THIS is a traditional corned beef and cabbage. Not with beer, not with, heaven help us! KETCHUP or brown sugar glaze.
Picture yourself in Ireland in the late 19th century. You are not one of the ruling class, but you want something special for the feast day of your country's patron saint.
You will not have the sugar or the reprehensible ketchup, but you can, because you've saved for it, afford a brisket (not a particularly fine cut of beef) and you'll have access to potatoes, cabbage and carrots, because they keep well. The chances that you'd waste a good beer in your cooking water, when you could drink it, are slim. BTW: soda bread, sure. Hot cross buns? Not unless it's holy week: the cross is for the Passion, you know. And I seem to recall someone claiming French bread with corned beef. NEVER.
If you're Irish, the soda bread works. If you are Jewish, slice it and serve it on good rye bread. Or, if you are Irish and not Jewish, but love Reubens, do that with the leftovers.
Thanks for the easy primer for those who are unsure of the traditional way to prepare their St Patrick's Day corned beef!
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THIS is a traditional corned beef and cabbage. Not with beer, not with, heaven help us!...