Corned beef

[CathyA]

I usually cook corned beef in water with the spice packet that comes with it, then add lots of cabbage, potatoes, and carrots.
This year I roasted it in foil with the spices rubbed on the top of it. Baked it at 300F for 4 hours (about 1 hr/#). I bought some rye bread and made coleslaw.
It was soooooooooooooo good. I think I might try roasting it again in the future, but adding the veggies too.
Yum.
I did rinse it off first. If you wanted to take even more of the salt out, you could keep it in water for a little while.
DH had sauerkraut and Dijon mustard with his sandwich and I just had French's yellow mustard. My mouth is watering just thinking about it.

[JaneV2.0]

I buy several briskets when they're on sale around St. Patrick's day and stow them away to enjoy throughout the year. I usually pop them in the pressure cooker, but I'll have to consider roasting. I love the juniper berries in the spice packets so much I bought a jar of them.

[CathyA]

I guess I didn't know they had juniper berries in the packet! How long does it take in the pressure cooker?

[JaneV2.0]

I guess I didn't know they had juniper berries in the packet! How long does it take in the pressure cooker?

Ninety minutes, usually.

[catherine]

I'm with you. I'm mostly vegetarian, except for two days a year--Thanksgiving and St. Patrick's Day. I LOVE corned beef and cabbage!! I can't give it up forever. My great-aunt and I used to go to a diner every week where it was a Tuesday special.

I'm assuming you do drizzle vinegar on the dish before eating--in addition to the Dijon? Oh, geez, now my mouth is watering!

[CathyA]

Hmmmm......never heard about the vinegar. Is it just cider vinegar?
haha......whenever I talk about this, I can feel my salivary glands start to contract.

[catherine]

Hmmmm......never heard about the vinegar. Is it just cider vinegar?
haha......whenever I talk about this, I can feel my salivary glands start to contract.

Yes, I've used cider and red wine vinegar. Since you use sauerkraut, you know it vinegar pairs well with it. I typically just do the corned beef, cabbage, boiled potatoes, so the vinegar is a nice touch!

[Mrs-M]

What a yummy thread this is!!!

Question: Do you prepare/cook the cabbage with the corned beef, or do you do the cabbage separate? If separate, how?

Mmmm... the red wine vinegar idea sounds delicious!

[CathyA]

When I make it with water (cover corned beef with water and spices), it cooks for quite awhile. Then I add the cabbage, potatoes and carrots for about 30 minutes.

[Mrs-M]

Thanks, CathyA!

[Glo]

I fixed a roasted corned beef once and loved it; i also love corned beef and cabbage but roasted corned beef has a lot more flavor. But, DH didn't like it roasted so I never made it again. I'm going to rethink that, tho! LOL!