Call me crazy!

I went to cash and carry and found a deal. A deal too good to pass up. Especially with St. Patrick’s day coming up.

Yes, that is corned beef.
16.25 pounds of it.

Wow.

We are HUGE fans of this particular cut of meat, we eat it as much as I can, especially this time of year when it goes on sale. This was roughly $1.70 a pound. Super cheap.

So.
What am I going to do with it? Split it first of all. Probably into 4 pieces. One will go to mom. One will be cooked Sunday night. The other two I’m hoping to be able to cram into my over-stuffed freezer so we can have another on the 17th and another some time after that.

Cooking the beast.
Before cooking I usually soak it in water over night. That way some of the salt will come out since corning the beef makes it really salty and even a few hours soaking in water will reduce the salt content. Then after a nice long soak it will go into the crock pot with some fresh water and spices*. Note: if you put the spices into a tea ball they won’t be all over the meat when it’s done cooking. I set the crock pot on high for 8-10 hours. When it’s down to 2 hours to go I’ll add carrots, potatoes and onions. When it’s down to 30 minutes I’ll add, if there is room, a head of cabbage** cleaned and quartered. If there isn’t room I’ll put the cabbage in a sauce pot with a lid and ladle a couple cups of the cooking liquid from the corned beef and veggies onto the cabbage. Then replace the lid and steam the cabbage for about 10 minutes. Before serving I’ll let the beef rest on a platter for 10 minutes so it will be easier to slice. I always serve it with a honey mustard sauce that I make myself. It’s easy to make and it stores in the fridge for a long time. 2 parts honey, 2 parts grainy mustard, 1 part apple cider vinegar. That’s it. Mix it together and put in a squeeze bottle or jar.

*Spices: a mixture usually comes with your corned beef but sometimes you like to mix your own. A good mix is black pepper corns, mustard seed, cinnamon sticks, celery seed and bay leaf. Or whatever you like, it’s up to you.

**Cabbage: instead of regular cabbage I like to use savoy cabbage. It’s got better flavor and it doesn’t make your belly upset if you aren’t used to eating a lot of cabbage.

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One Response

  1. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

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