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-   -   Corned Beef/Cabbage (http://www.discusscooking.com/forums/f48/corned-beef-cabbage-8610.html)

In the Kitchen 03-11-2005 09:21 AM

Corned Beef/Cabbage
 
Is anyone making Corned Beef and Cabbage for St Pat's? Recipe I have states to use crock pot. Never have done this before much less use the crock pot. Someone tell me how they make theirs? I have made it before on top the stove with potatoes and cabbage but would like to see if I could get it to stay the same size. Always tendancy to shrink. Never enough for them to eat. Have to figure I cook for only men. I can't figure out how this happened but my sister doesn't like to cook. Neither do their girlfriends. Am I missing something here? Everybody has to eat, why not learn how to cook and like it? Happy St Pat's Day to you all. When I want to 'submit', have to hold my breath to make sure someone will read this.

GB 03-11-2005 09:23 AM

I have never cooked it myself, but maybe I will try this year. I am sure someone will come along to give us some advice ;)

ronjohn55 03-11-2005 09:51 AM

We do ours on the stove.

Put the brisket in enough water to cover, add the little spice pack (or extra pickling spice - all it really is), and simmer for 2-3 hours. For the last hour or so, add cabbage and potatoes/carrots as desired.

I like it with horseradish and mustard, but then again, I'm Polish.

John

In the Kitchen 03-11-2005 09:55 AM

Quote:

Originally Posted by ronjohn55
We do ours on the stove.

Put the brisket in enough water to cover, add the little spice pack (or extra pickling spice - all it really is), and simmer for 2-3 hours. For the last hour or so, add cabbage and potatoes/carrots as desired.

I like it with horseradish and mustard, but then again, I'm Polish.

John

Does your brisket shrink too? It just seems no matter how slow I cook it, the thing just isn't the same size. I guess I should buy two for our family. Do you think I could do them at the same time? Every year seems like I go through this. Thanks John, sounds like you like it anyway even if you are Polish. I love cabbage rolls, aren't they supposed to be Polish?

GB 03-11-2005 10:06 AM

Pretty much any meat will shrink a bit when you cook it.

ronjohn55 03-11-2005 10:08 AM

Oh yeah, it shrinks - just have to kind of factor that in when you pick out the corned beef at the market. As for doing two - as long as they both fit in the pot (or in two pots), that shouldn't be an issue that I can tell.

And yes, cabbage rolls (at least Golabki) are Polish.
(Had some for dinner last night, in fact...)

John

buckytom 03-11-2005 10:38 AM

we make corned beef and cabbage and spuds a few times a year, not only on st. pat's day. i've found a brand of corned beef that has only 11 grams of fat per 4 oz. serving, so it's nice and lean. most have around 20 grams of fat per serving.

just an fyi: the corned beef isn't really irish. it is a substitution that was used in nyc, probably introduced to the irish by jewish neighbors. the traditional dish in ireland is boiled ham or bacon and cabbage/potatoes, so the corned beef was similar.

unfortunately, it does shrink a lot so i use a large lobster pot to boil 2 brined briskets together, and always add more pickling spice to the water. i may try it with kale this year.

pdswife 03-11-2005 11:39 AM

I made one the other day... just put it in a pan, covered the meat with water and added the little packet of spices. I cooked the cabbage separately and Paul wanted mashed potatoes so I made up a batch of some posted here. They had bacon and scallions and sour cream in them. I can't seem to find the recipe now but, they were great. ( and I don't really like mashed taters.

Chief Longwind Of The North 03-11-2005 04:42 PM

4 methods for you. First, and explanation. The resultant broth for the cooking corned beef can overpower the dish, especially when using the extra pickling spice packet. In addition, if you look around, you can get corned beef made from the round, which is very lean and hs very little shrinkage. I especially like this cut for slicing thin for sandwiches.

If you drain half of the cooking liquid, you can then dilute the salt content by replacing with fresh water. Then add the cabbage, spuds, carrots, and onions.

The same holds true for a true smoked ham. It is so salty that it has to be boiled to remove some of the salt. The liquid is either dicarded or diluted.
1. Start this before going to work in the morning. Place 2 corned beef briskets into your large crock pot. Cover with water and cook on low all day. When you get home, drain half of the liquid and replace with water. Turn the pt to hot and add the veggies. Cook until the veggies are tender.

2. Place the corned beef into a pressure cooker with about 2 cups of water. Cook for an hour. REmove the heat and let the pressure blow off per maker's instructions. Add the veggies, and replace the lid. Let the cooker develop its full pressure and cook for 15 minutes more.

3. Place the meat into a roasting pan and cover with water. Add the veggies and cover. Place in a 250' overn and let braise all day.

4. Fire up the grill and precook the brisket for 20 minutes (ten minutes per side) with the lid on and with a bit of hardwood thrown on the fire. Place in the crock pot, pressure cooker, or overn and braise for two hours with the veggies.

All of these make a good meal. The first three taste about the same, with the last adding the complexity of smoke to the meal.

Seeeeeya; Goodweed of the North

norgeskog 03-11-2005 07:03 PM

I always roast mine in the oven, even though most everyone else I know cooks on stove top.


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