Corned beef & Cabbage are typically Irish?

They aren't seasonal.


Makes a very nice pie.

I remember trying to explain corned beef to Polish people (I forget why) and they just gave me a look that said "What are you talking about, crazy person?"

I've never been a fan (except maybe corned beef hash) but then try to explain 'hash' to Polish people and you get a look that says "Why do your people like eating garbage?"

Some food does not translate....

You have to have patience with these Europeans is all.


Me neither, I was talking about a fresh corned beef brisket.
This should have given you that hint

Ironic in a place where the national dishes are chemically preserved pig's entrails and cabbage boiled to a mush.

That's what gives it flavor, your bland dishes are less than flavorful unless you like vinegar.

Polish food? They sometimes add spirit vinegar since otherwise it wouldn't taste of anything at all.

What?
---


Because the name is misleading in two ways. You should say salt-cured beef, there is no such thing in Poland and beef is not good quality, people are more familiar with minced and canned salt beef. British stuff which is also called corn beef.

Next time you tell them you take the best cut of beef, cure it put a grain of salt on it, good eating and they will know.


Dude who are you associated with? geez
---


what you are talking about? You are supposed to add a black pepper and salt to your taste. Isn't that obvious? And where do you take that vinegar from?

There is a whole list of Polish food products that we buy when in Poland. Not because of the price, but because of the quality and good taste.

are your taste buds exhausted or something? Polish cuisine is not high spice but there's lots of flavor when it's done well.

are you big into chili peppers? the active ingredients are metabolized in a way similar to that of opium, which is why chili addicts need bigger and bigger hits and maybe excessive use dulls the palate?


First I had to explain it was a food and I wasn't referring to the drug but then the description (left over meat cut up into little pieces and fried with potatoes and maybe some other stuff) did not seem appealing at all to them.

Milder ones usually; taste over heat.


So little of it is, and most is quite plain.


Kielbasa.

Wow, Jon 357 you know nothing, about the world of kielbasa and how you make it, and ways of making it and homemade stuff and locally made stuff, types, and variations. Don't know if that's what is good if you never tasted anything but some cheap commercial stuff.

---


Your description is offputting and not inspiring at all,... The funny thing is in Poland you add soma mash potatoes if they go cold, with some kielbasa or boczek add some onions, and fry it, so it is similar in a way...

Exactly, a Jalapeño has flavor, a ghost pepper just has heat.
Now to get back to my question about recipes for corned beef briskets.
Like i said, I usually smoke them with a dry rub.
I want to try something different.
All I can find is cover them with water in a crock pot.
I never put water in my crock pot as that would defeat the purpose of using a crock pot to let the meat cook in it's own juices.

I may as well use a Dutch oven if I were to cover the brisket with water to cook it.
Where is Ms. Atch when we need her ?

Which accounts of maybe 1% of it.

Did you think the factories lovingly handle the pigs entrails? And even home made is still preserved meat, usually with added chemicals.

It's no accident that stomach cancer rates are so high in Poland, Czech and parts of Germany.


99% if it is commercial.

The rosy-cheeked maiden in the Kossak painting eats Vifon noodles nowadays, with Berlinki, bottled mayonnaise, 'chleb' Baltonowski and processed cheese.

Lets concentrate on BEEF BRISKET here


O.k., here is the skinny of how it is made:

msn.com/en-us/foodanddrink/foodnews/what-is-canned-corned-beef-and-how-is-it-made/ar-BB1hojor?ocid=msedgdhp&pc=ENTPSP&cvid=d85241e59ee9406b802e4cdd887bea39&ei=5

Now back to my question AGAIN.
I finally found a recipe that I am going to try with my 2 kilo beef brisket today.

msn.com/en-us/foodanddrink/recipes/rendang-inspired-beef-brisket-recipe/ar-AA1dsveM?ocid=msedgdhp&pc=ENTPSP&cvid=abc19f2856bb4b93802ff0405e3f7ab7&ei=59

Thanks for your input.

You're confusing posts.

Brisket is easy. Just pot roast it slowly, use a decent amount of water, add potatoes and veg mid way through and finish with the lid off. Turn it a few times. It should be falling apart when it's done.

Here I am.


I wouldn't advise it. That's a recipe for regular beef brisket, the seasonings wouldn't work very well with corned beef.

Jon has given you the right advice. It has to be simmered in a pot of water. Here's how it's done in Ireland:

irishexaminer.com/food/arid-10060942.html

Today is Friday you don't eat meat.

Ah, mother of God, Ironsides! Firstly, he isn't a Catholic and secondly even if he were, it would be up to the Bishop of the Diocese where he lives as to whether he can eat meat or not. When I was a kid in Ireland, we could eat meat on Fridays, lots of people kept the fish on a Friday tradition though because the fish and chips from the 'chipper' was so delicious and it gave the lady of the house a break from cooking.

Not today though, today there are no excuses.

What would you use lingonberry for?
--


yes,

Why? It's not Good Friday. Or do you mean because it's Lent now?


It's nice in pasztet and you can make sauce from it - what does this have to do with Johnny's corned beef brisket?

I have been thinking - would that go together?

Well, it's an unusual idea, but it could work. If you make a sauce from them, the sweetness with the saltiness of the corned beef might be good.

You don't have to give up meat for Lent. In Ireland booze and fags is the usual - or chocolate. I once gave up chocolate for Lent. It was torture. I was so looking forward to Easter Sunday and I had my lovely Cadburys Buttons egg all ready. Then the big day arrived and I found that I wasn't in the mood for chocolate!! I forced myself to eat some of it anyway :)) and I was soon cured. Back to a bar a day :)

If you add some black pepper I think, that would make it work.

I'm sure it would be bardzo smaczne :))

Thank you jon and you are correct.


Thanks Ms. Atch, you are correct also.
I am now trackin' with you two.
When I go into the market and see a package of Corned Beef Brisket I just assumed because I have never made just a plain beef brisket.

Thank you for straighten me out on that.
I will now look for a CORNED BEEF BRISKET recipe.
Well unless I can get one here to try. (Atch ? jon?)

I linked you to a recipe already Johnny. Hope y'all have good eatin' !! Smacznego!

Well I meant an old family recipe but that one is a start.
I post here while doing my morning stock trading and it makes it hard to focus, Atch.
With that said, my corned beef really hasn't been a priority today so far. lol
Checkout the stock thread.

I just do it the Yorkshire way as mentioned above. Or have made it posh and French with red wine, whole smallish onions and whole small carrots.

Being corned (i.e salt beef) means you want it cold with sandwiches maybe. I'd do a mustard and brown sugar mush and paint it thickly on (use honey or maple syrup if you prefer instead of brown sugar), do it in a roasting tin in foil or in a sealed pot. Do it on a highish heat, about an hour per pound then turn off the oven, put it on a metal dish with no cover or foil and leave it in the oven while it cools.

Then he starts yelling...ALL CAPS demanding immediate attention..lol

I usually attend the St.Patricks parade every year to watch the river being dyed green. Afterwards, its off to the pub for corned beef and cabbage. Its the most popular holiday in Chicago.


Thats sounds very good as well.


I wish you could see the Chicago Irish parade with your own eyes someday:)

• 
  12957393_031523loca.jpg
  
• 
  maxresdefault.jpg
  
• 
  555414_1280x720.jpg