Of course it's not Kosher! The rabbi isn't invited. But the traditional method sucks. We used to do it that way. Slow cooked smoked and braised corned beef is just so much better. It comes out perfect: tender and moist. I cook the cabbage separately from the corned beef but in combination with potatoes, onions and carrots. I start by stewing it in chicken stock for about an hour. Then I sauté most of it in irish butter, which is much richer than our commercial stuff. But I reserve about a cup of the vegetables and a cup of stock and puree them. Then I mix that back in with the rest and season it with caraway, ginger, garlic, salt , pepper and a touch of vinegar. Serve it with soda bread and more of that Irish butter on the side. Way better than the old world boiled pot of corned beef and cabbage. On Mar 17, 2013, at 6:45 PM, Daniel J. Matyola <[email protected]> wrote:
> That's not Kosher! The corned beef must be boiled in the same water > as the cabbage and the potatoes. THAT makes it Irish, according to my > half-Irish wife. > > Dan Matyola > http://www.pentaxphotogallery.com/danieljmatyola > > > On Sun, Mar 17, 2013 at 6:31 PM, Paul Stenquist <[email protected]> > wrote: >> My wife is half Irish, so I have to play along. But I do love corn beef, and >> I made an outstanding brisket today. Smoked it for five hours, then braised >> it for two more hours. All at about 200 degrees. Outstanding. > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
