Location: Home > food > Corned Beef and Cabbage: Do you do it, and how?
Corned Beef and Cabbage: Do you do it, and how?Posted Mar 13th 2006 9:02AM by Stefania ButlerFiled under: Frugal Food, Dinner, Vegetables, Beef, Recipes, How To, America, Slow cookingExcerpted from a post I wrote for Blogging Baby.Here in America, 'tis the season for Corned Beef and
Cabbage, a dish traditionally served on or around Saint Patrick's Day. The holiday is not so much a celebration of the
saint, as it is an excuse to hold parades, dye rivers
green, and get wicked drunk off of giant plastic cups full of cheap beer (Or maybe that's just me...).
Corned beef and cabbage (or any boiled dinner such as the Italian bollito misto) is on my Top Five comfort foods
list. It's simple, tasty, and practically cooks itself. There are as many recipes for corned beef as there are
people who make them. Some use prepared brisket, others brine it themselves. Some do-it-up in a slow cooker, others
make it into a casserole.I like to use a prepared brisket and embellish it with fresh spices, garlic, and
orange peel (see my recipe here). Then, I add lots
of different root veggies—carrots, turnips, and parsnips—along with the cabbage. I serve it with freshly
grated horseradish, coarse/rock sea salt, and grainy mustard on the side.Do you make corned beef and
cabbage this time of year? If you do, how? And do you do anything interesting with the left-overs? Please share!
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