The Romans starting Corning beef as a preservation technique, packing meat in ‘corns’ of salt reducing the water activity to slow spoilage – and the resulting cured meat tasted great! The technique has been updated over the years and today corned beef is a favorite in delis and at family tables around the globe. The most popular cuts are the brisket and the round – the brisket is juicier and easier to shred (pictured below) and the round is more solid, making it easy to slice nice and thin. Pork and bison are also great corned!
Corned beef is easy to cook, simply braise until fork tender, and if you add potatoes, carrots, cabbage, onions, etc, they pick up the delicious taste of the corned beef. Here’s a simple recipe – it’s easy! Buon Appetito!
Corned Beef and Cabbage Recipe
Water or low sodium chicken stock
4 carrots, cut into 2″ pieces
6 baby red potatoes, halved
1 onion, peeled and quartered
1 small medium green cabbage, cut into 6 wedges
Preheat oven to 300 degrees. Estimate roasting time, allowing 45-60 minutes per pound of roast.
Place corned beef in a large Dutch oven or roasting pan – whatever best suits the shape of your corned beef. For briskets, place fat side up and do not trim! If using veggies, make sure your pan is large enough to accommodate them. Add 2-5 cups water (or low sodium chicken stock) – enough that it will not cook dry. Cover well.
Place in preheated oven and roast for 45-60 minutes per pound, checking at least once during cooking time to assure there is still plenty of water in the pan.
If you’d like to add veggies, remove the roast from the oven 1 – 1.5 hours before the end of the estimated roasting time. Add veggies around corned beef and make sure they are mostly covered in cooking liquid, add more hot water if needed. Cover and return to oven.
Test meat and veggies with a fork, rest covered until ready to serve.
Briskets can be brushed with honey mustard and broiled if desired. Slice and serve with veggies.
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