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KackyK
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| Posted: March 14 2009 at 12:13pm | IP Logged
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I have only been successful in doing this once! It was the first time I ever made it and I had no clue. I simply followed the directions on the package. My dh loved it (kids, not so much but they were really small then too).
Since then, I have never gotten it right since...always ends up too dry. And that's still me, following the directions on the package (I'm not very creative).
Anyone got anything foolproof (read...kackyproof)?
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Lara Sauer
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| Posted: March 14 2009 at 12:43pm | IP Logged
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KackyK,
I love corned beef and cabbage and usually make a huge feast for friends once a year...as a result, I am a pro at using either a crock pot or a pan!
In a pan on the stove, the main thing that is important is to make sure that the meat remains covered in liquid throughout the duration of the cooking. If you don't have a pan big enough, you may need to turn the meat every now and again while cooking it.
You also want to purchase one that has a good bit of marbling...the point cut, which is actually cheaper than the flat cut, usually has a higher fat content. However, cutting it can prove tricky...just remember that you have to cut across the grain...otherwise you will have itty-bitty shards of meat. The flat cut is the one that provide the typical rectangular shaped slice.
When I serve it, I usually offer a couple of different flavors of mustard. I also make a horseradish sauce by mixing horseradish with mayonnaise (my favorite!).
When I am done cooking the meat, I reserve enough of the liquid to keep the meat moist and turn the stove down to a very low simmer...the rest of the broth I remove and use to cook my carrots and potatoes in. (In separate pans.)
Also, I don't cook my cabbage with the meat. Instead, I cut the head into wedges, and lay them out in a shallow baking dish. I then take a stick of butter (1/2 stick for 1/2 head of cabbage) and cut small slices and scatter them over the top of the cabbage. Next I salt and pepper to taste. Finally, I pour milk around the edge of the pan until I can just start to see it. I cover the pan with aluminum foil and bake it at 350 for about 45 minutes, remove the aluminum foil and bake for another 15 minutes to lightly brown the top.
I finish the meal off with some Irish Soda Bread...yum!
(if you want that recipe, you can pm me!)
I hope this helps.
Sara
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8kids4me
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| Posted: March 14 2009 at 1:05pm | IP Logged
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crock pot. First the cabbage, cut into 1/4's. Next about 4 carrots, cut into chunks, then about 5 potatoes, also chunked. Then the corned beef round(I prefer that to the brisket, makes it easier to slice up for sandwiches later). On low all day. Oh and about a cup of water. That would have been a bad thing to forget! 
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Maddie
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| Posted: March 14 2009 at 1:12pm | IP Logged
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I fill a large pot with water, drop the corned beef in, all the drippings in the package, and the spices. I let it boil all day until tender, then add potatoes and cabbage the hour before serving for a delicious corned beef and cabbage soup. My German in-laws always called the broth the "liquor" and taught me to cook it this way. I love mine with spicy brown mustard and my biscuit bread. We eat corned beef and cabbage several times a year. 
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JodieLyn
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| Posted: March 14 2009 at 3:31pm | IP Logged
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Sara, that sounds neat for doing the cabbage.. and thanks for the reminder on the bread 
I'm doing this tonight due to logistic later in the week.
I don't have a method to share I just end up doing the toss in pot and cook and never do have a known plan. I think Maddie's is what I do. but it changes around some too.. like serving mashed potatos instead of boiled..
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mellyrose
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| Posted: March 14 2009 at 4:33pm | IP Logged
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I throw it in a crockpot with a cup of beer and cook on low all day. Dark beer is best, but any beer will do. Any liquid will do, actually.
I never cook the cabbage with the corned beef bc I can't stand the smell all day. But, that's just me 
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sewcrazy
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| Posted: March 14 2009 at 8:36pm | IP Logged
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We just had corned beef tonight!
I boil it in a big pot for about 4 hours, several chopped onion. First a rapid boil for 1 hour, then turn it down to a slow roll. 3 hours in I add the cabbage, potatoes and carrots. Remove the meat from the water and let rest for 20 minutes. Remember to slice thin across the grain.
YUM!
Then I use the boil water as my sausage lentil soup base. Extra yum!
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Mary G
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| Posted: March 14 2009 at 8:41pm | IP Logged
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The BEST corned beef we ever had was when I "corned" by own beef in Austria! Seriously, it was great! We steeped it in a salt water bath for a couple of days and then just boiled the _____ right out of it (used beer and water, if I remember right). It was sensational! Just remember (as a few folks mentioned above) to keep it covered in liquid ... either beer, water, wine, even a soda works ... you just don't want it to dry out.
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Angie Mc
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| Posted: March 16 2009 at 1:18pm | IP Logged
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I posted my fave way at my blog, here. I think the key to not having a dry corned beef is to buy the point cut which is well marbled and to slow cook it so that the fat has a long time to tenderize the meat. It doesn't slice and present in as pretty a fashion as the flat cut but I prefer the texture (and like to highly flavor it) and just go for the rustic family-style presentation which is pretty in its own way...welcoming and not fussy  .
Love,
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SylviaB
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| Posted: March 16 2009 at 1:22pm | IP Logged
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another crock pot user! I put it and the cabbage in and slow cook all day. Can't wait for tomorrow!
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nissag
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| Posted: March 16 2009 at 1:52pm | IP Logged
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roasting pan w/ lid - in the oven - 2 hours - 400F. Or 4 hours @ 300, depending upon how rushed I am. Longer is better.
I like beer in the water b/c it breaks down the protein. Plunk your taties, onions, cabbage and carrots in with the meat. Keep 'er covered and try not to peek.
Pass the soda bread, sweet butter, and mustard. Delish!
Blessings,
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snowbabiesmom
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| Posted: March 16 2009 at 2:08pm | IP Logged
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Ours will be going in the crockpot all day tomorrow on 10 hours with the spices that come in the package. I have never had to add a liquid, but the beer sounds delicious!! I'll probably throw in carrots and potatoes half way through the day.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: how to do you cook corned beef?
