OK that title is a little crazy, because I would not say we are crazy for corned beef, but we do enjoy it at our house. We live near Butte, Montana a town rich in Irish history. According the 2010 US census it is the most Irish town in the country with over 23% of the people having Irish heritage, as opposed to Boston where just under 20% of the folks claim their Irish roots. I could talk about the crazy St. Patrick’s Day traditions, but being the foodie I am I will skip over it all to the Irish-American dish corned beef. I call it Irish-American because it did not come from Ireland, but became a staple of the Irish who immigrated to the USA.
I grew up eating corned beef and cabbage. The beef my mother bought in the Midwest was that nasty stuff you bought in a sealed plastic bag with brine and pickling spices. It was salty, fatty, and well-preserved in that cryopack bag. Not much nice I can say about it except it was dinner and it filled our stomachs. Here in Butte you will find that the local meat shop actually brines the brisket in their own recipe. The brisket here is fresh and lean. If you have never had an opportunity to eat fresh corned beef it is a completely different animal than that thing from the plastic bag.
We bought our corned beef on Saturday and we could not wait until today to fix it. We made the “traditional” dish of corned beef and cabbage on Sunday. Our version is a bit of an updated recipe. We highly recommend the cooking of your corned beef with Guinness, though in a pinch a good stout will work. We have also learned that unless you like your veggies cooked to mush they should be cooked separately in some of the juices. A favorite recipe for this can be found on the website Steamy Kitchen, and here is a link to the recipe we use.
So after doing the corned beef and cabbage we had some leftovers that we made in to a chowder to go with the chilly rainy day we had today. It was a new recipe for us Corned Beef and Cabbage Chowder from the website The Foodie Affair. It was a flexible recipe that could be made with or without leftovers. We opted for the leftover version using our potatoes and carrots along with the broth and corned beef from Sunday. We added some fresh onion, celery, some more cabbage and beef stock along with the milk base. I serious had some reservations but I can tell you this is going to be a new favorite with us. Both RangerSir and I agreed it was well season and worth repeating, though not as often as we would like due to the scarcity of corned beef.