This tender, fall-apart corned beef and will make your St. Patricks Day dinner the talk of the town.
Serve it with cabbage, potatoes, and carrots to make your holiday dinner complete.
Add some mustard or a creamy horseradish sauce, and you have a true celebration.
Sally Vargas
(Step back from the green beer, people!)
What Is Corned Beef?
How Do I Buy Corned Beef?
Sally Vargas
The preferred cut of corned beef is a flat brisket.
There are two kinds of prepared corned beef: with or without nitrates.
If the label says corned beef, it is cured!Thats the bottom line.
Sally Vargas
Corned beef usually comes in a package filled with a liquid solution, which is the brine.
Due to the curing salts used, the meat is slightly pink, and typically has a spice packet.
Instead of using the spice packet, I discard it and add my own mix of spices.
Sally Vargas
Is Corned Beef Really Irish?
There is some of debate on this subject.
I find this plain dish pleasurable and appealing; its worth making more than once a year.
Sally Vargas
The steady, low oven temperature allows the meat to cook evenly.
Let it rest before slicing, and while it is resting, cook the vegetables.
Surround it with the cabbage wedges, potatoes, and carrots.
Sally Vargas
I riffed on that idea with sour cream, horseradish, and parsley for a quick, no-cook version.
Make-Ahead Corned Beef
I usually make corned beef in two stages, just for convenience.
I like getting a head start, so I am not rushing.
Sally Vargas
Here are the steps:
Day 1: Cook the meat.
Store them separately in the fridge overnight.
Day 2 or 3: Slice and warm the meat in the oven while you cook the vegetables.
Stir in the lemon juice, horseradish, and mustard.
Add the salt, pepper, and parsley, and taste.
Add more horseradish or lemon juice, if you like.
Cover and set in the refrigerator until ready to serve.
Preheat the oven to 325F.
Discard the spice packet that came with the beef.
Add enough cold water to just cover the meat.
Over medium heat on the stovetop, bring the water to a boil.
Remove the meat from the broth with tongs and transfer it to a shallow baking dish or baking sheet.
Increase the oven temperature to 425F.
Turn off the oven.
In a fine mesh strainer, strain the stock and return it to the pot.
With a ladle, skim the fat that rises to the top.
Bring it to a boil.
Add the potatoes and adjust the heat to a simmer.
Cook for 5 minutes.
Add the cabbage wedges and carrots, cover and bring to a simmer again.
Cook for 15 to 20 minutes, or until the potatoes, carrots, and cabbage are tender.
Transfer them to a deep platter, cover with foil, and keep them warm in the turned-off oven.
Slice the beef across the grain into 1/4-inch thick slices.
Sprinkle with chopped parsley.
Serve with mustard and/or horseradish sauce.
