Corn Beef and Cabbage Recipe or Corned Beef and Cabbage; Traditional Irish Recipes
The corn beef and cabbage recipe seems to us in the United States to be one of the favorite traditional Irish recipes. I have been told, however that it did not originate in Ireland but here in this country; from the immigrants who settled in New York. No matter where it came from many of us cook this dish every year for our St Patricks Day menu.
The corned beef recipe became a way of preserving meat by a salt curing method. This salt curing method was used in most countries to preserve all types of meats. My Dad use to use it to a great extent for preserving pork when we butchered. Irish corned beef was made primarily for trading since the seventeenth century. Most of us here in the United States believe that corned beef dishes are among the traditional Irish recipes. The fact is that most Irish people did not start consuming corned beef until they immigrated to the United States.
Although we consider corn beef and cabbage a must for St Patricks Day food, most Irish will tell you that they do not identify it as traditional Irish recipes. The true Irish diet takes its influence, like most countries, from the locally grown crops and animals. Ireland is famously known for its potato crops, cabbage and its high quality beef and mutton.These ingredients can be found in the Irish appetizers, cookies and lamb stews.
CORNED BEEF AND CABBAGE
Wipe the down the corned beef brisket with a clean damp rag. Place in a large heavy kettle and cover with cold water. Add the garlic, onion, cloves, peppercorns, mustard seeds and bay leaves. Bring these ingredients to a boil, reduce the heat and simmer for a few minutes. Skim the top off and discard. (Make sure the brisket is still covered with water) Cover the kettle and continue to simmer for 3 to 4 hours, until the brisket is very tender. Remove the bay leaves and discard. Add the cabbage and continue until cabbage is tender. (15 to 20 minutes) Slice corned beef and serve with cabbage.
HOW TO COOK CORNED BEEF This is not a corn beef and cabbage recipe but it is a great way to cook beef in learning how to cook corned beef. This recipe turns a beef brisket into corned beef over a two week period; then it is cooked with carrots and turnips for something a little different.
Tie pickling in cheesecloth; place spice bag, salt, sugar and saltpeter in large saucepan. Add bay leaves, thyme and 4 ½ quarts water; heat gently until sugar and salt have dissolved. Bring mixture to a boil, pour into large bowl and let cool. Add meat to bowl making sure salt solution covers meat completely. Cover bowl with clean towels and set in refrigerator to soak for up to 2 weeks; turn occasionally. Remove meat from brine and wash thoroughly with cold fresh running water. Put meat into kettle with one onion peeled and spiked with cloves; add chopped celery to pan. Cover with cold water and slowly bring to a boil; skim top, reduce heat, cover and simmer 2 ½ hours. After cooking meat add remaining sliced onions; peeled and chopped carrots and turnips. Add chop leeks; return mixture to boil and simmer 30 minutes. If sauce is desired to serve, strain juices and thicken with a mixture of little flour and cold water.
CORNED BEEF CASSEROLE Again, this is not a corn beef and cabbage recipe but a delicious way to use your corned beef recipe.
Heat soup, cream and onions in a large saucepan; add half of cheese, half of the corned beef and mushrooms. When mixture is hot, add dry noodles; after noodles soften pour into buttered casserole dish. Top casserole with remaining cheese and corned beef. Bake for 45 minutes at 350F degrees. Return to Irish Recipes from Corn Beef and Cabbage
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