How to Cook Corned Beef

Referring to the grains of coarse salts or “corns” that are used to cure it, the term ‘corned beef’ can indicate various approaches of brine-cured beef, mainly depending on the region of origin. Brine, a mixture of salt water and spices was the traditional preservative as well as a sort of marinade used in pre-refrigerator Ireland and is sometimes still used in modern times on St Patrick’s Day feasts celebrated in the US. Most corned beef is generally made from brisket; a cut of meat from the breast or lower chest mostly beef or veal. Corned beef is served in several ways such as with hash, which is often a mixture of leftovers of corned or roast beef, onions, potatoes, and spices mashed together to make a coarse, chunky paste then cooked either with other varying ingredients of just plain.

Elsewhere, corned beef hash is served mainly as part of breakfast in restaurants and home cuisine. It is served well along with toast or biscuits and eggs and sometimes fried potatoes. Corned beef is usually known as corned beef hash with eggs or roast beef hash. Due to its nature, corned beef has a mixture of many other foods and therefore has a great nutritional value. It can be served with other meals or served as a snack. It is also a good meal for eating outdoors or during picnics. Corned beef does not go bad very quickly and is therefore convenient for road trips.

To make corned beef you will need the following ingredients

• 2lbs beef preferably corned silverside

• 1 tablespoon of fine salt
• 3 teaspoons of Prague salt
• 1 tablespoon of sugar

Below is the procedure for preparing corned beef

1.Dice the beef into one inch pieces.

2.Boil until it is soft in about 2 liters of water.

3.After the beef is soft, add the 3 teaspoons of Prague powder and a tablespoon of sugar to the left.

4.Boil for about 10 minutes until the beef soaks up the preservatives and additives.

5.Once boiled, take it off the heat and cut muscle strands into strips, strand by strand using a fork.

6.Place the beef in a sterilized jar with added salt then pressure cook using a pressurized cooker for about one hour.

7.After pressure cooking, store the corned beef in fridge for several days inside a chiller or alternatively, fry in a frying pan along with onions, garlic and season with salt.

8.Serve hot with a salad of choice.

Referring to the grains of coarse salts or “corns” that are used to cure it, the term ‘corned beef’ can indicate various approaches of brine-cured beef, mainly depending on the region of origin. Brine, a mixture of salt water and spices was the traditional preservative as well as a sort of marinade used in pre-refrigerator Ireland and is sometimes still used in modern times on St Patrick’s Day feasts celebrated in the US. Most corned beef is generally made from brisket; a cut of meat from the breast or lower chest mostly beef or veal. Corned beef is served in several ways such as with hash, which is often a mixture of leftovers of corned or roast beef, onions, potatoes, and spices mashed together to make a coarse, chunky paste then cooked either with other varying ingredients of just plain.

Elsewhere, corned beef hash is served mainly as part of breakfast in restaurants and home cuisine. It is served well along with toast or biscuits and eggs and sometimes fried potatoes. Corned beef is usually known as corned beef hash with eggs or roast beef hash. Due to its nature, corned beef has a mixture of many other foods and therefore has a great nutritional value. It can be served with other meals or served as a snack. It is also a good meal for eating outdoors or during picnics. Corned beef does not go bad very quickly and is therefore convenient for road trips.

To make corned beef you will need the following ingredients

• 2lbs beef preferably corned silverside

• 1 tablespoon of fine salt
• 3 teaspoons of Prague salt
• 1 tablespoon of sugar

Below is the procedure for preparing corned beef

1.Dice the beef into one inch pieces.

2.Boil until it is soft in about 2 liters of water.

3.After the beef is soft, add the 3 teaspoons of Prague powder and a tablespoon of sugar to the left.

4.Boil for about 10 minutes until the beef soaks up the preservatives and additives.

5.Once boiled, take it off the heat and cut muscle strands into strips, strand by strand using a fork.

6.Place the beef in a sterilized jar with added salt then pressure cook using a pressurized cooker for about one hour.

7.After pressure cooking, store the corned beef in fridge for several days inside a chiller or alternatively, fry in a frying pan along with onions, garlic and season with salt.

8.Serve hot with a salad of choice.