OK, I know there are hundreds of new recipes out there for corned beef, especially since corned beef is usually on sale and plentiful at this time of year. (Something to do with celebrating the patron saint of Ireland, or some such thing!) But somehow, I always seem to be a step or two behind everyone else, so I just fixed this dish last evening. And even though you have undoubtedly just finished eating the leftover corned beef you served on the 17th to celebrate all things Irish, I decided you needed this ever so simple way to prepare corned beef, whether you were presently sick of corned beef, or not.
Now the only thing I don’t like about corned beef is that it can tend to be a bit salty. (Now, in case you didn’t recognize it for what it is, my last sentence is commonly referred to as an understatement!) And the one way I have discovered to combat the problem of too much sodium left in the meat after it has been cooked, is to braise the corned beef in water. (Not an unusual recipe so far, right?) But where this recipe differs, is that I change the water 2 times while it braises its way to becoming the flavorful, tightly grained meat we all adore. And changing the water truly does work to remove a lot of the salt problem. And yes, it’s a bit of a bother to keep changing the water. But the proof is in the pudding, as the old saying goes!
When you read the ingredient list below, you will also learn that I have discovered a new way to up the flavor quotient in corned beef. I have begun preparing my own pickling spices. And I truly believe it makes a big difference.
So, that’s it for today. I’m sorry I couldn’t get my act together enough to post this recipe ahead of St. Patrick’s Day. But you now have a great new way to fix corned beef any time of year. Because corned beef is very versatile. (Think a great Reuben Sandwich. Recipe on site – of course!) And, using this simple recipe, the meat comes out delicious every time. For more recipes search under St. Patrick’s Day Recipes.
And in case you are wondering why I didn’t cook cabbage and carrots with the corned beef last evening, it’s because I didn’t have any cabbage on hand. But even if I had, I would have prepared my favorite recipe for cabbage and carrots – Braised Green Cabbage. (Yes of course the recipe is on this site.) Over the years, I have served this delightful vegetable dish to many guests, and they have all raved about it! In fact, one dear friend (Todd) even went so far as to inform his son (Miles) that he was actually eating vegetables as he was happily spooning them into his mouth. Apparently, Miles replied, “I don’t care what this is – it’s really good.” (High praise coming from an 18-year-old young man!)
So, what did I serve with the corned beef and sauce? Oven Roasted Sweet Potatoes (recipe will be posted within the next few days) and Salade de Carottes Rapées (French Grated Carrot Salad). And if you have never prepared or eaten this salad, you are in for a treat. Both from a cook’s perspective because of the ease of preparation, but also from the standpoint of the lucky person who gets to eat this delicious salad. And of course, this recipe is available on this site with just a few simple keystrokes.
As always, have fun in your kitchen. And remember, certain meats that we only think of at holiday time are perfect year-round. So, corned beef isn’t just for the 17th of March. And it’s still legal to serve turkey any time of year. Ham makes a yummy any time entrée and doesn’t take offence if served other than as the star of your Christmas feast. And baked heart isn’t just for Valentine’s Day. (Oh wait – maybe I’m the only one who thinks baked heart is perfect for Valentine’s Day. Never mind!)
Just don’t limit your entrée possibilities by forgetting about all those wonderful meats we tend to think of only once a year. Because some of these protein sources are quite affordable and the leftovers perfect for use in other simple to prepare dishes. And as we all know – variety is the opiate of the culinary elite. (Who said that you might ask?) I did – just now!
Peace and love to all.
1 T. whole coriander seeds
1 tsp. whole mixed peppercorns (peppercorn mé·lange)
1½ tsp. mustard seeds
½ tsp. anise seeds
2 bay leaves, crumbled
¼ tsp. crushed red pepper flakes
1 (4-lb.) flat-cut corned beef (do not trim the fat)
Toast the coriander, peppercorns, mustard seeds, and anise seeds in a skillet until fragrant. Add the crumbled bay leaves and crushed red pepper flakes; toast for another minute. Pour the warm spices into a covered roasting pan. (I use my Le Creuset Braiser.) Preheat the oven to 325-degrees. (If you don’t use the entire spice mix, store the remainder in an airtight container.)
Please note: You can use the packet of spices that comes with the corned beef instead of preparing your own mix. I simply prefer to make my own spice mix because I think my blend of spices flavors the meat better.
But be warned: You might want to use only half of the homemade spice mix the first time you prepare corned beef this way. Using all of the spice mix makes for very, deeply flavored corned beef.
Rinse the corned beef thoroughly under running cold water. (This helps remove excess salt.) (No need to dry the meat.) Place the washed corned beef fat side up in the roasting pan with the spice mix. (You’ll trim the fat off after the meat is cooked.) Pour 2 cups of water into the pan. Cover tightly with lid or heavy duty foil and bake for 1 hour. After 1 hour, remove from oven and using a turkey baster, suck up most of the liquid and discard. (Try to leave as much of the spice as possible undisturbed.) Add 2 cups fresh water, and cover. Bake for another hour. After the second hour, drain off the liquid again. Then add 2 more cups of water, cover, and return once again to the oven. Total braising time – 3 hours or until the meat shreds easily.
Remove from oven and transfer the corned beef to a cutting board and let sit until cool enough to handle. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against the grain into ½-inch slices. Arrange the meat on a platter and serve with the Horseradish Cream Sauce. (recipe below)
Please note: If you wish to cook cabbage wedges, small red potatoes, and/or carrots with the corned beef, simply add them the third hour of braising. Then remove them to a serving bowl, cover to keep warm, and serve them along side the sliced corned beef. And yes, there will still be enough flavor in the water to produce delectable veggies.
Horseradish Cream Sauce
1 c. sour cream
2 T. prepared horseradish, plus more if desired
1 T. Dijon mustard
1 tsp. white wine vinegar
¼ tsp. kosher salt
freshly ground black pepper
¼ tsp. granulated sugar
Combine all of the ingredients in a small bowl. Taste and adjust seasoning, adding more horseradish, if desired.