Mudcat Café message #1433992 The Mudcat Café TM
Thread #79184   Message #1433992
Posted By: Dave'sWife
13-Mar-05 - 08:40 PM
Thread Name: BS: the people who make the corned beef
Subject: RE: BS: the people who make the corned beef
For what it's worth (not very much, I'm sure)..My Irish-American Family from NYC always prepared a Baked Ham for Easter, bone in. None of that canned nonsense. I suppose Southerners would call it 'Country ham' as it was usually a smoke cured Ham.

With the Baked Ham, we got Colcannon or Champ, new peas, braised celery & carrots, pearl onions in cream, soda biscuits and whatever else the ladies felt like putting on the table. We then ate the leftovers for weeks the way other Americans eat Turkey for weeks after Thanksgiving. Barmbrack would, to my mind, be an inappropriate dessert choice for St. Patricks day or the Spring-time. I'd go with a Gooseberry Cream Tart, a baked Banana Pudding, a nice dark Gingerbread w/double cream or my hubby's favorite, Coconut layer cake with boiled icing.

My Grandfather's family emmigrated in the Nineteen-Teens I believe, with most of them getting here by 1918 or 1920. Don't know if that has anything whatsoever to do with our traditional menu choices for certain holidays - it probably doesn't! It wasn't until I was a teenager that I discovered other people had Corned Beef on St. Patrick's Day.

I make a decent Corned beef, and just because it's on sale this week for an insanely cheap price, I'll probably make it sometime soon, but not on St. Patrick's Day! I'm a Corned Beef Refusnik on the 17th. I also don't watch the Oscars and go to the movies instead on that day. I suppose I have a contrary nature! When I do make mine, I like to marinate the meat for a couple of days in a Brine/Beer mixture with Juniper berries, Various assorted peppercorns, Mustard seed, Laural leaf, caraway seed, peppercinci, chopped onions, a few chilis, a little white wine vinegar, and an assortment of other spices. As usual, I'll most likely be making HAM for the 17th.

I've never had a good BBQ'd Brisket. I'd like to try it. Nrisket can be wonderful if cooked slowly.