Savory corned beef
As an Irish food, many people enjoy corned beef traditionally only on St. Patrick’s Day or New Year’s Day, or as an occasional deli sandwich. Corned beef can be served many different ways and enjoyed throughout the year in soups, appetizers, salads, and casseroles. Beef briskets are usually the choice of meat used to make corned beef. Not to be confused, corned has nothing to do with the vegetable, but the English term corn, which means any small particle, such as “corns” of coarse salt used for curing meat. Therefore, today’s corned beef is meat that is cured in salt brine, usually with spices. If you’re a novice and don’t want to experiment with your own spices and seasonings, purchase a brisket that contains a seasoning packet and complete cooking instructions.
GLAZED CORNED BEEF
3-lb. corned beef brisket
1 cup orange marmalade
5 Tablespoons Dijon mustard
5 Tablespoons light brown sugar
Place corned beef in large pot and cover with water. Bring water to a boil and lower heat. Cover partially and simmer slowly, about 3 hours or until very tender. Preheat oven to 350°. Combine marmalade, mustard, and brown sugar and set aside. When meat is done, remove from pot and drain. Place meat in an oven-proof casserole and pour marmalade mixture over it. Bake beef for 30 to 40 minutes until glaze is crisp and brown. Slice against the grain and serve hot. Serves 8.
8 slices cooked corned beef
8 slices dark rye bread, buttered on one side
1-1/2 cups sauerkraut
4 slices Swiss cheese
Thousand Island dressing
Place corned beef on 4 slices of rye bread. Top the corned beef with well-drained sauerkraut and Thousand Island dressing. Top with slices of Swiss cheese and slices of remaining rye bread and grill as you would a grilled cheese sandwich. Cut diagonally and serve with dill pickles. Serves 4.
NEW ENGLAND BOILED DINNER
3-lb. corned beef brisket
6 new potatoes
6 ears fresh corn, cut into thirds
1 head cabbage, cut into large wedges
6 large carrots, peeled and cut into large pieces
1 onion (optional), peeled and cut into wedges
Cook corned beef brisket in a large Dutch oven covered with water over medium-high heat until water boils. Reduce heat to a very low simmer and continue cooking, about 3 hours or until meat is very tender. During last 45 minutes of cooking add all vegetables except cabbage. During last 30 minutes of cooking add cabbage and continue cooking until all are fork tender. Arrange meat and vegetables on a big platter; salt and pepper vegetables to taste. Serves 6.
CORNED BEEF SPREAD APPETIZER
2 cups cooked corned beef
1 teaspoon Dijon-style mustard
2 teaspoons horseradish
2 teaspoons chopped fresh dill
1/2 cup mayonnaise
Salt and pepper to taste
Small cocktail rye bread slices or assorted
Combine all ingredients except bread in a food processor and pulse to blend. Do not puree. Mixture should still be chunky. Cover and chill overnight. Serve with cocktail bread or crackers.
Coming Next Month