So I boiled up the corned beef last night! And today I started round 1, traditional corned beef and cabbage. I got me some point brisket, look at this beautiful piece of meat! Now that’s my kind of marbling.
Boiled up some potatoes, carrots, cabbage and celery in the broth. The cabbage came out a bit grainy. I don’t mind mushy, but I’m not a fan of this kind of texture. Oh well. The secret ingredient here: a pat of butter. Makes the whole thing so much tastier.
I decided for the next round, I’d use the corned beef and leftover broth to make some budae jjigae, aka Army Base stew. This thing is traditionally made with things like spam and hot dogs… and corned beef is basically hot dog flavored beef, so it’s a natural fit! Although that corned beef pho idea is really calling out to me.
