Corned beef isn't just for St. Patrick's Day in my kitchen. We enjoy it in several different ways more than once a year. Corned beef is beef brisket that has been brine-cured in a solution of salt and water typically used for pickling or preserving food. Brisket is the cut of beef taken from the breast section under the first five ribs. It is sold without the bone and divided into two sections. The flat-cut has minimal fat and is more expensive than the more flavorful point-cut.
Brisket requires long, slow cooking and is best when braised. The term "corned" comes from the English use of the verb "corn", meaning: a process in which small particles, such as grains of salt have been added to liquid. Two types of corned beef are available and depend upon the butcher and/or the region. Old-fashioned corned beef is grayish-pink in color and very salty. New-style, the kind that is vacuum-sealed that most of us purchase, has less salt and is a bright rosy red.
Try my ~ Brown-Sugar-Crusted Corned Beef Sandwiches ~:
Or my ~ Deli Corned Beef on Swirl w/Sauerkraut & Swiss ~:
And, a ~ Cheesy Corned-Beef on Rye Reuben Casserole ~:
Or my ~ Lazy Lady's Homemade Corned Beef Hash ~:
Haha, and ~ Another Crockpot Corned Beef & Cabbage Recipe ~:
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2023)
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