Tag Archives: Cabbage

Corned Beef and Cabbage

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Name: Barbara Schmidt
Class Year: 1969
Country of Residence: Ireland

Why is this recipe great? What’s its backstory? 

Corned beef is also called “salt” beef which is prepared by rubbing the beef with coarse salt and brown sugar and marinating for a week or longer. The leanest cut is called silverside or tail end, brisket is a mixture of fat and lean. In Ireland this beef can be bought pre-prepared in a butcher’s or in a supermarket. The dry mustard makes the beef really tender – I use it with boiling ham as well.

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Kimchi

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Name: Emily Arnold
Class Year: 2012
Country of Residence: United States

Why is this recipe great? What’s its backstory? 

In March 2018 I started teaching myself Korean.  About a year later I built up the nerve to ask the Korean woman who works at my chiropractor’s if she knew of anyone who might be interested in language exchange. To which she held up her hand and said “ME! ME!” 

For the next year we met almost weekly and she has shared with me many aspects of Korean culture.  One of my favorite things we do is exchange recipes while we talk.  And one of my favorite Korean dishes we have made is kimchi. 

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