Corned Beef and Cabbage

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this recipe, but have made changes. The juniper berries aren’t easily available so I omit them. I substitute the saltpeter with pink curing salt (ordered online and it works just fine. I've corned the beef with all of the ingredients (minus the juniper berries, but I've also tried a few tablespoons of prepared pickling spice. This is equally as good. The meat is always grey after brining, but as soon as it starts to cook it turns into that wonderful pink color. Before boiling, I'll trim off a lot of the fat, leaving just enough for flavor. I omit the extra salt but add 1-2 tsp of mustard seeds, then boil the corned beef for 4 1/2 hours. I also cook the cabbage 5 min. less than the recipe says to do. I remove the corned beef to a cutting board and slice it against the grain with an electric knife into 3/4"-1" slices. Then serve it with a few slices of the beef in the bottom of a bowl and ladle some of the chunky vegetables and broth over the top and eat it like a soup.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This might seem like a dumb question, but I am new to this. I normally buy the pre-corned beef. Is it really safe to eat meat that's been sitting in the fridge for 10 days? I'm at the end of the 10 days and the meat just doesn't look so good. Is this normal?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love brining my own. MUCH better than the day-glo pink supermarket version.

Cook at least 3 hours -- if you can pick it up with a skewer,without the meat sliding right off, it's not done.

I use rutabagas, parsnips, turnip in addition to carrots, cabbage, and potatoes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is by far the best corned beef ever. It's my third time making it and it gets better each year. I order a custom cut brisket from the butcher-point cut, not flat-and let the brine do the rest. My father-in-law summed it up nicely, "really F'n good". Even my co-worker who said she hates corned beef is now singing a different tune. I will never go back to store bought pre-corned beef again. And the reuben sandwiches made with the leftovers and homemade 1000 island dressing-just awesome!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent, was told by my guests that this was the best corned beef they had ever eaten.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not bad at all, although the broth was a little too spicy for me! I'm not sure if it was the all spice or the pepper, but next time I'll just use a little less of each. I also used a packaged corned beef, which was way more convenient for me. Will definitely be making this again next St. Patty's Day ;

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Will def. make this again...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a family favorite. Not only do we use it around St. Patrick's day, but throughout the year - whenever we are hungry for corned beef for either a main course, or sandwiches.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

@misterfriedman, Sometimes I will reduce the broth, add some vinegar, spicy mustard, and swirl in some butter. Makes a great sauce for the dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A variation I do is using baby Portobello mushrooms. I also do not use celery, as I find using celery in anything will impart its slightly bitter-sweet flavor in it. Good for poultry; not so much for pork or beef, in my opinion. As a tip, put the pepper and bay leaves in a bouquet garni or a mesh tea infuser ball, and put that down into the water. Not everybody likes biting into big pieces of pepper. The same can be done for anyone using the pre-made seasoning packets found in pre-brined supermarket briskets. I've got more tips like this on my blog.