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Friday, March 13. 2015
With an Irish father-in-law, the boiled dinner is de rigeur around here on, or close to, St. Paddy's Day. I'll make up a big pot this weekend even though he is still in lovely San Diego, slowly on the mend and eager to get home.
I happen to be one of those people who love that New England Boiled Dinner, aka Irish Boiled Dinner, aka (per reader) "a greasy, one-pot slopfest."
Cook the heck out of the meat, for hours, until it almost falls apart. Lots of whole peppercorns, Allspice, cloves, bay leaf, and garlic in the pot.
The carrots are optional, in my view - and the cabbage is the best part. For a large volume of food with generous leftovers for all, I am using 2 packaged corned beefs, 6 turnips, a small bag of carrots, a couple of giant onions, a small bag of parsnips (yum), a bag of potatoes, 2 or 3 large cabbages. That's all that will fit into our largest stewpot.
We're gonna need a bigger stewpot.
A large pot of hot mustard on one side, and a pot of beer on the other side. Great peasant eats, and the spices perfume the entire cabin.
Update: Had to do it in multiple batches but reusing the water from cooking the meat.
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Hey BD--come into the present times:
Use your pressure cooker. First put down the rack, then put in a carrot chopped into big chunks (you are not going to eat these). Put in a big onion chopped in quarters, and a bag of pickling spice. I use about a half a handful. Be sure to wrap the spice in some cheese cloth. Then on top of all this lay down your rinsed off corned beef. Set it on high pressure for about 1 hour 10 minutes.
Pull out the meet and carrots and onions. Throw away everything but the broth. Now put in the cabbage, the carrots, hit the high pressure ring and hold for about 6 minutes. You could have put in your potatoes also, but I prefer them boiled seperately. It really is easy to do with a pressure cooker.
Throw everything away except the broth? Then put in cabbage and carrots? Seems like you could have saved by not buying "meet". We did our St. Patricks dinner last night and beat the crowd, went to a local Irish pub and did the corned beef and cabbage and Irish stew. Guiness of course.
"Peasant eats"!? HA!
'Tis fit for a king, I tell ye. Aye, a king!
Woops! I forgot to include the 2 cups of water and 12oz of Guinness that goes into the pot.
Corned beef and cabbage with fresh-ground horseradish stirred into a dab of whipped heavy, heavy cream. Yummm. Use the ground dark mustard for the Reubens 'cause, of course, you make a double recipe for just that.
Please! Corned beef with cabbage isn't good the first time.
You like being, or pretending to be, Irish. Fine, go with it. There's no need to foist REALLY CRAPPY FOOD on the rest of us 'cause of your fetishes.
The CEOs of some brewing companies were getting together for dinner at some fancy NYC eatery to discuss how they might get in on the Bailout Bandwagon. Naturally the waiter comes to the table to axe for their drink orders.
The CEO of Coors says, "I'll have a Coors Light."
The CEO of Budweiser says, "I'll have a Bud Light."
The CEO of Miller says, "I'll have a Miller Lite."
The CEO of Guiness says, "I'll have an iced tea."
The other three just about jump out of their chairs! "What!" the shout in near unison, "why did you order an iced tea?!?"
"Well," says the CEO of Guiness, "if you all aren't goind ot drink beer than neither will I."
jappy ... We had Jameson and club soda for our Wearin' of the Green and it was delicious. Was extra careful about walking afterward, but I didn't fall down. Now I have to wait for my birthday in June for my next Jameson and soda. It certainly is delicious though. Maybe it's that extra round of filtering, but it seems much smoother to me than single malt.
And I have something to look forward to. That's my recipe for a happy old age.
Calling all Bob Dylan lovers--
The answer is blowin' in the wind--
Me thinks, the question's blowin' in that Malibu wind.
The answer is still questionable.
Sounds delish but you forgot to add the turnip or parsnips. In these parts our local dining emporium calls it New England Boiled Dinner ($8.95) when it has turnip/parsnips included but Corn Beef & Cabbage ($7.95) when it is only the spuds and carrots in the mix. Go figure. Is it still on the menu at Locke-Ober Cafe in Beantown? Love that place- mucho value added for so-called "peasant food", that's the Yankee Peddler way.
Not just an Irish thing. Lots of Italians like a good "bolito" boiled beef.
Having grown up on all kinds of boiled dinners (corned beef, shoulder, etc.) I don't get a big Chris Matthews tingle down my leg over a greasy, one-pot slopfest that most corned beef dinners seem to be. I grew up in an Irish family in Boston where that kind of stuff was daily fare.
I found a recipe for corned beef coated in brown sugar and braised in Guiness for 3 hours in a slow oven. (Google it.) It's by far the best corned beef I've ever had and my guest wolfed down damn near 10 pounds of it last Saturday.
As wonderful as it was, the best part was the corned beef hash I made from the leftovers. I'm still stuffed from it mixed with poached eggs.
I buy corned beef to make reubens. The sliced type at the deli counter cost $8.99/lb so I buy a flat cut (if i can find it) and slow cook it myself for $3.29/lb.
I noticed that the price of corned beef went up at least $1.00 a few weeks before 3/17.
The best Irish dinner is a hydraulic dinner - Bushmills and Guinness. Okay, so maybe you still have to chew the Guinness.
In the 40's and 50's restaurants around Boston would serve the boiled dinner as a special every Thursday for lunch and supper. In my family it was common anytime of the week. We always served rutabagas, potatoes and corned beef boiled together but the cabbage would be boiled seperately to keep it from turning mushy.