The authentic Irish recipe for corned beef calls for the brisket to stay in the brine for two weeks! That would make it impossible to make if you want to eat it for St. Patrick’s Day tomorrow. For the quickie American way you can slow cook the brisket in the spices for 4 hours which means you should start tonight.
In case you don’t know which cut of beef is the brisket, here ya go…
Here’s a link to a recipe for corned beef and cabbage, the not-so-authentic way:
Coupla hours recipe corned beef and cabbage
And what is the easiest way to enjoy corned beef and cabbage on St. Patrick’s Day? Head out to an Inland Empire Irish Pub, of course!
Killarney’s in Riverside and Temecula
Cheers to St. Patrick’s Day! Might I suggest the following:
And this, too!
March 16, 2011 at 10:53 am | Drinking, KCAL Crew, Lifestyle, Local News | 1 comment
One Response to “Corned Beef And Cabbage From Scratch?”
It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. ‘
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