Author Topic: Corned beef and cabbage  (Read 3575 times)

Offline hokerer

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Corned beef and cabbage
« on: March 14, 2013, 08:05:54 AM »
It's that time of year - whatcha got for recipes?
Joe

Offline thebigbaker

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Re: Corned beef and cabbage
« Reply #1 on: March 14, 2013, 08:17:45 AM »
My recipe is to head on over to a friends house that does it really well!  If you asked him for bbq or cajun recipes, he would tell you that his recipe is to head over to my house! :D  Interested to see everyone's recipes/ techniques as this is something I may try to do myself sometime because the thing I miss out on when going to someone's house for corned beef and cabbage are the leftovers!
Jeremy Baker

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Offline hopfenundmalz

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Re: Corned beef and cabbage
« Reply #2 on: March 14, 2013, 08:39:07 AM »
Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
Home-brewing, not just a hobby, it is a lifestyle!

Offline brewmichigan

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Re: Corned beef and cabbage
« Reply #3 on: March 14, 2013, 08:40:24 AM »
I'm curing my own brisket right now and going to do the ATK recipe this year with a Homebrewed chef twist.
http://www.americastestkitchen.com/recipes/detail.php?docid=5738
Mike --- Flint, Michigan

Online mtnrockhopper

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Re: Corned beef and cabbage
« Reply #4 on: March 14, 2013, 08:54:32 AM »
Nice!! I'm going to cure my own for a late St. Patty's day.
Jimmy K

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Offline The Professor

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Re: Corned beef and cabbage
« Reply #5 on: March 14, 2013, 03:37:56 PM »
My go-to for St Pats is usually the more traditionally Irish pork & cabbage, but I do my corned beef the same way...in the traditional NY Jewish deli method   ???:    a long (2+hour) steambath on a rack in a covered pot.  The meat never touches the water, and comes out melt-in-the-mouth tender without falling apart when you slice it.

When I do a corned beef, I also opt for a 'point cut' rather than a 'flat cut'.  To me, they seem more flavorful.
AL
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Offline euge

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Re: Corned beef and cabbage
« Reply #6 on: March 14, 2013, 06:19:23 PM »
I favor the point as well. I did a pastrami sous vide at 140F for 24 hours which came out excellent. The only difference from corned beef was that I smoked it for a couple hours first. With this approach the water never touches the meat as it is completely sealed in a vacuum bag. I used Ruhlman's bacon cure recipe without the spices- I added them after the curing process of 5 days.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline tschmidlin

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Re: Corned beef and cabbage
« Reply #7 on: March 14, 2013, 11:48:44 PM »
I'm doing a 10-day dry cure of one brisket that is destined for the slow cooker.  My cure recipe is based on the one in Tony Hill's spice book, but adapted for dry curing.

Another brisket will just get salt and pepper and smoke. :)

The kids turn 8 on Sunday, we'll be spending a couple of hours Saturday at Chuck E Cheese, followed by the neighbors coming over for brisket, cabbage, and potatoes at our house.
Tom Schmidlin

Offline hokerer

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Re: Corned beef and cabbage
« Reply #8 on: March 15, 2013, 06:27:44 AM »
The kids turn 8 on Sunday, we'll be spending a couple of hours Saturday at Chuck E Cheese,

Yikes!  Prayers coming your way
Joe

Offline tschmidlin

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Re: Corned beef and cabbage
« Reply #9 on: March 16, 2013, 01:09:25 AM »
The kids turn 8 on Sunday, we'll be spending a couple of hours Saturday at Chuck E Cheese,

Yikes!  Prayers coming your way
I tried really really hard to convince them to choose a different place.  I'll get through it though :)
Tom Schmidlin

Offline brewmichigan

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Re: Corned beef and cabbage
« Reply #10 on: March 18, 2013, 07:17:19 AM »
Just an update. The recipe I used for the corned beef from ATK was excellent. I will definitely be following this one again. I also added some homebrewed brown ale in the braising liquid which gave the beef a great flavor along with the veggies. Can't wait for leftover corned beef hash.
Mike --- Flint, Michigan

Online mtnrockhopper

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Re: Corned beef and cabbage
« Reply #11 on: March 22, 2013, 07:14:06 PM »
This one is darned good!
http://www.homebrewchef.com/StoutCuredCornedBeefandCabbage.html
I started a cure with this recipe today. Managed to spill about a quart of beefy brine all over my kitchen - countertop, cabinet doors, behind the stove - awesome. Glad my wife wasn't home to see it.  ;D
Jimmy K

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Offline euge

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Re: Corned beef and cabbage
« Reply #12 on: March 22, 2013, 07:47:04 PM »
 ;D

I think that was the first genuine chuckle of all day.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline 1vertical

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Re: Corned beef and cabbage
« Reply #13 on: March 25, 2013, 10:27:36 AM »
Over the Top good we Love this:
From "Better Homes and Gardens"

Stout, Beef and Cabbage Stir-Fry
 ingredients
12 ounces extra-stout beer (I like RIS)
2 - 3 tablespoons honey
2 tablespoons tomato paste
1tablespoon brown mustard
1teaspoon caraway seeds, crushed
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
8 1 inch wedges cabbage
1 cup peeled baby carrots, cut in 1/2-inch chunks
2 tablespoons water
2 tablespoons olive oil
1 pound beef top sirloin steak, cut into 3/4-inch-thick slices
1 small onion, halved and thinly sliced
2 tablespoons water
1 tablespoon all-purpose flour
Fresh flat-leaf Italian parsley leaves (optional)
 
Directions
1. In a medium bowl whisk together beer, honey, tomato paste, mustard, caraway seed, salt, and pepper; set aside.

2. Place cabbage and carrots in a 2-quart baking dish; add 2 Tbsp. water. Microwave, covered, on 100% power (high) for 8 to 10 minutes or until crisp-tender, stirring once. Set aside; keep warm.

3. Meanwhile, in a very large nonstick skillet, heat olive oil over medium-high heat. Add beef. Cook, stirring frequently, 3 to 4 minutes or until just slightly pink in the center. Remove beef from skillet; keep warm.

4. Add onions to skillet. Cook, stirring occasionally, for 4 to 5 minutes or until tender. Pour beer
mixture into skillet.

 In a small bowl stir together the 2 Tbsp. water and flour; stir into onion and beer mixture. Return beef to skillet; cook and stir 3 minutes or until bubbling.

5. Serve beef mixture with cabbage wedges and carrots. Sprinkle with parsley, if desired.

From the Test KitchenServing Suggestions
Serve over mashed potatoes or brown rice.


« Last Edit: March 25, 2013, 10:30:02 AM by 1vertical »
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