Corned is a cooking method that makes the meat almost gelatinous, the term means “preserved in salt”.
In Ireland, it is a recipe mainly used for St. Patrick’s Day and is often translated as “canned meat” because it vaguely reminds us of our “Simmental” and is served with cooked cabbage, as is also done in the United States on St. Patrick’s Day.
But in the United States, corned beef (or salt beef) is instead associated with a longer cooking type similar to preparing pastrami.
This is the American version which could also be defined as “salted meat”, because it is cured in brine.
The cut used is what is called Brisket, which in Italian can be translated as beef brisket.
I served it with rolls and buttered spinach with ham.
- Difficulty: Medium
- Cost: Medium
- Rest time: 7 Days
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: American
Ingredients
- 2.2 lbs Beef brisket
- 4 leaves Bay leaves
- 3 tablespoons Cumin
- 5 Cloves
- to taste Chili pepper
- 4 cloves Garlic
- Salt (8.8 oz per quart of water)
- Sugar (6.2 oz per quart of water)
- 4 tablespoons Black peppercorns
Preparation
Bring enough water to a boil to completely cover the meat, turn off the heat, and add all the ingredients except the meat.
Allow to cool completely.Then insert the meat, and with the help of a plate, keep it submerged, or you can use a sealing machine and place it in a suitable bag.
The meat can stay in the refrigerator for 7 to 10 days.You can then boil it in water, broth, or beer, for 2 or 3 hours.
I used my slow cooker, cooking it in broth for 3 hours.
It should almost fall apart and then be cut into very thin slices.
In U.S. supermarkets, ready-to-eat corned beef is sold in packages.
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Corned beef is also available in cans.
You can use a special sealing machine to seal a plastic bag to place the meat in the brine.
As in the video on my YouTube channel, I used my crockpot for the long cooking.
