From Epicurious.com: Recipe for "The Ultimate Corned Beef and Cabbage"

[Amerigo Vespucci]

The Ultimate Corned Beef and Cabbage

Ireland's foremost cooking authority—cookbook author and teacher Darina Allen—shares her tips for making a favorite St. Patrick's Day recipe

By Megan O. Steintrager

http://www.epicurious.com/articlesguides/holidays/stpatricks/corned_beef_and_cabbage_recipe



http://www.epicurious.com/articlesguides/holidays/stpatricks/corned_beef_and_cabbage_recipe/recipes/food/views/241775

corned beef with cabbage

Reprinted with permission from Irish Traditional Cooking | February 2008

Darina Allen

Servings: Makes 6 to 8 servings

4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.

[SeattleGirl]

1. I'd pass this on to MrSG, master cook, but I don't want my house

smelling of cabbage. :-(

[Amerigo Vespucci]

2. I'm a member of Sons of Italy, and...

...Next Wednesday we are having our annual Corned Beef & Cabbage Lunch.

I know, I know...a room full of Italians cooking Corned Beef & Cabbage...but it's the single greatest meal event they do all year. It's the traditional corned beef, carrots, potatoes, cabbage, and the two best things about it are:

1). It's $12.50 and pretty much "all you can eat." You walk through the food line on the first pass and they serve you and then you are free to go back for seconds, thirds, whatever,

...and...

2). Our meeting hall smells like cabbage, but my house doesn't.

:toast:

[mondo joe]

6. But what are you doing for St Joseph's Day?

[Orsino]

3. The Ultimate Corned Beef & Cabbage...

...is made with no cabbage.

[mainegreen]

4. Hell. Yes.

Mmmmm.

[MonkeyFunk]

5. MMMMmmmm....

I'll have to try it that way.

Usually, I just boil the corned beef, then add cabbage, potatoes, carrots.

[AllegroRondo]

7. Ive had good luck with epicurious recipes

and this sounds darn tasty.

[A-Long-Little-Doggie]

8. I can't begin to tell you

how much I despise the stench of corned beef and cabbage!! My mother made it every St. Pat's day. Stunk up the whole house. And they couldn't make me eat it!
:puke: :puke: :puke:

[Gormy Cuss]

9. The recipe is fine until it gets to the cabbage part, then it stinks.

Pun intended. The quartered cabbage shouldn't be introduced until the last 30 minutes or so (massive heads of cabbage, 45 minutes.) This is long enough to cook the cabbage yet short enough to keep down the stench.

I can't remember where I first read that hint but I've been using the shorter cooking method ever since.

[sniffa]

10. My favorite meal

:9

We're making it again this year. :bounce: