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 resembles 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 style similar to the preparation of pastrami.
This is the American version, which could also be called “salted meat”, as it is cured in brine.
The cut used is what is called Brisket, which in Italian can be translated as beef brisket.
I accompanied it with scones 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 (250 grams per liter of water)
- Sugar (175 grams per liter 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.
Let it cool completely.Then add the meat and use a plate to keep it submerged, or you can use a sealing machine and put it in a special 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 will then need to be sliced very thinly.
In American supermarkets, packages of ready-to-eat corned beef are sold.
Corned beef is also available in canned form.
You can use a special sealing machine to seal a plastic bag in which to place the meat in the brine.
As in the video you find on my YouTube channel, I used my crockpot to carry out the long cooking.
