Get ready to learn the salty truth about everyone’s favorite St. Patrick’s Day dish – corned beef!
The term “corned” comes from the use of large grains of salt, which give the beef its distinct flavor, color, and texture. That’s right, we have Europe to thank for this culinary masterpiece. But when Irish immigrants brought their love for corned beef to America in the mid-1800s, it became a match made in foodie heaven. Beef was more accessible and affordable in the United States, making it easier for Irish immigrants to continue enjoying their beloved dish.
Fast forward to today, and we’re taking this traditional dish to a whole new level! LFR team member and Pitmaster, Chef Taylor Carroll, is adding a little extra smoke to the mix. Yes, you heard that right. We’re smoking the corned beef prior to braising to give it even more depth of flavor. So elevate your next St. Patrick’s Day feast, with this smokin’ hot twist on a classic dish.
KEY INGREDIENTS USED IN THIS RECIPE:
Mace: Mace is the underrated spice sibling of nutmeg. It brings a warm and slightly sweet aroma to this corned beef recipe that will make your taste buds tingle with excitement.
Prague Powder #1: This curing agent is the secret ingredient that makes the corned beef pink and irresistible. It also ensures freshness during storage or transportation.
Pink Peppercorns: These little pink beauties are the perfect finishing touch to this smoky and savory corned beef dish. They provide a burst of bright and fruity flavor that complements the rich, meaty taste of the beef.
WHAT SIDE DISHES COULD BE SERVED ALONGSIDE CORNED BEEF?:
When it comes to serving up some delicious corned beef, you’ll want to make sure you have the perfect side dishes to round out your meal. Here are my top three picks:
Cabbage: It’s a classic pairing for a reason. Steamed, sautéed, or roasted, cabbage adds a bit of crunch and a touch of sweetness that perfectly complements the salty flavor of the corned beef.
Potatoes: You can’t go wrong with a good ol’ fashioned pile of mashed potatoes. But if you’re feeling adventurous, try making some roasted or fried potatoes for a crispy and flavorful side dish.
Carrots: Don’t forget about the veggies! Roasted carrots are the perfect way to add some color and nutrition, while still keeping it tasty and satisfying.
TOP 5 MOST FREQUENTLY ASKED QUESTIONS ABOUT CORNED BEEF:
- What is corned beef, anyway?: It’s beef that has been brined in a salt and spice mixture for several days to tenderize and flavor the meat.
- Can I use brisket for corned beef?: Absolutely! Brisket is actually the cut of beef that’s most commonly used for making corned beef.
- How long does it take to cook corned beef?: It depends on the size of the beef, but typically you’ll want to cook it for 2-3 hours until it’s tender and juicy.
- What’s the difference between corned beef and pastrami?: While both are made from brined beef, pastrami is typically smoked and seasoned with different spices, giving it a different flavor profile.
- Can I make corned beef without nitrates?: Yes, but it won’t have that classic pink color and will spoil more quickly, so make sure to cook and consume it within a few days.
WHAT ARE THE BEST BEVERAGE PAIRINGS FOR CORNED BEEF?
Craft Beer:
- A robust and malty Irish Red Ale such as Smithwick’s or Killian’s, to complement the savory flavors of the beef.
- For a hoppy and citrusy alternative, try pairing with a refreshing IPA like Dogfish Head’s 60 Minute or Lagunitas IPA.
Cocktail:
- The classic and refreshing pairing of a whiskey sour made with Irish whiskey, lemon juice, and a touch of sugar.
- For something a bit sweeter, try a Black Velvet. This cocktail is made by combining champagne and Guinness for a decadent and indulgent drink.
Wine:
- A full-bodied and rich red wine such as Cabernet Sauvignon or Malbec, which can stand up to the bold flavors of the beef.
- For a lighter and fruitier option, try a Pinot Noir or Beaujolais that has enough acidity to cut through the saltiness of the dish. Cheers!
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