Corned Beef is most know as a staple for St Patrick’s Day. Here’s a bit of trivia in case you are ever on Jeopardy…Corned Beef gets its name from the type of salt that historically was used to preserve beef. “Corns” of salt were a large grained salt was packed with beef in wooden casks. Say hi to Alex for us!
The most important thing you need to know about Corned Beef is that you need to boil it. Two reasons here: first, it removes most of the salt used in the corning process and second, it tenderizes the meat. Here’s how we do it:
- 2-3lb SunFed Corned Beef ORDER NOW !
- 4 Carrots, large chunks
- 2 Celery Stalks, large chunks
- 1 Large Onion, thick slices
- 6 Potatoes (New or Red), large chunks
- 1 Head Cabbage, shredded
In a large pot, add SunFed Corned Beef, onions, 1/2 the carrots, celery and spice blend.
Bring to a boil, boil for about 10 minutes, reduce to simmer until fork tender, about 2-2.5 hours.
Once tender , remove roast BUT DON’T THROW OUT THE LIQUID! Place roast in a roasting pan and glaze with your favorite glaze. I don’t do much here, just a light honey mustard glaze with a little horseradish for some zing.
Glaze for about the time it takes you add rest of the carrots, potatoes and cabbage to the liquid you saved and boil till tender. Makes a really good dinner, but KILLER sandwiches the next day!