Mudcat Café message #1433006 The Mudcat Café TM
Thread #79184   Message #1433006
Posted By: GUEST,leeneia
12-Mar-05 - 09:39 AM
Thread Name: BS: the people who make the corned beef
Subject: RE: BS: the people who make the corned beef
I think we all know that corned beef & cabbage is Irish-American, not Old-world Irish. (That's why the people who make it sing inauthentic songs.) I can see that lamb stew would be more authentic, but lamb is rarely found here, and when it is, it's expensive. Most of my friends wouldn't like the taste.

As for making my own corned beef, I tried it once, and it did not seem worth the effort. Also, one has to keep the meat completely underwater for three weeks. I worry that a corner will slip out and start to spoil.

When the time comes, I will cook the corned beef ahead, cool it, and cut out whatever fat I can. This year I intend to change the cooking water and see if that doesn't remove some of the salt. The cabbage gets steamed separately, just for a short while. This year I am considering sprinkling a little dill on the cabbage.

I should mention that I cook the corned beef in a slow cooker. It's amazing how tender and delicious it is.

What do you think we should serve for dessert?