We have always done blackeyes, cabbage, ham and cornbread
We raised every thing here except the cornbread
We raised every thing here except the cornbread
Who all is having corn beef and cabbage for New Years Day?
- Thread starter joebryant
- Start date
Hey, Joe
I am a rebel. Live with it.
ETA: cant eat much of anything today. My teeth are throbbing. Need meds and a nap.
ETA: cant eat much of anything today. My teeth are throbbing. Need meds and a nap.
Corned beef and cabbage is incorrectly traditional for St. Pats day... the Irish (at least in county cork) almost never eat corned beef.. its served at Christmas and is called spiced beef and boy is it YUMMY.. not boiled either like we do ours. They will serve the traditonal Bacon and cabbage as a weekly meal.. I think its Saturdays meal at my MIL house. Its a boiled ham, reminds me of a whole canadian bacon, boiled with the cabbage and served with a big pile of potatoes. In all my years of Irishness.. ive only ever had the spiced beef once an it was at Christmas. My husband never head of corned beef till he got here. Now, being down here in dixie, I already have my black eyed peas and collard greens cooked with my hog jowel and if the saturated fat fairy doesn't come by and zap me.. I MIGHT make crackling cornbread.
- Thread starter
- #14
Quote:
Cynthia, y'all ain't lived yet. There are other things to eat every day besides the staple DAILY Southerny blackeyed peas, cornbread, and collard greens DIET.
This is a hearty meal in one pot with corned beef, cabbage, potatoes, and carrots in a savory broth. Feeds a dozen hungry guests or plan on leftovers.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes
Ingredients:
* 1-3/4 pounds onions, divided use
* 2-1/2 pounds carrots, divided use
* 6 pounds corned beef brisket or round, spiced or unspiced
* 1 cup malt vinegar
* 6 ounces Irish stout beer
* 1 tablespoon mustard seed
* 1 tablespoon coriander seed
* 1/2 tablespoon black peppercorns
* 1/2 tablespoon dill seed
* 1/2 tablespoon whole allspice
* 2 bay leaves
* 3 pounds cabbage, rinsed
* 2-1/2 pounds small red potatoes, scrubbed
* 1/2 cup coarse grain mustard, optional
* 1/2 cup Dijon mustard, optional
Preparation:
You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.
While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.
Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments.
Yield: 12 hearty servings
Cynthia, y'all ain't lived yet. There are other things to eat every day besides the staple DAILY Southerny blackeyed peas, cornbread, and collard greens DIET.
This is a hearty meal in one pot with corned beef, cabbage, potatoes, and carrots in a savory broth. Feeds a dozen hungry guests or plan on leftovers.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes
Ingredients:
* 1-3/4 pounds onions, divided use
* 2-1/2 pounds carrots, divided use
* 6 pounds corned beef brisket or round, spiced or unspiced
* 1 cup malt vinegar
* 6 ounces Irish stout beer
* 1 tablespoon mustard seed
* 1 tablespoon coriander seed
* 1/2 tablespoon black peppercorns
* 1/2 tablespoon dill seed
* 1/2 tablespoon whole allspice
* 2 bay leaves
* 3 pounds cabbage, rinsed
* 2-1/2 pounds small red potatoes, scrubbed
* 1/2 cup coarse grain mustard, optional
* 1/2 cup Dijon mustard, optional
Preparation:
You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe.
Divide onions and carrots and chop enough to fill 1 cup of each, reserving the rest. Place the corned beef in the stockpot. Add the chopped onions, carrots, malt vinegar, stout beer, mustard seeds, coriander seeds, black peppercorns, dill seeds, whole allspice, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.
While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.
Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.
To serve, cut corned beef against the grain into thin slices and accompany with the cooked vegetables. Dijon mustard and/or coarse-grained mustard complement the corned beef as optional condiments.
Yield: 12 hearty servings
Quote:
It's a comfort food for me; something my parents always made. I prefer it boiled with potatoes and cabbage. Nowadays I still boil the beef and potatoes but prefer the cabbage fried.
At any rate, not having either today. DH is working all day, so leftover brisket for me.
ETA: Sorry bout the toothache Cynthia. I have one too, if it makes you feel any better. A molar that I am soon going to part company with.
It's a comfort food for me; something my parents always made. I prefer it boiled with potatoes and cabbage. Nowadays I still boil the beef and potatoes but prefer the cabbage fried.
At any rate, not having either today. DH is working all day, so leftover brisket for me.
ETA: Sorry bout the toothache Cynthia. I have one too, if it makes you feel any better. A molar that I am soon going to part company with.
Last edited:
Joe, that does sound good. I'm going to see if we have any soup today, though. Can't chew.
Corned beef and cabbage belong to St Patricks day here.
In our house New Years day has is own odd mixed bag meal tradition.
It happens to be the day I take down the tree. It takes all day and I do not cook. I pretty much cook continuously from the morning of the 24th til the afternoon of the 30th.
On the 31st I make soup.
That makes January 1rst "left-over day" Anybody who is brave enough to be hungry today will have to venture into the fridge and select a plastic container. There are many to choose from.
It's sort of like Lets Make a Deal Meal. Open a Cool Whip container and you might find stuffed shells (yummmm) or you might find moldy dip from Christmas eve (Ewwwwww).
I can pretty much guarentee that on several occasions today I will have a teenager approach me with an open container asking "Can I eat it or will it kill me."
The fridge will be cleaned out on Monday night, because garbage pick-up is on Tuesday.
In our house New Years day has is own odd mixed bag meal tradition.
It happens to be the day I take down the tree. It takes all day and I do not cook. I pretty much cook continuously from the morning of the 24th til the afternoon of the 30th.
On the 31st I make soup.
That makes January 1rst "left-over day" Anybody who is brave enough to be hungry today will have to venture into the fridge and select a plastic container. There are many to choose from.
It's sort of like Lets Make a Deal Meal. Open a Cool Whip container and you might find stuffed shells (yummmm) or you might find moldy dip from Christmas eve (Ewwwwww).
I can pretty much guarentee that on several occasions today I will have a teenager approach me with an open container asking "Can I eat it or will it kill me."
The fridge will be cleaned out on Monday night, because garbage pick-up is on Tuesday.
Cyn, don't feel bad, I've never had corned beef either....and don't plan on it...sounds disgusting if ya ask me. I think I'd try boiled okra first
For our New Year dinner...we're having leftovers your choice of roast, hot wings, ham, or deer chilli
I had hot wings for breakfast folks
No tradition for "luck" going on in this house. I am Irish though, and love cabbage, also Southern and ove black eyed peas but prefer turnip greens over collards ANY DAY. Now you all have made me hungry and I gotta go get some of them taters out of the roast and have a snack!
Corned beef one of my favorites. I like mine with all the root veggies, parsnips, turnips, rutabegas, carrots and of course cabbage. Never heard of it being a new years tradition.
I had collards and black eyed peas last night. Never had black eyed peas before. Taste just like beans.
Imp
I had collards and black eyed peas last night. Never had black eyed peas before. Taste just like beans.
Imp
Corned beef IS disgusting!!!!
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