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5 Comments

These are all awesome except the fourth one. I reserve the right to withhold judgment on #4 until I see it on you.

Is corned beef and cabbage REALLY an Irish dish, or just an American culture's symbol of Ireland (like the pinch)? Green is for Catholic. Orange is for Protestant. I wore neither and didn't get pinched.

It's traditional Irish-American. Traditional Irish-Irish is boiled pork.

What!? A crock pot!? No, no, no, no.

(granted, you'd need a bacon joint to do it right but...) if you really want a good corned beef and cabbage, one you might be inclined to eat more than once a year:

2lbs red potatoes
1 head nappa cabbage
3/4 lb deli sliced peppered corned beef.
Good mustard (not the french's crap, I'm talking a mustard where you can see the grain.)

Cut potatoes into quarters. Likewise clean and quarter the cabbage head.

In a large pot Boil potatoes until fork tender (depends on the stove and pot since you always put potatoes in cold water and bring to a boil, but start checking after 20 minutes or so.)

Add cabbage and cook for another 2 minutes.

Layer corned beef on top of pot and cook for another 2 minutes.

Retrieve corned beef and put in glass bowl to keep warm. Drain potatoes and cabbage into strainer.

Dress dish with cabbage, potatoes and slices of corned beef. Serve with mustard and a good pilsner. I'd also recommend a crusty rye if you want.

That's a proper corned beef that you'd actually want to eat.

Thanks for the info, very useful