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6 Inspired Takes on Corned Beef and Cabbage

6 Inspired Takes on Corned Beef and Cabbage


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It's not a St. Patrick's Day celebration without Guinness, some green garments, and of course, corned beef and cabbage. It's a comforting and familiar dish, but while many may like the idea of having corned beef and cabbage as part of the festivities, when the time comes to actually put a pot on the stove, most people's resolve turns out to be about as solid as a leprechaun's promise of a pot of gold. And that's no surprise — it's probably safe to say that in today's food-obsessed culture, people have come to expect more sophistication out of the things they cook at home, just as they have out of the things they choose to eat when dining out.

But, as luck would have it, we put together a short list of inspired, and dare we say, improved, takes on the old favorite. For example, who would have thought to make a version of corned beef and cabbage that one could pick up with two hands? Look to Anthony Meidenbauer, chef at upscale burger joint Holsteins in Las Vegas, whose Luck of the Irish Burger puts it all in the palm of your hand. And Kerry Heffernan scores points for sheer originality with his corned salmon. Yes, that's right, corned salmon. And why not? It's a common misconception that the "corned" in "corned beef" refers to the ruminant's diet; rather, it's a passing reference to the salt grains used to cure the meat, which were once the size of corn kernels. Although, it is said that some farm-raised salmon are fed corn... but let's not dwell on that.

And for those who insist that there is no way to improve on a classic, there is, of course, the straightforward version. Now, get to it!

Mark Gaier and Clark Frasier's easy, crowd-pleasing boiled dinner is a simple, comforting combination of thinly sliced corned brisket of beef, slightly sweet roasted root vegetables, and classic green cabbage...

Chef Anthony Meidenbauer of Holsteins at The Cosmopolitan of Las Vegas offers his all-in-one take on an Irish-American classic...

If there's corned beef, then why not corned salmon?

It's a bit of a project, but the beef takes on tremendous amounts of flavor and is well worth the wait...

Executive chef Wade Burch of SouthWest NY serves this twist on the traditional Irish corned beef with a quesadilla...

Here's the classic, no-frills, one-pot version...


I didn’t really know what corned beef was. My childhood brisket was the Jewish sort, not cured or brined at all, just cooked—also low and slow—in the oven, but with more Mediterranean seasonings. Lots of tomatoes and herbs, and onions and garlic and red wine. Sometimes mushrooms.

Corned beef is also a flat cut brisket cut of beef, but one that has been salt-cured before. It is traditionally then boiled or braised with cabbage and other vegetables, as well as a pickling spice blend. If you buy a package labeled corned beef, there will probably be a little packet of the pickling spice mix in the package to use. otherwise you can use any commercial pickling blend.

The word “corned” refers to the meat being cured with salt, which was the way meat (and other foods) were preserved before refrigeration was prevalent. The story goes that the salt granules used to preserve the meat were sizable, roughly the size of corn kernels, and so the term “corned” was born. Sometimes other spices and sugar are used in the preparation of corned beef.


I didn’t really know what corned beef was. My childhood brisket was the Jewish sort, not cured or brined at all, just cooked—also low and slow—in the oven, but with more Mediterranean seasonings. Lots of tomatoes and herbs, and onions and garlic and red wine. Sometimes mushrooms.

Corned beef is also a flat cut brisket cut of beef, but one that has been salt-cured before. It is traditionally then boiled or braised with cabbage and other vegetables, as well as a pickling spice blend. If you buy a package labeled corned beef, there will probably be a little packet of the pickling spice mix in the package to use. otherwise you can use any commercial pickling blend.

The word “corned” refers to the meat being cured with salt, which was the way meat (and other foods) were preserved before refrigeration was prevalent. The story goes that the salt granules used to preserve the meat were sizable, roughly the size of corn kernels, and so the term “corned” was born. Sometimes other spices and sugar are used in the preparation of corned beef.


I didn’t really know what corned beef was. My childhood brisket was the Jewish sort, not cured or brined at all, just cooked—also low and slow—in the oven, but with more Mediterranean seasonings. Lots of tomatoes and herbs, and onions and garlic and red wine. Sometimes mushrooms.

Corned beef is also a flat cut brisket cut of beef, but one that has been salt-cured before. It is traditionally then boiled or braised with cabbage and other vegetables, as well as a pickling spice blend. If you buy a package labeled corned beef, there will probably be a little packet of the pickling spice mix in the package to use. otherwise you can use any commercial pickling blend.

The word “corned” refers to the meat being cured with salt, which was the way meat (and other foods) were preserved before refrigeration was prevalent. The story goes that the salt granules used to preserve the meat were sizable, roughly the size of corn kernels, and so the term “corned” was born. Sometimes other spices and sugar are used in the preparation of corned beef.


I didn’t really know what corned beef was. My childhood brisket was the Jewish sort, not cured or brined at all, just cooked—also low and slow—in the oven, but with more Mediterranean seasonings. Lots of tomatoes and herbs, and onions and garlic and red wine. Sometimes mushrooms.

Corned beef is also a flat cut brisket cut of beef, but one that has been salt-cured before. It is traditionally then boiled or braised with cabbage and other vegetables, as well as a pickling spice blend. If you buy a package labeled corned beef, there will probably be a little packet of the pickling spice mix in the package to use. otherwise you can use any commercial pickling blend.

The word “corned” refers to the meat being cured with salt, which was the way meat (and other foods) were preserved before refrigeration was prevalent. The story goes that the salt granules used to preserve the meat were sizable, roughly the size of corn kernels, and so the term “corned” was born. Sometimes other spices and sugar are used in the preparation of corned beef.


