Want the summer recipe to impress all your friends? Well, this is it! Corned beef is a classic dish that can be served with potatoes or traditional Irish “chips”. It’s easy to make and a simple recipe like this will have the whole gang begging for more!
It’s not just corned beef, but also other similar products such as pastrami and pepperoni. Read on to learn how this type of meat is cured with a dry rub before it goes through smoking or air drying to be ready for packaging.
Corned beef, pastrami, and pepperoni all go through the same steps in the curing process but with different variations and spices.
Here it goes. Corned beef is made by simmering beef, water, and salt together in a pot. But that’s not all! Once the liquid has boiled down to create a rich broth, spices like peppercorns and coriander seed are added for extra flavor. It’s then cooked for a couple of hours more before it reaches peak flavor so you can enjoy the best corned beef sandwich ever.
What You Need To Prepare Corned Beef
1 large boneless beef brisket, about 3 lbs. (1.5 kg)
1/2 tsp. (2 ml) salt
Freshly ground black pepper
3 cups (750 ml) water or beef broth (or combination of the two)
2 cups (500 ml) water for boiling potatoes, plus additional water for cooking cabbage shells
How Corned Beef is Made
1. Corned beef is boiled with spices, then roasted in the oven to melt in the juices. It’s usually served with boiled potatoes and a side of cabbage.
Turn the oven on 250F / 120C and line a big roasting pan with aluminum foil. Place the brisket fat-side up in the pan, then sprinkle with half of the salt. Pat it down so it’s coated evenly. Sprinkle on half of the black pepper, patting it down again to coat evenly. Repeat with 2 cups (500 ml) water or broth and remaining salt, pepper, and broth/water.
Place in oven for 1 hour per pound (about 2 hours per kg). Remove, cover with foil and let rest for 30 minutes.
2. Place the meat fat-side up in a pot, cover with water or broth, and bring to a boil. Add the cabbage wedges, partially cover and cook until just tender (about 15 minutes). Drain; reserve the cooking liquid.
3. In a deep frying pan or Dutch oven (with lid), heat 3 tbsp (45 ml) of butter over medium-high heat until foaming subsides. Add the cabbage wedges and toss for about 2 minutes. Add 1/4 cup (60 ml) of reserved cooking liquid, cover, lower heat and cook for about 5 minutes. Remove cover and continue to cook until liquid has evaporated; remove from heat.
4. Slice corned beef on the bias into 1/8-inch (3-mm) slices using a sharp knife or electric slicer. Heat the frying pan over medium-high heat and add 1/4 cup (60 ml) cooking liquid to deglaze. Cook brisket in the pan for about 2 minutes, turning once. Add cabbage and toss until warmed through, about 2 minutes more. Serve in a warm bowl with boiled potatoes on the side.
5. Peel and slice the potatoes thickly. Boil until tender, about 20-30 minutes; drain.
6. Prepare the cabbage as directed.
7. In a large bowl, toss together cabbage, potatoes, onion and garlic; cover and marinate in the refrigerator for 1 hour (or up to 24 hours). Add more broth or water if necessary to keep vegetables submerged; mix well before serving. Thinly slice meat. Plate meat and vegetables, and pass the sauce separately.
8. After the corned beef has rested for 30 minutes, remove the foil, then slice against the grain. For a finer grain, slice at a 45-degree angle to the grain. Break up any large pieces of fat with your fingers…
9.. so that you have slices that are 1/8 inch thick (or less).10. As with any other smoked meat, corned beef should be eaten within 1 to 2 days. Enjoy your dish guys!
WHAT’S THE BEST CUT OF BEEF BRISKET?
The best cut for corned beef is one with a thicker outer layer of fat, as this will keep the meat moist and will prevent drying out during the curing process. While any cut of brisket that has a thicker layer of fat can be used for corned beef, but it’s best to use a brisket with an even thickness all over. The cut should not be too fattier, otherwise it will take much longer to cure and get dry.
In addition, the meat should be trimmed of any hard fat or sinew. This will make it easier to slice when cooked.
WHAT ARE THE BENEFITS OF CORNING BEEF?
As you’re probably aware, corned beef is a cured product and goes through a process known as corning before it’s ready for consumption. The corning process, which is actually called brining, uses salt and flavorings to cure the meat so it can be preserved for a longer period. It’s this process that gives corned beef its reddish-pink color and distinctive flavor.
Corned beef is also known for its high sodium content as it’s made by injecting large amounts of salt into the meat. The salt acts to preserve the meat, but it’s also used to season it.
As such, corned beef is high in sodium and has a much higher sodium content (by weight) than most other cuts of meat. A 3-oz. serving of corned beef contains about 880 mg of sodium or 34% of the daily value for this mineral. You should take care if you’re watching your salt intake, particularly if you have high blood pressure or heart disease.
Corned beef is also high in protein and low in fat, which makes it a good option for those looking to get more protein into their diet.
Corned Beef vs. Pastrami
While pastrami and corned beef are both cured meats that come from the same cut of meat, there are some key differences between them. In fact, most of the difference can be seen in how they’re prepared.
When it comes to corned beef, it’s usually prepared with a long curing process that involves cooking the meat at a low temperature for several hours. This develops deep flavors into the meat and helps to keep it moist and tender.
When it’s time to eat, corned beef will be served in slices that are between 1/8 inch and 3/16 inch thick, which will help to distribute the ingredients throughout the meat.
How Long Corned Beef Store?
There are many factors to consider when it comes to how long corned beef will stay good for. The best way to determine how long corned beef is good for when you buy it is by following the “best by” date stamped onto the package. This is a single date that shows how long the meat will be safe for consumption by taking into account several factors such as flavor and quality, as well as safety.
The best way to keep the meat good for longer is to freeze corned beef in smaller portions. You can then use the individual portions as needed through the rest of the month and store them in your refrigerator. You can also use them to make corned beef hash for breakfast or as a great side dish for lunch or dinner.
Another option is storing it in an airtight container in your freezer, where you should use and consume it within 3 months of the “use by” date on the package.
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