Corned Beef is virtually unknown in Germany, at least boiled with potatoes and cabbage in the proper Irish way. Corned Beef in Germany is generally understood to be something in a tin – bits of meat and fat and gelatin. Some people cut it into slices and eat it on bread. Others – like me – avoid it as the devil avoids holy water; or a vampire garlic; or a cat water. Unless it is a Turkish Van cat, they like to swim. Maybe they would even eat Corned Beef out of a tin. I wouldn’t. I also do not like to swim.
Anyway, every time I heard about Corned Beef & Cabbage in the US, I had a vision of this … stuff … out of a tin being cooked up. Not a very appetizing thought. On the other hand one does try to stay polite and tries to refrain from bursting out in a loud “but that is so, so, so utterly disgusting.”
Had I only burst out earlier. It took nearly a year for this misunderstanding to clear up, simply because nobody knew that I didn’t know. Then finally I learned that Corned Beef sans tin can be quite a lovely dish, when prepared properly, and is the perfect food for St. Patrick’s Day. Voila:
And the leftovers are just great on a sandwich.