How to buy and cook traditional corned beef for St. Patrick's Day (Recipes)

Cooking the perfect corned beef take buying the right cut of meat, brining and cooking it for the best flavor.  These traditional methods insure a tasty treat!

LOS ANGELES, March 16, 2012 – Corned beef, the traditional St. Patrick’s Day favorite, is always made of brisket.  It was described to me as the love handles of a cow.  It’s a flat muscle that  runs across the stomach.  The brisket is a tough cut (meaning chewy, flavorful and demands slow, low cooking) of meat that has lots of fat. 

You either buy the point or the round.  The point is the pointed end that has more fat and the round is the leaner side with more meat but a little less flavor.  

Most stores carry brisket that is prepackaged and already brined so all you have to do is braise it.  If you want to make it a healthier way, consider using a different cut of meat such as the short rib or the chuck roll. 

They’ll give you a similar flavor but different consistency.

“You can try using the top portion of the short rib or chuck roll for a healthier version. These cuts of beef will give you a similar flavor with less fat because they’re located above the brisket. The chuck roll and short ribs are softer pieces of meat so they’ll give you a softer consistency,” said Art from Art’s Meat Market in Glendale California.

If you do decide to go for the healthier version, you’ll have to prepare the meat in your own kitchen.  This means brining your meat for up to six days in preparation for the big day. 

Also consider brining your own Corned Beef (brisket) to reduce the salt content. Reducing the salt may change the consistency but it will help reduce your sodium intake and decrease the salty flavor in the beef. 

Also make sure that you remember your portion size.  You only need 4-6 ounces of meat so you can easily add extra calories if you eat more than that allotted amount.  Just by sticking to a proper portion size you can enjoy eating something that is slightly unhealthy.  Life in moderation! 

Traditional Recipe for Corned Beef

 Ingredients

  • Large Brisket
  • 2 cups baby carrots
  • 10 red creamer potatoes
  • 2 bay leaves
  • 3 onions (2 peeled and halved 1 cut into thin ½ inch strips)
  • 1 head of green cabbage shredded
  • ½ cup horseradish sauce
  • ¼ cup Dijon mustard

Method 

In a large pot or crock-pot, place brined brisket inside.  Add cold water and cover meat completely.  Add bay leaf, black pepper, carrot and onion to the pot. Bring to a boil and then turn down to a really low heat and cover with a lid. Cook for two and a half hours. Remove ½ the water and vegetables and then fill with water so  it covers the top of the meat. Continue cooking for another hour and a half.  Next place washed potatoes into the pot.  Cook for 40 minutes and then add the carrots, shredded onion and shredded cabbage.

Healthier Recipe for Corned Beef

Brining Ingredients

  • 2 quarts water
  • ½ cup kosher salt (you can also reduce the salt by ½ for a  low-sodium version)
  • 5 smashed cloves of Garlic
  • Pickling spices

Method

Bring water to a boil, turn off heat and add the salt and other ingredients.  Let cool and then add to the meat.  Let the meat brine for 3 to 4 days. Rinse and follow the cooking method below.

Corn Beef Ingredients

  • Short ribs  #8-10 lbs
  • 2 cups baby carrots
  • 10 red creamer potatoes
  • 2 bay leaves
  • 3 onions (2 peeled and halved 1 cut into thin ½ inch strips)
  • 1 head of green cabbage, shredded
  • ½ cup horseradish sauce
  • ¼ cup Dijon mustard

Method

In a large pot or crock-pot, place brined brisket inside.  Add cold water and cover meat completely.  Add bay leaf, black pepper, carrot and onion to the pot. Bring to a boil and then turn down to a really low heat and cover with a lid. Cook for two and a half hours. Remove half the water and vegetables and then fill with water so it covers the top of the meat. Continue cooking for another hour and a half.  Next place washed potatoes into the pot.  Cook for 40 minutes and then add the carrots, shredded onion and shredded cabbage.

 Serve everything together on a large platter so everyone can dig in family style! 

Corned Beef from my mom’s kitchen

Ingredients

  • Large Brisket
  • 2 cups baby carrots
  • 10 red creamer potatoes
  • 2 bay leaves
  • 3 onions (2 peeled and halved 1 cut into thin ½ inch strips)
  • 1 head of green cabbage shredded
  • ½ cup horseradish sauce
  • ¼ cup Dijon mustard
  • ¼ cup raspberry preserves
  • ¼ orange marmalade

In a large pot or crock-pot, place brined brisket inside. 

Add cold water and cover meat completely.  Add bay leaf, black pepper, carrot and onion to the pot. Bring to a boil and then turn down to a really low heat and cover with a lid. Cook for two and a half hours.

Remove from the pot and place into a baking dish.  Coat the top with Dijon, raspberry preserves and orange marmalade. Place in a 350 degree oven and continue cooking for another hour.  Next place washed potatoes into the pot with liquid.  Cook for 40 minutes and then add the carrots, shredded onion and shredded cabbage.

Don’t forget to serve it with Guinness or dye a light beer green.

Serve! A fun new way to try Corned Beef.

Art’s Meat Market

1402 West Kenneth Road

Glendale, CA 91201-1422

(818) 507-1202

 

For more great cooking tips, recipes and stories from Chef Mary, visit her blog. To learn more about Chef Mary, check out her Hail Mary’s Inc. Web site. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above. 

Check out Chef Mary’s Webisode on You Tube! You also can follow her on Facebook and Twitter! 

The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 


 


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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

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