Corned Beef & Cabbage

1 3/4 lbs onions
2 1/2 lbs carrots
6 lb corned beef brisket or round,
----- spiced or unspiced
1 cup malt vinegar
6 oz Irish stout
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 lb cabbage, rinsed
2 1/2 lb small red potatoes
1/2 cup coarse grain mustard
1/2 cup Dijon mustard

To serve 12, use a 14 to 20 quart pan. Coarsely chop enough onions and carrots to make 1 cup each. In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add water to barelycover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours.

Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes. With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and Dijon mustards.

Corned Beef & Cabbage Sandwich Spread

A delicious way to make a little corned beef go a long way, reminiscent of ham salad. The raw cabbage adds a wonderful crunch, but no one will guess what it is.

2 cups diced corned beef
1 cup chopped raw cabbage
2 ounces swiss cheese, finely shredded (optional)
1/3 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon prepared horseradish
salt and pepper to taste

In a food processor fitted with the steel blade, pulse the corned beef until chopped. Place in a mixing bowl. Pulse the raw cabbage until well chopped and add to mixing bowl with corned beef. Stir in the swiss cheese. Blend the remaining ingredients together and stir into the corned beef mixture. Stir until well blended and everything is evenly distributed. Spread thickly on rye or pumpernickel bread. Serve with pickles on the side.

Yield: 4 sandwiches.

Corned Beef & Cabbage

Ingredients
3 to 4 lbs. corned beef brisket
3 sliced onions
3 whole cloves
6 whole peppercorns
1 bay leaf
1 peeled clove garlic
1 stalk celery
1 carrot
2 teaspoons parsley
6 medium peeled potatoes
6 carrots
6 cabbage wedges

Place meat in a large deep pot; just cover with cold water. Add 8 next ingredients. Cover; bring to boil. Lower heat and simmer 3 hours until tender.

Add peeled potatoes and carrots; simmer 20 minutes.
Add cabbage wedges; simmer for 20 minutes more.
Serves 6 hungry people.

1 can corned beef
4 cups potatoes -- diced
3 tablespoons onion -- minced
1/2 cup milk
1 teaspoon fat

Salt and pepper Cabbage Brown onion in fat; add corned beef and break up. (this works better if can has been chilled first) Add cooked potatoes, milk
and seasonings. Simmer for 30 min. Prepare cabbage and cook.

Serve hash and cabbage together.

Corned Beef and Cabbage

4 lbs corned beef
6 potatoes
6 turnips     
6 carrots
6 onions
1 small cabbage,

Soak choice brisket of corned beef in cold water for an hour. Drain and cover with fresh cold water and bring to a boil. Skim well. Shove pot to back of stove and let meat simmer very gently for 4 hours; 30 minutes before meat is done, boil in a separate pot, the peeled potatoes, turnips, carrots, and onions, slated slightly. In still another pot cook the cut cabbage 15 minutes. Lift the brisket onto a large, well-heated platter and surround with the cooked vegetables. Serve with fresh horseradish or mustard.

Corned Beef & Cabbage

1 large corned beef brisket
2 or 3 cans (0.7 to 1 kg) of cheap beer
a couple of dried chiles, perhaps serranos
1 or 2 teaspoons (5-10 mL) coriander seeds
1 or 2 teaspoons (5-10 mL) mustard seeds
a few dashes cinnamon
a few dashes of allspice
3 or 4 large potatoes, scrubbed and chopped in quarters
5 or 6 carrots, coarsely sliced
3 or 4 turnips, scrubbed and sliced
1 large cabbage, coarsely chopped
1 lb (1/2 kg) mixed beans

Buy a corned beef brisket at your local supermarket. In a pot, pour 12 ounces (340 g) of beer. Add a bay leaf or two, a dried red chile or two, a teaspoon or two (5-10 mL) of coriander seeds, a teaspoon or two (5-10 mL) of mustard seeds, a few dashes of cinnamon, a few dashes of allspice, and all the juice from the corned beef pack. Put the corned beef on a steamer rack in the pot and add water to bring the liquid level up to the bottom of the rack.

Cover the pot and put it on some heat and bring the liquid to a boil. Steam for several hours (it took me five hours for a 4 lb (2 kg) brisket) until the meat doesn't feel rubbery when you stick a fork in it. Add water or beer or both as needed to keep some liquid in the pot.

Remove the meat and slice. Remove the steamer rack. Leave all the other stuff in the pot and put in some potatoes and carrots and turnips or whatever. Add water [or beer!] to cover and boil until the stuff is cooked. Remove all the vegatables and potatoes. Put the steamer rack back in and put in some cabbage wedges. Steam them for about five to ten minutes, depending on how crisp or soggy you like cabbage. Serve.

Get out some beans which you have thoughtfully left soaking overnight in water. Drain them and put them in a pot. Cover them with the liquid that you have been using to cook the corned beef and cabbage and potatoes and vegatables. The liquid should be about an inch higher than the beans. Simmer for three or four hours or until the beans are as firm or as mushy as you like them.

Corned Beef
& Cabbage Potato Salad

A cross between potato salad and coleslaw embellished with corned beef and a mustard dressing. Serve with fresh rye bread and butter to make a meal.

2 pounds red new potatoes, boiled, cooled and sliced
1/2 head cabbage, coarsely chopped
2 carrots, shredded
2 - 3 cups diced corned beef
3/4 cup mayonnaise
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon dried dill weed
salt and pepper to taste

Toss potatoes, cabbage, carrots and corned beef in a large bowl.

