17 March 2011

corned beef

i'm getting my corned beef ready right now, are you? if you didn't get one, it's not too late. i just got mine yesterday because for some odd reason, even though i knew it was the 15th, i didn't think the 17th was until next week. doesn't make sense to you? me neither. a so i ran to the store (thanks to my sweet and fun mother) and bought a delicious looking corned beef and here's how i'm cooking it.

1 corned beef (any size)
packet of pickling spices included in package

(seriously, that's all i use)

place corned beef in large cooking pot. add enough water to cover beef by about 1 inch. bring to a simmer and allow to cook for about 1 hour. remove from heat and discard cooking liquid. change beef over to a crockpot and add enough water to cover beef by about 1 inch. sprinkle pickling spices on top. If desired, add carrots or any other root vegetables to the top of the beef. cook on low heat for about 8-9 hours. (or if you are in a hurry, on high for 3-4 hours)

a bunch of people have asked me what corned beef is, so here goes...
corned beef is a beef brisket, a very tough piece of meat, brined in a mixture of water and salt and lots of other spices depending on the recipe. it usually remains in this brine for at least a week to 10 days. then it is usually boiled in pickling seasonings until tender and cut against the grain. it's salty and delicious and resembles the taste of pastrami. it's great with a side of vegetables of any kind, but especially cabbage.

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