Someone on the Back Fence (KMB forum) was in search of a good corned beef recipe. I may have shared this one last year, but it is definitely worth repeating. This is the time to make or buy and freeze corned beef since the prices are low for St. Patricks Day. First, some background. Apparantly, corned beef became an "Irish" dish when the Irish immigrants to the country could not find the thick, salty bacon necessary for gaelic dishes. Corned beef made an acceptable substitute. Thus, we all eat corned beef and cabbage on St. Patricks Day (green beer is optional ;-} ). Corned beef, however, is a staple in Jewish cooking. The following recipe is an example of Jewish-American cuisine. According to Joan Nathan in Jewish Cooking in America, glazed corned beef came about in an attempt by American Jewish cooks to assimilate into the Christian culture. Forbidden by dietary laws to serve or eat the beautifully, adorned baked hams that friends used to highlight holiday meals, Jewish cooks started glazing corned beef instead. Use your favorite ham glazing recipe or try mine. The glazing and gentle cooking seal in the juices producing a succulent roast. The contrasting flavors of the sweet-tangy glaze with the natural saltiness of the beef is unexpectedly good. Place corned beef in a roasting pan and cover with boiling water. Add pickling spices. Cover and bake in 325 degree oven for 24 minutes per pound of beef or until tender. Allow to cool in broth. Drain. Save broth if desired. Mix mustard and brown sugar together. Place beef in a shallow baking dish and bake an additional half hour at 325 degrees. Cover with mustard mixture. Bake another half hour for a large briskit or broil for 5 to 10 minutes watching closely to keep from burning for a small briskit. Meat should be juicy and have a rich brown glaze. Reserved cooking liquid can be used to cook vegetables such as potatoes, carrots, boiling onions, cabbage wedges, brussel sprouts etc.. The veggies will absorb all those good flavors left in the liquid. Beef, veggies and some soda bread and your meal is complete. Posted to Kitmailbox Digest by email@example.com (Ellen) on Mar 14, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (303g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 30 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 1003.6mg||35 %|
|Potassium 407.1mg||11 %|
|Total Carbohydrate 220.2g||65 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 217.5g|
|Protein 3.9g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 892
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!