Corned Beef and Cabbage
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Submitted by John J. Griffin, CEC, CEPC
From the Chef
“There is a popular misconception that Corned Beef and Cabbage is a traditional Irish dish. If it is well known in the old country, it is because it was transported there from America, such as Pizza or Chop Suey would have been. This dish was considered a traditional Sunday meal for the poor Irish immigrants in the US, because it was cheap, and filling. They learned the dish from the Jewish Delis in New York.
“It was made hugely popular through a comic strip called "Bringing Up Father", more well known as "Maggie & Jiggs", about a poor Irish bricklayer who made it big through the Irish Sweepstakes. His culinary tastes remained pedestrian, much to the chagrin of Maggie, who wanted a more "lace curtain" life. So, Jigg's truly wanted to spend a nice day eating Corned Beef and Cabbage at his favorite tavern, Dinty Moore's. There are many types of raw corned beef to buy, but they are all about the same price, in the end. Some are cheaper, and have more to trim. Most cheaper corned beefs have a much higher pump, or amount of water added. Some can be up to 50% water, which cooks out, making that cheap corned beef the same price as the expensive stuff.”
24 pounds Corned Beef Deli Trim 20% pump
16 pounds Cabbage
16 pounds Carrots
16 pounds Red Potatoes
64 each Irish Soda Bread Rolls
64 each Butter Cups
64 oz Mustard, whole grain
Cook the corned beef by boiling, or baking until the internal temperature is about 170°. Allow to cool, and then trim as much fat as possible, including the fat between the two muscles, as best you can.
The meat then should be cut at an angle so that both muscles are being cut across the grain.
Corned beef may be held warm, in some of the cooking liquid, along with the cabbage, carrots, and potatoes, all evening for service.
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