|Corned beef is a great summer dish!
Well, that's how I felt the other day in the grocery store. Some of the corned beef was marked way down because they were "close-dated." I was ecstatic! I bought one two-and-a-half pound beauty for $5.20!!! And then another for a little over seven bucks! Wow! Just like "the old days" when food was affordable.
I now prefer to simmer a corned beef on top of the stove where I can monitor it just until it is fork tender for nice, non-shredded slices.
I do not particularly like cabbage simmered in the meat water. To me, it comes out greasy. Instead, I prefer to make it separate. I think it tastes much cleaner.
- 1, 2.5-3 lb. corned beef
- 1-2 carrots, broken into thirds
- 1 rib celery, roughly chopped
- 1/2 half large onion, roughly chopped
- 2-3 garlic cloves smashed, peels and all
- 1-2 teaspoons pickling spice
- 1-2, 14.5 oz. cans whole new potatoes
- cabbage (optional)
Bring to a slow boil over medium heat. Reduce heat to LOW and simmer, covered, about 45-60 minutes per pound or until the prongs of a carving fork pierce the roast with little resistance.
Cabbage: Melt 1-2 tablespoons each of butter and olive oil in a skillet. Add some thin-sliced onion rings that you have cut into half moons. Half a cabbage into thin slices. Add to onion/butter/olive oil mixture. Spoon in a few tablespoons of the corned beef liquid. Cover and steam to your liking. Salt to taste.
I especially enjoy corned beef with buttered Boston brown bread. It is pretty readily available in most grocery stores. It is sold in a can. Some stores shelf it with the baked beans. Some shelf it with bread and muffin mixes. Here's what it looks like:
I prefer the 'flat-end' cut of corned beef. It is uniform in thickness compared to a 'point-end.' I also like an even layer of fat on it.