The meat and cabbage is an Irish-American tradition.

Surprisingly, the meat and cabbage is an Irish tradition. It is an Irish-American tradition. Pork and cabbage is more common in the Emerald Isles, but the Irish immigrants to the U.S. meat found more abundant in their ghettos lower Manhattan, where kosher butchers were mostly pork was forbidden.

Traditional St. Patrick's Day, when everyone is Irish - not used more often - and my guess is that people take it out of the wrapper and place in a bowl with carrots, potatoes, cabbage and maybe some onion, and feel they have fulfilled their obligation. But everything is soooo salty, the meat is tough and fatty acids, and vegetables and potatoes are soft.
Here's how to make the dish correctly. If you have leftovers, you Rockin 'Reuben Sandwiches, or Corned Beef Hash. But if you do well, there will be leftovers.

Ago. 6 servings of meat shrinks a little)
Preparation time. 10 minutes
Cooking time. 3 to 4 hours

Ingredients
1 (3 pound) slab of corned beef, preferably homemade
2 tablespoons coarsely ground black pepper
2 tablespoons pickling spices, preferably homemade
4 medium carrots, peeled and cut into segments of 1 "
2 pounds potatoes, cleaned and cut into 2 "
1 small head cabbage, outer leaves, cut into quarters

A good idea. While meat is cooking, mix some of my Secretary of horseradish sauce and refrigerate for at least two hours to allow flavors to marry. Serve on the side as a sauce.

Do this
1) Open the package of meat wine and pour all the liquid. Rinse well. It removes all the fat cap. If you have done your own corned beef, and must do, is simply better, remove from brine and rinse well.

2) Corned beef is essentially pickled in salt, and out of the package is too salty. Before we eat this meat cured, we need a little cooking and desalination. Place meat in a large pot with enough hot water to cover at least 1 "and the cover.

Turn heat to medium and bring to a simmer for 30 minutes. Do not boil. If boiled, tough and shrink. Note that the meat is cold, so when water is heated slowly moves from simmer to boil. Keep an eye on her and not let it boil. After 30 minutes, pour the water and cover the meat with fresh hot water. This time, add the pickling spices.

Bring to a simmer, this time for 1 hour. Again, dump the water and pickling spices and replace it with fresh hot water. Bring to a simmer and let simmer for 1 hour. Add the carrots. After 30 minutes add the potatoes. After 10 minutes add the cabbage. After 15 minutes the cabbage will take place and so should everything else.

3) Remove the meat and place on a cutting board. Often there are two horizontal muscles separated by a thick layer of fat. Separate them by sliding a knife through the fat. Court and / or scrape the layer of fat. Carve the meat with cross-sectional thickness of a pencil. Any thinner and burn, all will be thicker and chewy.

5) Lift the cabbage, potatoes and carrots and divide them into individual dishes. Place meat on the plate. Pour a little cooking liquid over them and serve. Happy holiday!