A (short) Origin Story
We all know that corned beef is associated with the Irish, St. Patrick’s Day, and that tiny green leprechaun with the large belt buckle and black hat. But truth be told, corned beef isn’t actually a dish that has ever been widely consumed within Ireland. Beef, an expensive protein made more expensive by the large amount of salt necessary for its preserving process, was generally exported and consumed by the elite. The term “corned” originated from the large (corn kernel) sized pieces of salt used to cure the beef ensuring that it wouldn’t go bad in transit.
It would be significantly more accurate if corned beef, as we know it today, was associated with the American-Irish; the ancestors of those who immigrated from Ireland to the United States. Like many immigrants to the United States, they suddenly found themselves able to afford beef (which was considerably less expensive in the United States than in Ireland). The story is the same for Northern European Jews who began making pastrami from beef only after arriving in the United States (earlier pastrami would have been made using goose breast). The newly immigrated Irish were finally able to produce, and consume, what we believe to be one of the best brined meats around.
Corned beef is simple, and perfect. At Rain Shadow our Painted Hills briskets are brined over a three week period to infuse them with plenty of flavor and salt. All our briskets are trimmed and weighed so that we can brine them using the appropriate ratios of salt, sugar, and spices. We’ll leave the cooking up to you, so see below for guidance!
Cooking Instructions
- Move your corned beef to a large stock pot with the pickling spice. Cover with cold water, and if available, a big splash of apple cider vinegar and an Irish Lager or two. The corned been should be covered by at least 2-3 inches of water.
- Bring the liquid to a simmer. Once simmering, cover and cook for 2-3 hours until the meat is tender enough that you are able to pierce it with a butter knife. Depending on the size of your brisket and the water cooking temperature it could take longer than three hours, so just keep checking on it and keep being patient; it will eventually become tender. Note that If you want to use it for sandwiches you’ll want it to be slightly tougher and not yet falling apart (otherwise it will shred when you attempt to slice it).
- About 30 minutes before the brisket is done cooking add the cabbage and potatoes, followed by the carrots 15 minutes later. Once veggies are cooked remove everything from stock pot and let the meat rest for 10 minutes before slicing. If the meat is ready before the vegetables, simply pull it out so it can begin its resting process. Slice, and enjoy with a whole grain mustard and some soda bread.