tag:blogger.com,1999:blog-5848110156569017758.post7714997499443456754..comments2024-03-18T11:49:18.392-04:00Comments on South Your Mouth: Corned Beef and CabbageMandy Rivershttp://www.blogger.com/profile/06710513097645421429noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5848110156569017758.post-86291328642857449922019-03-22T23:48:58.493-04:002019-03-22T23:48:58.493-04:00Our local meat market makes their own Corned Beef ...Our local meat market makes their own Corned Beef and uses shoulder instead of brisket. Best corned beef I have ever had, exceptionally tender. I made it in my Instant Pot and it disappeared so fast I had to make a second one the next day.GrandmaLoriehttps://www.blogger.com/profile/10817000830304484202noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-63697122043987942062017-03-16T17:55:37.113-04:002017-03-16T17:55:37.113-04:00While actually not an Irish dish, it is an Irish-A...While actually not an Irish dish, it is an Irish-American dish. When the Irish came to America, Corned beef ended up in their cabbage & Potatoes as a result of not having Bacon slabs to season with and they resorted to the one meat that would keep "Corned Beef" which was cured in salt corns for longevity.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-43871703592362415052014-09-30T12:43:59.976-04:002014-09-30T12:43:59.976-04:00I love corned beef and cabbage. But then-again, wh...I love corned beef and cabbage. But then-again, what’d you expect from an old ‘shanty Irishman’ born, bred and raised in New York City; now living in SC since ‘05. I never understood why people only ate this once a year. Corned beef and lamb were our ‘junk food;’ not any more. As my local friends would say, “They’s real proud of it” (expensive).<br />Using only bay leaf, salt and peppercorns, you’re missing out on a lot of traditional flavors. I use a pepper mélange, coriander, dill seed, mustard seed, Allspice, cloves, cardamom and 1 or 2 bay leaves. <br />And yes, corned beef is about as Irish as fried pickles is southern. Back in the 50’s, I used to get fried pickles in the Jewish neighborhoods down on the ‘Lower East Side’ of Manhattan. <br />Christopher51https://www.blogger.com/profile/05303797389350022460noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-56965475185740837882014-09-13T11:37:28.694-04:002014-09-13T11:37:28.694-04:00My mother (a New Yorker transplanted to Louisiana)...My mother (a New Yorker transplanted to Louisiana) always made hers on the stove, insisted you get the corn beef that already had the spices rubbed into the meat (not the little spice pack) and did the cabbage, potatoes and carrots. So that's how I make it, too. Just try finding one of those corned beefs that are already immersed in the spices and don't come with that spice pack. Haven't been able to find one in two years. The flavor is different. Love corn beef!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-68998916136787400322014-09-11T20:41:58.258-04:002014-09-11T20:41:58.258-04:00I thought it was Irish in origin too. I suppose be...I thought it was Irish in origin too. I suppose because it is promoted mostly around St. Patrick's Day as part of the holiday menu. <br />Cindihttps://www.blogger.com/profile/12664923290990173240noreply@blogger.com