As the luck of the Irish fills the air, we're reminded that St. Patrick's Day is just around the corner, falling on Sunday, March 17th this year. To help you celebrate this festive occasion, 640 Meats is offering a variety of special deals on our delicious corned beef. But what exactly is corned beef? Read more to find out, and discover a classic recipe for Corned Beef and Cabbage that will make your St. Patrick's Day meal unforgettable.
What Is Corned Beef?
Corned beef is a beloved Irish-American tradition, especially popular during St. Patrick's Day celebrations. But what exactly is it? Corned beef is a type of salt-cured brisket, a cut of beef that comes from the lower chest or breast of the cow. The term "corned" comes from the large grains of salt, historically called "corns," used in the curing process. This process not only preserves the meat but also gives it a distinctive, savory flavor and tender texture.
Traditionally, corned beef is slow-cooked with spices and often served with cabbage, potatoes, and carrots, making for a hearty and satisfying meal. Whether you're enjoying it in a classic corned beef and cabbage dish, as a filling in a Reuben sandwich, or in any other delicious preparation, corned beef is sure to be a highlight of your St. Patrick's Day feast.
Corned Beef and Cabbage Recipe
Ingredients:
3-4 lbs corned beef brisket (with spice packet, if included)
1 large onion, quartered
3 cloves garlic, minced
2 bay leaves
1/2 tsp black peppercorns
4-6 medium potatoes, peeled and quartered
4-6 carrots, peeled and cut into 3-inch pieces
1 medium head of cabbage, cut into wedges
Instructions:
Rinse the corned beef brisket under cold water, and place it in a large pot or Dutch oven. Add enough water to cover the brisket by an inch or two.
Add the onion, garlic, bay leaves, peppercorns, and the spice packet that came with the corned beef (if applicable). Bring the water to a boil, then reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the meat is tender.
Remove the corned beef from the pot and set it aside, covered with foil to keep warm. Skim off any excess fat from the surface of the cooking liquid.
Add the potatoes and carrots to the pot and bring the liquid back to a boil. Reduce the heat to medium-low and simmer for about 10 minutes.
Add the cabbage wedges to the pot and continue to cook for an additional 15-20 minutes, or until the vegetables are tender.
Slice the corned beef against the grain into thin slices. Serve the corned beef with the boiled vegetables and some of the cooking liquid as a broth.
Optional: Serve with mustard or horseradish sauce for added flavor.
Celebrate the luck of the Irish with our special offer on raw corned beef brisket. Plus, enjoy our delicious Reuben sandwiches all week long!
Don't miss out on these tasty deals.
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