It’s hard to believe that it’s already March…seems like Christmas was just yesterday…I think that time just flies as you get older…not to mention that if you’re like me, life during this crazy pandemic has seemed like Groundhog Day.
What exactly is corned beef…and why is it called corned beef when there is probably no corn to be seen anywhere on the table?!
Before refrigerators became an expected in every kitchen in every home worldwide, salt was used to preserve meat and other foods. This salt was about the size of corn kernels, so they started calling the meat “corned.”
Corned beef has become the cornerstone of St. Patrick’s Day…even though the dish isn’t really eaten in Ireland with the same enthusiasm you’ll find here.
There are two “cuts” of corned beef—the “flat cut”…and the “the point cut.”
The point cut will have more fat marbling throughout the meat, making it a more flavorful cut, but this cut will shrink more as the fat renders out of the meat, so you will need more in order to have the same amount of cooked meat.
The flat cut is a leaner cut.
Some people prefer the flat cut…while other people prefer the point cut…so which one you use is totally up to you.
Plan on at least ¾ pound per person…larger if you are planning on having leftovers, to make corned beef sandwiches…corned beef hash…or whatever else…
Usually corned beef comes with a pouch of spices—such as pepper seeds, dill seeds, mustard seeds, and bay leaves…it’s obviously included for a reason…
- 10 whole cloves
- 1/4C hot sweet honey mustard
- 2Tbsp brown sugar
- Extra virgin olive oil and butter
- 1 medium yellow onion, chopped
- 1 clove garlic, minced
- 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
- Any additional veggies you want to add—such as carrots or potatoes
Boil to remove some of the saltiness…Corned beef is cured in a salt mixture, so it can be very salty. To remove some of the salt before cooking, place it in a pot fat side up. Cover with water, bring to a boil, and discard the water. Repeat to remove even more salt.
Oven Method…Preheat oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil. Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top. Wrap in foil. Place foil-wrapped corned beef in a shallow roasting pan. Bake for 2 hours at 350°F. Open the foil. Spread a little more honey mustard over the top of the corned beef. Broil it for three minutes, until the top is bubbly and lightly browned.
Stovetop Method…..Place corned beef in a large (6 to 8 quart) pot. Add beef and spice packet to pot, Cover the beef with an inch water. Bring to a boil, Reduce heat to a simmer. Simmer for three hours, until the corned beef is fork tender.
Crockpot Method…Place everything but te cabbage in a large slow cooker. Cook on high for five hours or low for nine. The shorter time at the higher temperature will result in a firmer corned beef, while the longer cooking time at the lower temperature will give you a softer corned beef.
Cook the.Cabbage…You can cook the cabbage and other veggies by adding them to the crockpot or pot of boiling water during the last hour of cooking…or by sauteeing them in 2Tbsp olive oil.
Slice the Corned Beef…When a skewer or a sharp knife slides easily into the brisket, it’s done. Place the` brisket on a cutting board. Let the cooked brisket sit for at least ten minutes before cutting into it. This will give` you get the cleanest and neatest slices. Cut the meat at a diagonal, across the grain of the meat, into 1/2″ thick slices. Make sure to cut the corned beef against the grain…so that the meat will be as tender as possible.