Ozgirl > wrote:
: Cheri wrote:
: > I decided to make this today, it's starting to smell good. Later I
: > will add cabbage, a few small red potatoes and carrots for my DH. I
: > also made 1/2 of a recipe for soda bread for him. We're not Irish
: > that we know of, but could be a bit on both sides I suppose. Anyway,
: > tomorrow I will have some sliced corned beef and swiss cheese for
: > lunch. I don't like the seasoning that comes with it, but I sure do
: > like it without the seasoning packet. Happy St. Patrick's Day
: > everyone.
: > Cheri

: Not sure what this seasoning packet is that you talk of Traditionally
: (when we had corned beef growing up) we had boiled corned beef (usually with
: onion, celery, cloves and bay leaves) and sides were cabbage, carrots, and
: mashed potato. White parsley sauce was used. Here is a recipe that is pretty
: close to what we had.

: http://www.taste.com.au/recipes/9702/corned+beef

: Don't recall ever using the peppercorns or turnips. Cabbage of course was
: used instead of beans. We never used garlic in anything. First time I used
: garlic personally was when I was first married.


I never saw a flavor or spice packet, just some pickling spice on the beef
in the cryovac package it is sold in. I rinsed mine adn put it in a large
pot with water to cover well and a large onion. When it was mostly
cooked I put in big carrot chunks and boiling potatoes, with the cabbage
going in only about 10 minutes before finishing. I had prepared resch
beets(beetroot) the day before and dunken them in the water AFTER removing
the meat and other vegetables so they wouldn't bleed all over them, I
served this hot, with mustard and my granddaughter who had never had an of
this bfore liked the meat, potatoes and cabbage(she is not big on carrots)
and even had seconds on the beets! I hand't made this for years and it
was a great hit with the family.

Wendy