St. Patrick's Day has come and gone and we celebrated it with our typical St. Patrick's day fare: corned beef and cabbage. I look forward to this all year, and I'm not exactly sure why I ONLY make it on St. Patrick's day, but I do. This year I found a recipe in Epicurious for Chocolate Guinness Goodness which of course I had to give a try. Then I was left with all the eggwhites so I found a recipe at Epicurious (again) for an Orange Chiffon Cake which I also made. I was in a "makin'" kind of mood.
Anyway, I was on facebook and was a little taken aback at the number of people who not only don't like corned beef and cabbage, but DETEST it. I guess it's one of those meals that you either love it or hate it. I also wonder if it maybe people haven't had it prepared they way I prepare it. I boil the meat in a pot with the pickling spices (and I add more than just the pkg that comes with the corned beef) for 2-3 hours. When the beef is tender I remove it and strain the liquid to remove the spices, then I put it back on the stove and add red potatoes (unpeeled) to the liquid. I cook them until the potatoes are almost done (and of course this will depend on the size) and add a head of cabbage that has been cut into 6ths (with the core...it helps hold the cabbage pieces together) and cook until the core is tender. Usually about 25 min. I slice up the beef and serve with dry mustard that has been reconstituted with beer. Caution: this can be nasal clearing hot. The potatoes I serve with butter salt and pepper. The cabbage I serve with malt vinegar. On the side I serve a rye/pumpernickel bread (no caraway seeds).
Here is a little known secret: if you plan correctly, you can turn this into a scrumptious meal. I usually boil 2 corned beef roasts for this purpose: to make reuben soup. The original recipe came from Taste of Home but I rarely follow it to the letter. Today, for example, I sort of doubled the recipe, I used all beef broth instead of a mixture of beef and chicken broths and I had two potatoes left over from St Patricks day so I diced those and added it to the soup making it a little heartier. I also used the leftover rye/pumpernickel to make croutons which I sprinkled over each bowl of soup.
I don't ever remember not liking corned beef and cabbage. I know my sister has never liked it. I do know that over the years I have come to LOVE it. Maybe it is an acquired taste.