anybody have great "boiled dinner"/corned beef recipes

Thinking of trying a St. Patty's dinner from Tokyo - still not sure I can get corned beef but for sure I can get potatoes and cabbage.

Any ideas/suggestions/recipes??

[Jenise]

If you can't get corned beef, which as it's prepared for St. Patrick's day is essentially a form of pot-au-feu, why not do a classic pot-au-feu using un-corned beef?

is the fact I've never made pot au feu relevant??

[Jenise]

Not at all! Anyone can do it. Just takes timing.

John, I do hope you are able to find the ingredients in Japan. If not, I wonder if you could just boil a brisket...?
Anyway, if you do find a corned beef, I always simmer it in a combination of beer and water, onions and some whole garlic cloves for about three hours or until a fork easily pierces the meat. Then I take it out (this is the important part), trim just a bit of the fat off the top and put it fat side up on a jelly roll pan. Sprinkle with brown sugar and paprika and then broil until crusty. It's that sweet/salty combination that people really love. Great dipped into a spicy mustard.

The past few years I've been making this potato/cabbage recipe from (allrecipes.com) that people really go crazy for. We usually have a small group over for the holiday even though we don't have a speck of Irish blood between us!

Diane's Colcannon
Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 40 Minutes
Servings: 8

Ingredients:
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon (Carrie's note: Optional)
1/2 small head cabbage, chopped
1 large onion, chopped 1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted

Directions:
1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Not at all! Anyone can do it. Just takes timing.

timing is everything - will keep you posted!!

John, I do hope you are able to find the ingredients in Japan. If not, I wonder if you could just boil a brisket...?
Anyway, if you do find a corned beef, I always simmer it in a combination of beer and water, onions and some whole garlic cloves for about three hours or until a fork easily pierces the meat. Then I take it out (this is the important part), trim just a bit of the fat off the top and put it fat side up on a jelly roll pan. Sprinkle with brown sugar and paprika and then broil until crusty. It's that sweet/salty combination that people really love. Great dipped into a spicy mustard.

The past few years I've been making this potato/cabbage recipe from (allrecipes.com) that people really go crazy for. We usually have a small group over for the holiday even though we don't have a speck of Irish blood between us!

Diane's Colcannon
Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 40 Minutes
Servings: 8

Ingredients:
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon (Carrie's note: Optional)
1/2 small head cabbage, chopped
1 large onion, chopped 1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted

Directions:
1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

this looks really great Carrie - will definitely put in the lineup - thanks so much for posting

[Jenise]

Carrie, I love the looks of that colcannon recipe. What's more, it's something I can cobble together start to finish in the microwave (while the corned beef cooks in the crock pot). It's going on my menu too!

[Jenise]

Another corned beef idea: thin out some dijon mustard with gewurztraminer or even a dessert white, and optionally add a little horseradish or grated ginger to make an easy sauce for drizzling over the meat that hits every point in the sweet-salty-sour-hot taste bud arena.

Another item that I always serve on our St. Patty's day platter is a big pile of fat grilled green onions--the flavor works so well with the boiled food and the fresh, emerald green of the lightly cooked onions, which are never better than in early spring, is a gorgeous garnish. They take only minutes to prepare.

And for dessert? Shortbread. Last year I made a coffee bean version that was so good and so right for the meal that it became one of those instant traditions--Bob will never let me make any other.

I don't "boil" the corned beef. I put it in a roasting pan with about an inch or so of water and cook it for several hours at about 225 degF. An hour and a half before serving, I raise the temp to 325, add the potatoes and carrots, and an hour before serving I put in cabbage, sliced in wedges. Also, I much prefer a corned beef "round" over a brisket. I'll be doing this tomorrow for the family.

Last year I made a coffee bean version that was so good and so right for the meal that it became one of those instant traditions--Bob will never let me make any other.

One of my best friends makes those at Christmas. They are incredible!