St. Patrick’s Day is quickly approaching, so why not enjoy the traditional Irish-American dish of corned beef and cabbage? If you’re making corned beef for the first time or a seasoned cook curious about how others make it, take a look at the list of five mistakes to avoid and what to do instead to ensure corned beef perfection.
What To Serve with Corned Beef
The simplest side dishes are all that are necessary to complete a meal with corned beef. Serve it with mashed potatoes, colcannon, or cabbage to maintain the Irish theme.
How to cook corned beef in the oven:
What Is Corned Beef and How Do You Make It?
There is no quick way to prepare corned beef. Making a simple brined beef brisket so flavorful and tender that it melts in your mouth takes some time and effort.
Due to the brisket’s reputation as a particularly tough cut of meat, corned beef requires a lot of time to prepare. In order to make it flavorful and tender, some work must be done. Because it has the ideal amount of fat, beef brisket is the best cut for making corned beef.
Although brisket is the source of corned beef, they are not the same. Brisket and corned beef are different because corned beef has undergone the brining/curing process and has a different flavor.
It will take days to prepare the meat if you want to make corned beef from scratch. Firstly, you will need to brine the beef, i. e. Put it in salted water for one hour (1 cup of salt per gallon of water).
You can give the meat the flavor you want by brining it with pickling spices like coriander, allspice, peppercorn, cloves, mustard seeds, and red pepper flakes.
Refrigerate the brisket in brine for 10 days. You can cure the meat in brine for a shorter period of time if you are short on time, but be aware that you might not get the best results.
You can purchase a pre-brined brisket if brining the meat for days seems like a lot of work to you. By doing this, you can cut down on the time it takes to prepare corned beef and only have to cook the meat according to your preferred method.