Corned Beef

In this technique I will demonstrate preparing your typical corned beef, with several options and variations. For example, corned beef and cabbage is a very popular dish around the end of year holidays and for Saint Patrick?s? Day as well. And then there is the New England Boiled Dinner, which includes the corned beef and cabbage along with potatoes, onions, and carrots. Other ways of preparing corned beef include baking in the oven, or grilling on the barbecue pit, or microwave, I am not going to demonstrate these techniques however, and you will never find me using a microwave to prepare a dish such as this one.

The most popular way of cooking corned beef is with the boiling method, simply adding the corned beef, the juice, and if there is a spice packet, adding it to a large enough pot and covering all this with  about an inch or so of water.  Bring to a boil, then reduce heat to a simmer, cover and allow to cook for about 2 ½ to 3 hours, or until fork tender, or an internal temperature of 160° F is reached.

If you are going to make the corn beef into the traditional New England Boiled dinner, then during the last 45 minutes of cooking you would add the potatoes, carrots, and onions, and bring back to a simmer. If you wanted to add cabbage, add it at the last 20 to 30 minutes of cooking. That simple!

When you are ready to serve, allow the corned beef to rest for about 20 minutes, and then slice it across the grain into thin pieces. It also makes for a great Reuben sandwich, and I love making them with leftover corned beef.

Corned beef also tastes great with a horseradish sauce, so I have also included a quick to fix version of that sauce as well.

The Step-By-Step

Step 1. Place the corned beef with the fat side up, the juices, spice packet, and bay leaves into a large pot. Cover with enough water to just over 1 inch or so over the corned beef. Bring to a boil, then reduce heat to a simmer and cover. Allow to simmer for about 2 ½ to 3 hours or until fork tender and internal temperature of at least 160° F is reached.

Step 2. For a New England Boiled Dinner, with about 45 minutes remaining for the corned beef add the onions, potatoes, and carrots. Bring back to a boil and simmer until corned beef is cooked.

Step 3. For cabbage, add the quartered cabbage with about 20 to 30 minutes remaining cooking time for the beef. Bring back to a boil, cover, and simmer until beef is cooked.

Step 4. Remove corned beef from the boil, and allow to rest for 20 minutes.

Step 5. For the sauce, combine the mayonnaise, horseradish, and mustard in a small bowl and mix well.

What you will need…

Ingredients


1
5 Lb.
Corned beef


1
Packet
Spices


2
Quarts
Water


3
Each
Bay leaves


1
Large
Onion, chopped


2
Lb.
Potatoes, cubed


3
Large
Carrots, chopped


1
Head
Cabbage, quartered


 
 
 


For the sauce


½
Cup
Mayonnaise


1
Tbsp
Prepared horseradish


2
Tsp
Coarse mustard

 




Procedure Steps:


1.
Place the corned beef with the fat side up, the juices, spice packet, and bay leaves into a large pot. Cover with enough water to just over 1 inch or so over the corned beef. Bring to a boil, then reduce heat to a simmer and cover. Allow to simmer for about 2 ½ to 3 hours or until fork tender and internal temperature of at least 160° F is reached.


2.
For a New England Boiled Dinner, with about 45 minutes remaining for the corned beef add the onions, potatoes, and carrots. Bring back to a boil and simmer until corned beef is cooked.


3.
For cabbage, add the quartered cabbage with about 20 to 30 minutes remaining cooking time for the beef. Bring back to a boil, cover, and simmer until beef is cooked.


4.
Remove corned beef from the boil, and allow to rest for 20 minutes.


5.
For the sauce, combine the mayonnaise, horseradish, and mustard in a small bowl and mix well.

To Serve: Slice into thin pieces and across the grain for tender texture.

Yield: Approximately 10 servings.

 

Bon appetite!

CCR

=:~)

©2011 CCR