Cooking- Corned Beef
Kat is busy taking her test this weekend and requested Corned Beef for dinner as a St. Patricks day thing, plus the high-
protein thing is supposed to be good for test taking. I think it turned out pretty good- Whole Food’s had a bunch
they had pre-marinated so I bought a two pound cut and they filled up the bag with a bunch of the brine. I took
it home and put it in the Staub pot with a bit of extra water, some beer, potatoes, carrots, boiler onions, and
a few cloves of garlic. Brought the whole thing to a boil and then turned it down low with the top on for about
4 hours.
I think the main mistake I made was to not skim the surface earlier. There was a bunch of gray congealed stuff
that wasnt very appetizing and while I removed it later it had already gotten all over the veggies. Id also
say that the result wasnt an explosion of flavor- it was a perfectly good corned beef, but it was still boiled
meat Irish-style. Im wondering what is the magical difference between this and the great New York pastrami?
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