Los Angeles, Ca, March 16, 2015 – St. Patrick’s Day is tomorrow so time to get ready for a break from the regular weekly menu, but let’s be honest do you know what you should be serving? What type of meat Corned Beef is and can you make a healthier version of the traditional St. Patrick’s Day favorite? We’ve got the answers you’ve been looking for.
Corned beef, the traditional St. Patrick’s Day favorite, is always made of brisket. It was described to me as the love handles of a cow. It’s a flat muscle that runs across the stomach. The brisket is a tough cut (meaning chewy, flavorful and demands slow, low cooking) of meat that has lots of fat.
You either buy the point or the round. The point is the pointed end that has more fat and the round is the leaner side with more meat but a little less flavor.
Most stores carry brisket that is prepackaged and already brined so all you have to do is braise it. If you want to make it a healthier way, consider using a different cut of meat such as the short rib or the chuck roll. They’ll give you a similar flavor but different consistency.
“You can try using the top portion of the short rib or chuck roll for a healthier version. These cuts of beef will give you a similar flavor with less fat because they’re located above the brisket. The chuck roll and short ribs are softer pieces of meat so they’ll give you a softer consistency,” said Art from Art’s Meat Market in Glendale California.
If you do decide to go for the healthier version, you’ll have to prepare the meat in your own kitchen. This means brining your meat for up to six days in preparation for the big day.
Consider brining your own Corned Beef to reduce the salt content. Reducing the salt may change the consistency but it will help reduce your sodium intake and decrease the salty flavor in the beef.
Patti, also make sure that you remember your portion size. You only need 4-6 ounces of meat so you can easily add extra calories if you eat more than that allotted amount. Just by sticking to a proper portion size you can enjoy eating something that is slightly unhealthy. Life in moderation!
Happy St. Patrick’s Day
Traditional Recipe for Corned Beef
Ingredients:
- Large Brisket
- 2 cups baby carrots
- 10 red creamer potatoes
- 2 bay leaves
- 3 onions (2 peeled and halved 1 cut into thin ½ inch strips)
- 1 head of green cabbage shredded
- ½ cup horseradish sauce
- ¼ cup Dijon mustard
Directions:
In a large pot or crock-pot, place brined brisket inside. Add cold water and cover meat completely. Add bay leaf, black pepper, carrot and onion to the pot. Bring to a boil and then turn down to a really low heat and cover with a lid. Cook for two and a half hours. Remove ½ the water and vegetables and then fill with water so it covers the top of the meat. Continue cooking for another hour and a half. Next place washed potatoes into the pot. Cook for 40 minutes and then add the carrots, shredded onion and shredded cabbage.
Healthier Recipe for Corned Beef
Brining Ingredients:
- Short ribs #8-10 lbs
- 2 quarts water
- ½ cup kosher salt (you can also reduce the salt by ½ for a low-sodium version)
- 5 smashed cloves of Garlic
- Pickling spices
Directions:
Bring water to a boil, turn off heat and add the salt and other ingredients. Let cool and then add to the meat. Let the meat brine for 3 to 4 days. Rinse and follow the cooking method below.
Corned Beef ingredients
- Healthier corned beef (recipe above)
- 2 cups baby carrots
- 10 red creamer potatoes
- 2 bay leaves
- 3 onions (2 peeled and halved 1 cut into thin ½ inch strips)
- 1 head of green cabbage, shredded
- ½ cup horseradish sauce
- ¼ cup Dijon mustard
Directions:
In a large pot or crock-pot, place brined brisket inside. Add cold water and cover meat completely. Add bay leaf, black pepper, carrot and onion to the pot. Bring to a boil and then turn down to a really low heat and cover with a lid. Cook for two and a half hours. Remove half the water and vegetables and then fill with water so it covers the top of the meat. Continue cooking for another hour and a half. Next place washed potatoes into the pot. Cook for 40 minutes and then add the carrots, shredded onion and shredded cabbage.
Serve everything together on a large platter so everyone can dig in family style!
Corned beef from my mom’s kitchen.
Ingredients:
- Large Brisket
- 2 cups baby carrots
- 10 red creamer potatoes
- 2 bay leaves
- 3 onions (2 peeled and halved 1 cut into thin ½ inch strips)
- 1 head of green cabbage shredded
- ½ cup horseradish sauce
- ¼ cup Dijon mustard
- ¼ cup raspberry preserves
- ¼ orange marmalade
Directions:
In a large pot or crock-pot, place brined brisket inside. Add cold water and cover meat completely. Add bay leaf, black pepper, carrot and onion to the pot. Bring to a boil and then turn down to a really low heat and cover with a lid. Cook for two and a half hours.
Remove from the pot and place into a baking dish. Coat the top with Dijon, raspberry preserves and orange marmalade. Place in a 350 degree oven and continue cooking for another hour. Next place washed potatoes into the pot with liquid. Cook for 40 minutes and then add the carrots, shredded onion and shredded cabbage.
Don’t forget to serve it with Guinness or dye a light beer green.
Serve! A fun new way to try Corned Beef.
