N. Y. C. Corned Beef and Cabbage

I'm originally from New England, and, have a wee bit of Irish in me. My mother, who was German and English, fixed our corned beef and cabbage exactly the same way when she used store bought corned beef. However, the old English corned beef is soaked in brine. You can use any kind of beef, such as chuck, sirloin, or fresh brisket, not an expensive cut. Wash it in cold water, put in pot big enough so that it can be covered with cold water, add 1 box of un-iodized salt, cover, put in refrigerator for 3 days. Turn a couple times during three days. (72 hrs. is sufficient, but, a few more or less won't matter.) Meat will be grayish in color, but, this in no way affects the flavor. On cooking day, rinse off salt, put in pot and cover with fresh cold water. Bring to boil, then, lower heat to a simmer. No spices are added, just all the veggies incl. onions, taters, cabbage, turnip,and, maybe a parsnip or two, after the meat is fork tender. At this point, I remove the meat from pot, cover with foil, and put aside, then add the veggies. The only thing we ever drank with it was beer, and it's one of our very favorite dishes. Just one comment. I believe the person who wrote this meant "gristle", not grizzle. Grizzle happens to be my daughter-in-law's maiden name. We always had rye bread with it to soak up some of the pot liquor. I've made myself hungry, so must go and get something to eat.

I am sure this is an excellent recipe. However I just want to comment that I was born in Dublin Ireland and we ate corn beef regularly.

Great detailed write -up, especially for novices in the kitchen. (My kids almost always want more instructions than what's on my recipe cards.) One thing I have to say though, is that I would never cook and then throw away perfectly good vegetables! There will always be plenty of carrots along with the cabbage, baby potatoes and Irish soda bread whenever I make corned beef. And any guest at my table who was "offended" by any dish that I prepared, for any reason, would be promptly invited to hit the road!

WONDERFUL!!!!! I did everything as is except I used the seasoning packet provided with the meat and used 1 bay leaf + the peppercorns. The mashed garlic and butter with the potatoes was out of this world. We pour the cooking juice over everything on the plate + a little S&P and it was great. I can't wait to have this dinner again!

Good recipe though your anti-orange words of "hate" or "insult" are a little representative of Irish self-destructive history. The tri-color flag has the majority Green of Catholic Irish, Orange for Protestant minority and white for peace. Don't demean the green by banishing my carrots.