Corned Beef and Cabbage: Hate It Or Love It?

Every year on St. Patrick’s Day, I sit down with my family and dine on a traditional Irish dinner of corned beef and cabbage.  And I hate every second of it.  Why?  While I have nothing against the Irish (I’m more than half Irish myself!) I do have a problem with this dish. 

Perhaps my mother doesn’t know a good recipes for it or perhaps I’m just being too picky, but corned beef always just tastes dry, tough, and salty.  Whenever I think of it, it reminds me of when I was in history class as a child.  We would always learn about these people taking long boat trips across the sea and living off of salted meats for months because they didn’t have refrigeration.  While I’m sure they meant dried, salted meats, I always imagined these poor people tearing at corned beef for months on end.

And the cabbage…oh, the cabbage.  Wilted, flavorless cabbage.  I’m not a fan, to say the least.  I definitely appreciate its health benefits, but I don’t think I’ll ever enjoy the flavor- unless, of course, it’s shredded and mixed into a tasty cole slaw…or stuffed with ground beef to make cabbage rolls!

Finally, the boiled potatoes.  We always had ours flavored very simply with some butter.  Booooooooring!  And on the side, we’d have some Irish soda bread, which I also find intolerable unless it’s topped with sugar and packed with raisins.

Like I said, I have nothing against the Irish or their cuisine- I enjoy many other Irish dishes- but this meal has haunted me every year of my life.  After a quest to find some FLAVORFUL corned beef and cabbage recipes, I managed to find these:

Corned Beef and Cabbage with Horseradish Sauce

Apple Cider Corned Beef and Cabbage

Crockpot Apple and Browned Sugar Corned Beef

What do you think of corned beef and cabbage?  Take our poll!

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  • Gilli

    Obviously you didn’t cook it right. The corned beef first should be brought to the boil then the first water drained. Top up with fresh water add 1 roughly chopped carrot, 1 large onion stuffed with a couple of cloves dash of vinegar. 2 tbs brown sugar. bring to boil and simmer very gently about 1 hour. Add some quartered carrots and some peeled pearl onions, quantities depending on how many people you are feeding. Cook till they are tender. Remove vege and beef. make a mustard sauce using the liquor. Have a look at my blog for the condiments. Its a must have dinner. cheers

  • http://recipeforlife Sandi Gajewski

    One important thing about corned beef is that it has to be sliced against the grain or else it will be very tuff to eat. I worked in a deli that sold a ton of corned beef year round.

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