beef.
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Offline Karin

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Re: Corned Beef and Cabbage
« Reply #23 on: March 23, 2012, 12:40:49 PM »
I like my corned beef inside of a Reuben.  This cabbage & boiled potatoes sounds too Gulag-y for me. 
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