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<blockquote data-quote="Dannyalcatraz" data-source="post: 9544695" data-attributes="member: 19675">No joke: I do not eat corned beef…except my own.Mom loves it, so for the past 15+ years, I’ve cooked her some for St. Patrick’s Day and/or New Year’s.&nbsp; I baked it, steamed it, whatever.&nbsp; Didn’t eat a molecule of it.Until one time, I decided to try beer-braising it.&nbsp; I used the seasoning packets and added some additional spices per recipes I looked up (books &amp; online).&nbsp; The braising liquid was beef stock &amp; beer.Mom took a bite, and told me I needed to try it.“You know I don’t eat corned beef.”She used The Voice, “Son, try it.”It was tender, moist &amp; tasty.&nbsp; I’ve been eating it ever since.&nbsp; But mine ONLY.FWIW, I usually mix a dark &amp; lighter beer- this was Shiner Bock and Fat Tire- and I always add a bunch of bay leaf, black peppercorns, ground pepper, and thyme.The cabbage is simple: sautéed 3 onions in LOTS of butter, adding shredded carrots and 2 heads of chopped cabbage leaves, using chicken broth as the cooking medium.&nbsp; Seasoned with salt &amp; black pepper.If it helps, the veggie mix is very similar to what you’d find in a good vegetarian egg roll.</blockquote>

[QUOTE="Dannyalcatraz, post: 9544695, member: 19675"] No joke: I do not eat corned beef…[I]except my own.[/I] Mom loves it, so for the past 15+ years, I’ve cooked her some for St. Patrick’s Day and/or New Year’s. I baked it, steamed it, whatever. Didn’t eat a molecule of it. Until one time, I decided to try beer-braising it. I used the seasoning packets and added some additional spices per recipes I looked up (books & online). The braising liquid was beef stock & beer. Mom took a bite, and told me I needed to try it. “You know I don’t eat corned beef.” She used [B]The Voice[/B], “Son, [B][I]try it.[/I][/B]” It was tender, moist & tasty. I’ve been eating it ever since. But mine [B]ONLY[/B]. FWIW, I usually mix a dark & lighter beer- this was Shiner Bock and Fat Tire- and I always add a bunch of bay leaf, black peppercorns, ground pepper, and thyme. The cabbage is simple: sautéed 3 onions in LOTS of butter, adding shredded carrots and 2 heads of chopped cabbage leaves, using chicken broth as the cooking medium. Seasoned with salt & black pepper. If it helps, the veggie mix is very similar to what you’d find in a good vegetarian egg roll. [/QUOTE]

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