March 9, 2020
Corned beef has unfairly gotten a bad reputation. After years of being maligned thanks to its use as a tinned meat in depression and post-war era, some people associate corned beef with lacklustre flavour. Not so! Corned beef, the real kind that you find in the meat department, is tender, tasty, lightly spiced and full of delicious flavour.
What is corned beef, exactly? Corned beef brisket is a brine or salt water cured beef brisket. The brisket tends to be a tougher cut of beef to work with and it needs help to tender-up. It’s first cured in salt and spices, and then later, it’s slow-simmered in water to cook it and fully tenderize the meat. Corned beef brisket most often comes packaged with all the curing and brining done—all you need to do is slow simmer it in a water bath for a few hours to create an easy, nutritious meal.
The brine-curing process gives the beef a beautiful pink colour and adds flavour thanks to the salt and unique spice blend. When cooked, corned beef becomes almost flaky and fall-apart-tender. If you enjoy meats like pastrami or Montreal smoked meat, you’ll love corned beef brisket, since they’re closely related.
Corned beef is great on its own with a side of potatoes and veggies, as in our Caramelized Onion Brisket with Mashed Potatoes and Glazed Carrots. Want a twist on taco night? Try using corned beef in place of your usual ground meat. These Slow Roasted Corned Beef Tacos with Chipotle Cole Slaw are a tasty twist on the everyday. Another great ground beef swap? Use corned beef in chili, like in this rich and meaty Corned Beef Chili with Biscuits and Honey Butter.
Caramelized Onions Brisket with Mashed Potatoes and Glazed Carrots
1 package Maple Leaf Corned Beef
2 tbsp oil
2 onions, sliced (julienned)
2 sprigs thyme
3 cloves garlic, minced
½ cup Lindeman Bin 45 Cabernet red wine
2 cups beef broth
2 tbsp cornstarch
2 tbsp water, cold
2 lbs russet potatoes, peeled and diced
½ lbs butter
¾ cup milk
1 package Co-op Steam & Eat Carrots
salt and pepper
In a large pot heat oil until hot. Sear beef on all sides until browned. Remove beef and add onions and thyme to pot. Cook onions on low until caramelized.
Add the garlic and cook about 1 minute. Deglaze with red wine and reduce by half.
Transfer the beef and onion mixture to an Instant Pot or Pressure Cooker, add the beef broth, and cook on high pressure for 50 minutes. Slowly release the steam from pot.
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