What do u know about corned beef?

Question

Hi well I love corned beef unfortunately I don't know a thing about it... my fiance asked me about it and I was like I don't know much about it... tell me everything you know!!!

Answer 1

Its good with cabbage

Answer 2

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Answer 3

well I think there is corn in it

Answer 4

My hubby loves it, so I make it.  My recipe is really the only one I'll eat & enjoy.  Happy to share it with you.  The most important thing is getting the right cut of meat!  Here's the recipe:

NEW ENGLAND BOILED DINNER (Corned Beef & Cabbage)

1 - 4# Corned Beef Brisket - FLAT CUT (much juicier)

8 (or so) Boiling Onions (cleaned...par-boil to make easy work of this)

8 (or so) White Rose Potatoes (peeled, if you like...or just poked)

8 (or so) Large Carrots (washed & quartered...I don't peel them as that's removes vitamins!)

A few turnips, if you like...peeled & sliced

1 - head of cabbage, cleaned & cut into wedges (omit if you don't want cabbage)

#1 - Wash that Corned Beef! Toss the extra spices, if any. Place brisket in a large pot (large enough to add the veggies later...I use the pot with the insert...so I can use the mesh insert later). Cover with water, bring to a boil, reduce heat to simmer, cover & cook about 3 hours.

#2 - Meanwhile...prepared your veggies as outlined above.

#3 - At the end of the 3 hours, add the veggies (EXCEPT the cabbage) to the pot & cook until tender (about 30 to 45 mins.)

#4 - Remove all of the above from the pot to a platter.

#5 - Bring the pot back to a boil, add the cabbage INTO THE mesh insert & then into the pot. Cabbage cooks very quickly. So, about 3 minutes later, check the wedges to see if they are done to your liking. Don't cook longer than 5 minutes! Now, just pull out the strainer insert thingy (<--technical term) & slice that beef...serve & enjoy!

#6 - Be proud of a job well done & it wasn't hard at all! Pass the horseradish and malt vinegar!

Answer 5

corned beef and cabage is an excellent meal,try it.  boil the cut up in small pieces, corned beef for about 2 hours season it, onions, peppers, etc. at about 1-1\2 hours put in the cut up cabbage pieces. let boil more about 20 min.  then serve.  very, very good meal

Answer 6

'Corned beef' is salted beef, and the process was undertaken to allow beef to be kept for longer in the days before refridgeration. These days they usually use brisket (from just above the forelegs). It is often associated with Ireland, but the English and Germans have been curing meat for just as long, and I can't imagine it's a unique idea. I understand that it is far more common in post-colonial countries than in Europe today.

This is one meal my family will eat reliably. We boil the beef for two hours with white vinegar, a few whole peppercorns, and a few mustard seeds. After an hour we bung in some cauliflower, brocolli and potatoes (all fresh of course) and when the potatoes are cooked we fish them out and mash them with butter and cream. Then we carve the beef, and serve it with the mash, vegetables, and white sauce or cheese sauce. The kids clean their plates when we have this!

In Australia you can also get it in a can like spam. When I was a kid my dad used to call it 'bullied beef' because it was all chopped up. It comes with huge amounts of fat and is much saltier than the real stuff, but if you fry it up, drain the fat off, then use it as the meat for a bolognese (instead of mince), it is to die for.

Answer 7

Corned beef is one of the fattiest cuts of meat (brisket) and should be cooked low and slow for a long time because it is tough and also needs to be cut against the grain

Answer 8

It's beef that's uh corned?

Lol,I have no idea either.

Answer 9

There is no corn ie vegetable in it.  "corned" is an old term for pickled beef. In fact, corned beef is beef immersed in a salt brine and other spices like bay leaf, peppercorns, mace are also added.  Corning beef started years ago as a method of preserving the meat when refrigeration was less common.

Sometimes commercial corned beef includes nitrates which are harmful to health (nitrates are in bacon, sausage and another meats as well).  Incidentally the Irish don't eat corned beef; it's an American invention.

Answer 10

Corned beef is made from the beef brisket.  The brisket is a less-tender cut of beef.  That's why it's best cooked in lots of water for a few hours or can be cooked in the oven at low temps for a few hours.  For less tender cuts of beef, remember "low and slow".

On the cow, the brisket is the chest muscle... similar to our chest muscle - the pectoralis.

Brisket is made by soaking the meat in a brine solution.  Although originally it was made by coating in salt.  Corn sized kernels of salt, hence the name corned beef.

The corned beef brisket is composed of two main cuts - the flat and the point.  The flat looks like a slab of bacon while the point  is sort of trianguluar.  Some people like the flat since it's less fatty while others like the point since the fat helps keep the brisket moist.

Answer 11

Corned beef taste good with white or brown rice.

First you fry some minced garlic and round onions, and then you add spices like thyme and black pepper...

^ when it all sizzles up and you start to smell the goodness of fried onions/garlic, you add the corned beef and mash it up.

^ continue frying the mixture for another 7 minutes or so (half way through make sure you SLIGHTLY turn the heat down so the food doesn't burn)

^ And then turn off the stove and let the food rest for a bit on the same stove.  

^  EAT!  

P.S the corned beef also taste alright with dumplings or roti bread, depending.

And oh yeah!  Jamaicans often call corned beef "bully beef".

http://www.thefoodhall.es/images/FRAY_BE...

Answer 12

Corned Beef  is a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine.

The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it.