Happy St. Patricks Day!!! Corned Beef Recipes to Share? & Trivia

I put the corned beef in water (with the seasoning packet) in a crock pot and cook it over night (or all day).
It comes out tender and the fat comes right off it.
Then we make Reubens - not terribly Irish but it's got corned beef and pickled cabbage in it.
Rye bread, Swiss cheese, Thousand Island dressing, sauerkraut (rinsed, squeezed mostly dry), with a good slice of corned beef.
Toast it in the panini grill till the cheese melts.
With a dill pickle on the side, it's perfect and yummy!

Additional:
Orange was English Protestant and supported English rule in Ireland
Green was Irish Catholic and supported independent Ireland

http://www.metrolyrics.com/the-orange-and-the-green-lyric...

My corned beef is slow cooked.

But is always eaten the day after...I know, I know...but I have a really good excuse why...

Trivia (St. Paddy's and A. Mel Mel)...I own over 300 items that contain a Shamrock on them, they are my favorite thing (notice I said thing and not person) in the world! Even have one tatted on my body. I am Irish and Scottish which is not always considered a good thing. and the most important part today and every year I turn another year older!

So now you know why we eat my corned beef the next day...

I put mine in water and cover it and bake it at about 350 degrees for maybe 4-6 hours or so. Check it to be sure it has water in it at all times. I add the potatoes, carrots, later and cabbage doesn't take long or do it on the stove top and add it later. Since it is just brisket I cook it the same way and we like it much better than boiling it.
I have heard of wearing the orange instead of green. It's the protestants vs catholics in Ireland.
http://www.examiner.com/history-in-birmingham/wear-orange...

http://www.intheagora.com/archives/2008/03/wearing_orange...

Corned beef is actually not eaten in Ireland. We eat boiled ham instead with boiled potatoes and cabbage - plus lots of butter! I believe the corned beef tradition began on the East Coast when the Irish immigrants could not afford/get proper boiling bacon/ham (that's the story I've heard anyway). I had seen corned beef until I moved to the States. I have still not tried it as it does not look that appetizing!

I boil my brisket and my cabbage. My husband is English/Irish, I am not, obviously. lol

The river better be green in Chicago, and the beer.
I assume the Southside Irish Parade was last weekend. There are some memories I wil not be sharing with my children. ;o)

Happy St Patrick's Day!!

Flat cut is much better, yes.

My mom always boiled corned beef, and I despised it with every fiber of my being. So I was more than a bit wary when my husband decided that he was going to cook that for one of the meals on a camping trip.

Dutch oven, covered, with about a cup of water, in the oven for about three hours at the temp recommended on the package. Check about every half hour and add more water if needed so that it doesn't dry out. Add veggies during the last hour (or cook them separately so that they don't get greasy from the meat).

Heavenly.

Damn the low-sodium diet that he has to follow now. I'll have to enjoy mine vicariously!

I am not Irish but whenever I attend a St. Paddy's Day parade, I wish I was!! Rinsing the brisket well and roasting it in a pan according to directions is the only way to go!! You have to rinse it well because it's very salty and then put some water in the pan. It concentrates the flavor and you will never go back to the old boiled dinner. I then make Reubens. My husband is half Jewish so we love our Corned Beef!

I'm afraid I'm no help on the trivia, but I do have a thought about the corned beef.

After you prepare it as you normally do, slice it and cover it with a mixture of yellow mustard and brown sugar (stir these together to taste) then bake in a 350 degree oven til the glaze bubbles, 10 minutes or so.
Yum!

And good work on the flat cut, the I've never had a point that wasn't awful.

I have never cooked or eaten corned beef. Maybe it isn't as popular here? My in-laws are originally from CT and had trouble finding restaurants that were serving it here today(in TX). They tried Cracker Barrel last year, but complained that the meat tasted dry and grilled. Today they went to Luby's, and complained that the cabbage had tomatoes in it and counted as a side dish, and there were no potatoes. I tuned out most of their explanation of how it should be cooked the right way, but I think they mentioned carrots for flavor.

Hey cheryl-

Happy St Paddy's to you and yours!

I slow cook in beer...add the fixings nearer the end. I also make colcannon (the kiddos request it every year - smashed potatoes with leeks cooked with bacon...Butter...cream...salt and pepper...how could it NOT be good? lol)

I also made irish soda bread and scones...YUM

But my favorite will be the reubens tomorrow...

I have 'stout' available...but will not crack one open for a bit.

Happy Day!
michele/cat

I simmer my cornedbeef covered in water on the stove top for a couple hours. Checking and replacing any water if it gets too low. Once its tender and pretty much done, I take it out and put it in a baking dish. I spread it thinnly, with yellow mustard,(like what youd put on a hot dog) and then pack brown sugar all over it and stick it in the oven. @350degrees. I then put the carrots and potatoes in the water from the cornedbeef and cook them until almost done,15-20 minutes and then lay wedges of cabbage on top and cover for about 10 minutes until everything is finished. Take the meat out of the oven. As you slice it, you take each piece and flop it into the brownsugar glaze in the pan, or slice the meat and put on a serving platter and drizzle the glaze over the top. Its really good! My cornedbeef is thawing this morning and I will be cooking later today! cant wait!

When I was young my mom told me my Scottish grandfather would wear orange on St. Patrick's Day. My kids still wear a bit of orange with their green. Since my mom and my grandparents have passed I would love to know if anyone has heard of this before? Oh, and sorry, don't have a good recipe for you since my family doesn't like it. : (

My family has had corned beef and cabbage ever since I can remember as a kid.

I've had the point cut as well as the square cut and its the same. Just like a London Broil is the same as the Round Steak. Both come from the same part of the cow, just next to one another.

I have always boiled my corned beef in a big pot. I pour the juice out of the packet on the beef in the bottom of a pot. Then I put more water in the packet to get all of the flavor out of the packet and bring the water level up to the top of the meat. I turn the fire on medium until it starts to boil and then turn it down to simmer. Just high enough so it still bubbles/boils. I cut the spice packet open and pour it in the water. Three hours later I add whole washed potatoes and cabbages that I have sliced into 6 or 8 portions with the core intact. I also add a couple of large quartered onions. After the potatoes are done, usually an hour, I turn the fire off. I place the onions and cabbage pieces on a serving bowl with the cabbage, the potatoes in another bowl and I take out the slab of corned beef and slice it and serve. I put some of the corned beef water in a bowl and I usually put some of the water over my potatos for added flavor.

I like the way the cabbage takes on the corned beef flavor as do the potatoes.

I usually buy 3 or 4 packages of corned beef to go in my freezer and then we have them whenever cabbage goes on sale throughout the year.

Good luck to you and yours