Corned beef is beef that has been first treated in brine and then simmered in vinegar.
The pieces of meat used usually belong to cuts of what is called skirt.
Ireland was an early exporter of canned meat, the Cork area of Ireland produced canned meat from 1600 to 1825, the British Army was supplied from Cork cans of corned beef during the Napoleonic Wars.
The origin of the name comes from the brine process that in English is called corned.
In addition to its raw form, it is usually presented in metal cans ready to consume.
The product was promoted by Uruguay, which incorporated corned beef into world cuisine. With that brand (Corned Beef) the German-British company Liebig Extract of Meat Company, located in the town of Liebig in the province of Entre Ríos, in the Republic of Argentina, as well as Frigorífico Anglo in Fray Bentos with the brand (Fray Bentos ) exported millions of cans of preserves to the United Kingdom and other countries of the Old Continent for almost a century. Its flagship product was corned beef (canned meat), which became a common dish in European cuisine, mainly British.
Although it was conceived as a food for the humble classes, it reached all strata of society. Prince Charles of England, during a visit to Uruguay in 1999, said: “I grew up eating corned beef.”
Learn how to make an easy Beef and Cabbage with this recipe:
Corned Beef and Cabbage
I’m showing you how to make Easy Corned Beef and Cabbage.
I’m going to show you how to make it both on the stovetop and in the slow cooker, so you have two tricks up your sleeve when it comes to corned beef and cabbage.
2 to 3 pounds corned beef brisket, with spice packet
4 cups beer or beef broth
¼ cup Worcestershire sauce
2 pounds baby red potatoes
2 pounds baby carrots
1 large head green cabbage, cut into wedges
½ teaspoon salt
½ teaspoon black pepper
- For the stovetop, you’ll need a large pot with a lid, you’ll want to place your brisket down in the bottom.
- Then we’re gonna pour in 4 cups of beer, and I’m using Guinness today since that’s appropriate for an Irish dish. You can also just use beef broth.
- Then you’ll sprinkle that spice packet in there, and I also like to add in 1/4 cup of Worcestershire sauce.
- Then we’re gonna bring this to a boil on the stove. Once it comes to a boil, you’ll want to pop the lid on and reduce the heat to low, and let this simmer for 40 to 50 minutes per pound.
- So for most briskets, this means about 2 1/2 to 3 hours.
- When the meat is tender, it will be time to add in our veggies. The first vegetable you’ll want to add is your potatoes, because they take longer to cook, so we’ll slide those in, then you’ll pop the lid back on and let this cook for about 15 minutes before we add in our cabbage and carrots.
- Then after 15 minutes, the potatoes will start to get tender, so we can add in our cabbage and carrots.
- Season with salt and pepper, then pop the lid back on and let everything finish cooking until it’s tender, which will take about 15 to 20 minutes.
- Then you’ll be able to pull your meat out, let it rest, and then either slice or shred it, and serve it with as much or as little of the liquids as you’d like.
- Your Corned Beef and Cabbage is ready!