Traditional Recipe - Corned Beef and Cabbage

Corned beef is usually a cut of brisket or round that is pickled or 'corned' in a brine. The term corned comes from the tiny grains or corns of salt used in the pickling process. Now, if you have never had this delicious cut of meat, don't turn your nose up yet. It does not taste like pickles. But, when prepared with cabbage and other vegetables you can count on a delicious and unique flavor that will call you back for more.

You will need

• 1 corned beef brisket, about 6 pounds
• 1 medium head of green cabbage and 1 medium head of red cabbage. (You can use 2 heads of green or red, the choice is yours)
• 1 medium onion
• 2 cups white turnips cut into bite size pieces
• 4 carrots chopped into bite size pieces
• 6 potatoes, quartered
• Water or chicken broth to cover
• 3 -6 tablespoons vinegar
• OPTIONAL: 1 pound bacon

Place the meat, one onion quartered, and the seasoning packet that is usually included into a pot of water or chicken broth to cover. Heat to boiling and skim off any fat that accumulates on top. Yo won't be able to get it all but that is fine. Just remove what you can. Reduce the heat and simmer about 2-3 hours.

After about 3 hours add the turnips, carrots, and potatoes. Meanwhile clean the cabbages and slice them into strips by quartering first then slicing down through each quarter. This creates smaller pieces that are easier to eat. About 1 hour before serving add the cabbage, cover and simmer until cabbage is tender.
OPTIONAL: We love fried cabbage with our corned beef. Here is how we make it.

Fry the bacon until crisp and set aside. Cook one medium diced onion in the bacon fat
until soft and translucent adding the cabbage and cooking until it is tender. Crumble the bacon over the cabbage in the final few minutes of cooking. Serve along-side the corned beef.

Add some homemade biscuits and you have a meal your family will ask for time and again.
Here is a quick, drop biscuit recipe
You will need

• 2 cups flour
• 4 teaspoons baking-powder
• 1 teaspoon salt
• 2 tablespoons shortening or butter
• 3/4 cup of milk or half milk and half water

Mix the dry ingredients and sift. Cut in the shortening or butter with a pastry blender or fork until the mixture resembles small peas in size. Add liquid a little at a time until the mixture forms a soft batter. You may have to add more or less liquid if the humidity is high or with certain types of flours. You want to be able to drop the batter from a spoon and have it remain in a mound.

Drop batter onto greased baking pans or into muffin tins lined with paper baking cups.Bake at 450 degrees for about 10 - 15 minutes or until lightly browned. You can brush with melted butter prior to baking if you like. You could also mix into the batter some of the bacon crumbles from the fried cabbage option if you like.

In the crock pot you would add all the ingredients, meat, cabbage, and vegetables,omit the bacon and fried option. Cover and cook on high for one hour, then turn to medium and allow to cook all day, 6-8 additional hours. When you arrive home you will have a hot and hearty meal.

It seems sad to me that we have moved away from home cooking and into the drive up lines. With a little advanced planning we can easily create hearty and healthy meals for ourselves and our families, if we are just willing to devote a little time to the task. While fast foods and eating out has their place in our busy lifestyles, nothing will ever, in my opinion, replace the home cooked meal. After all, you can't bottle the love that is stirred into that pot by someone who cares enough to cook you a home-made dinner.

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