I agree, but I am married to a traditionalist!
Dan Matyola
http://www.pentaxphotogallery.com/danieljmatyola


On Sun, Mar 17, 2013 at 7:16 PM, Paul Stenquist <[email protected]> wrote:
> 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.
>>
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