![]() ![]() Put the corned beef in the pot or pan with the fat-side up. *Peppercorns - 1 tablespoon, maybe another half. *Mustard Seed - 1 tablespoon, maybe another half. Cooking purists may argue the point, but it works for us. *MSG - Chicagoist probably puts in about a tablespoon of the MSG. *Sliced garlic - add according to your preference for garlic, but we like to add about four cloves *Chopped onion - Chicagoist isn't a huge fan of onions so we only put in about half of a yellow onion ![]() The most important thing to cooking corned beef is the SLOW COOK. But if you get to cracking right after work, or on your lunch break, you may be in good shape for some mighty tasty sandwiches to ward off your hangover. Never fear: in a pinch, we're fans of the Vienna corned beef brisket and if you hop on over to their store at 2501 N Damen Ave., chances are probably good you can pick one up.Ģ) By the time you read this it may already be too late to have corned beef for dinner. Trust us.ġ) Chicagoist is going to tell you right now that if you haven't picked up your brisket by now, chances are you're going to have a tough go at finding one. However, because Chicagoist was ill-prepared this week, you're going to be eating a late meal or fixing this up tomorrow. Just the same, it's how Chicagoist's family has been preparing corned beef since we were wee. This recipe is by no means a science, nor is it perfect. If for no other reason, it contains this line: The Irish are known for plenty of things, and our culinary delights are not one of them.īut if you're like Chicagoist, and are loathe to hit the bars tonight with every Paddy McWannabe wearing green beads and a "F*ck Me I'm Irish" tshirt, you're going to want to hunker down at home and cook some corned beef, steam some cabbage, boil some potatoes and settle in for your annual viewing of The Quiet Man, a movie that's considered required viewing for anyone with a drop of Irish coursing through her veins. We can tell you without compunction that we prefer our corned beef. And that's only because they learned about it from their Jewish friends from the neighborhood in New York City in the late 1800s.Ĭhicagoist has eaten plenty of Irish bacon from many a table in Ireland. While it's true that its origins come from our Irish ancestors who sailed over here from the ol' sod, that's only because it served as a somewhat acceptable substitute for the Irish bacon many ate at home. Now it's no secret to the Irish among us that corned beef and cabbage is as an Americanized dish as a burger and fries, but somehow it just doesn't seem like the high holiday without them. Growing up Irish in Chicago affords one many things - an unusually high alcohol tolerance an appreciation for music that includes a bagpipe, pennywhistle and a bodhran and finally a well-cooked corned beef and cabbage. Corned Beef And Cabbage - The Right Way By Erin in Food on 12:01PM ![]()
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