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daddy in a strange land

For corned beef, what's your opinion on flat-cut vs. point-cut brisket? (Or even the non-brisket-at-all option of a round? TJs here has a Niman Ranch corned beef round, but the sample was dry and just not the right texture 'cause I've always had brisket.)


I prefer brisket, too. Round is just too..um...pot-roasty. Not sure on the difference between the flat-cut v. point-cut. I bought a flat one this year just because it's what my butcher happened to have. (He cut me a 6 lb piece off of a 12 lb piece and it just happened to be from the flatter end.)

daddy in a strange land

Quick timing question--my package directions say 60 min. per pound, you suggest 2-3 hours, and I know you have a six-pounder. I have one a little over 4. So, four hours, or 2-3? Thanks! (I've done this many a times, I just always forget what I did before. I probably end up calling my parents, is what happens.)


Daddy--I would go with the package direction but check at the 2 hr mark and then every 30 mins or so after that. You don't want it to shred apart.


My grocery was out of turnips. So I got rutabagas. They look similar. Hope that works out OK. It is boiling right now. Your post inspired me to cook for this day and have company.



Yeah. This rocks. Tim's mom made this for us yesterday and it was really really good. I don't even eat red meat and I had a piece because it smelled too good to pass up. Oh- and I never knew I liked turnips. Des even ate the carrots! Thanks!


Yesterday was my first time cooking corned beef and cabbage (I had my MIL around to help me, in case of any SNAFUs), and it turned out *so* nicely. This is truly a fool-proof recipe, and just de-lish.

This is the third CityMama recipe I've tried (the first two being veggie-cheese chowder and spaghetti w/ tomatoes and butter), and the third to knock my socks off. Hats off to you, S.!



Cook your corned beef round...less fatty and better texture than brisket it the pressure cooker. In about an hour a 5-6 lb corned beef will be done to perfection. Potatoes of course will have to be done in different pot; but when meat is done, remove form pressure cooker and add one or two heads of cabbage quartered...3min in pressure cooker and you are ready to serve! From an Irish Lass who serves cornedbeef several times every year..everyone loves it.


i don't have a heavy bottomed pot to do this on the stove...what would you do for the oven?


Just tweeted the following on Twitter. This the second time I am using your recipe just before Christmas. Last year was a great success! Thank you! My tweet!
"Preparing corned beef (also called pickled beef in S Africa) & cabbage! Using my favorite recipe: http://bit.ly/77AZez"
You can follow me @wentzeldk if you wish to!
Thank you once again!~Daniel K

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thanks for share this awesome recipe with us, an outrageous one.


try rubbing the beef with honey and a good mustard after its been boiled and rested. Throw it on the BBQ for 5 minutes per side or even longer for a dark smokey flavor.

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Cooking Gear To Spice Things Up

  • All-Clad cookware
    I use the stainless line. I love it because you can put it in the dishwasher. If you like to cook it is sooo worth it to have quality pots and pans. I recommend buying a set on sale and then filling in extras as you need them. (Watch for sales and specials.)
  • Cast Iron Skillet
    Please get rid of all your teflon-coated non-stick plans and get a cast iron skillet. I use mine for searing meat, poultry, and fish and then finishing off in the oven. In fact, get two cast iron skillets—one large enough to hold two ribeyes and a smaller, fried-egg-sized one for making...well...eggs.
  • Food Processor
    Quickly slice/shred veggies and cheese, make hummus or other spreads in a snap, and make pie crust without making a mess.
  • Global Knives
    I am partial to the 18 incher. Yep, I like big knives and I cannot lie. If you like to cook (or even if you don't) you deserve to have good knives. At least one.
  • Instant Hot Water Dispenser
    If you can't afford to have one built-in, this is a great alternative. It's nice to have boiling water at the push of a button to make tea, instant miso soup, or morning oatmeal for the kidlets.
  • Microplane Grater/Zester
    Use this to grate citrus zest, nutmeg, and cheese. You could get a coarser one, but you don't need to. I have one and I use it for everything.
  • Penzey's Spices
    A great resource for all your herb and spice needs.
  • Rice Cooker
    Every family should have one.
  • Silpat
    Silpat is a silicone mat used for baking. They come in various sizes. Items will not stick to it. It is a must for any home baker.
  • Stick or Immersion Blender
    It doesn't have to be fancy, but try and get the highest HP you can afford. I use my stick blender (+ attachments) for making salad dressing (weekly), pureeing soups, making babyfood, and whipping cream.


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