I’ve actually never made it before!
But yesterday, I went to TJs for a few things and they were sampling their own corned beef that’s uncured, pre-cooked, all you have to do it warm it. Tasty, tender, reasonable list of ingredients, so I though ‘what the hell?’ I know nothing of St. Patrick, nor do I have the slightest interest; and moreover, corned beef and cabbage isn’t even an Irish dish, it’s more Jewish, actually (beef was cheaper than pork in the US at the time, cabbage cheaper than potatoes). But oh, what the hell.
So I picked up a package, along with some small taters and a head of cabbage…carrots being already in stock chez moi. A few hours in the crock pot with the potatoes and carrots, and a quart of my favorite, Kitchen Basics Real Beef Stock, then I put them on a platter in the oven at 170 to keep warm while I put the cabbage in the stock for 30 minutes.
Then, I added the cabbage to the platter and put it under the broiler to do some scorching while I reduced the stock by about 1/3 to intensify the flavor.
In the past, the proportions would have been opposite. 2/3 of the plate would have been corned beef, the rest carrots and cabbage and I would have passed on the potatoes. But now, I like having exercised insulin sensitivity and consequent lower fasting blood glucose and post prandial, since for years being as afraid of carbs as a couch potato sizing up a staircase.