2006-07-20 06:50:48 · 10 answers · asked by ? 4 in Food & Drink ➔ Cooking & Recipes
A beef brisket is a cut of meat that is used for many things, including "corned beef" - Corned Beef is a type of pickled, spiced brisket. Here's a recipe for you:
It's not difficult to make your own corned beef, and the results are delicious. We suggest that you use brisket, but you can also use bottom round.
8 cups water, or more if necessary to cover the meat
1 1/4 cups kosher salt
1 cup sugar
3 tablespoons pickling spices
1 (6-8-pound) whole beef brisket OR piece of bottom round, trimmed of excess fat
1 medium onion, spiked with 3 cloves
3 garlic cloves
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
3 bay leaves
1 teaspoon peppercorns
Bring the water to a boil in a saucepan. Add the salt and sugar and stir to dissolve. Stir in the pickling spices. Let cool to room temperature, then refrigerate until cooled to 45 degrees F.
Pour the brine into a large bowl or crock and submerge the meat in it, making sure it stays under the surface by using a heavy plate as a weight. Refrigerate for 8 to 12 days. Stir the brine each day and turn the beef occasionally.
To cook the corned beef, remove the meat from the brine and put it in a large pot. Cover with water and add the vegetables, bay leaves, and peppercorns. Simmer over low heat until tender, 2 1/2 to 3 hours, or more if necessry. Thinly slice across the grain and serve hot or cold.
Serve cold or hot with:
HORSERADISH SAUCE:
1/2 pint Whipping Cream
2 TBSP mayonnaise
2-4 TBSP prepared horseradish
Whip cream until it stands in peaks. Fold in mayonnaise and horseradish.
2006-07-20 10:50:29 · answer #1 · answered by Anonymous · 3⤊ 0⤋
Corned beef is made FROM brisket. Brisket is the meat from the front part of the cow - under the neck and above the legs. It's a particularly muscular part of the cow so it can be pretty tough. The brisket has two pieces - one is tougher and about twice as big. The other piece is more marbled. Regardless, brisket should be cooked very slowly because otherwise it will be tough. Corned beef is typically marinated in a brine for about 10 days in a mix of water, salt and spices. A tablespoon or two of salt petre can be used to make it that unique pink color, but it does contain nitrates, so some folks skip that bit. BTW - pastrami is corned beef that has been smoked and peppered. Happy St. Patty's!
2016-03-27 01:05:38 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Corned beef brisket is made from a beef brisket. You take a beef brisket andmix it in a solution of water, salt , sugar , garlic, paprika and pickling spices, some recipes you cook it and others, you leave in the solution for a few weeks in the fridge, depends on what recipe you use.
Or you can just buy one from the supermarket already "corned"....Hope this helps you!
2006-07-20 07:01:45 · answer #3 · answered by Nygirlgonesouth 3 · 0⤊ 0⤋
They are not the same thing. A corned beef brisket has all kinds of spices and a nice brine with it. It's served with cabbage and potatoes, usually. A beef brisket is a hunk of beef!
2006-07-20 06:53:45 · answer #4 · answered by poppet 6 · 0⤊ 0⤋
Corned beef brisket has been brine soaked in spices to flavor it. Beef brisket has not been soaked. You can BBQ corned beef, but it still has the spiced flavor when you're done.
2006-07-20 06:54:30 · answer #5 · answered by ironbrew 5 · 0⤊ 0⤋
Quote from the link below:
Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it.
Today brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf. Of course, these spices may vary regionally.
2006-07-20 07:01:19 · answer #6 · answered by harleychick 2 · 0⤊ 0⤋
No...corn beef has been brined. A regular brisket has not. Check www.foodtv.com for more info
2006-07-20 06:53:07 · answer #7 · answered by Quasimodo 7 · 0⤊ 0⤋
not the same corned beef is just that - "corned" means cured that is what gives it the salty taste and/or grey appearance regulart beef brisket is not fooled around with. I honestly don't know why they say corned if someone could elaborate...
2006-07-20 06:54:54 · answer #8 · answered by Anonymous · 0⤊ 0⤋
I am not sure but I do know that is Kosher or blessed meat. Also i think it is the way it cured.
2006-07-20 06:53:44 · answer #9 · answered by ~Divine Mrs. P~ 3 · 0⤊ 0⤋
no they're not, they're from the same section off of the cow but the way they're fed is the diet they're feed. or so I was told
2006-07-20 06:54:05 · answer #10 · answered by pohter1 3 · 0⤊ 0⤋