Traditional Corned Beef and Cabbage

[roxfisher]

I like it, but Bill won't eat it, so he gets a grilled steak instead. This one is for Monday. Tonight it is skewered teriyaki albacore with pineapple chunks and peppers.

This has got to be the easiest dinner to make. You can use a crock pot, I buy a brisket, flat cut or round. If you don't have a crock pot, just simmer on low, covered in a large stock pot on the stove. This will serve about 4-6.

Place corned beef in crock pot and add the extra spice packet. The spice packet is basically pickling spices and peppercorns.
Add enough water to cover and let er go. 3-5 hours depending upon the setting either Med or High.
When corned beef is tender, remove and keep covered, and place in warm oven.
Add red potatoes to the water, if large cut in halves. Usually about 2-3 per person, and add the cabbage that has been cut in wedges (8ths, do not remove core)
Simmer in pot about 30-45 minutes until fork tender.
Now slice up your corned beef, against the grain, surround with potatoes and cabbage and ladle a little juice over the top.
DONE
Serve with butter, salt and pepper for the taters and cabbage and VINEGAR for the cabbage.
Horseradish and or Whole grain mustard for the beef.

[fishnazzi]

that sounds really good

[tptrench]

Try adding some turnips and carrots when you put the taters in too. The crock pot assures a super tender corned beef.

[elliemay]

Yum I love corned beef. Thanks.

[johnnylite]

What is the difference between round and flat cut?
Oh yeah I love this too. Making it tonight.

[roxfisher]

Actually it is the cut and the location. Point cut is the end. Flat/Blade cut is the middle and the round is the prime area. You can tell the difference just by looking. The names tell you.
Point cut is tougher, more connective tissue, cheaper. Blade is the center flat rectangular piece, and the round looks more like a roast. The prices indicate that also.
Prices range from $0.89 for point cut, $2.49 for Blade and $3.49 for round. I usually by the flat/blade cut.
Corned beef is named for the size of the salt used to cure the beef. Large pieces that were called "corn" as the salt chunks were the size of corn kernels.
At the current price, cook two, then let one cool and slice thin for Reuben Sandwiches.
Rye bread, piled with thin slices of corned beef, top with saurkraut and swiss cheese, slather the bread with traditionally russian dressing, but most folks now use thousand island.
To assemble, slather the bread, pile hot corned beef on one side and top with two slices cheese, on the other side have your kraut.
Slide under the broiler just to melt the cheese and warm the kraut, then fold them together.
Serve with extra dressing for the dipping.

[elliemay]

Thanks Roxy, now I need to go to the deli for a Ruben with fries, extra kraut, and smothered with Russian. Diet? What diet?

[JIGMEISTER]

I make it the same way, Except I boil it in Guinness!

Use 2 cans or bottles of Guinness and add 1 can water, basically 2:1 ratio. Add a little brown sugar too.

[Mikey]

I'll have to try the beer, we cook with beer alot.

Except I measure it different, 12oz. of beer used in cooking is measured "2 half bottles, drink the other half"

Thanks Rox, got any Irish in ya?

[Kurt]

Fart and Smile has round cut for cheap. I've got mine cookin.

[roxfisher]

Originally Posted by Mikey

I'll have to try the beer, we cook with beer alot.

Except I measure it different, 12oz. of beer used in cooking is measured "2 half bottles, drink the other half"

Thanks Rox, got any Irish in ya?

ABSOLUTELY MIKEY. My Great Grandfather be Walter Lack direct from the Emerald Isle.

[johnnylite]

Reuben sandwich is one of my all time favorites. When they are made right they can't be beat. Well maybe pastrami but that's a given.