Corned Beef & Cabbage

So this year I decided to try a different Corned Beef & Cabbage recipe so I made Cook's Country's version which can be found here. I did not really care for it, though the method was okay. I did omit the celery and allspice. The main thing I did not like about this recipe was the use of chicken broth. Even with using low-sodium chicken broth, it was just overkill. Corned beef is already way salty so to add anything to it is ridiculous. Also the chicken broth adds a flavor that I do not think complements the dish. The dish is flavorful enough on it's own with out messing with it. I might make a version of this recipe again but I would replace the chicken broth with water, and I would use the spice packet that comes with the corned beef. I would also omit the thyme & the butter (there is enough fat from the corned beef!). The main thing I liked about this recipe was baking the beef in the oven for a long time rather than boiling it. I do think the meat had a little better texture this way. In the past I have basically made this recipe Traditional Boiled Dinner as that is the closest to what my grandmother used to make. I also always add 1/2 cup of apple juice to the liquids. I read that in a recipe somewhere and think it is a good idea.

So to recap, if I made this again I would follow Cook's Country's method, but replace the chicken broth with water, omit the allspice, thyme, celery & butter and add the spice packet and 1/2 cup of apple juice. Serve with the pan juices.

I did see a few recipes that called for adding beer to this, and that might be interesting.

Also, I always make corned beef hash with the leftovers. I shred potatoes in my salad shooter, and then shred some of the chunks of meat in the salad shooter. Fry in a pan (preferably cast iron) with butter. Season with pepper and flip a few times. So good! I have seen a few recipes that called for making the hash out of the leftover potatoes and carrots- that sounds really good too.