Since St. Paddy's Day is approaching, I was wondering how corned beef fans like to cook theirs. Also, which cut do you prefer? I usually end up getting the flats...rounds can sometimes be harder to find, and point cuts are too fatty for me.

This is a recipe (from The New Basics Cookbook) I've been using for many years now. If necessary, the recipe can be adjusted for a smaller piece of corned beef. Due to shrinkage, I like to allow about a pound per person.

Corned Beef and Cabbage Serves 5-6

Keeping the cores in the cabbage wedges helps hold their shape during cooking; remove cores before serving. The leeks need to be thoroughly cleaned. I cut them lengthwise, rinse thoroughly, tie them with kitchen twine for cooking, then remove it before serving. If provided, use the seasoning packet that comes with the corned beef.

1 corned beef (5-6 pounds)
2 onions, each studded with 3 whole cloves (cloves are optional)
4 carrots, peeled and halved
2 ribs celery, halved
4 sprigs Italian parsley

1 green cabbage (about 3 pounds), cored and cut into 6 wedges
12 small red new potatoes
6 small leeks (white part and 2 inches of green), well rinsed
6 carrots, peeled and cut into 2 1/2-inch lengths
Salt and fresh ground pepper, to taste
4 T. chopped Italian parsley

Place corned beef in large kettle or dutch oven. Add the onions, halved carrots, celery, and parsley sprigs. Cover with cold water and bring to a boil. Reduce heat, cover, and simmer for 2 3/4 to 3 hours, turning beef over in broth every 30 minutes. When it is very tender, remove it from kettle and keep warm.

Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes. To ensure tenderness, be sure to keep at a simmer; do not allow it to come to a full boil again.

Arrange beef on warmed serving plater, and surround it with the cooked vegetables. Ladle broth over beef and vegetables, and sprinkle with remaining 2 T. chopped parsley. Optional - serve with Horseradish Cream Sauce.

Horseradish Cream Sauce

This makes a lot, about 2 cups. The recipe can be adjusted, as needed.

3/4 cup whipping cream
1/2 cup mayonnaise
1/2 cup prepared horseradish, drained
2 T. Dijon mustard
Pinch of sugar
Salt and fresh ground pepper, to taste

Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to serving bowl.

Champagne..Your recipe sounds sooo good!!! I usually just wing it.. I am sorry I do not have a recipe to share. I think this year I will try yours. I especially like your Horseradish sauce, that sounds great!!!! Thanks so much, Deb

Oh, just one question, I have been hearing alot about putting your corned beef in fridge overnite(after it has been cooked), because it will slice more easily..If you do this, how do you reheat it, so you can serve it hot??? Do you reheat everything? Seems like you would be defeating your purpose.

I think I would like everything fresh and hot, like you do it, and the way I have always done it. Thanks again, Deb

Deb, I always serve it right after cooking; however, I've reheated leftovers. I save the broth for reheating, put the meat and vegetables in a big ovenproof baking dish, drizzle with some of the broth, cover and heat in a moderate oven...still yummy!

I am corning a tri tip for the first time. maybe a bit too pricy a cut for this treatment but I got it on sale and just had to give it a try. I will post a followup after St. Pats Day.

I ended up here looking for the mustard sauce to serve with it and I found it. Thanks.

Interesting corning a tri tip. Never thought about using that cut of meat. Thought you needed a brisket. Let us know how it turns out. I am actually making corned beef tomorrow. I get whatever cut looks best at the store. The cheaper ones on sale, if they are large enough to make it worth cooking. I just cook it in water, but got a bottle of pickling spices from my brother, will add some of it. But after it is cooked, I love to make sauce with just spicy dijon or grain mustard and honey, glaze the meat and bake for about 20 minutes on med oven, maybe 350. Yummy. I like the idea of cooking it the day before. It would be much easier to carve. Then just reheat in the saved broth. You could wait until the next day to cook the vegetables.

Brent, it will be interesting to hear your follow-up. I'm wondering if tri-tip is a little lean to corn.

Carrie, glazing it in the oven for 20 minutes is a great idea (mustard and honey...yum!). My mom cooks hers in the oven in just a small amount of water for the entire time instead of on the stovetop. Hers comes out too salty for me...seems like it needs the "water to cover" to help pull out some of the salt. No matter how you cook them, they tend to shrink. I usually figure about a pound per person (and hope for some leftovers). I bought a nice flat cut at Stater Bros. for $1.99/lb. The point cuts are 69 cents/lb., and I didn't see any rounds. I know they say the flat and round cuts aren't as flavorful, but they taste pretty darn good to me. The best corned beef I ever had was a round. I thought I'd check today to see what Sam's has, too. I'd like to get another one for the freezer.

I think Melinda has some good suggestions for corned beef.

Last year I bought corned beef from Iowa Meat Farms (they do them in the store). I bought a round and a brisket. There was no comparison.... apples and oranges... The one far superior was the brisket. It was more flavorful and tender. This year I will just get the brisket. It is best to preorder them.

White Swan, aren't a brisket and flat cut the same thing? I've always assumed they were; however, I've heard people say they prefer the brisket to the flat or point. I pass up the points since I can't handle all the fat.

I believe that corned beef briskets are available in either a "flat cut" and a "point cut". The point cut is more tender, and flavorful, the flat cut more lean. The other two cuts of beef commonly corned, are round roast, and rump roast. All have their devotees, for a variety of reasons. It really comes down to personal preference.

Yes a flat cut is part of the whole brisket, and the round part is the end of it. Every Passover I get a whole brisket in a bag. Albertsons always carry them. The fat on the meat is what gives it it's flavor. (Along with the 6 or 7 onions I add, with the cooking for about 6 hours). Oh all this talk is making me hungry. But Passover is just one month away, so I don't have that long to wait. I cook all the food myself, since my Mother has passed, and usually have between 12 and 16 people for dinner. Exhausting, but wouldn't have it any other way.

Yes it is the same. I do not like the point for the reason everyone has given...FAT, FAT, FAT. By the time you cut off the fat or diners cut it off, there is not much left in a slice. THe meat has more marbling of fat than brisket/flat cut and is harder to trim when sliced. I make hash out of some leftover corned beef. Really good!

Thanks for clarifying it for me, everyone. I also talked to a butcher at Sam's today who said the same thing. He said any cut can be corned but typically brisket and round are used. They're cooked exactly alike but their texture is somewhat different (as we well know). Brisket has more fat and is more succulent, and round is very lean. Sam's had sold out of their corned beef flats for now. However, Stater's has plenty and they're cheaper than Sam's...glad I got some there.

My corned tri tip was wonderful. This cut of meat is the best cut I have ever had. No fat or gristle but well marbled and tender. A bit pricy but worth it.

Wow! Guess I'll have to try that Brent. It wil kind of hurt because I always think BBQ when it comes to tri tip.

Brent, I'm so glad it worked out. Like Leni, when it comes to tri-tip, I'm thinking grilling/BBQ.