With St. Pat's Day approaching, I'm wondering if any ChowHounds have interesting variations of this traditionally boiled dish.
CindyJ
Mar 07, 2007 12:32PM
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CHOW Pick, posted November 18, 2008
Food Media, posted November 19, 2008
Green, posted November 18, 2008
Wine and Drinks, posted November 18, 2008
Well that is how I prefer it. To be different, I tried baking it for the last 30 minutes or so with a spread of mustard on top but everyone preferred the original method.
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Here are some old threads:
http://tinyurl.com/25ce5z
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I love corned beef hash from the leftovers with a poached egg, but it can be so heavy. An alternative to the potatoes makes it lighter but still very satisfying - pull apart a cauliflower and soften it to a mash in chicken broth. Season with a little thyme and white pepper and use that in lieu of the spuds for your hash.
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Having just had a wonderful cauliflower dish at a local Pakistani restaurant a couple of days ago, I am in the mood for more. Sounds like a really interesting use as a sub for spuds! Thanks
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I just bought a corned beef brisket. I was wondering, instead of boiling it, could I braise it the way I normally do a brisket?
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I don't see why not - you'd just want to do it very gently, and the juice would be too salty for any table use. I was thinking of doing that myself, and then finishing it mostly drained with buttered potatoes, cabbage and carrots arranged around it in the pan.
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I think you should blanch the corn beef first, and then your briased beef won't be too salty.
Da Cook
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I make a gravy using about half buttermilk and half poaching liquid from the pot. Thicken and add a generous dollop of horseradish. This is very good on the meat and potatoes and cabbage.
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Mmmm, Corned Beef and Cabbage. I always braise my brisket, with the fat cap just sticking out of the broth, so it gets nice and brown. I like to put a bottle of Guinness in the broth, for color and bragging rights as much as what little taste it might contribute. It's a great place to use those underemployed root veggies like turnips and parsnips.
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Do you cook the potatoes and cabbage in the broth or separately? What if I am braising, not boiling, do I put the veggies in or do separately?
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You can do it either way. I usually braise, and just toss the veggies right in the pot, toward the end of cooking (maybe the last hour).
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Yeah, I do that as well. Veggies in at the end.
Sometimes, I make corned beef as an alternative Choucroute Garnie, i.e., with sauerkraut, carrots and potatoes. I also add the kraut and veggies after cooking the cb in that case.
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How long do you usually braise for?
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I do it in the crockpot and steam the cabbage separately. For a sauce I mix a little sour cream with a really grainy mustard.
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