What kind of meat is corned beef

Once done with the brining process, corned beef is super tender and easily sliceable, hence why you see it in sandwiches a more Jewish preparation and cut up in long slices next to cabbage a lot of the time an Irish tradition. The actual term "corned beef" was reportedly coined in the 17th century by the English.

Great question! It's one that Irish Central explained very thoroughly last year. The tradition of eating corned beef for St. Patty's Day is a pretty American one, the outlet noted.

When beef was considered a luxury in Ireland in the 19th century, the Irish turned to ham or bacon as their St. Patrick's Day proteins, "but when these Irish got off the boats in America, it was the opposite. The article mentioned above will tell you more about that, too. Secondary to the article: once again this year we checked our local supermarket, a branch of the major Ieish chain SuperValu, to see if we were possibly mistaken about this.

And once again we found the usual result: three packages of corned beef, eighty packages of assorted pork and boiling bacon. One note, though: the most popular way Irish people seem to eat corned beef these days, when they eat it at all, is in sandwiches.

If you'd like to see what Irish people really eat these days, please check this page for some background. And if your heart is set on corned beef and cabbage anyway and you'd like something Irish for afterwards, take a look at our new Irish dessert website at RealIrishDesserts. To celebrate the holiday, we suggest the iconic Irish-American classic of corned beef and cabbage.

Not only is this meal a delicious way to celebrate the Irish-American holiday, but making corned beef at home is also a satisfying cooking project! If you cook the meat straight from the plastic packaging or pulled the meat right away from the brine solution in the fridge without rinsing, you just might be in for a saltier meal than you bargained for. Instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt.

Brisket is not a fan of high temperature. When cooked on high for too long, corned beef is likely to turn out tough and chewy rather than soft and tender. Instead: Regardless of the cooking method, corned beef is best cooked over low heat. A low, gentle simmer on the stovetop or in the slow cooker are two excellent methods for cooking up soft, tender slices of corned beef every time.

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. If you've a hankering for corned beef this St.

Patrick's Day or any time of year, here are some of our favorite recipes from the Free Press test kitchen archives. All are easy to prepare. The oven-baked, seasoned corned beef wrapped in foil is super easy and great for making Reuben sandwiches. Contact Susan Selasky: or sselasky freepress. Follow SusanMariecooks on Twitter. In a slow cooker, whisk together the beer and brown sugar.

Add the brisket, it should be completely covered by the beer. Add the pickling spice, onion and the garlic. Cover and set on high. Slow-cook for 4 to 6 hours or until the corned beef is tender. Remove the brisket to a plate and cover with foil to keep warm. Discard the onion and garlic. Remove 2 cups of the cooking liquid and set aside. Strain the remaining liquid. Cut the cabbage into 8 wedges.

Use toothpicks to hold wedges together. In a separate large, deep skillet, heat the canola oil over medium-high heat. When hot, add the cabbage wedges and cook until browned, about 5 minutes on each side.

Add carrots and potatoes. Pour in the reserved cooking liquid, bring to a simmer and cover. Reduce heat to low and cook for minutes. Use tongs or a large spoon to carefully remove the cabbage and reserve. Continue cooking the carrots and potato another minutes or until cooked through. Remove the cooked vegetables to a plate.

To the remaining cooking liquid in the skillet, whisk in the butter. Slice the corned beef against the grain and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving. Garnish with parsley.