I tried to be true to this recipe in order to give it an honest review, though I couldn't resist adding celery chunks and finely chopped onions. I used only water just so I would know how it is that way. I ended up cooking it low and very slow - I'd say it was on the stove nearly 5 hours. It didn't hurt it any! It was fabulous! Tender and so savory. I have to agree with some who said it is a little bland. That, along with COOKER476's recommendation of sour cream, chives and horseradish is how my fantastic gravy was born! Try it and you'll LOVE it: ladle out a few cups of the meat liquid at the time you add cabbage. Dissolve 1 tsp Better Than Bouillon Organic Beef Base into that hot liquid. Use this as your liquid for making a butter roux (look it up if you don't know what a roux is). Add a good sprinkle of fresh or dried chopped chives during cooking. When it's a good consistency, remove from heat and add a dollop of sour cream and horseradish by the half teaspoon until you are happy with the taste. I DARE you to try it. This was my first go at corned beef and cabbage and my success is a testament to the reliability of this recipe. My husband even had to admit it was good after promising me he wasn't going to like such a yucky-sounding dish!
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I tried to be true to this recipe in order to give it an honest review, though I couldn't...