Corned Beef
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CORNED BEEF ~ The term "corned beef" is derived from an old English word meaning "cured," or preserving with salt - the word "corn" referred to any small particle, which is how salt was described. Today beef is preserved by curing in a brine made of salt, sugar, spices and saltpeter. The salt preserves the meat, the sugar inhibits the salt from hardening the meat and the saltpeter provides the red coloring.
INGREDIENTS
4 pounds corned beef
2 tablespoons pickling spice
3 cloves garlic
1 small onion, cut in halfRinse the corned beef. Place it in a large pot, cover with cold water and bring to a boil.
Meanwhile, tie the pickling spice and the garlic in a cheesecloth bag.
After the water boils, lower the heat to a simmer. Add the cheesecloth bag and the onion. Cook for 3-1/2 to 4 hours, or until the corned beef is fork-tender, adding water as necessary. Remove to a cutting board.
To serve, cut across the grain into thin diagonal slices. Serve with mustard.
TO REHEAT: - Wrap the corned beef in aluminum foil. Place in a slow oven (325 degrees) for 45 minutes, or until heated through.
Makes 8 to 10 servings