Understand corned beef and cabbage recipe

On the St. Patrick's Day, many people enjoy a dish prepared according to a corned beef and cabbage recipe.  Here is some information about the recipe and a bit info about the Ireland tradition too to help understand the recipe.

First, corned beef does not mean the beef comes with corn or corn products. The word "corn" means "corns" which are actually grains of coarse salts used to cure the beef.  The beef used in the corned beef and cabbage recipe is a cut of beef called brisket. See the graph for its location in a cow.

Now corned beef means a brine cured beef. Potassium nitrate is often used as the curing agent in the brine to help preserve the beef's pink color.  Remember that the preservative does not only help the color, but also modify the taste and flavor of the beef.

In Ireland, the traditional dish for St. Patrick's Day is Bacon and Cabbage. But in the United States, corned beef has replaced pork in the recipe which accordingly becomes a corned beef and cabbage recipe, which has quickly gained its popularity in America after Irish immigrants in the Eastern United States altered the recipe.

A similar recipe enjoyed by people in New England and parts of Atlantic Canada consists of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes.

Here is a corned beef and cabbage recipe circulated on the Internet.

Ingredients

1 onion, sliced into wedges

4 potatoes, cut into thick slices

1 pound carrots, thinly sliced

3 cups of tap water

3 garlic cloves, minced

1 bay leaf

2 tablespoons sugar

2 tablespoons apple cider vinegar or another type

1/2 teaspoon black pepper

3 pounds corned beef brisket with spice packet, halved

1 small cabbage, cut into wedges

Instructions

Lay onion, potatoes and carrots on the bottom of a slow cooker

Add mix water, garlic, bay leaf, sugar, vinegar, pepper and content of spice packet and pour mixture over vegetables

Then add corned beef brisket and cabbage

Cover and cook using low heat for 7 to 9 hours or until corned beef and vegetables are tender.

Remove bay leaf before serving.

This corned beef and cabbage recipe makes six servings

To speed up the cooking process, use high heat to raise the slow cooker's temperature to boiling point. And hold it for 20 minutes and then use low heat to slow cook everything for 5 to 7 or until everything is well cooked.

By David Liu