Corned Beef

I look forward to St. Patrick’s day, not for all those Irish festivities and folk stories, but for corned beef. Like turkey, I always wondered why they are popular only on this occasion.

In the old days, the only way to preserve meat is to salt them. Salt draws out water and kills off all bacteria or living organisms. If done right, it also breaks down protein in a way very similar to cooking: called curing. Curing has two benefits: tenderizing and adding flavor. Sea salt forms in large crystals, called corns. Corned beef refers to the salt used in curing the beef, usually otherwise rather tough briskets. In addition to salt, corned beef uses saltpeter to preserve the reddish color. There are also many seasonings and spices. Pretty much every family has their own corned beef recipes, as traditional as their heritage.

My family tradition comes in neat plastic bags from Costco, or whichever supermarket has a great deal around St. Patrick’s Day. The classic recipe calls for cabbages, carrots, and red potatoes.

Get a big stock pot, open the bag and put everything in it — meat, juice, flavoring spices — add water to cover. If you wish, put those seasonings and spices in a pouch first. Boil then turn to simmer. The meat needs to cook about thirty minutes per pound. About half an hour before it is done, add cabbages, cut into big chunks, carrots, and potatoes. Drain off liquid, put everything on a large dish, slice off the beef and serve. You will see happy faces at the table.

Always cook more than you need. They are great as sandwich meat later.

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