Old Fashioned Corned Beef for St. Patrick’s Day
Celebrating St. Patrick’s Day the old fashioned way requires a little planning and some time in the kitchen. Corned beef is a great meal to serve to your family and guests, and there are several good side dishes that complement the flavors. Before shopping for a brisket, it is important to know the difference between the cuts available. Webagentur This meat is sold in flat cuts, point cuts and the whole brisket. The flat cut is the leaner end of the brisket, and the point holds more flavor within its marbling. Most butchers recommend buying the whole brisket to enjoy the meat in its entirety. If you are concerned about the size of the meat, remember that it shrinks a little bit during the cooking process. If you have one available in your area, you should buy the brisket at a market that corns its own beef. This process gives the beef a more traditional flavor with a rich texture.
Since corned beef is a thick, tough meat, it needs to be slow-cooked for about two to three hours. Boiling the meat results in an even tougher meal, so simmering the brisket in water and seasonings is the best method. Many cooks use a roasting pan that is covered with tin foil to trap the juices. Some people use a roasting bag to further lock in the flavors and moisture. A good temperature for the oven is around 325 degrees. Some briskets come with their own seasoning packets, but you can create your own by combining cloves, black peppercorns, coriander, caraway seeds and yellow mustard seeds. Add more flavor by squeezing a fresh orange over the entire dish.
Halfway through the cooking time, you can add fresh vegetables to the water for delicious flavors. Some classic suggestions are carrots, cabbage and potatoes. Yukon gold potatoes are most recommended for this recipe. The cabbage should be added last because it takes the least amount of time to cook, which is about ten to 20 minutes. The vegetables add flavor to your beef and serve as healthy side dishes to the meal. You will know that your brisket is finished cooking when the internal temperature reaches 165 degrees. Remember to cut across the grain when carving your brisket to achieve the best texture.