Posted by admin on February 25, 2011
Corned beef is a St. Patrick’s Day staple. However, those who may not have dined on corned beef brisket may be unaware as to exactly what the cut of meat entails. Is it covered with corn? Why is it pink in coloring? Learning about the food can shed light on the mystery.
Corned beef is reminiscent of the foods once enjoyed before refrigeration was predominant. In order to prevent foods from spoiling, meats were often packed in salt or brine to inhibit the growth of mold and bacteria. The “corned”in corned beef likely refers to the nuggets, or what the English called corns of salt, and other spices used in the brine recipe.
Corned beef became popular among Jewish and Irish immigrants in the United States. The Irish ate corned beef in their native land when there were lean times and widespread famine. To harken back to those days, corned beef is often served as a reminder on St. Patrick’s Day, a day of celebration in Ireland and for people of Irish descent all across the globe.
Corned beef is usually boiled, with or without cabbage and other vegetables, which makes it more tender and palatable. It also dissipates the salty brine. The corned beef is then served with the cabbage and vegetables, oftentimes carrots and potatoes.
Corned beef brisket is rarely roasted because it is a tough cut of meat. It can be smoked, however. Smoked corned beef is known as pastrami, and is a staple for delicatessen sandwiches.
Most of today’s corned beef is processed without nitrates, which used to be used as a preservative against botulism and to maintain the bright red color. Nitrates may be cancer-causing agents, so limiting their consumption is often advised. The brisket may be packaged as a “point cut”or a “flat cut.” The point cut is rounder and has more fat. The flat cut is leaner.
Corned beef can be cooked in a pot of boiling water for 3 to 5 hours to help tenderize the meat. Look for briskets that are cut across the grain so that they will be easier to chew.
Posted by admin on
St. Patrick’s Day is all about the green. While most shades of green are acceptable for St. Patrick’s Day festivities, to be true to the holiday a person should wear the offical green of Ireland. Shamrock green, or Irish green as it’s often called, is a distinct color breakdown and part of the Irish flag and celebration coloring.
Individuals with knowledge of graphic arts will find Shamrock green is Pantone shade 347. For those who are manually creating the color in RGB, the concentrations of each color are 0, 158, 96. This the same green employed by the NBA’s Boston Celtics.
Another shade of green popular in Ireland is Kelly green. The color gets its name from the surname “Kelly,” which is prevalent on the Emerald Isle. The first recorded use of the term kelly green as a color name in English was in 1935. Many sports teams once used Kelly green as their team color, including the Philadelphia Eagles of the NFL. But most have switched to other shades of green, like hunter green, which is a darker shade.
Because green is the color of many plants and trees and the most predominant color on the planet, it is often associated with new life, rebirth and well-being. In color therapy, green heals the heart, regenerates cells and eases tensions. Rooms painted in green are thought to be calming. Some say that people who love to wear green have an adventurous streak to them.
When celebrating St. Patrick’s Day this year, it is essential to incorporate green into a part of the festivities. Those who want to remain true to this holiday should select items in Shamrock green for both wardrobe and home decoration.
Consider these ways to use green in the festivities:
* Of course, decorate with shamrocks in all shapes and sizes. Most party stores will carry St. Patrick’s Day items.
* Serve a meal that is all green in lieu of corned beef and cabbage. Green tea, pistachios, asparagus, broccoli, pesto sauce, herb-crusted chicken, and the like are green options.
* Decorate the home in green for the month of March. Use green throw pillows and linens.
* Purchase more house plants and fill the home with a variety of green.
There are many ways to incorporate green into St. Patrick’s Day festivities and year-round.
Posted by admin on February 24, 2011
There are roughly 70 million Irish decendants around the world, and many will be celebrating St. Patrick’s Day this March 17. While several will be hitting the pubs or participating in parades, traditional Gaelic games are also a fun way to celebrate. Gaelic football, for example, is a hybrid of soccer and rugby. The ball used in Gaelic football is round, slightly smaller than a soccer ball, and there are 15 players on each team. Another sport to try is hurling, a game like hockey with a small ball and a curled wooden stick. Hurling is thought to be the oldest field game in European history.
Posted by admin on March 3, 2010
(Family Features) - St. Patrick’s Day celebrations are filled with dancing, green decorations, and Irish food and beer. This year, try something new and save a pint for the kitchen.
Traditional St. Paddy’s Day favorites, like Irish stout and corned beef and cabbage, can be combined to make a delicious dish even better. Because beer pairs so well with beef, it’s only natural to cook with beer.
“Beer adds great flavor to the corned beef brisket, and can be used in other slow-cooked or braised dishes also,” says Dave Zino, executive chef for the National Cattlemen’s Beef Association.
Braising and stewing are excellent cooking methods when preparing beef such as pot roast, brisket and beef for stew. Typically, you’ll want to start by browning the meat in a bit of oil to caramelize and bring out rich beef flavors. However, corned beef brisket does not require browning.
Braising is used with large cuts of beef that are cooked whole, like corned beef brisket. When braising, the meat is simmered slowly in 1/2 to 2 cups of liquid such as beer or water to ensure moist and fork-tender results, for about 3 to 3 1/2 hours, depending on the size of the roast.
Stewing works best with cubes of beef. When stewing, the cubed meat is simmered for about 1 3/4 hours to 2 1/4 hours in enough liquid to cover the meat and other ingredients such as vegetables, resulting in fork-tender meat and a delicious broth.
Chef Dave also notes beer can serve as a substitute in many recipes. “Beer can also be used in place of wine in recipes and is especially good in beef stews and chilis,” he says.
For mealtime inspiration and more beef cooking techniques, flavor pairings, storage guidelines and cooking tips, visit BeefItsWhatsforDinner.com.
Corned Beef with Red Currant-Mustard Sauce
Ingredients
- 1 boneless corned beef brisket with seasoning packet (2-1/2 to 3 pounds)
- 3 ribs celery, cut into 3-inch pieces
- 2 medium onions, cut into quarters
- 2-1/2 cups water, divided
- 1 bottle (12 ounces) beer
- 1 pound green cabbage, cut into thin wedges
- 1 pound red-skinned potatoes, cut into 2-inch pieces
- 6 to 8 baby carrots, trimmed, or 4 medium carrots, cut crosswise into thirds
- 2 tablespoons butter, melted
- Chopped fresh parsley (optional)
Red Currant-Mustard Sauce
- 1 jar (12 ounces) red currant jelly
- 3 tablespoons country Dijon-style mustard
Preparation
- Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket. Sprinkle contents of seasoning packet over brisket. Add 2 cups water and one bottle of beer. Cover; cook on HIGH 6 to 7 hours, or on LOW 9 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.)
- Meanwhile, place cabbage, potatoes and carrots in 2-1/2-quart microwave-safe dish; add remaining 1/2 cup water. Cover; microwave on HIGH 15 to 18 minutes or until vegetables are tender, stirring or rearranging once. Drain; remove and discard cores from cabbage wedges. Add butter; season with salt and pepper, as desired. Toss to coat; keep warm.
- Prepare Red Currant-Mustard Sauce. Place jelly in medium microwave-safe bowl. Cover; microwave on HIGH 1-1/2 to 2 minutes or until melted, stirring once. Whisk in mustard. Cover; microwave on HIGH 30 seconds. Stir; keep warm.
- Remove brisket and carve diagonally across the grain into thin slices. Serve with vegetables and sauce. Garnish with parsley, if desired.
Serves
Makes 6 to 8 servings
SOURCE:
TheBeefCheckoff
Posted by admin on February 11, 2009
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