Corned beef may not be a traditional Irish dish but in America, many people celebrate St. Patrick’s day with corned beef and cabbage. At my house, we are not big cabbage fans but we love to make corned beef.
In Ireland, the typical dish included pork and potatoes. They preferred cut was an Irish bacon, a lean smoked loin, like Candian Bacon. When the immigrants were in America pork was too expensive for them to buy. After many tasted corned beef in Jewish delis they found it similar to their cured pork. Cabbage was also a more affordable option to the immigrants and with corned beef, it made a hearty and easy to make dish. Once popular in New York the dish spread across the country as an easy meal for everyone to make.
Let’s make some corned beef, it really couldn’t be easier. Purchase a flat or point piece of corned beef from your meat section. I like to use the point cut but they are both the same. This time I used the flat cut. Place your meat in a deep pot, I use my dutch oven, cover with water. Bring to a boil and then add in the seasoning packet, that comes in the package. Bring to a simmer and cook for two and a half hours.
Once the meat is done pull it out and let sit for a few minutes before cutting AGAINST the grain.