A question for the Best Cooks in the United States please?

Question

Please help. This will be my first time putting together corned beef and cabbage. I can follow directions very well, but there are too many sites here on line. Might I ask an experienced someone who has prepared this meal to help me please? In simple terms. And also, what can I prepare to go with it? Do I serve it with a certain wine or something? What kind of vegetable?
(The corned beef is 4 pounds--purchased from a store called Wegeman's in New Jersey, $16.00).Never bought corned beef before.
Thank you all. Am preparing for a man of course.

Answer 1

I always just make it as a simple boiled dinner.
Simmer the corned beef in water and when it is about done, top with wedges of cabbage, small red potatoes and baby carrots and cover with a lid. This way the cabbage steams above any liquid.
I would serve it with fresh horseradish grated, and maybe a little mustard.
To drink? Guinness with a little vanilla vodka added.
Also make some Irish soda bread.
That's it.
Need a recipe?

NYC Corned Beef and Cabbage
http://www.recipezaar.com/15846

Irish Rosie's Irish Soda Bread
http://www.recipezaar.com/20616

Backstab by tikidragon
http://extratasty.com/recipe/1953/backstab

Horseradish
http://www.recipezaar.com/11125

Answer 2

Corned Beef and Cabbage

One 4-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper
Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE, recipe follows


Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 4 hours
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.


HORSERADISH SAUCE
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper


In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

***
Colcannon
Irish mashed potatoes

4 pounds potatoes
1 pound cooked curly kale, or savoy cabbage, finely chopped
1 ounce butter
1 cup milk
6 green onions, chopped
Peel and boil potatoes until tender. Drain and mash until smooth. In a saucepan, add onions to milk and bring to a boil. Add to potatoes and beat well until fluffy. Add kale or cabbage and butter. Re-heat if necessary. Serve with butter.

******
Black Velvet

1/2 Guinness, or another stout, room temperature
1/2 champagne, chilled

Pour the stout and champagne into a pint glass and serve.

****
Apple-Oatmeal Crisp with Irish Whiskey Cream
1 stick cold unsalted butter, cut into pieces
2 pounds Rome Beauty or Winesap apples, peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons Irish whiskey
1 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch salt
1/4 cup Irish oatmeal
1/4 cup toasted, chopped walnut pieces
Irish Whiskey Cream, recipe follows

Preheat the oven to 375 degrees F. Lightly butter an 11 by 7-inch baking pan and set aside.
In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the apples, lemon juice, 1/2-cup of the brown sugar and 1 tablespoon of the flour. Stir well, and cook for 5 minutes. Add the whiskey, cinnamon, cardamom and salt, stir well, and cook for 1 minute. Remove from the heat.

In a large bowl combine the remaining flour, oatmeal and remaining 1/2-cup sugar. Add the remaining 5 tablespoons of butter, and with your fingers or a pastry blender, work the mixture until it resembles coarse crumbs. Add the walnuts and mix well.

Place the apple mixture in the greased pan and sprinkle the crumb mixture evenly over the top. Bake until golden brown and bubbly, about 35 to 40 minutes. Serve hot with the Irish Whiskey Cream.

Irish Whiskey Cream:
1 cup heavy cream
1 tablespoon sugar
2 tablespoons Irish whiskey

Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed.
Yield: about 2 cups