Posted by Timothy Banning on February 18, 19100 at 13:49:26 :
In Reply to: IRISH MENUS posted by Sallie on February 16, 19100 at 19:08:16 :
Hey Sallie,
Irish Stew(let me qualify this) the Irish stew that I have made has been made with lamb.
Dice the lamb in to about 1 inch chunks, In a large pan saute blanch, no color, add veal stock to just cover, Season with Thyme black pepper and bay leaf, cover and cook until the lamb is almost done, add potatoes, carrot, turnips and or parsnips. finish until the lamb is very tender and the vegetables are soft.
You can buy raw or already cooked corned beef, but even the already cooked corned beef can be a little under done for some people and may need to be steamed some more.
For the raw corned beef just put it in a pot with plenty of water and bring to a boil it is done when you stick a fork in it and pull it out of the pot and the brisket falls off the fork. Another way is Check the corners of the brisket and if they flake then it is ready. Traditional the cabbage was cut up and put in the corned beef stock and boiled it taste great but you end up with a blob of cabbage. You can cut the cabbage into eighthes or what ever place them in a pan with some of the corned beef stock, cover and steam them in the oven until tender. this works great for plating. Don't for get the steamed potatoes to go along with the Corned Beef and Cabbage.
Just remember I'm not Irish and this is in California where I have been doing this for the last 20 years or so.. I fist learned about corned beef in a Jewish Deli so take it for what is worth.
Timothy Banning