I know they don’t celebrate St. Patrick’s Day
in Ireland with Corned Beef. However, it’s still a celebratory
meal here in the US. When my dad’s family came here. There
were 11 children. Refrigeration was poor, and like
most families in that time they made due. Corned
beef, smoked beef, salted fish, were how they kept
food from contamination. Root vegetables and cabbage
also stored well, especially through the winters.
My grandmother had a huge brood to feed and this
meal could always be stretched with one more potato,
one more turnip etc.
It takes an afternoon, to cook. The real effort comes with
preparing the vegetables. I didn’t have a turnip to cook..
wish I did, It’s the only time I enjoy turnips. You can
use parsnips also.
This is a 5 -1/2 lb gray brisket flat, Gray is common for
the Boston area. Most places sell red corned beef. You
can get a round or flat. It’s a personal choice.
Most directions don’t tell you to do this part. But I do it and
it has excellent results. Bring the brisket to a boil in a large
pot. Let it boil for 10 mins. You’ll see the brine and foam come to
the top. With a heavy fork, remove it to a platter and pour off
the boiled water. Don’t keep it. It’s most the salt and brine.
And it’s dirty. (see the foam rising in the picture
below)
Once you do this, you can refill the pot and boil the beef
for 20 mins. and then bring it to a simmer.
Peel and quarter two onions and add to the pot
Let simmer 4 hours
till a large fork can go through it without a problem.
I find putting it in the slow cooker much easier for the same
amount of time.
An hour before the meat is done.
Take the vegetables that will be the longest to cook,
Turnip, or parsnips. Wash, cut, rinse and put in a stock
pot add some water from the beef pot, and boil. (I never had
enough room in the beef pot to add all the vegetables that
needed to be cooked).
As the turnips become softer add the carrots, as the carrots
become soft add the cabbage. You could add the potatoes now
too. Let them all stew together, if something becomes a little
too cooked remove and keep warm.
I like to make some warm applesauce too. It works great with
corned beef. Yummy, oh the kitchen smells like cabbage but
who cares!
Once cooked let sit about 10 mins. Remove the fat covering
it. Look at the grain and slice against it.
Do some nice even strokes of the knife and you should have
some delicious slices.
The vegetables are gorgeous on a warmed platter.
My husband prefers mashed potatoes over boiled, and what can I say. I make
GREAT mashed potatoes.
A plate fit for an Chieftain
Even if you’ve never made this before. It’s very hard to do the wrong thing.
As long as you control the slow cooking simmer, you’ll have delicious outcomes.
You’re the cook you’re in charge.
There is also an oven method. 6-8 hours in the oven set at 200 degrees.
You need to use a good well sealed baking dish. You don’t want the water
cooking off. If it does cook off, add only steaming hot water to it. Other wise
the glass dish is liable to crack/explode. Ask me how I know hehehe.
However if you do chose to do the oven method. You can also glaze the meat.
An apple jelly is perfect. First warm the apple jelly in a sauce pan, add some
apple juice,…helps to make it spreadable. Spread over the brisket, the last
hour.
Still be sure it’s covered tightly. Then uncover for 20 mins.
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