Re:corned beef and cabbage browngreen: Hey, sure.
You just boil the corned beef in a pot of water, totally covered. My mom uses her own spices (black pepper corns, a bay leaf, maybe mustard seed, maybe some celery seed or celery salt)- add all to the water. Leave the fat on.
It's done when it is some what able to pull apart easily with a fork, but don't over cook it or it will be rubbery.
about 5 minutes or so before you plan to take it out, add a bunch of chopped green cabbage. The cabbage won't be done when the meat is, but you want to take the meat out and let it set for about 10 minutes before you slice it anyway.
Take the meat out with tongs.
The cabbage is done when it is wilted and slightly translucent.
Drain it before serving it, or use a slatted spoon/tongs/whatever!
I super love it with hot deli or dijon mustard!
In fact, writing about it is making me crave it-- and it isn't even St PAtrick's day (and I'm not even Irish!)
Best of luck~!
BG/AG
Re:corned beef and cabbage raistlynne: Excellent - thank you!!
Re:corned beef and cabbage browngreen: Sure thing. I hope it goes well for you!
I wanted to tell you that you can buy a corned beef in a package that it has already been sitting in the spices-- that is what I used, and I couldn't tell the difference really between my mom's and it.
I guess they are "pickling spices" which I find interesting.
BG/ag
