What is it about Corned Beef ?!?!

[Kntrylady]

I don't understand what it is about Corned Beef and me, but it is the ONLY meat dish that I could honestly Binge on Now I don't, and I use portion control....It's not the fixins with it, because I have that issue when it's just corned beef. I use mustard seed, corriander, and bay leaf when I cook it, and I don't have an issue when I use those spices with anything else

More a curiosity than anything else.....Anyone else have that problem?

[JaxMama]

Re: What is it about Corned Beef ?!?!

no problem but can i have your recipe...i have been craving corned beef and cabbage

[4realthistime]

Re: What is it about Corned Beef ?!?!

Well, for me it's that fine combo of fat and salt - SO good. I ate too much of it tonight myself. Biggest concern is the salt content. Hope I don't puff up like a blowfish tonight. But, man, it was YUMMY

[Kntrylady]

Re: What is it about Corned Beef ?!?!

Well, for me it's that fine combo of fat and salt

You know, you may be on to something. Since I very rarely use salt in my cooking, that just may be the combo cause.

JaxMama, no problem but can i have your recipe...i have been craving corned beef and cabbage

As for recipe, so easy and I cheat. I always buy 6-10 corned beef packages this time of year(I can't resist the under $2 sales), and throw all but one into the freezer to use the rest of the year.

I take the beef out of the package, and wash it well to get rid of the excess salt brine. I put the corned beef, fat side up in a pressure cooker and put just enough water in to cover. I make a mixture to my taste preference of the day....(Bay leaves, 2 or 3 cloves, coriander seeds, black pepper, mustard seeds, 2 or 3whole allspice) I put those in a bowl (mortar and pestal) and gently crush. I throw them into the water, sometimes I'll add a bouillon cube or two, bring the water to a boil. Put the lid on, build up the pressure, reduce the heat to a gentle rocking, for 1 hour. Remove from the pot and serve. The hardest part is getting it out of the pot it will be so tender.

Sometimes, depending on my mood I'll cut the cooking time by 10 minutes, put it in a roasting pan and "crisp it" for another 15 minutes in the oven around 400 degree.

For the cabbage, sometimes I'll throw sliced wedges into the liquid in the pot, sometimes I'll do a quick stir-fry, and other times I'll roast some wedges in the oven. Options are unlimited.

Serve it with a blend of some brown mustard, yellow mustard, a touch of horseradish...... Yummmmmm..

[JaxMama]

Re: What is it about Corned Beef ?!?!

the recipe looks great to make this weekend. I had a lot of chicken yesterday and I am having it on my menu for today. i am going to be chickened out and this sounds great since I love corned beef and cabbage.

much thanks

[forbey]

Re: What is it about Corned Beef ?!?!

If you are looking to go quick way to make corned beef that tastes like the traditional recipe, most grocery stores carry a boiling pack of seasoning (check for carbs). Besides cabbage, you can also add carrots, celery and other vegetables to taste.

And, if you were raised on the traditional dish leave out the potatoes.

forbey

[not2late]

Re: What is it about Corned Beef ?!?!

I don't have that problem with corned beef....my weakness is pork chops. I have to really, REALLY exercise tremendous portion control with pork chops.

RE: carrots

Carrots aren't allowed until the "other veggie" rung of OWL. So for folks on Induction or the early OWL rungs, no carrots.

However, Induction veggies like turnips, celery root/celeriac, kohlrabi and even daikon radish make wonderful additions to stews and boiled dinners.

[forbey]

Re: What is it about Corned Beef ?!?!

Funny! After I hit enter, I knew when I included carrots someone would mention it.

If you are in the stage of your Atkins program where carrots can be included in your carbohydrate count, they can be added. If you aren;t there yet, don't add them.

As for pork chops, as long as they aren't breaded, they make a wonderful addition to the fat portion of your diet and as long as you eat them until satisfied, and not stuffed, they shouldn't be a problem.

