Before I start with this for meal for , I have a funny and touching corned beef story to share with you. Early in my marriage, I decided I wanted to try to make my mom's classic , which is marinated in all sorts of savory (salty) ingredients. So I sauntered down to the grocery store, bought one of those brisket things, took it home, and marinated it in things like beef consomme and soy sauce for a good 18 hours before putting in the oven for another seven.
And when my husband and I took our first bite of that lovely, tender meat, well… we spit it out and gagged.
Turns out, I'd bought a corned beef brisket instead.
Note to self: Corned beef brisket does not need to be marinated in savory ingredients.
Awwww… wasn't that a sweet story?
Anyway, corned beef and cabbage is probably the most in existence. But you know what? For a traditional holiday dish, there sure are a lot of different ways to spin it.
The corned beef can be shredded, shaved, or sliced. The can be shredded, wedged, or chunked. The brisket can be boiled, braised, or roasted. The beef and cabbage can be slow cooked together, or they can be kept separate. Anyway, here's my favorite way to make it! It's abundantly delicious, and the cabbage is sort of green, if you're into that .
How do you know when corned beef is done?
Once the meat is fork-tender, it's done.
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