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Meat the Butcher: Corned Beef

February 27, 2012

We celebrate with beer, extra good luck, funny little men with green outfits and mouth-watering cuts of beef; could there be a better holiday?  St. Patrick’s Day has many different meanings, some serious, some whimsical and some too inappropriate for this blog, but either way the day’s not complete without the classic meal of Corned Beef and Cabbage.  So today we’re diving into what makes us drool over this buttery cut of beef that if done right, can truly melt in your mouth.

TASTE

“Corning” is another name for curing and is one of the oldest and most effective methods of food preservation.  Traditionally, corned beef was made by burying the meat in a mixture of salt and peat.  The salt would draw out moisture in the meat and lower the pH.  Both of these conditions make it very difficult for bacteria to live.  The peat contains potassium nitrate which kills off any remaining bacteria.  This “corning” allowed our ancestors to preserve meat during the fall and spring slaughters so they could have fresh food year round.

While modern day life is most certainly different than – say – 17th century Ireland, not much has changed when it comes to corned beef.  We still preserve the meat with a mixture of salt and potassium nitrate.  We also still boil the meat, much like they would have done many years ago and it is still incredibly delicious…

CUT

Corned beef comes from that workhorse of a muscle, the brisket.  The brisket is located near the chest of the steer, above the legs.  It is extremely tough and requires a serious dose of long, slow cooking to breakdown its connective tissue and make the meat flavorful and tender.  There are two parts to the brisket, so make sure to order the right one when you visit your butcher.

  • For a traditional St. Patrick’s Day corned beef you want the flat cut, or the brisket’s “flat”.  This piece is extremely lean and uniform in size.  It will give you nice, even slices for your family.
  • The other cut of the brisket is called the point cut, or the “point”.  It is considerably more tender but yields much less meat.  The point cut is about a 50/50 meat to fat ratio.  Use this cut if you will be smoking your brisket or shredding it for sandwiches. Everyone loves a good Reuben!

COOKING TIPS

If you are one of those people that says,”I really want to like corned beef but it’s just too salty!” READ ON!

We are here to correct any common cooking mistakes to save you from “bad” corned beef that so many have had to experience throughout their life.

  1. Corned beef is salty but it doesn’t need to be.  Soak your meat in a couple changes of clean water for a few hours before you cook and your beef will taste like beef (and not a box of salt).
  2. Brisket needs to be cooked “low and slow”. If your memory of Mom’s corned beef is like chewing into shoe leather, have no fear – we have a solution to that too!  Cook your corned beef in water over a low simmer until you can pierce through the meat with a fork.  If you’ve been cooking your piece of meat and it won’t get tender, you must be patient; it can sometimes take hours for your corned beef to be ready.
  3. For a traditional boiled dinner cook your corned beef first and then add your vegetables.  Cook your corned beef until it is tender, then remove it from the pot and add your root vegetables (potato, parsnip, turnip, carrot, onion) and cook them until they are tender.  Cabbage takes only a couple minutes to cook so add it last.

Classic Corned Beef and Cabbage

Serves: 4-6

Total Time: 4 hours

1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 lb. baby carrots

2 cups water

1 cup brown or alt style beer

3 garlic cloves, minced

12 whole mustard seeds

3 whole star anise

12 whole black pepper corns

2 fresh thyme sprigs

1 bay leaf

2 tbsp. sugar

2 tbsp. sherry vinegar

½ tsp. pepper

1 (3 lb.) corned beef brisket, cut in half

1 small head cabbage, cut into wedges

Place the brisket in a 5-qt heavy bottomed pan. Combine water, garlic, bay leaf, thyme sprigs, sugar, vinegar, spices and pepper and pour this mixture over the brisket.  Cover and cook until a fork can be easily inserted into the center of the corned beef, about 3 hours.  Carefully remove brisket and put on a cutting board to cool.  Add the water to the pot and bring to a boil over medium heat.  Add all the vegetables and bring back up to a boil.  Reduce to a low simmer and cook until the vegetables are fork tender, about thirty minutes.  Slice your corned beef across the grain into 1/4″ slices.  Serve in a bowl with the broth and vegetables.

If you’re not into corned beef (even after our genius cooking tips and enticing photographs) we suggest celebrating St. Patrick’s Day with some Green Eggs and Ham!

source

….Or just stick with some steak tips and a few shamrocks for good measure.

Have a Happy St. Patrick’s Day!

11 comments

  1. What’s the difference between the red brisket and the gray? And which one is considered the best? Why?


  2. Red or pink brisket is cured with nitrite, which “fixes” the pink coloration of the muscle permanently. Grey cured brisket is corned without nitrite, so the pink color never forms, and the muscle turns “grey” over time as it cures in the salt brine.


    • Thanks for the answer. Now I know why my husband has always preferred the grey and says its the “best”. That’s what I’ll look for.


  3. Three questions:
    – When do you add the beer? Is it cooked with the vegetables, or is it added with the water and spices for the brisket?

    -Usually I cover my brisket in water to cook, this recipe calls for 2 cups water.. is that meant for the veggies? It doesn’t seem like enough for the brisket!

    -Should the 1/4 tsp pepper be added to the brisket with the peppercorns and spices, or should it be added to the vegetables?
    Thank you!


  4. [...] will be at Katie’s on St. Patrick’s DaySlow Cooker Corned Beef & Cabbage with BEER!Meat the Butcher: Corned Beef ul.legalfooter li{ list-style:none; float:left; padding-right:20px; } .accept{ display:none; [...]


  5. How do I cut a raw corn beef brisket when I only want to cook half of it. And freeze the rest.


    • Hi Cookie, you should be able to split the recipe in half if you only want to prepare 1/2 of the beef brisket. You can ask your butcher to separate the cut at purchase. However, if you prepare at home it’s important to remember your aim is to block out moisture and air. We recommend wrapping the meat in butcher or freezer paper as tight as possible and taping it shut. We also recommend labeling your meat so you remember what it is and when you froze it.


      • Thanks, however I have already purchased brisket. Wanted to know if their is a certin why to cut the raw meat . Like you have cut cooked beef on the grain away from grain etc? ?????? Don’t want destroy a large expensive cut of meat. Can I just cut off part I want to cook in three sections and freeze them individualy?


      • Hi Cookie, we spoke to our culinary team and they recommend cutting it right in the center. They also said you can take the cut from the point (that will be the flat, usually fatter side) and slice pieces from there to freeze. If you have any additional questions, you can email culinary@themeathouse.com and they’d be happy to give you a detailed walk through of the process.


      • Thank you this information was very helpful.


      • Happy to help!



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