Brining And Moist Cooking Are The Pinnacles To A Tender And Flavorful Corned Beef
The name it self Corned Beef comes from the soaking or brining process where it is placed in a seasoned liquid with corns or large grains of salt. This process has been dated back to the year 888. As a favored item in the Irish diet, this recipe was documented as early as the 11th century in Irish text . The term corned beef was in print as early as 1621 in the Oxford English Dictionary. Colonial Americans also found this process useful for preserving meat.
The preferred cut of beef is the brisket, a primal cut of the cow located in the breast area. When simmered or braised the beef can be very lean (cleaned of visible fat), but when smoked or char-grilled the fat cap is left on the outside to protect the meat and baste it while cooking. The brisket is one of the tougher cuts of meat. As with the more active muscles, the striations make it tough but long moist cooking methods help to solve this problem. This cooking process breaks down the collagen in the connective tissue making it tender and attributing unique rich flavor.
While known as an Irish delicacy, it is true that corned beef recipes were handed down from days before refrigeration in Irish Cuisine. The misconception is that corned beef still remains a menu staple and is eaten on several holidays. Corned Beef and Cabbage or Bacon and Cabbage are a traditional Irish Easter meal. People of lesser nobility had more accessibility to pork. The Corned Beef was made more popular with Irish-American households. The 20th century has brought much of the similar foods as in America to Ireland; Pizza, Chinese, Fast Food, American and Tex-Mex.
Corned Beef Dinner
Serves 8
Ingredients:
- 4 lb corned brisket of beef, closed trimmed of fat
- 1 Pint Guinness or Coca-cola
- 4 large carrots, cut into large chunks
- 4-5 each onions, cut in large chunks
- 4-5 each large russet potatoes, peeled and cut in large chunks
- 1 teaspoon dry English mustard
- large sprig fresh thyme and some parsley stalks, tied together
- 1 head green cabbage, large
- salt and freshly ground pepper
- Spice Pack ****
Method:
- Put the brisket into a large pot with the spices and herbs
- Add the Guinness or Cola and cover with water and bring to a boil.
- Reduce to a simmer and cook covered, for 2 hours.
- Discard the outer leaves of the cabbage, cut in quarters and add to the pot with the diced vegetables
- Season Broth with Salt and Pepper (taste first because corned beef was brined with salt)
- Cook for another 1 to 2 hours or until the meat and vegetables are soft and tender.
- Slice corned beef and serve with the vegetables and strained cooking liquid
Serve with mustard on the side.
**** Spice Pack Recipe
- 18-20 whole cloves
- 1 tsp. whole yellow mustard seeds
- 1/2 tsp. caraway seeds
- 1/2 tsp. whole black peppercorns
- 1/2 tsp. whole coriander
if your brisket did not come with a spice pack
combine the above ingredients
