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Corned Beef

Discussion in 'Food and Drink Talk' started by Bogeyman, Sunday April 8, 2018.

  1. Bogeyman

    Bogeyman

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  2. Sabre

    Sabre

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  3. Sabre

    Sabre

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    I really don't see how you can confuse the two apart from the similar name :).

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  4. pjgh

    pjgh

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    What a weird article! Corned Beef and Cabbage, as eaten on St Patrick's Day, is canned. Jamaican Corned Beef and Cabbage is canned, so it's (a) not exclusively Irish, nor (b) made with Salt Beef.

    I made the American style once, brisket in pink salt with bay and peppercorns. It was okay. I can't say I'd be bothered again.
     
    Last edited: Sunday April 8, 2018
  5. Bogeyman

    Bogeyman

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    https://www.nytimes.com/2017/03/06/dining/corned-beef-recipe.html
     
  6. pjgh

    pjgh

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    That's the fellow ...

    Hehe! Of course there are all manner of stories of cans of Bully Beef in backpacks stopping bullets.

    The original article does err on the side of it being an Americanism. Granted Irish-American. From the Irish I know, they'd have pork or lamb before beef. In fact, from that article: "The Modern Dish Is Based on Bacon and Cabbage - Corned beef and cabbage is a result of the Irish dish bacon and cabbage. The people in Ireland didn’t often eat beef during times of need, eating bacon joint instead. But when the Irish came to America, they learned from their Jewish neighbors about corned beef, which was cheaper and easier to find." ... Judeo-Irish-American, then.

    The brined version (the original "Corned Beef"), has practically no cultural reference in English or Irish cuisine.

    https://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/

    Once canned though, I guess it was in an easy form for ration packs and what with the British Army being pretty much all over the world, the dreaded canned stuff spread worldwide. I do like the canned stuff, mind. Roughly a third is eaten as Chef's Privilege before it can hit the pan when I make a Corned Beef Hash.

    Digging around my cupboards in the hope of finding a can for tea tonight, alas none (although I do have a can of Spam) but I did find some pink salt for brining. I'm going to make some of the American-style again. I do recall leftovers were pretty good in pitta with a crap load of chilli sauce. Swing by the Butcher's for brisket tomorrow ...
     
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  7. Geofnay

    Geofnay

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    My wife (non-British but with an Irish uncle) used to make corned beef soup - tinned corned beef with plenty of cabbage and whole peppercorns. Maybe that's where it all began. I've skilfully avoided the 'dish' for a good while now :rolleyes:
     
  8. Boru62

    Boru62

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    I'm Irish and agree with 99% of what you said apart from the beef thing.
    Beef is very popular we have *steak sausages and vegetable roll (a large raw beef and leek sausage, sliced into something like small hamburgers).
    **Stew was beef unless the lamb was on offer i.e late into the season. My dad sometimes got mutton, now that's stew.
    Sunday dinner was usually beef, pork or lamb.
    Chicken before intensive farming was very expensive.
    I'd never had cooked corned beef until I came to England and now love corned beef hash.
    Corned beef and cabbage, never heard of it.
    Ham shank or bacon ribs and cabbage, now you're talking.

    *now called beef sausage, it's politically correctiveness gone mad I tells ya.
    **it's only called Irish stew in pubs or when you're serving it up to someone not from Ireland.
     
    Last edited: Monday April 9, 2018
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  9. isaiah53

    isaiah53

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    born and raised in the north east, i was brought up on a regional dish called panackalty, basically it is tinned corned beef, potatoes, onions, peas and gravy. theres loads of variations on the theme. i was fed it pretty much every week when i was growing up and i now despise the stuff :D best left for the dogs.
     
  10. Bogeyman

    Bogeyman

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  11. Glen_Lee

    Glen_Lee

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    Just looked this dish up, as it sounds interersting. :eek:
     
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  12. Bogeyman

    Bogeyman

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  13. Sabre

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    The most disgusting regional dish around here is hot Pork pie with gravy and mushy peas.
     

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