Posts tagged Corned beef and cabbage at Slashfood

Posts with tag corned beef and cabbage

A saintly, beefy break from Lent

Posted Mar 16th 2006 2:47PM by Sarah J. Gim
Filed under: Dinner, East Coast, British Isles, Beef, America

A few days ago, I posted about Lent, the 40 days before Easter in which there is the tradition of giving something luxury, excess and indulgence, in addition to the general guidelines of abstaining from eating meat on Ash Wednesday and every Friday during Lent (including Good Friday).

But what about those who'd like to celebrate St. Patrick's Day this Friday, but also really do strictly observe the Lenten guidelines? Many will want to eat traditional corned beef. According to an article at Slate, the archbishop of Atlanta has agreed to grant a dispensation for Lent this year so that members of the diocese may eat meat this Friday as part of their St. Patrick's Day celebrations." In fact, almost a third of the diocese in the States have done the same thing.

Bring on the corned beef!

Corned Beef and Cabbage: Do you do it, and how?

Posted Mar 13th 2006 9:02AM by Stefania Butler
Filed under: Frugal Food, Dinner, Vegetables, Beef, Recipes, How To, America, Slow cooking

Excerpted from a post I wrote for Blogging Baby.

Here in America, 'tis the season for Corned Beef and Cabbage, a dish traditionally served on or around Saint Patrick's Day. The holiday is not so much a celebration of the saint, as it is an excuse to hold parades, dye rivers green, and get wicked drunk off of giant plastic cups full of cheap beer (Or maybe that's just me...).

Corned beef and cabbage (or any boiled dinner such as the Italian bollito misto) is on my Top Five comfort foods list. It's simple, tasty, and practically cooks itself. There are as many recipes for corned beef as there are people who make them. Some use prepared brisket, others brine it themselves. Some do-it-up in a slow cooker, others make it into a casserole.

I like to use a prepared brisket and embellish it with fresh spices, garlic, and orange peel (see my recipe here). Then, I add lots of different root veggies—carrots, turnips, and parsnips—along with the cabbage. I serve it with freshly grated horseradish, coarse/rock sea salt, and grainy mustard on the side.

Do you make corned beef and cabbage this time of year? If you do, how? And do you do anything interesting with the left-overs? Please share!

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A saintly, beefy break from Lent

Corned Beef and Cabbage: Do you do it, and how?

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A saintly, beefy break from Lent

Corned Beef and Cabbage: Do you do it, and how?

Tip of the Day

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