I didn’t really know what corned beef was. My childhood brisket was the Jewish sort, not cured or brined at all, just cooked—also low and slow—in the oven, but with more Mediterranean seasonings. Lots of tomatoes and herbs, and onions and garlic and red wine. Sometimes mushrooms.

Corned beef is also a flat cut brisket cut of beef, but one that has been salt-cured before. It is traditionally then boiled or braised with cabbage and other vegetables, as well as a pickling spice blend. If you buy a package labeled corned beef, there will probably be a little packet of the pickling spice mix in the package to use. otherwise you can use any commercial pickling blend.

The word “corned” refers to the meat being cured with salt, which was the way meat (and other foods) were preserved before refrigeration was prevalent. The story goes that the salt granules used to preserve the meat were sizable, roughly the size of corn kernels, and so the term “corned” was born. Sometimes other spices and sugar are used in the preparation of corned beef.


I didn’t really know what corned beef was. My childhood brisket was the Jewish sort, not cured or brined at all, just cooked—also low and slow—in the oven, but with more Mediterranean seasonings. Lots of tomatoes and herbs, and onions and garlic and red wine. Sometimes mushrooms.

Corned beef is also a flat cut brisket cut of beef, but one that has been salt-cured before. It is traditionally then boiled or braised with cabbage and other vegetables, as well as a pickling spice blend. If you buy a package labeled corned beef, there will probably be a little packet of the pickling spice mix in the package to use. otherwise you can use any commercial pickling blend.

The word “corned” refers to the meat being cured with salt, which was the way meat (and other foods) were preserved before refrigeration was prevalent. The story goes that the salt granules used to preserve the meat were sizable, roughly the size of corn kernels, and so the term “corned” was born. Sometimes other spices and sugar are used in the preparation of corned beef.


I didn’t really know what corned beef was. My childhood brisket was the Jewish sort, not cured or brined at all, just cooked—also low and slow—in the oven, but with more Mediterranean seasonings. Lots of tomatoes and herbs, and onions and garlic and red wine. Sometimes mushrooms.

Corned beef is also a flat cut brisket cut of beef, but one that has been salt-cured before. It is traditionally then boiled or braised with cabbage and other vegetables, as well as a pickling spice blend. If you buy a package labeled corned beef, there will probably be a little packet of the pickling spice mix in the package to use. otherwise you can use any commercial pickling blend.

The word “corned” refers to the meat being cured with salt, which was the way meat (and other foods) were preserved before refrigeration was prevalent. The story goes that the salt granules used to preserve the meat were sizable, roughly the size of corn kernels, and so the term “corned” was born. Sometimes other spices and sugar are used in the preparation of corned beef.


I didn’t really know what corned beef was. My childhood brisket was the Jewish sort, not cured or brined at all, just cooked—also low and slow—in the oven, but with more Mediterranean seasonings. Lots of tomatoes and herbs, and onions and garlic and red wine. Sometimes mushrooms.

Corned beef is also a flat cut brisket cut of beef, but one that has been salt-cured before. It is traditionally then boiled or braised with cabbage and other vegetables, as well as a pickling spice blend. If you buy a package labeled corned beef, there will probably be a little packet of the pickling spice mix in the package to use. otherwise you can use any commercial pickling blend.

The word “corned” refers to the meat being cured with salt, which was the way meat (and other foods) were preserved before refrigeration was prevalent. The story goes that the salt granules used to preserve the meat were sizable, roughly the size of corn kernels, and so the term “corned” was born. Sometimes other spices and sugar are used in the preparation of corned beef.


I didn’t really know what corned beef was. My childhood brisket was the Jewish sort, not cured or brined at all, just cooked—also low and slow—in the oven, but with more Mediterranean seasonings. Lots of tomatoes and herbs, and onions and garlic and red wine. Sometimes mushrooms.

Corned beef is also a flat cut brisket cut of beef, but one that has been salt-cured before. It is traditionally then boiled or braised with cabbage and other vegetables, as well as a pickling spice blend. If you buy a package labeled corned beef, there will probably be a little packet of the pickling spice mix in the package to use. otherwise you can use any commercial pickling blend.

The word “corned” refers to the meat being cured with salt, which was the way meat (and other foods) were preserved before refrigeration was prevalent. The story goes that the salt granules used to preserve the meat were sizable, roughly the size of corn kernels, and so the term “corned” was born. Sometimes other spices and sugar are used in the preparation of corned beef.


I didn’t really know what corned beef was. My childhood brisket was the Jewish sort, not cured or brined at all, just cooked—also low and slow—in the oven, but with more Mediterranean seasonings. Lots of tomatoes and herbs, and onions and garlic and red wine. Sometimes mushrooms.

Corned beef is also a flat cut brisket cut of beef, but one that has been salt-cured before. It is traditionally then boiled or braised with cabbage and other vegetables, as well as a pickling spice blend. If you buy a package labeled corned beef, there will probably be a little packet of the pickling spice mix in the package to use. otherwise you can use any commercial pickling blend.

The word “corned” refers to the meat being cured with salt, which was the way meat (and other foods) were preserved before refrigeration was prevalent. The story goes that the salt granules used to preserve the meat were sizable, roughly the size of corn kernels, and so the term “corned” was born. Sometimes other spices and sugar are used in the preparation of corned beef.



Comments:

  1. Elishama

    Well, so-so......

  2. Neilan

    Stylish thing

  3. Charleston

    Indeed and as I did not realize earlier

  4. Adriyel

    why is it so fired !!!!!!!!



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