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PATTYGRAN Posts: 411
3/12/13 12:20 P

Love, love love corn beef and cabbage. Only do corn beef once a year for my Irish heritage but I eat cabbage a lot. I put it in my home made soups, boil and eat it with ham or sausage, fry it, eat it in salad, stir fry it, let me count the ways. I would eat corn beef more except for the sodium and the price.


PATTIJOHNSON Posts: 2,075
3/12/13 11:55 A

I have my corned beef already, except instead of boiled cabbage, our tradition is cole slaw. Thanks for all that interesting history.

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YELLOWDAHLIA SparkPoints: (92,367)
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3/12/13 9:12 A

I eat corned beef and cabbage once a year and this coming weekend is it! Yay! Love the stuff!

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DIDS70 Posts: 5,368
3/12/13 8:53 A

Never liked it. Always dreaded when Mom made it. Now at least with me being vegan it is off the table. WHEW!!!

:)
GLITTERFAIRY77 Posts: 8,023
3/12/13 8:12 A

Really??? Hahaha! I love the smell. It smells so cabbage-y and nicely seasoned. Is it because I'm mostly Irish? Then there's also the appreciation of cabbage with my Polish and German ancestry.


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ZENANDNOW SparkPoints: (54,243)
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3/11/13 6:41 P

You are welcome, GlitterFairy! emoticon Yes, I agree that corned beef smells raunchy...but boiled cabbage smells raunchy as well...corned beef or not. Yuck! I have never eaten corned beef either...but the smell turns me off.

LAKEZURICHDANA SparkPoints: (101,841)
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3/11/13 6:13 P

Thank you! I can now educate my husband who insists "corned" means corn fed cows.

MARTYJOE Posts: 428
3/11/13 5:57 P

Corned beef and cabbage how can you go wrong


GLITTERFAIRY77 Posts: 8,023
3/11/13 5:00 P

Definitely thank you for the info, Zen.

MamiSheli53 is my MOM!!!

Abi~Rochester, NY

Aim for progress...NOT perfection.

Starting weight July 2012: 310
(dates of accomplishment for the following to come)
GW1: 280 passed 2/8/13-278!
GW2: 250
GW3: 220
GW4: 200
GW5: 175

I can do ALLLLLL things through Christ who strengthens me.


"It's a long, hard climb-but I'm gonna get there."

"If you stay focused on the past, you will never be able to see what lies ahead."
IDICEM SparkPoints: (131,303)
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3/11/13 4:50 P

Thanks for the history lesson! I'll definitely be doing something Irish on the weekend.

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I_HEART_MY_FAM Posts: 1,809
3/11/13 4:44 P

Oh my gosh corned beef is so smelly, it smells like vomit to me and Costco was making me sick by having samples of it over the weekend. The smell is horrific!

MANDIETERRIER1 Posts: 14,350
3/11/13 4:41 P

I'll be eating corned beef sometime this week. Hold the cabbage. While wearing green.

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Edited by: MANDIETERRIER1 at: 3/11/2013 (16:43)


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GLITTERFAIRY77 Posts: 8,023
3/11/13 3:00 P

I LOVED corned beef. I'll probably do an Irish dinner-that is, carrots, cabbage, potatoes and usually pork belly or bacon, but use soy bacon instead of pork belly. :) Corned beef generally has WAY too much sodium anyway, and as I've mentioned, I'm laying off the meat.

MamiSheli53 is my MOM!!!

Abi~Rochester, NY

Aim for progress...NOT perfection.

Starting weight July 2012: 310
(dates of accomplishment for the following to come)
GW1: 280 passed 2/8/13-278!
GW2: 250
GW3: 220
GW4: 200
GW5: 175

I can do ALLLLLL things through Christ who strengthens me.


"It's a long, hard climb-but I'm gonna get there."

"If you stay focused on the past, you will never be able to see what lies ahead."
ZENANDNOW SparkPoints: (54,243)
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3/11/13 2:53 P

* "Corned" doesn't refer to maize, but rather to the large salt granules that were once used to dry cure meats. Just about any small, seed-shaped thing used to be called a corn, which is why we refer to whole barley as barleycorn and to calluses on toes as corns as well.

* The "beef" in question is brisket, a heavily worked cut from the lower chest of the cow, composed of the superficial and deep pectorals. Since it's made of tough stuff requiring hours of long, moist cooking, briskets from the pre-refrigerator days were typically cured so that they would survive the warmer months.

* Once the fires of winter were lit, the brisket would bathe in the soup pot, where days of simmering would dissolve its connective tissue into lip-smacking goodness.

* Although the Irish city Cork was once known for its many corning and curing concerns, most of the beef produced there wound up in English, not Irish, mouths. As a result, corned beef was something of an aspirational dish. Most Irishmen wouldn't try it until reaching America.

* The mass migrations of the 19th and early 20th centuries put plenty of Irishmen in close proximity to Jews, a group that had developed a cuisine based on efficiency and millennia of constant movement -- which is to say they had intimate knowledge of the economical and oft-overlooked brisket.

* These Jewish neighbors were also expert picklers. When it came to brisket, kosher delicatessens added allspice, juniper berry, mustard seed, and black pepper -- all the flavorings still used in today's corned beef.

* Corned beef's classic pink hue comes from potassium nitrate, or saltpeter, a natural preservative dating back to at least the Middle Ages. Saltpeter "fixes" the reddish-pink color of meat.

* And then there's the cabbage. Whereas your average Irishman didn't eat much meat in Ireland, cabbage was born on the British Isles where the humidity and cold weather form a cabbage paradise. Despite all the potato hype, cabbage is the foundation upon which true Irish cuisine is built. Luckily, New York is one of the top cabbage-producing states.

* So is corned beef and cabbage Irish? No. Is it American? Heck yes! And it's the perfect dish to soak up all that Guinness you'll be drinkin' come March 17, the day we're all at least a little bit Irish.

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