The Definition of Corned Beef
Did you ever wonder why it’s called “corned beef”? The term corned comes from putting meat in a crock and covering it with large rock-salt kernels that were referred to as “corns of salt”The Irish were the first exporters of corned beef. It was first exported mostly in cans, then packages.
Corned Beef was first heard about in the “Vision of MacConglinne” a 12th century poem. Back then corned beef was a delicacy only eaten by Kings and those who were rich.
Corned Beef is not a Traditional Irish dinner. Irishmen used to eat boiled bacon and cabbage. For many Irish people corned beef is too plain to eat on a holiday.
Here is a poem that I found, which is quite funny!
GOOD GRIEF - NOT BEEF!
I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.
If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.
Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.
This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.
So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tatties.
©Frances Shilliday 2004
I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.
If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.
Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.
This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.
So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tatties.
©Frances Shilliday 2004
Corned Beef and Cabbage recipe
Ingredients:
4-pound corned beef brisket - 'silverside' if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.
3 large carrots, cut into large chunks
6 to 8 small onions, roughly chopped
1 teaspoon powdered English mustard
1 large spring of fresh thyme and several parsley stalks tied together
1 cabbage
Salt and pepper to taste
Method
1. Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.
2. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
3. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.
4. Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and freshly made mustard. (We use Colman's which is readily available).
4-pound corned beef brisket - 'silverside' if you can get it; many butchers are familiar with the term and can prepare your cut of brisket in this special way. But, do allow them several days to prepare it properly.
3 large carrots, cut into large chunks
6 to 8 small onions, roughly chopped
1 teaspoon powdered English mustard
1 large spring of fresh thyme and several parsley stalks tied together
1 cabbage
Salt and pepper to taste
Method
1. Put the corned beef into a large pot with the carrots, onions, mustard powder and herbs.
2. Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour. From time to time, skim fat from top as it rises.
3. Discard the outer leaves of the cabbage and cut into quarters, Add to the pot. * Cook for another one to two hours or until the meat and vegetables are tender.
4. Serve the corned beef cut into slices and surrounded by the vegetables. Serve with a generous amount of potatoes, boiled in their jackets and freshly made mustard. (We use Colman's which is readily available).
Traditional Boiled Bacon and Cabbage recipe
Ingredients:
3 pounds Irish boiling bacon (shoulder or collar)*
1 small head cabbage, cored and quartered
Parsley Sauce Boiled potatoes for serving
Parsley Sauce:
4 tablespoons unsalted Kerrygold Irish butter
3 tablespoons all-purpose flour
1/4 cup bacon cooking liquid
1 1/4 cups hot milk
Salt and freshly ground pepper to taste
1/2 cup minced fresh flat-leaf parsley
Whole-Grain Mustard Sauce:
2 tablespoons unsalted Kerrygold Irish butter
1 Small onion, chopped
1 clove garlic, minced
2 Teaspoons whole-grain mustard
2/3 cup dry white wine
1 1/4 cups bacon cooking liquid, plus more as needed
1 1/4 cups half-and-half, plus more as needed
Salt and freshly ground pepper to taste
Method:
1. Put the bacon in a large saucepan and cover with cold water. Bring the water slowly to a boil, then cover and reduce the heat to medium-low. Simmer, skimming the water occasionally to remove the foam, for 1 1/2 hours (about 30 minutes per pound), or until the meat is tender when pierced with a fork.
2. About 20 minutes before the bacon is cooked, add the cabbage. Cook for 15 to 20 minutes, or until the cabbage is tender, but not soggy. Transfer the bacon to a serving dish, and let cool for so minutes before slicing. Drain the cabbage, reserving 1/4 cup of the cooking liquid for the Parsley Sauce or 1/2 cups for the Whole-Grain Mustard Sauce, and transfer to a serving dish.
3. To serve, slice the meat and serve it with the cabbage, potatoes, and sauce.
SERVES 4 TO 6
To make parsley sauce:
In a small saucepan over medium heat, melt the butter. Gradually stir in the flour. Cook for 1 to 2 minutes, or until blended. Slowly stir in the cooking liquid, then the milk. Bring to a boil and cook, whisking constantly, for 3 to 5 minutes, or until slightly thickened. Add the salt, pepper, and parsley and cook, whisking constantly, for 3 to minutes more, or until the sauce is smooth. Serve warm.
To make whole grain mustard sauce:
In a saucepan, melt the butter over medium heat. Add the onion and garlic and cook for minutes, or until soft. Stir in the mustard and wine and cook for 2 minutes. Add the cooking liquid and half-and-half and cook, whisking constantly, for 5 to 7 minutes, or until reduced by half. Add the salt and pepper and cook for 5 minutes, or until the mixture has a creamy consistency. Add more boiling liquid or half-and-half, if needed, to make a smooth sauce. Serve warm.
3 pounds Irish boiling bacon (shoulder or collar)*
1 small head cabbage, cored and quartered
Parsley Sauce Boiled potatoes for serving
Parsley Sauce:
4 tablespoons unsalted Kerrygold Irish butter
3 tablespoons all-purpose flour
1/4 cup bacon cooking liquid
1 1/4 cups hot milk
Salt and freshly ground pepper to taste
1/2 cup minced fresh flat-leaf parsley
Whole-Grain Mustard Sauce:
2 tablespoons unsalted Kerrygold Irish butter
1 Small onion, chopped
1 clove garlic, minced
2 Teaspoons whole-grain mustard
2/3 cup dry white wine
1 1/4 cups bacon cooking liquid, plus more as needed
1 1/4 cups half-and-half, plus more as needed
Salt and freshly ground pepper to taste
Method:
1. Put the bacon in a large saucepan and cover with cold water. Bring the water slowly to a boil, then cover and reduce the heat to medium-low. Simmer, skimming the water occasionally to remove the foam, for 1 1/2 hours (about 30 minutes per pound), or until the meat is tender when pierced with a fork.
2. About 20 minutes before the bacon is cooked, add the cabbage. Cook for 15 to 20 minutes, or until the cabbage is tender, but not soggy. Transfer the bacon to a serving dish, and let cool for so minutes before slicing. Drain the cabbage, reserving 1/4 cup of the cooking liquid for the Parsley Sauce or 1/2 cups for the Whole-Grain Mustard Sauce, and transfer to a serving dish.
3. To serve, slice the meat and serve it with the cabbage, potatoes, and sauce.
SERVES 4 TO 6
To make parsley sauce:
In a small saucepan over medium heat, melt the butter. Gradually stir in the flour. Cook for 1 to 2 minutes, or until blended. Slowly stir in the cooking liquid, then the milk. Bring to a boil and cook, whisking constantly, for 3 to 5 minutes, or until slightly thickened. Add the salt, pepper, and parsley and cook, whisking constantly, for 3 to minutes more, or until the sauce is smooth. Serve warm.
To make whole grain mustard sauce:
In a saucepan, melt the butter over medium heat. Add the onion and garlic and cook for minutes, or until soft. Stir in the mustard and wine and cook for 2 minutes. Add the cooking liquid and half-and-half and cook, whisking constantly, for 5 to 7 minutes, or until reduced by half. Add the salt and pepper and cook for 5 minutes, or until the mixture has a creamy consistency. Add more boiling liquid or half-and-half, if needed, to make a smooth sauce. Serve warm.
