St. Patrick’s Day: Three different Corned Beef recipes

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Corned Beef by Chef Mary
Corned Beef by Chef Mary

LOS ANGELES, CA, March 17, 2015 – Corned beef, the traditional St. Patrick’s Day favorite, is the brisket, or the love handles, of a cow.  It’s a flat muscle that runs across the stomach.  The brisket is a tough cut meaning chewy, flavorful and demanding slow, low heat cooking of a cut of meat that has lots of fat.

You either buy the point, that has more fat and has a “pointed” end or the round, which is the leaner side with more meat, less fat and less flavor.

Packaged Corned Beef  with red Irish potatoes/ Image by Chef Mary
Packaged Corned Beef with red Irish potatoes/ Image by Chef Mary

Most stores carry brisket that is prepackaged and already brined so all you have to do is braise it. A healthier alternative is using a different cut of meat such as the short rib or the chuck roll. Either will give you a similar flavor but different consistency and a healthier alternative to the traditional fatty Corned Beef.


READ ALSO: St. Patrick’s Day: Buying and cooking Vitamin C packed cabbage



“You can try using the top portion of the short rib or chuck roll for a healthier version. These cuts of beef will give you a similar flavor with less fat because they’re located above the brisket. The chuck roll and short ribs are softer pieces of meat so they’ll give you a softer consistency,” said Art from Art’s Meat Market in Glendale California.

If you do decide to go for the short rib or chuck roll, you’ll have to prepare the meat in your own kitchen.  This means brining your meat for up to six days in preparation for the big day. Brining your own Corned Beef allows you to reduce the salt content, reduce your sodium intake and decreasing the salty flavor in the beef.


READ ALSO: St. Patrick’s Day recipe for traditional, easy to make, Irish Soda Bread


Also consider making your portions smaller. You only need 4-6 ounces of meat, but adding flavorful portions of carrots, parslyed potatoes and cabbage, along with traditional Irish Soda Bread, makes for a filling, and fulfilling meal. Life in moderation!

Happy St. Patrick’s Day

Chef Mary

Traditional Recipe for Corned Beef

Large brisket, vacuum packaged from grocery or fresh from the butcher

2 cups baby carrots

10 red creamer potatoes

2 bay leaves

3 onions (2 peeled and halved 1 cut into thin ½ inch strips)

1 head of green cabbage shredded

½ cup horseradish sauce

¼ cup Dijon mustard

Place brined brisket inside in a large pot or crock-pot. If cooking meat that has been pre-brined and vacuum packed, removed the pickling spice package and rinse well, pat dry with paper towel, before placing in pot.

Directions for Traditional Corned beef:

In a large pot or crock-pot, place brined brisket inside.

Add cold water and cover meat completely.

Add bay leaf, black pepper, 1 cup of carrots and onion halves to the pot. Bring to a boil and then turn down to a really low heat and cover with a lid. Cook for two and a half hours.

Remove half the water and vegetables and then fill with water so it covers the top of the meat again. Continue cooking for another hour and a half.  Next place washed potatoes into the pot and add the rest of the carrots, shredded onion and shredded cabbage cook for 40 minutes.

Sweat out the salt! After removing the fully cooked beef from the water, place in a shallow baking dish and cover with yellow, or other, mustard.  Place in 325 oven until you can smell the meat cooking and the mustard forms a dry layer (about an hour). This helps to “sweat” some of the salts out of the meat and turns the meat that deep red color.

Do It Yourself Corned Beef at home

Brining Ingredients-

2 quarts water

½ cup kosher salt (you can also reduce the salt by ½ for a low-sodium version)

5 smashed cloves of Garlic

Pickling spices

Method

Bring water to a boil, turn off heat and add the salt and other ingredients.  Let cool and then add to the meat.  Let the meat brine for 3 to 4 days. Rinse and follow the cooking method below.

Corned Beef ingredients

Short ribs  #8-10 lbs

2 cups baby carrots

10 red creamer potatoes

2 bay leaves

3 onions (2 peeled and halved 1 cut into thin ½ inch strips)

1 head of green cabbage, shredded

½ cup horseradish sauce

¼ cup Dijon mustard

In a large pot or crock-pot, place brined brisket inside.  Add cold water and cover meat completely.  Add bay leaf, black pepper, carrot and onion to the pot. Bring to a boil and then turn down to a really low heat and cover with a lid.

Cook for two and a half hours.

Remove half the water and vegetables and then fill with water so it covers the top of the meat.  Continue cooking for another hour and a half.  Next place washed potatoes into the pot.

Cook for 40 minutes and then add the carrots, shredded onion and shredded cabbage.

Serve everything together on a large platter and dig in family style!

Corned Beef the way mom made it

Ingredients

Large Brisket

2 cups baby carrots

10 red creamer potatoes

2 bay leaves

3 onions (2 peeled and halved 1 cut into thin ½ inch strips)

1 head of green cabbage shredded

½ cup horseradish sauce

¼ cup Dijon mustard

¼ cup raspberry preserves

¼ orange marmalade

In a large pot or crock-pot, place brined brisket inside.  Add cold water and cover meat completely.  Add bay leaf, black pepper, carrot and onion to the pot. Bring to a boil and then turn down to a really low heat and cover with a lid.

Cook for two and a half hours.

Remove from the pot and place into a baking dish.  Coat the top with Dijon, raspberry preserves and orange marmalade. Place in a 350 degree oven and continue cooking for another hour.

Next place washed potatoes into the pot with liquid.  Cook for 40 minutes and then add the carrots, shredded onion and shredded cabbage.

No matter how you prepare your St. Patrick’s day Corned Beef, don’t forget to serve it with Guinness or dye a light beer green.

Art’s Meat Market 
1402 West Kenneth Road
Glendale, CA 91201-1422
(818) 507-1202

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.
  • jules7306

    Was ready to try this way of cooking the corned beef, but it seems to be missing some instructions. After you cook the potatoes for 40 min., you add the remaining vegetables. Cook for how long? When do you remove the meat to bake it in the oven? In the beginning it calls for 2 cups of carrots. How many do you add in the beginning? You take out half the water and the vegetables. Do you just dispose of the vegetables? Anyone have any clarification on this recipe?

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