Kate and I are celebrating St. Patty's Day early, cooking up a big dinner to share with friends later this afternoon. OOOoh my but we love Corned Beef and Cabbage.
Let me pass on a "secret" cooking tip which I learned many years ago from an old Irish recipe.
The version of the traditional meal that we're making today consists of:
--Corned Beef (served with Horseradish)
mmmMMm, all those root vegetables cook up So fine in the Beef stock. Those will be in the pot for an hour after the meat is done and has been taken out. Parsley is kept fresh, added to the plates, but is intended to be eaten with the rest.
BUT the Cabbage will be cooked separately. Now we're getting to the tips:
---If you boil the Cabbage for 15 minutes by itself, it doesn't get as heavy and greasy as when you cook in in the meat pot. The roots do fine and taste great cooked in the same pot as the meat was, but the Cabbage is more absorbant, and really does much better in its own pot with water.
HOWEVER - that's not all there is to the tip. The big Secret Ingredient:
---Slice up some Oranges to put in the Cabbage pot. - ! - Indescribable the way the tanginess of the Orange imparts this new flavor in the Cabbage which most people can't identify as Orange - it just gives the Cabbage a greater complexity of flavor, and it goes with the Corned Beef superbly.
Try it--You'll like it, I'm pretty darned sure.
Randy (---wishing I could find a Chef smiley)