Gaashk
19hr ago
Corned beef and cabbage don't form much of a broth; I might pour a bit over the potatoes for seasoning, but it is indeed meat water. My husband, of Slavic descent, also thought it weird and has insisted that we start cooking even the corned beef for St Patrick's Day with some combination of crock pot and roasting, without the cabbage, which smells weird boiled.
Do you eat stew? That seems like the most archotypical version.
We always boiled corned beef with cabbage and potatoes. Maybe it's an Irish thing?
Edit: Also, isn't that the basis of a lot of crock pot cooking? Making kind of a rudimentary stew by cooking the meat and vegetables in broth for a long time. I am confused about the "bacon," but I think American bacon is different from other places, I tried a center cut bacon, and it was more like ham.
Fair. My father cooked that way for Saint Patrick's Day only, and otherwise made normal stews. I cooked that way a couple of times, and had to throw the meat water into the yard refuse pit, not the normal trash, for decomposition, because it was too wet for the normal trash, and too greasy for the septic system. I wonder if they cook that way in cities, or if it's a country bumpkin thing, for the kind of people with a yard refuse pit? I assume some were poor enough they would eat the broth even though it isn't very good.
I do get the impression that both Irish and Scottish cook fires were literally just fireplaces, not ovens or stoves, for a surprisingly long amount of time. Reading Scottish novels from the late 19th Century, the rural folk are always frying oat cakes over the fire, for instance, rather than ever baking bread.
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