Uploaded March 2014 | Updated September 2026, 12 hours ago
Celebrating St. Patty's Day in proper quasi-traditional fashion, with corned beef and cabbage, my way. I discovered the corned beef round a couple of years ago, and vastly prefer it over the brisket. It's more tender, more consistent, has very little fat and essentially no waste. Look for it.
I also discovered baking as versus boiling a few years ago, and I think it's a vastly better method. The corned beef retains both better flavor and better texture than boiled. It also has the advantage of letting you play directly with seasonings. To me it's become the *only* way.
Served with cabbage, red potatoes, deviled eggs, biscuits, and the champagne of Irish beers. Yum!
Intro music - traditional Irish folk tune, recorded live at McNamara's Tavern, Nashville TN, October 2011. Performers names unknown. They were extremely good, and extremely loud.
Celebrating St. Patty's Day in proper quasi-traditional fashion, with corned beef and cabbage, my way. I discovered the corned beef round a couple of years ago, and vastly prefer it over the brisket. It's more tender, more consistent, has very little fat and essentially no waste. Look for it.
I also discovered baking as versus boiling a few years ago, and I think it's a vastly better method. The corned beef retains both better flavor and better texture than boiled. It also has the advantage of letting you play directly with seasonings. To me it's become the *only* way.
Served with cabbage, red potatoes, deviled eggs, biscuits, and the champagne of Irish beers. Yum!
Intro music - traditional Irish folk tune, recorded live at McNamara's Tavern, Nashville TN, October 2011. Performers names unknown. They were extremely good, and extremely loud.
