musings, mutterings, and creative muddle. . .

Tuesday, July 20, 2010

Corning of the Beef Part 2: Corned Beef & Cabbage

Remember the Corning of the Beef about two weeks ago?  We used some excellent corning spices and a cut of beef brisket and made some Corned Beef.  It had to 'brine' for 10 days before cooking.

This last weekend found us making corned beef and cabbage and pastrami from our self-corned Corned Beef.  Let's just say, I don't think we'll probably try brining our own beef again.  Some things are best purchased and not homemade.  Corned Beef is in that category - at least for us. 

The flavor of the corning spices was delicious, but the salty taste was overwhelming to us.  We rinsed the meat as instructed, but maybe not as well as we should have.  I just can't be sure.  As pretty as that looks on the plate, sadly, we all ended up going to the refrigerator to find something else to eat for supper.

We have made corned beef and cabbage multiple times over the years since discovering the 'kit' (in the meat case, already brined and a spice packet included).  It's a simple meal and we enjoy it.  The meat always comes out tender and flavorful with a nice complementary broth to go with the cabbage (and carrots or potatoes on occasion).

Our brined beef?  Salty.  The carrots were little salt sticks and the cabbage was just salty-salty.  The texture on everything was perfect - the salt was just too much.

Regardless,  here is how you make Corned Beef and Cabbage:

Rinse the brisket under cold water and place into dutch oven with tight fitting lid.  Add your corning spices.

Add water to cover meat and bring to boil. 

Skim off any 'foam' that occurs. Then cover and cook at low boil for three hours.  Remove meat and set aside.

Add one head of coarsely chopped cabbage (and quartered potatoes or small carrots) to liquid in pot.

Bring to boil, then lower heat to a simmer.  Cook vegetables until tender, about twenty minutes.

While vegetables are cooking, place beef on cutting board and slice across the grain of the meat into thin slices. 

Serve beef with vegetables, ladeling some of the broth over both.

Next time we'll make this recipe using the corned beef kit from our grocer's meat case and I will honestly be able to say - delicious!   

Pastrami coming up - otherwise known as smoked corned beef and pretty tasty, I must say.

Have a Not Too Corny kind of day ~

Robin Z

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