As most of you know I am originally from Holland and although Holland and Ireland are located much closer to each other then Ireland and the United States of America, we do not celebrate St. Patrick’s Day. That is the reason that I NEVER made any Corned Beef recipe before. I will change that next year and found some great info.
Will you join me for dinner???
What is brisket?
Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the fore shank. With a little bit of time and the proper cooking method, even the toughest piece of meat can be made palatable. Brisket is one of the least tender cuts of beef, but it can be made tender and the flavor is tough to beat.
What is corned beef brisket?
Brisket is the most common cut used for corned beef. Corned beef is beef that is cured in a salt brine, often with spices. The term corned comes not from the vegetable corn, but from the English term corn, meaning any small particle, such as the coarse-grained salt which was used for curing.
Luckily, most of today’s corned beef is processed without nitrates (saltpeter), which used to be used as a preservative against botulism and to maintain the bright red color. Some studies have shown nitrates to be a cancer-causing agent, so most foods are moving away from this preserving method.
Beef Brisket Cooking Tips
Brisket is usually prepared using a braising method, with a liquid that produces wonderful gravy. I recommend choosing the more flavorful point cut and removing any excess fat from the gravy after cooking if you need to do so.
You’ll need to plan ahead when cooking fresh brisket as it will need a minimum of 2 to 3 hours of cooking in a slow oven (usually 350 degrees F.) Better yet, use a slow cooker and let it cook all day.
Beef Brisket Recipes
I have only chosen a few, but the full list can be found at http://homecooking.about.com/