Oh man, so many ideas to try out here. Some of those sound great! I see a few I want to try for sure.
I also found a couple things I'm curious about.
I found a bunch of "New England" corned beef recipes that are simmered like I normally do, but after they are dressed with a thickened horseradish cream sauce. Has anyone ever heard of this? I'm from
New England and I've never heard of it. I might make a quick batch up on the side to try out this weekend. I usually just use a bit of brown mustard as a condiment or a splash of vinegar.
I've also never cooked mine in beef stock - I usually just use water. I picked up 10lbs of bones this morning to make a white beef stock tomorrow. I bet it will infuse the roots with some incredible flavor!
Cooking it in beer like someone mentioned also has my interest. Beer definetly goes with Corned Beef & Cabbage!
Sounds like a lot of you braise it too rather than "boil" it. Man, I've got some corned beef recipes to try now. I'll have to pick up a few more this weekend. The guy at work is going to be in CB&C heaven. He loves
Corned Beef and Cabbage. He's Polish, but we always say he's just a confused Irish man...
I'm curious if the recipe posted with sour cream has some similarity with all the tangy horseradish cream sauces I keep seeing. My CIA book even lists a horseradish cream sauce based on a bechamel enriched with cream and spiked with horseradish. I might try making a bechamel/veloute with 50/50 milk/cooking liquid - enrich it with cream - and then add the horseradish.
Too many untested ideas... I'm going into overload here...