Blend the remaining ingredients together in another bowl. Pour over the vegetables and toss gently to mix.

Refrigerate several hours or overnight to blend flavors.

Yield: 6 main dish servings

Corned Beef & Cabbage with Orange.

1 corned beef brisket, about 4 lbs.
1 juice orange
18-20 whole cloves
1 tsp. whole yellow mustard seeds
1/2 tsp. caraway seeds
1/2 tsp. whole black peppercorns
1/2 tsp. whole coriander
3 lbs. small potatoes, peeled (I like to use Yukon Gold in this dish)
2 1/2 lbs. carrots, peeled and cut into large pieces
1 medium head cabbage
Serves 8

Place corned beef in large stockpot. Wash orange, with peel on, then roll around on counter, pressing down to release the juice inside. Push whole cloves into the orange, scattering them randomly.Cut orange in half, gently squeeze some of the orange juice onto the corned beef and place clove studded orange halves in the pot. Sprinkle spices over meat, then add enough water to cover. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours. Drain.

About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you're ready to serve as it doesn't need to cook long. Drain vegetables. Arrange meat and vegetables on a platter and serve with your favorite mustards.

Corned Beef & Cabbage

1 3/4 lbs onions
2 1/2 lbs carrots
6 lb corned beef brisket
---- or round, spiced or unspiced
1 cup malt vinegar
6 oz Irish stout
1 tablespoon mustard seed
1 tablespoon coriander seed
1/2 tablespoon black peppercorns
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
2 bay leaves
3 lb cabbage, rinsed
2 1/2 lb small red potatoes
1/2 cup coarse grain mustard
1/2 cup dijon mustard

To serve 12, use a 14 to 20 quart pan.

Coarsely chop enough onions and carrots to make 1 cup each. In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves.

Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours.

Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes.

Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes.

With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards.

Dublin Sunday
Corned Beef and Cabbage

(8 servings)
5 lb Corned beef brisket
1 lg Onion stuck with 6 whole - cloves
6 Carrots, peeled and sliced
8 Potatoes, peeled and cubed
1 ts Dried Thyme
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)- cut in quarters

Horseradish Sauce:
1/2 pt Whipping Cream
2 tb to 3T prepared horseradish
-----Whip cream until it stand in peaks.
Fold in horseradish.

Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours.
Skim fat from top as it rises. Remove the thyme, parsley and onion. Add cabbage.
Simmer for 20 minutes until cabbage
is cooked. Remove the meat and cut into pieces. Place on center of a large platter.
Strain the cabbage and season it heavilywith black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce

Corned Beef and Cabbage
New England Boiled Dinner

Cook Corned Beef until tender. Meantime, cook separately until tender, then skin and reserve: 10 to12 medium-sized beets, 290 Some devotees of this dish add about: 1/2 lb salt pork to the corned beef for the last 2 hours of cooking.

When done, remove the beef from the pot and cook in the simmering stock for 30 minutes: 3 peeled, quartered small parsnips 6 peeled, quartered large carrots 3 peeled, quartered large yellow turnips Skin and add: 10 small onions Pare, quarter and simmer in the stock for 15 minutes longer: 6 medium-sized potatoes Cut into wedges, add and simmer until tender, about 10 to 15 minutes: A head of cabbage Reheat the meat in the stock.

Serve it on a large platter, surrounded by the vegetables, including the beets. Garnish with parsley.

If there is enough of this dish left over, use for--->RED FLANNEL HASH: New Englanders say that this hash, to be properly made, must be concocted from the leftovers of: New England Boiled Dinner above . Chop the leftover beets, cabbage, turnips, corned beef, etc., and brown the mixture in a skillet in: 2 tablespoons vegetable oil until a brown crust forms

Corned Beef
& Cabbage Chowder

2 cups corned beef brisket
-- leftover, diced
2 cups cabbage -- leftover
cooked with-- beef, chopped
2 cups potatoes -- cooked & diced
1 can cream of celery soup
1 cup milk

- -----Heat together at a simmer for 30 minutes. Serve with crackers.

Southern-Style Brisket Dinner

1 (4-pound) fresh brisket of beef
Water to cover
1 teaspoon salt
1 teaspoon pepper
4 yellow onions, halved
1 pound Italian sweet sausage links
6 carrots, cut into 1-inch pieces
1 clove garlic, minced
6 large potatoes, peeled and halved
2 green bell peppers, cored, seeded, and cut into quarters
1 (15-1/4-ounce) can corn kernels, drained
1 (38-ounce) can whole tomatoes, undrained
1 head green cabbage, cut into 6 wedges
1 (15-1/2-ounce) can garbanzo beans or chick peas, drained
Salt and pepper to taste

Instructions
In a large pot or dutch oven over medium-high heat, place brisket of beef and cover with water. Add 1 teaspoon salt, 1 teaspoon pepper, onions, and Italian sausage; cover and bring to a boil. Reduce heat to low and simmer 2 to 2-1/2 hours or until brisket is fork-tender.

Add carrots, garlic, potatoes, bell peppers, corn, tomatoes, cabbage, and garbanzo beans or chick peas; simmer another 30 to 40 minutes or until vegetables are tender.

Remove from heat; drain off broth and pour into a tureen. Season with salt and pepper. Transfer brisket and sausage onto a cutting board; slice and transfer onto a serving platter. Place vegetables onto a serving platter. Serve the broth in small soup bowls.

Makes 6 servings