I do like the inclusion of the rest of the vegetables you listed. Reminds me, I haev two turnips I need to cook!

[not2late]

Re: What is it about Corned Beef ?!?!

Funny! After I hit enter, I knew when I included carrots someone would mention it.

If you are in the stage of your Atkins program where carrots can be included in your carbohydrate count, they can be added. If you aren;t there yet, don't add them.

No problem. I have to put in those corrections because it might give a newbie the wrong impression that they can have carrots during Induction. A moderator's work is never done.

As for pork chops, as long as they aren't breaded, they make a wonderful addition to the fat portion of your diet and as long as you eat them until satisfied, and not stuffed, they shouldn't be a problem.

I don't eat them breaded nor stuffed with anything. Just plain salt and pepper. And I still have the problem with portion control. Different strokes for different folks, I guess. The OP has a problem with corned beef: I have a problem with pork chops. But that's one of the joys of Atkins----you get to learn how your body reacts to different foods. For example, I cannot eat cantaloup without having cravings so bad that I want to eat the entire house---windows, drainpipes, shutters and doors included--but I have no problem eating watermelon, which has a slightly higher sugar content. Other people don't have a problem with cantaloup. So it's really individual.

I do like the inclusion of the rest of the vegetables you listed. Reminds me, I haev two turnips I need to cook!

Alots of time, folks forget that there are over 50 veggies listed on the Induction Acceptable Foods list or they overlook veggies like turnips or celery root/celeriac---which make excellent potato substitutes in stews. In fact, if you think about it, European menues didn't include potatoes until after 1492, when the Spaniards brought the potato back from South America. But turnips were around in Medieval cookery, so they were probably used in dishes were potatoes are now found. I remember reading somewhere that the jack o'lantern was originally a Druidic devise and it was carved from a turnip. So, turnips were around in the British Isles for a long time and were probably boiled with corned beef/a collar of bacon before potatoes hit the food scene.

[forbey]

Re: What is it about Corned Beef ?!?!

I guess I'm lucky, I like a wide variety of vegetables.

Here in the Midwest, I know people who live, almost totally, on meat and potatoes.
Mashed potatoes are nothing more than a bland vehicle for butter, and I LUV butter. But, I can do the same thing with cabbage, turnips, brussel sprouts, etc.

I haven't had any potatoes for 6 weeks, (no bread or pasta either) and I'm not missing them. That is the wonderfulness of the Atkins approach. If I had to go on a potato diet with no meat for 6 weeks, they would find me out of my mind in a pasture somewhere chewing on some cows leg!

[not2late]

Re: What is it about Corned Beef ?!?!

Cauliflower puree makes a good substitute for mashed potatoes. Personally, I like to add turnips to the cauliflower puree because it gives the puree an "earthy" flavor that mimics potatoes more closely, imo.

And the perk the turnip has is that you can eat the root and the leaves (I'm from the South, so turnip greens and their chopped roots cooked in bacon is comfort food for me.) Can't eat the leaves of a potato-----unless you want to get very sick or die.

[not2late]

Re: What is it about Corned Beef ?!?!

RE: Brussel sprouts

I used to hate them....then I found out that I hated them because they were cooked poorly. So once I learned how to cook them properly, I love them! Especially after they've been exposed to frost in the field....it makes them "Sweeter".

[forbey]

Re: What is it about Corned Beef ?!?!

Turnip Greens, collard greens, spinach. All steam cooked with bacon, mushrooms, minced onions (for flavor) a little garlic are all scrumptious. Butter and grated cheese (my prefernece is Asiago) make it complete. I prefer the bacon fried to crunchy, then broken up and thrown in the pot with the greens. You might want to ad a tad of water just to get the steaming started, but the leaf juices finish the job.

On a side note: All greens should be eated from a bowl... The deeper pile of greens stays warmer and it keeps the BUTTER from running off your plate!