W. Baker wrote:
> 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

I have never bought corned beef in any way other than fresh from the
butcher, usually sitting in a shallow dish of pickling brine. So these
sachet flavourings etc are a new thing for me to hear about. The last time I
bought corned beef I roasted it, wonderful flavoursome result.